The site migration delayed my blogging about this treat. As it happens my birthday was recently, and I decided to make myself a yummy moist chocolate birthday cake. I converted an old gluten free recipe I had, that made for a super moist dark chocolate cake. I am not a fan of traditional frostings and a cream cheese frosting seemed to be a bit rich for this already rich cake. So, I decided to use my Keto Coconut Cream Cheese recipe instead of cream cheese. That being said, if you don’t want to go to the trouble of making the Coconut Cream Cheese, by all means use regular cream cheese.
I also think you could possibly tweak this recipe to make a pretty good german chocolate cake, which I may attempt at some point in the future. If you decide to give this a go, please do share! As my grandkids say, “sharing is caring.” I love to hear about how, others use my recipes and adapt them to their favorite flavor profiles (and yes, I do try many of the hints and tweaks, that have been shared with me).
I also, read recipes and cookbooks, like my husband reads manuals. Sometimes, I get inspirations to try something totally new, or I start out intending to follow the recipe as is, then end up putting my own spin on it. The point is this: I love food and I love cooking, that being said, I am an eternal student and envision this blog as a place to share ideas with others on the same lifestyle journey that I am on.
One of the goals I have in starting this blog is to demonstrate that the keto lifestyle is a valid choice for the majority of people seeking to lose weight and improve their health status. But, as someone that has struggled to do those very things, I wanted to share; how even if you are a total carb junkie like me, you don’t have to suffer and deprive yourself to achieve these goals. Foodies can do keto!
So, let’s eat cake!
1/4 cup coconut flour
1/2 cup nut or seed flour
Preheat ove to 350° F. Oil or line with parchment paper a springform pan.