Black Forest Cake: No Grain, No Sugar, No Dairy



The Black Forest Cake is one of my favorite cakes. I love the mixture of flavors it has: bitter, tangy, and sweet. When I decided to go off grain, starch, sugar, and cow’s milk never in my wildest dreams did I imagine that I will be able to indulge myself with such a decadent dessert (It’s actually my favorite breakfast). Thankfully with some creativity, several experiments, and a lot of persistence I made it possible. And now I’m very excited to share it with you.

In this recipe I give you two options for the cake – the first is to bake it in a round spring form pan, in case you want something that is similar to the original layered cake. The second option is to bake the cake in a medium rectangular baking pan – this is a much quicker and easier way to make the cake. The texture of the chocolate cake in this recipe is similar to the German, heavy and dense, chocolate cake. I’m yet to master the art of creating airy cakes using almond flour. What I love the most about this cake is that it’s very nourishing and satisfying. It’s rich with protein, fiber, and antioxidants. If you start your day with this cake you will find that you can go for hours before you will be able to think about food.

Several notes on the cake and the ingredients:



-This is an expensive cake to make – roughly about $30 for the materials. 
-It takes some time to make this cake. It can be a relaxing and therapeutic activity if you have the right mindset for it.
-When the cake is ready it needs to rest in the refrigerator overnight before it’s ready to be served.
- Honeyville’s, Bob's Red Mill, and Blue Diamond make Blanched Almond Flour
- Xylitol is a natural sugar substitute made from birch tree. I use a brand called XyloSweet.  Xylitol is rich with fiber.
-Trader Joe’s sells coconut cream. It is a popular product and the stores tend to run out of it often.
- St. Dalfour and bionaturae make fruit spread with no added sugar 
- For the grated chocolate on top you can use either Lily’s chocolate, which is sweetened with stevia, or 100% dark chocolate from the baking aisle of the local grocery.  Both options work well.
-Costco offers the best value (that I know of) for frozen organic cherries and berries -  $10 for 5lb.


Now, after I covered all the basics, let’s get to work.

Ingredients:


Cake

2 cups almond flour
½ cup Xylitol
1/3 cup cocoa powder
1 tsp baking powder
3 eggs
1 tbsp vanilla extract
1/4 cup coconut cream
1/4  cup sugar free blueberry (or any berry) spread


Cherry Sauce

2 cup pitted cherries (fresh or frozen)
1/4 cup water
1 lemon - zest and juice
3 tbsp Xylitol


Cream

24 oz/ 710 ml coconut cream (2 cans minus ½ cup used for the cake)
¼ cup Xylitol
1 tbsp vanilla extract

Chocolate Topping

85 g/3 oz Sugar free or 100% dark chocolate


Preparation:


Preheat the oven to 300F/150C

Cake

Mix dry ingredients together.


Add eggs and vanilla extract and mix.


Add coconut cream and blueberry spread.


Mix well until receiving a unified batter.

Pour batter into a well-greased 8"/20cm round spring form pan.

Bake for 45-50 minutes.
To check if the cake is ready press with your finger gently on the top of the cake, if it’s soft it needs more time, if the cake is solid it’s ready.


Cherry Sauce

Place cherries, water, Xylitol, lemon zest and juice in a medium size pan.
Cook uncovered on low heat for 40 minutes.
Turn off heat and cover while letting it cool.


Process the cherries and the liquid in the pan in a food processor to receive the sauce.


Coconut Cream

Mix ingredients together until receiving a smooth cream.


Cover dish with a plastic wrap.

Store in the refrigerator until ready to work with the cake.

Chocolate Topping

Grate chocolate in a food processor or with a manual grater.


Place in an airtight container.
Store in a dark place.

Assembling the cake:

Work only after the cake has cooled down and reached room temperature.

Loaf

Release cake from the pan and cut it in the middle into two thin round slices .


Place back the bottom slice in the pan.


Spread half of the cherry sauce on top of the bottom half of the cake.


Take the coconut cream out of the refrigerator. Use a hand whisk to soften the cream.

Pour half of the cream on top of the cherry sauce. Use the back of a tablespoon to spread it around.


Repeat the process with the second layer of cake.

Sprinkle half of the grated chocolate on top of the cake. Cover with aluminum foil and place in the refrigerator to rest over night.


Wrap the cake in a plastic wrap and place it back in the refrigerator for 24 hours before serving.

Use a knife to separate the cake from the pan before releasing it.


Use the other half of the grated chocolate to cover the side of the cake.


Flat Cake

Here is a simpler way to make this cake.

Use a medium size rectangular pan to bake the batter -  7X11in/17.5X28cm.
Bake for 35-40 minute.

Leave the cake in the pan.

Spread the cherry sauce on top of the cake.



Spread coconut cream on top.


Sprinkle the grated chocolate on top.


Cover the cake with a plastic wrap or aluminum foil.
Store in the refrigerator overnight before serving.





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