Moist Chocolate Cake With A Swiss Meringue Chocolate Buttercream Frosting (refined sugar-free)



November 06, 2019


My birthday was coming soon and I wasn't feeling like I wanted cake, but the day of my birthday came and my 4 year old daughter said, "You have to have cake on your birthday!"I knew she was right and food is the way that I love the celebrate any occasion. So I decided chocolate, because who doesn't love chocolate?


This has been my very favorite cake to make, it's refined sugar free. I sweetened it with pure maple syrup and monkfruit sweetener, and a little applesauce. Applesauce creates a great texture and moist flavor for the cake.


Most conventional frostings are loaded with added sugar, I'm talking cups and cups of sugar. I didn't want to go that route and I wanted to choose a different frosting than just plain buttercream. If you haven't tried a Swiss Meringue Buttercream it will change your life! I definitely did for me. Swiss meringue has egg whites in them which create a silky, smooth flavor that holds its shape really well. To sweeten the frosting I used Lakanto Monkfruit Powdered Sweetener, which is just like a powdered sugar but it isn't sugar at all. It's so amazing and have used it for years now in my baking and cooking.


This chocolate cake is moist, and flavorful, and sweetened with only natural sweeteners you'll love. It comes together easily and is fun to make. Be creative with the design and your cake will looks just as amazing as it tastes! I had family members raving about this cake, they thought it was so good, and so moist, they just couldn't stop talking about it!




RECIPE Moist Chocolate Cake With A Swiss Meringue Buttercream Frosting


Ingredients:


Chocolate Cake

1 c organic pure maple syrup

½ c granulated Classic Monk-fruit Sweetener

1 (15 oz) can full fat coconut milk

½ c almond milk

⅓ c avocado oil

⅓ c unsweetened applesauce

2 Tbsp organic apple cider vinegar or white vinegar

1 Tbsp vanilla

2 ¾ c organic all purpose flour

⅓ c (heaping) and sifted cocoa or cacao powder

2 tsp baking soda

1 tsp sea salt


Swiss Meringue Chocolate Buttercream Frosting (sugar-free)

3 large egg whites

1 ½ c Lakanto Powdered Monkfruit Sweetener

2 c unsalted butter (room temperature)

1 Tbsp vanilla

1 tsp lemon juice

2 Tbsp unsweetened cocoa powder


Preparation

  1. Preheat your oven to 350 degrees. Grease 2 (9 inch) cake pans with butter and flour so that the cakes don’t stick to the pan. This is a crucial step

  2. In a large mixing bowl or stand-mixer beat the pure maple syrup, monk-fruit sweetener, coconut milk, almond milk, oil, applesauce, vinegar, and vanilla until mixed together well. A few seconds is all you need to mix it.

  3. In a separate bowl mix together the all purpose flour, sifted cocoa powder, baking soda and sea salt.

  4. Gradually add the flour mixture to the oil/milk mixture. Mix until the batter is smooth and all the ingredients are incorporated together nicely.

  5. Pour batter into the 2 pans evenly. Place in the oven and bake for 30-35 minutes or until toothpick inserted in the center comes out clean.

  6. When all done cooking remove from the oven, let them sit in the pan for about 10 minutes, then remove from the cake pans onto a wire rack to cool completely before adding the frosting.


Swiss Meringue Chocolate Buttercream Frosting

  1. Add your egg whites and your Lakanto Powdered Monkfruit Sweetener to your stand-mixer, or Bosch. Use the whisk attachment.

  2. Beat for 10 minutes on medium speed (I like to set a timer for this part)

  3. After the 10 minutes turn the speed down to low and add your butter (2 Tbsp at a time) then add your vanilla, lemon juice and cocoa powder.

  4. Turn the speed back up to medium and let it whip it for another 10 minutes (again, set a timer)

  5. When it’s all done whipping it will be a nice glossy frosting that holds its shape well and is ready to be placed on the cake.

  6. Frost the cake the way that you like and enjoy!


Tips

*Use organic ingredients when feasible

*Make sure the cake is completely at room temperature before adding the frosting or you’ll have a melted mess.

*Frosting recipe was adapted from the Blog, "TJ's Taste" (Low Glycemic Living)

https://tjstaste.com/swiss-meringue-buttercream/

*The chocolate crumbs that surround the outer layer and top of the cake came from taking one of the cakes after it was cooled and cutting the very top across the cake so that it would lay perfectly straight and even. Then I just crumbled up the extra crumbs and placed them at the top and around the edges, it's really simple.

*Garnish with a few sugar-free chocolate chips on the top






© 2023 by APPETIZING ADVENTURES. Proudly created with Wix.com