Chocolate Pudding Cake
Low-carb, Sugar-free, THM:S, Gluten and peanut free if using non-contaminated ingredients - Feel free to substitute your favorite sugar-free, low-carb chocolate cake and frosting recipes, if you like. Feel free to adjust sweetness levels to your taste.
Serves: 10-14 servings
Cake layers:
  • ½ cup strong brewed coffee
  • 2 eggs
  • ⅓ cup egg whites
  • ¼ cup sour cream
  • ½ cup water
  • ½ cup mayonnaise
  • 2 tsp. imitation vanilla flavoring
  • ¾ cup cocoa powder
  • ½ cup store-bought coconut flour
  • ⅓ cup ground golden flax (almond flour could probably be substituted)
  • ⅓ cup oat fiber (use gluten free if necessary)
  • ¼ tsp. xanthan gum
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 tsp. baking powder
  • 6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • 6 packets Truvia (4½ tsp. or 2¼ tsp. THM Sweet Blend)
  • ½ cup unsweetened almond milk
  • 1 tsp. gelatin, such as Knox brand (add an extra ¼ tsp. if using beef gelatin, such as Great Lakes brand or THM Just Gelatin)
  • Rounded ⅓ cup cottage cheese
  • ½ cup water
  • ½ tsp. glucomannan
  • 2 doonks THM Pure Stevia Extract Powder
  • 3 packets Truvia (2¼ tsp. Truvia, or 1⅛ tsp. THM Sweet Blend)
  • 2 T cocoa powder
  • 1 tsp. imitation vanilla flavoring
  • Scant ⅛ tsp. salt
  • 1 T oat fiber (use gluten free if necessary)
Ganache frosting/glaze:
  • 2½ oz. unsweetened baker's chocolate
  • 2 T salted butter
  • 2 T refined coconut oil
  • ⅛ tsp. salt
  • 3-4 tsp. Truvia, powdered (or 1½ - 2 tsp. THM Sweet Blend, powdered)
  • 6-8 T unsweetened almond milk, divided (I'm guessing you'll want less rather than more almond milk for a thicker frosting)
  1. *Be sure to measure flours correctly by spooning the flour into a measuring cup and leveling off with a knife.
  2. First, make the cake layers. In a mixing bowl, beat the liquid ingredients together until well-combined. In a separate bowl, whisk the dry ingredients together. Add wet to dry and mix thoroughly (batter will be thick). Divide among 3 well-greased 9-inch cake pans and smooth out (a moistened offset spatula works well for this). Bake at 350 degrees F for 12-14 minutes or until a toothpick comes out cleanly *and* the middles aren't soggy. It's better to leave this under rather than over-baked, though. Immediately transfer the cake layers to wire racks to cool. Refrigerate until chilled completely.
  3. Make the pudding. Boil the unsweetened almond milk, then stir in the gelatin. Set aside for 5 minutes to cool a bit. Blend all ingredients, including the gelatin mixture, together until smooth(a Ninja single-serve cup works perfectly). Transfer to a bowl or container and refrigerate for several hours or until firm.
  4. Make the frosting. In the microwave, heat the chocolate, butter, and coconut oil together on "defrost" in small intervals, stirring frequently until everything is melted. Add the sweetener, salt, and 4 T of almond milk. Whisk. If it's separated, don't worry. Add another 2 T of almond milk and whisk again until everything comes together and is smooth. Add 2 more T of almond milk if desired for a thinner glaze. Set the frosting aside at room temperature until you're ready to assemble the cake.
  5. When the cake layers are chilled and the pudding is firm, assemble the cake. Place one layer on a cake stand, top it with half of the pudding, add another cake layer, add the rest of the pudding, add another cake layer, top with the frosting. Refrigerate overnight for best results. Serves 10-14.
Feel free to adjust the sweetener levels to your own personal taste. I've found that chocolate recipes taste best with a blend of sweeteners or with granulated sweeteners (i.e. do not just use stevia).
Do not attempt to substitute for the flours unless you know what you're doing. Coconut flour and oat fiber can be finicky and soak up much more liquid than low-carb flours such as almond flour.
For the pudding, be sure to use a gelatin that actually gels (like Knox brand, which can be found at your local grocery store or bulk food store).
Recipe by Briana Thomas at