Fudgy Chocolate Layer Cake
The cake needs to be refrigerated overnight, and two days is perfect, in order to achieve the best flavor and texture. The sweetener develops as the cake is refrigerated, but if you're not a dark chocolate lover I would recommend adding a little more sweetener. This cake makes three thin layers. Cement them together with my Fudgy Mocha Frosting or 3-4 cups of another low-carb, sugar-free frosting of your choice. THM:S, Low-carb, Sugar free, Gluten/Peanut free (allergy info for cake only)
Serves: 14-16
  • 3 cups frozen cauliflower florets, thawed (see note below if using fresh cauliflower)
  • 4 T butter, softened
  • ½ + ⅓ cup unsweetened almond milk
  • 2 eggs
  • 2 tsp. vanilla extract
  • ⅔ cup oat flour (use gluten free if necessary)
  • ½ cup ground golden flax
  • ⅓ cup oat fiber (use gluten free if necessary)
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2 tsp. baking powder
  • ½ cup cocoa powder
  • ¼ tsp. THM Pure Stevia Extract Powder (sweet tooths may want to add more; be aware that the cake does sweeten after it spends a day or two in the refrigerator, though)
  • One batch of my Fudgy Mocha Frosting or 3-4 cups of another low-carb, sugar-free frosting
  1. Blend all wet ingredients (including the cauliflower) together in a blender until smooth.
  2. Whisk dry ingredients together.
  3. Add wet ingredients to dry, mixing until combined.
  4. Spray three 9-inch cake pans with cooking spray. Place a piece of parchment paper in the bottom of each pan with the corners sticking up. Spray the parchment paper as well.
  5. Divide the batter (it will be thick) among the three pans and spread smooth. Bake the cake layers at 350 degrees F for 21-22 minutes or until a toothpick comes out clean and the tops are dry.
  6. Let the cake layers cool in the pans for 5 minutes, then use the parchment paper to lift the layers out onto wire racks to finish cooling completely. Once they are cool, put them on a cookie sheet, cover them with a kitchen towel, and refrigerate them overnight or longer (2 days is great if you can swing it).
  7. The next day assemble the cake using my Fudgy Mocha Frosting or 3-4 cups of another low-carb, sugar-free frosting that firms up well. Frost between each layer to cement them together, then frost the top and sides of cake. Allow to chill for another couple of hours to firm up the frosting before serving. Serves 14-16.
I have only tested this recipe using thawed frozen cauliflower, which I believe is blanched before freezing. If using fresh cauliflower, I recommend steaming it lightly and cooling before blending.
If you don't care for rich, dark chocolate desserts, you'll probably want to add a little more sweetener. I love dark chocolate so ¼ tsp. of pure stevia extract powder was perfect for me. And trust me when I say that this cake actually gets sweeter the longer it is refrigerated.
Since this is a layer cake and is a good height, it serves 14-16 people. Split among 14 servings, the oat flour in this cake comes to a little over 3 carbs per serving, which is well within S guidelines.
You can play around with substituting flours if you don't have the ones I have listed here. However, you might have to play with the liquids as well. Since this cake is so moist from the cauliflower, the batter needs to be fairly thick and not overly moist.
You can bake this cake in a greased 9x13" pan at 350 degrees F for about 28 minutes. Let it refrigerate for a day or two and you have brownies.
Recipe by Briana Thomas at https://www.briana-thomas.com/fudgy-chocolate-layer-cake-low-carb-sugar-free-thms/