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Black Forest Cake with Cream Cheese Frosting

Black Forest Cake with Cream Cheese Frosting

   

Black Forest Cake with Cream Cheese FrostingBlack Forest Cake with Cream Cheese Frosting


Recipe Details:
This recipe gives you a very diabetes-friendly, very gluten-free, and very delicious black forest cake with cream cheese frosting. Although this cake requires some time to make, it definitely worth the effort! It’s a perfect dessert for a special occasion that you can be proud of bringing to your dinner table and present to your family and friends!


Ingredients:
  • Almond flour for cake batter – 3 cups
  • Almond milk (unsweetened) for cake batter – ¾ cup
  • Coconut flour for cake batter – 0.5 cup
  • Cocoa powder for cake batter – 0.5 cup
  • Xanthan gum for cake batter – 1 tsp.
  • Apple cider vinegar for cake batter – 2 tsp.
  • Baking powder for cake batter – 1 tbsp.
  • Large eggs for cake batter – 6
  • Butter for cake batter – ¾ cup
  • Powdered Erythritol for cake batter – 1.5 cup
  • Vanilla for cake batter – 1 tbsp.
  • Salt for cake batter – ¼ tsp.
  • Fresh pitted cherries for cherry filling – 1 cup
  • Powdered Erythritol for cherry filling – 1 tbsp.
  • Water for cherry filling – ¼ cup
  • Cream cheese for frosting – 1 cup
  • Heavy cream for frosting – 2 cups
  • Powdered Erythritol for frosting – 1 tbsp.
  • Vanilla for frosting – 1 tsp.
    Recipe Directions:
    Step 1
    Let’s make the cherry filling: Combine cherries, sweetener, and water in a saucepan and cook on medium heat until cherries become soft and reduce to a thick spread. Take off the heat and let the cherry filling cool completely.
    Step 2
    Now, let’s make the frosting: Whip 8 Oz of cold cream cheese in a stand mixer’s bowl until cream cheese slightly softens. After that, add 2 cups of heavy cream, sweetener, and vanilla to the cream cheese and blend slowly until the ingredients are mixed in well. Then, whip on high until peaks form and the mixture becomes spreadable, but don’t over whip.
    Step 3
    Preheat oven to 350 F. Grease three 6” cake pans well, then add baking paper to the bottom of each cake pan to ensure the cakes don’t stick.
    Step 4
    In a bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, cocoa powder, and salt.
    Step 5
    In a stand mixer, beat the butter with powdered Erythritol until the mixture is well blended and creamy. After that, set the mixer to low speed and add the eggs, one at a time, waiting for each egg to be blended before adding the next egg.
    Step 6
    Once the eggs are blended, add the almond milk, apple cider vinegar, and vanilla.
    Step 7
    In small batches, mix the flour mixture into the eggs and butter mixture. Although the batter will be thick and hard to spread, try to spread it around the bottom of the cake pans as evenly as possible.
    Step 8
    Bake until a toothpick inserted in the center of each cake layer comes out clean. That may take about 20-25 minutes.
    Step 9
    Cool the cake layers in the cake pans for about 10 minutes before flipping them on a cooling rack.
    Step 10
    Once the cake layers are cooled, spread the frosting, and the cherry filling evenly between the cake layers and on top. Serve and enjoy!


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