My 6 year old son loves being my taste tester when I bake. If he likes what he's tasting he will always ask if he can take some to school. This is difficult with keto cakes because more often than not they contain almond meal and his school is nut free. So, I made it my mission to create a nut free cake for him to take that also doesn't contain coconut flour as he's not a fan of it.
I find sun flour a great nut free flour for cakes. The texture is fantastic and it's extremely low in carbs at 1.8g/100g. It does have quite a distinctive flavour however my whole family demolished this cake every time I tested it so I don't see that being an issue. If you would like to try to dull the flavour I would suggest adding a flavoured sweetener to the icing. I tested with half a tablespoon of Sukrin caramel syrup in the icing which was delicious.
I also tested this cake using sesame flour however the texture just wasn't as nice. Of course, if you don't have an issue with nuts you can easily swap the sun flour for almond meal.
I tested in both a 6 inch and 8 inch cake tin. The 6 inch resulted in a lovely high cake however it took around 10 minutes longer to cook. The cooking time in this recipe is for an 8 inch tin, if you'd like to go for a smaller tin (and therefore a higher cake) I would suggest increasing the time by approximately 5 minutes per inch you go down in tin size.
Preheat oven to 170°. Line the base of a cake tin and grease the sides with a little butter.
Place the butter in the Thermomix bowl and melt 2mins/60°/sp3. It doesn't have to be completely melted, a mix of melted and soft is fine.
Add cream, vanilla extract and instant coffee and mix for 30sec/sp3.
Set the Thermomix to mix on sp3 and add the eggs one at a time through the measuring cup hole. Mix for 30 seconds.
Add the remaining ingredients and mix for 30sec/sp3. Scrape the sides and mix for a further 15sec/sp3.
Scrape the batter into the prepared cake tin and smooth out the top with a spatula.
Bake for 20 minutes, testing with a cake tester before removing from the oven.
Leave for 5 minutes and then remove from the tin and place on a wire rack to cool completely before icing.
Once the cake has cooled completely, combine powdered sweetener and cacao powder in a bowl.
Add 1 tablespoon of boiling water and mix well (I use a mini whisk to get all the lumps out). Continue adding 1/2 tablespoon of water at a time until you get the desired thickness.
Pour on top of the cake and spread around the top using a spatula. Allow to harden.
Serve as is or with cream and fresh berries.
- Amount Per Serving
- Calories 103
- % Daily Value *
- Total Fat 7.7g12%
- Sodium 92.9mg4%
- Net Carbohydrate 2.9g1%
- Sugars 0.2g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.