This Mocha Cake with Mocha Frosting is infused with enough coffee and chocolate to make your taste buds fall in love. The cake is super fluffy and moist and the frosting is perfectly chocolatey and sweet, you’d never know it’s all sugar-free, low-carb, high-protein, and gluten-free too!
Ingredients
Cake:
- 3 tbs Starbucks® Holiday Blend Ground Coffee
- 1¼ cups Boiling Water
- 430g (1¾ cups) Unsweetened Applesauce
- ⅓ cup Unsweetened Vanilla Almond Milk
- 4 Large Eggs
- 2 Large Egg Whites
- 1 tbs Vanilla Extract
- 1 tbs Liquid Stevia Extract
- 224g (2 cups) Coconut Flour
- 144g (¾ cup) Granulated Erythritol
- 80g (1 cup) Unsweetened Dutch Processed Cocoa Powder
- 1 tbs Double-Acting Baking Powder
- ¼ teaspoon Salt
Frosting:
- 6 oz Neufchâtel Cream Cheese (room temperature)
- 4 oz Plain, Nonfat Greek Yogurt
- ¾ tsp Vanilla Extract
- 35g (¼ cup) Powdered Erythritol
- 1 tbs Unsweetened Dutch Processed Cocoa Powder
- ⅛ tsp Espresso Powder
- 2 oz No Sugar Added Dark Chocolate (melted)
Instructions
For the Frosting: (**make the frosting first!)
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In an electric stand mixer bowl fitted with a whisk attachment, add the cream cheese, yogurt, and vanilla extract. Turn the stand mixer on medium speed and beat until completely smooth.
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Turn off the mixer and add the erythritol, cocoa powder, and espresso powder. Beat until completely smooth.
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Turn the mixer on low speed and slowly add the melted chocolate. Mix until completely smooth. Scrape down the sides of the bowl and mix one last time. Cover and refrigerate while you make the cake.
For the Cake:
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In a french press, add the Starbucks® Holiday Blend Ground Coffee and boiling water. Let brew for ~6-8 minutes, then press. Measure 1 cup of the coffee and set aside to cool.
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Preheat the oven to 350 degrees Fahrenheit. Spray 2 8” cake pans with cooking spray and line with 8” circle parchment paper liners.
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In an electric stand mixer bowl fitted with a beater attachment, add the applesauce, almond milk, eggs, egg whites, vanilla extract and stevia extract. Mix on low speed. Add in the cooled brewed coffee. Keep the mixer running while you prepare the dry ingredients.
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In a medium-sized bowl, sift together the coconut flour, erythritol, cocoa powder, baking powder, and salt.
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Turn off the mixer and dump in the dry ingredients. Increase the mixer speed to medium and mix until all the ingredients are fully incorporated. Scrape down the sides of the bowl and mix one last time.
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The batter will be very thick, so scoop it into the pans and spread it out evenly with an offset spatula. Bake for 50 minutes, or until the surface springs back when tapped. Let cool completely in the pan.
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Flip one cake layer onto a cake pedestal, peel off the parchment paper cake liner, and scoop on some of the frosting. Flip the other cake layer onto a parchment paper-lined cookie sheet, peel off the parchment paper cake liner, then carefully slide it onto the frosted bottom cake layer (this is a delicate cake, so be careful!). Frost the remainder of the cake.
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Refrigerate uncovered for 1 hour, then slice and serve, or store in the fridge covered with a cake dome for up to 5 days.
