Since switching to this way of eating/life, I have found myself at the receiving end of some very confused, shocked and even sympathetic looks. Most people imagine I must have very little choice when it comes to food and when I tell them I don’t normally have lunch (because my breakfast keeps me fuelled so I find I am not hungry), the disbelief and disdain is almost palpable. And then I show them this picture and their confusion multiplies.
I don’t eat cake often as I don’t have much of a sweet tooth, particularly as a Banter. But every once in a while, I like to sit down to a good book, a cup of hot coffee and a slice of chocolatey goodness. I used to make torta caprese a fair bit some years ago, and I thought to tweak the recipe to make it Banting-friendly. It gives a dry crumb that marries very well with a giant dollop of fresh cream and summer berries. With spring upon us, I can see myself making this many times in the weeks to come.
Black Velvet Cake – makes 1 x 1lb/450g loaf-sized cake
This recipe is Banting friendly.
You will need
- 5 large eggs (preferably pastured)
- 100g salted butter (preferably pastured), melted and cooled
- 100g sugar-free cooking chocolate, melted and cooled
- 1 tsp vanilla extract or 1 vanilla bean pod, scraped
- 1 cup sour cream (preferably pastured)
- 2 Tbsp cocoa powder (unsweetened)
- 2 cups almond meal
- ½ cup stevia-based sweetener (adjust quantity if using a different sweetener. I use Natvia for baking which measures like sugar i.e. 1tsp Natvia is the same level of sweetness as 1tsp sugar)
- 2 Tbsp coconut flour
- 2 tsp baking soda/ sodium bicarbonate/ bicarbonate of soda
- Preheat oven to 170ºC
- Grease and line a 400g/1lb loaf tin.
- Using the paddle attachment of the mixer, beat the eggs until thick and pale.
- Combine the butter, chocolate and vanilla extract in a bowl and whisk until well mixed. Tip into the mixer bowl containing eggs and mix on slow-medium speed.
- Add sour cream to wet mixture and combine well.
- Sift dry ingredients into a large bowl and mix well.
- With the mixer on slow setting, fold the dry ingredients into the wet mixture until just combined. Ensure no dry spots remain.
- Tip batter into the prepared loaf tin and bake for 40-50 minutes or until a clean skewer inserted into the cake comes out clean.
If the top of the cake starts to brown too quickly, cover with foil and turn down the heat by 10ºC.
- Allow to cool on a wire rack before slicing.
- Best enjoyed with generous dollops of fresh cream and berries.
Edit: for those interested, the carb content of this cake is about 4.3g per slice (which is one serve). The loaf slices into about 14 pieces but this could vary depending on how thick you like yours. Incidentally, the fat content is 23.17g per slice.
I hope you make this cake and enjoy it as much as we do.
Please come back and share your experience.