I don’t normally make a lot of cakes without sugar...due to a lack of customer demand. So when a customer asked if I’d be willing to whip a little sugar-free something up for her birthday, of course I said yes! With the freedom to create anything I wanted as long as it included chocolate, I decided to try the refreshing flavors of raspberries, strawberries, and cherry!!! I hope you enjoy this unique yet delicious treat…
1 cup Swerve Alternative Sugar
1/2 cup coconut sugar
1 3/4 cups gluten-free all-purpose flour
2 tsp xanthan gum
1 cup dark cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1/2 cup Coconut Oil, Melted
1/2 cup pumpkin puree
1 cup coconut milk
1 tbsp vinegar
2 tsp cherry extract
2 tsp butter flavor
1 tbsp vanilla extract
1/2 cup freeze-dried strawberries
1/2 cup freeze-dried raspberries
½ cup Lily’s Chocolate Chips
1 cup hot water
Preheat the oven to 350°F. Grease two 9" round cake pans.
In a measuring cup or small bowl, combine coconut milk, freeze-dried fruit, and vinegar then set aside until needed.In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
In a separate bowl, whip together coconut oil, pumpkin, extracts, and milk mixture. Then slowly add the liquid mixture to the dry ingredients and stir until combined. Next, fold in the chocolate chips.
Add the hot water to the batter and mix well, until batter thins out. Pour evenly into the prepared pans and bake for about 20 - 25 minutes or until a toothpick comes out clean.
Once the cakes have finished baking, allow to cool completely before frosting.
Creamy Vanilla Raspberry Frosting
1 1/2 cup palm shortening
1/4 cup dehydrated raspberries
3 tsp raspberry extract
3 tsp vanilla extract
1 tsp salt, divided
Rehydrate the dried raspberries in just enough heavy whipping cream to cover, then stir to create a raspberry cream.
In a large bowl, whip shortening with an electric mixer until light and fluffy. Next, whip in one cup of powdered sugar, half the salt, and flavorings. To finish, whip in the remaining two cups of powdered sugar, one cup at a time and then add the second half of the salt.
Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting.
You can dress up this cake with any garnishes you would like or simply enjoy it as is!