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Ever since making a low carb peanut butter chocolate layer cake for my 24th birthday I’ve been completely enamoured with the beauty of cutting into cakes with frosting in the middle. In fact, I went so far as to purchase mini cake tins for the sole purpose of making them just 4 me in more appropriate portion sizes. I’ve only recently purchased coconut flour, and I absolutely loved the coconut flavour it imparted into the cake itself … which, if I’m being honest, was surprisingly the best bit of this dessert-for-Sunday-dinner. The worst part of the whole baking process is waiting for it to cool – which I think tells you everything as to how easy it is! Actually, I tried saving half for breakfast and failed miserably – that was the hardest.

Makes 1 mini layer cake:

Coconut cake:

30g butter, salted and softened

1/4 cup erythritol (or equivalent sweetener of choice)

2 eggs, separated and at room temperature

25g coconut flour (pulse through a blender to achieve a finer crumb)

50g almond flour (as above)

1 tsp baking powder

1 tsp vanilla essence

30g coconut cream

Desiccated coconut for sprinkling

Raspberry cloud frosting:

35g frozen raspberries

45ml whipping cream

40g spreadable cream cheese

A little guar/xanthan gum if you have it on hand

1/4 cup powdered erythritol

Raspberry chia glaze:

40g frozen raspberries, thawed thoroughly in the microwave

5g chia seeds (around 1 tsp)

Liquid stevia drops to taste

Preheat oven to 350F/180C fan bake. In a small bowl, prep the chia glaze by mixing the seeds with the thawed raspberries and sweetener of choice. Set aside and allow to thicken. Beat the softened butter with the erythritol in a medium bowl until fluffy. Add your egg yolks, coconut cream and vanilla essence. Beat thoroughly. Mix in the flours and baking powder. Beat the egg whites until stiff peaks form. Combine with the cake batter, mixing in gently. Divide the mixture between two greased (I didn’t bother lining because I did not have any baking paper on hand, but you are most welcome to) 10cm/4inch baking tins. Sprinkle a little desiccated coconut on top for a ~toasted~ touch. Bake for 20-25 minutes until the top is golden. Leave to cool for a few minutes before transferring to wire racks. While waiting for the cake to cool, prep the frosting by whipping the cream until nearly thick, then adding the remaining ingredients before beating further. I added a little guar gum to thicken it (less than quarter of a teaspoon), but this is entirely optional. When the cake is cool, level out the top of the cake that is to be the bottom layer to allow for even spreading. Spread around a quarter of the frosting across the bottom layer, stack the second on top, and frost the cake completely. At this point it would be good to refrigerate the cake for 1-2 hours to allow the frosting to set. I was impatient and dumped the glaze on top immediately, probably to the detriment of the cake’s presentation. Eat. Ideally all to yourself

For the entire cake: 1,196 calories, 18g net carbs, 104g fat, 38g protein.