Keto Chocolate Orange Cake
User Reviews
5
Keto Chocolate Orange Cake
Description
The Keto Chocolate Orange Cake features a sponge made primarily from almond and coconut flours, enriched with cocoa powder and orange extract for a subtle citrus-chocolate blend. Eggs and Greek yoghurt provide structure and moisture, while butter and almond milk add richness. The batter is whisked until fluffy before baking, ensuring a light but tender texture that firms up upon cooling.
The frosting combines ripe avocado with cocoa powder, more orange extract, and a touch of butter or coconut oil to create a smooth, creamy topping that complements the cake's flavors without added sugars. The frosting's texture is silky and dense, balancing the cake's crumb.
This cake slices well due to its firm texture and nets just 4g of carbs per slice, making it manageable for ketogenic dietary needs. It serves well as a dessert or celebratory cake where low-carb alternatives are preferred.
To maintain the cake's tenderness, avoid overbaking as it firms when cooling. The recipe yields 16 slices, and it can be halved for a smaller single-layer cake. Allow the cake to cool fully before frosting to prevent melting of the topping.
Ingredients
SPONGE
- 7 egg large
- ⅓ cup Greek yoghurt 84g
- 2 teaspoon orange extract
- ⅔ cup almond milk 170g
- 3.5 oz butter melted, 100g
- ⅓ cup coconut flour 45g
- 2.5 cups almond flour 250g
- ¾ cup + 2 tbsp cocoa powder 75g
- 1 ¼ cup powdered sweetener 200g
- 4 teaspoon baking powder
- ⅓ teaspoon salt
FROSTING
- 3 avocado 330g / 11.6 oz, ripe, flesh only
- ⅔ cup cocoa powder 55g
- 7 tablespoon powdered sweetener 70g
- 1.5 tablespoon butter or coconut oil, melted
- ⅓ teaspoon orange extract
- salt good pinch
Instructions
SPONGE CAKES
- Preheat the oven to 180C / 350F electric or 160C / 320F fan assisted. Line the base of two 8 inch springform pans with parchment paper. Generously grease the sides with butter.
- Add the eggs to a blender and blend until they are fluffy and have doubled in size. If you don't have a blender, simply use a large mixing bowl and an electric mixer.
- Now, add all remaining wet ingredients - butter, yoghurt, almond milk and orange extract. Blend until smooth.
- Last, add all dry ingredients and blend until combined. With a high speed blender, you may need to scrape the sides a couple of times and blitz again.
- Spoon the mix into your prepared springform pans and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking.
FROSTING
- Meanwhile, place all the frosting ingredients in a food processor and blend until smooth. Taste and adjust the sweetness to taste.
ASSEMBLY
- Place one (fully cooled) cake on your serving board. Top with a thin layer of frosting, about ¼ of the mixture.
- Add the second layer of the cake and, using a spatula or palate knife, coat the top and sides of the cake until they are fully covered.
- Option to decorate the finished cake with grated chocolate and orange zest plus orange slices.
Notes
- The sponge will firm up as it cools; avoid overbaking to keep it tender.
- The recipe makes 16 slices; halve the ingredients for a smaller single-layer cake using 4 medium eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Total Carbohydrates | 10.8g | 4% |
| Protein | 9.2g | 18% |
| Fat | 21.4g | 33% |
| Saturated Fat | 6.8g | 34% |
| Fiber | 6.4g | 26% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
