Best Birthday Chocolate Cake with No Sugar “The Younger We Get”

Dear Friends! We did it! Almost….this pandemic is in our rear view mirror! Praise God! This year, I got to celebrate my birthday doing things with family and friends! It was so great. (I know, all the exclamation points. We should be able to do that now, right.) 

My “35th” birthday was a blast. The younger we get….  I know since I got your attention with the Best Birthday Chocolate Cake with No Sugar, I’ll get to that most important contribution to the internet in long time. 

                                     

Seriously, y’all know we love cakes around here, all the cakes, homemade cakes. So, since it was my birthday and I was ready to try a ‘sugar free’ cake, I did. I figured if I messed it up, it’s just my cake not my husband or the boys. :)  And you know what it was FANTASTIC and DELICIOUS! 

The family had the best party! And missed our son who is serving as a worship leader this summer1 

And my sweet Boulder Mt. Man and I made the cake together! Do you love our Food Blogger kitchen! 

He grated a 1/3 of this baking bar for the top of the cake. It was perfect! 

Another year younger and loved the cake and our little party! God is good all the time and I am so grateful for every moment of this life! May mine glorify Him. And May you love this cake as much as we did! 

Best Birthday Chocolate Cake with No Sugar, No Gluten 

1 1/2 cups Bob’s Mill Gluten Free Flour 1:1 ratio

1/4 c. + 2 T. Dark Hershey’s Cocoa

1/4 c. + 2 T. Chocolate Hershey’s Cocoa

1 3/4 c. Dates (by Date Lady powdered.) :) 

2 t.. baking soda 

1 t. Baking powder 

1 t. Sea salt 

2 t. Espresso coffee

1/2 c. Coconut oil - melted

2 Eggs at room temperature

1 T. Pure vanilla

1 c. Buttermilk at room temperature

1 c. Boiling water 

* Buttercream Chocolate Icing with Monkfruit 

1 1/2 c. Softened salted Land O’ Lakes Butter 

3 1/2 c. Monkfruit with Erythirol *see note 

3/4 c. Cocoa powder 

1/4 c. Half and half (more or less to desired consistency)

1 T. Pure Vanilla 

1 bar 60% Girhidellhi Cocoa Bar (grated 1/3 c.)

Preheat oven 350º.  Line two 8 inch cake pans with parchment paper. Spray parchment paper with baking spray. Mix all the dry ingredients together in a large mixing bowl and set aside. In mixer with paddle attachment, mix oil, eggs and vanilla until well incorporated. Add the buttermilk and mix to combine. Then, add the dry ingredients to the mixer with bowl of wet ingredients. Add hot waster and mix until thoroughly combined. Pour batter into cake pans and bake about 25 minutes or until a toothpick inserted comes out clean. Then set on cooling rack. Once completely cool, remove from pan. 

If time allows, freeze the cakes wrapped in Saran Wrap for 60 mins. - 2 hours. Then, unwrap and ice the layers. It should be delicious and more smooth icing the cake! Once iced and ready, sprinkle the grated Girhidellhi cocoa on top. Perfection! Enjoy! 

*note: Monkfruit and Erythirol - this is healthy and keep blood sugars normal. Research it. Amazing! And delicious consistency and flavor!)

Warmly, Carolina Mama