As a tip, to check your cake batter for sweetness, you might want to do what I did. I almost always sweeten my sweet baked goods and desserts with Swerve granular or confectioners sweetener (both because I like it and because it also adds the bulk/volume that sugar typically does in most cake and baked sweets). I like to use liquid stevia to adjust the sweetness because I can more easily fine tune it without changing the consistency of the batter. I added 2 teaspoons of NOW Organic Liquid Better Stevia to my cake batter, but 1-1/2 teaspoons would probably have worked nicely, too, particularly if you plan to frost your cake as I did. To do a little sweetness taste test, after mixing the batter together, I placed about 1/3 cup or so of the batter in a coffee mug and baked it for a little over a minute in the microwave and tested the finished "baked cake" product. You could also taste the batter, too, if you are okay with testing raw batter. The recipe makes about 5-1/4 cups of cake batter (or slightly more). I used my USA mini cake pan to make 6 mini cakes and had enough batter left to make 6 regular sized cupcakes too. I slice the mini cake in half crosswise to make 2 separate layers and frost them like a regular sized cake. Since this is a "sweeter treat" with the frosting, I would venture to say that a nice dessert portion would be 1/4 to 1/2 of one of the small cakes...or at least it is plenty enough for me. If you just wanted to make cupcakes, the recipe would make about 20-22 cupcakes. I snapped a few photos of one of the finished and frosted mini cakes and one of the cupcakes below. Click here for my recipe for: Milk Chocolate Peanut Buttercream Frosting. Enjoy!
|Top of cupcake (with shaved dark chocolate)|
Best Old Fashioned Chocolate Cake
3 cups almond flour (blanched)
1-1/2 cups Swerve sweetener (or equivalent to 1-1/2 cups sugar sweetness)
1/4 cup coconut flour
1/3 cup PLUS 1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Celtic or sea salt
6 large eggs
1/2 cup PLUS 2 tablespoons "extra light" olive oil or coconut oil
2 teaspoons vanilla
1 tablespoon apple cider vinegar
1-1/2 to 2 teaspoons liquid stevia, or to taste
3/4 cup buttermilk (or see dairy free option below)
Preheat oven to 350 degrees F. Lightly grease a 6-well mini cake pan (each well is 4 inches in diameter and 1-1/4 inches deep) or alternatively line muffin pans with cupcake liners.
In a large bowl, mix almond flour, Swerve sweetener, coconut flour, cocoa powder, baking powder, baking soda and salt in a bowl with a whisk, stirring to break up any lumps.
In a separate bowl, beat eggs, oil, vanilla, vinegar, stevia, and buttermilk until blended. (For a dairy free buttermilk substitute, place 2 teaspoons white vinegar or lemon juice in measuring cup and fill to 3/4 cup with almond milk; let sit 5 to 10 minutes). Add liquid mixture to dry mixture and stir together. Beat with a hand mixer on medium speed until well blended and smooth, 2 to 3 minutes. Pour batter into prepared baking pans (leaving about 1/3" space at top for mini cakes) or into lined muffin tins (about 1/4" space at top for cupcakes). Bake at 350 degrees for 25 minutes for mini-cakes (or approximately 23 minutes for cupcakes) or until a toothpick inserted in the center comes out clean. Let cool in pan 5 to 10 minutes; invert cakes onto wire rack to cool. If baking cupcakes, allow to cool completely before frosting. Makes 6 mini cakes (slice each mini cake in half to make 2 layers) or approximately 21 cupcakes.
*Note: Taste batter for sweetness prior to baking. If additional sweetness is desired, add stevia to adjust. Recipe yields approximately 5-1/4 cups of cake batter and is sufficient to bake two 8-inch round cake layers or a 9 x 13-inch cake (baking times may need to be adjusted). If baking larger cakes that will be removed from pan, liberally grease and flour pans with almond flour before adding batter.