SUGAR-FREE Oreo-Copy-Cat Chocolate Cookie Cake
My son is still too young at 2 to know what his favorite cake is, so I defaulted to my husband’s favorite. And WOMAN, it did NOT dissapoint.
Oreo’s Chocolate Crumble:
Ingredients
¾ cup plus 2 additional tablespoons) sunflower seed flour (or almond flour)
2 ½ tablespoon cocoa powder
2 ½ tablespoon powdered Swerve Sweetener
½ teaspoon baking powder
Pinch salt
½ large egg (about 1 ½ tablespoon of whisked egg)
1 tablespoon butter melted
¼ teaspoon vanilla extract
Instructions
Preheat the oven to 300F and prepare a work surface with a silicone mat or large piece of parchment paper
In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.
Transfer the dough to the prepared work surface and top with a large piece of parchment paper. Roll out as evenly as possible to about ¼ inch thick and remove the top piece of parchment.
Use a small round cookie cutter (1 to 1.5 inches) to cut out 14 small wafers. Use a sharp knife or offset spatula to wiggle underneath and place the wafers around the silicone mat or bottom parchment.
Transfer the entire silicone mat or parchment with the wafers and the rest of the dough to a large cookie sheet. Bake 20 to 30 minutes, until the dough is firm to the touch. Remove and let cool completely on the pan. It will continue to firm up as they cool.
Set the 14 wafers aside (for the top of the cake). Crumble the remaining baked dough with your fingers into small pieces. You don't want any big pieces, it should be very well crumbled. (You can also place chunks of it in a plastic bag and roll over it with a rollign pin).
Cookies and Cream Frosting:
Ingredients
1 ¾ cups heavy whipping cream
6 tablespoon powdered Swerve (add more if you like yours sweeter)
1 teaspoon vanilla extract
1 recipe oreo-copy-cat chocolate cookie crumble (above)
Instructions
Pour the water into a small microwave-safe bowl and sprinkle with the gelatin. Let sit for a few minutes to bloom.
Warm gently in the microwave for about 20 seconds, then whisk to dissolve the gelatin. Let cool to lukewarm.
In a large bowl, beat the cream, sweetener, and vanilla with an electric mixer until it begins to hold medium peaks.
Continue beating while slowly drizzling the gelatin mixture into the bowl. Beat until it holds stiff peaks. Set aside about ½ cup of this mixture for the top of the cake.
Fold the chocolate cookie crumble into the remaining whipped cream mixture.
Chocolate Cake
1 Tbsp cider vinegar
1 cup boiling water
1 3/4 cups gluten-free all-purpose flour, leveled
1 1/3 cups coconut sugar*
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp sea salt
1/2 cup avocado oil, or olive oil
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 1/2 cups chocolate chips, optional
Instructions
Preheat oven to 350°F. Grease two 8-inch cake pans with butter, line with parchment paper, then grease the parchment paper too.
Mix the coconut milk and vinegar together in a mixing bowl and set aside for 10 minutes. Add the Instant Coffee granules to a measuring cup and fill with 1 cup boiling water to make 1 cup of coffee (or you can brew one cup of coffee. Set aside to cool to room temperature.
Add the gluten-free flour, cocoa powder, coconut sugar, baking soda, baking powder, and sea salt to a large bowl and whisk well until combined. Set aside.
If using chocolate chips, add them to a measuring cup with 2 teaspoons of flour and stir well to coat the chocolate chips in flour (this ensures they don’t sink to the bottom of the cake during baking)
Add the avocado oil, eggs, and vanilla to the mixing bowl with the coconut milk and use an electric hand whisk (or beat by hand) to mix together wet ingredients on medium-high speed until combined.
Pour the wet ingredients into the mixing bowl with the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined.
Stir in the chocolate chips (if adding) until well combined.
Divide batter evenly between the two cake pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. For the best result, use an instant read thermometer to check the temperature of the cakes. They are fully cooked once they reach an internal temperauture of 190 to 200 degrees F.
Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the spring form pans.
While the cakes are baking or cooling, prepare the chocolate buttercream (if using).
Once cool, release the cake from the spring form pans and place one of the cakes on a cake stand or large serving plate. Spread a thick layer of chocolate buttercream on top of the cake, then place the second cake on top of the buttercream, creating a 2-tier cake.
Use the remaining buttercream to spread all over the cake - you can go as liberal or conservative as you’d like here depending on how much you love buttercream.
Dark Chocolate Ganache:
8 ounces dark chocolate, I use two 85% chocolate bars**
2 Tbsp pure maple syrup
1 pinch sea salt, to taste
Prepare the chocolate ganache. Chop the chocolate bars and transfer them to a mixing bowl. Note: the finer you chop the chocolate, the quicker the ganache will come together, so try to chop it nice and small.
Microwave (or heat on the stove top) the coconut milk until very hot, but just under boiling. Pour the coconut milk into the mixing bowl with the chopped chocolate and allow it to sit for 1 minute (this loosens up the chocolate so that it will melt nice and easy). Stir the mixture well until all clumps of chocolate are out and the mixture is nice and creamy. Taste for flavor and add sea salt and pure maple syrup to taste. If you’re using super dark chocolate (85% or higher), I’d suggest about 2 tablespoons of pure maple syrup
our and spread the chocolate ganache over the chocolate cake, and decorate with grated chocalte or chopped choc bar.
Meh Coconut Flour cake (easy and cheap, but not as moist). id just make it thinner and turn into a cookie/brownie
½ cup butter melted
7 tablespoon cocoa powder
1 teaspoon instant coffee granules (optional, enhances chocolate flavour)
7 eggs room temperature
1 teaspoon vanilla extract
⅔ cup coconut flour
2 teaspoon baking powder
⅔ cup Swerve Sweetener
½ teaspoon salt
½ cup unsweetened almond milk or hemp milk (more if your batter is too thick)
Instructions
Preheat oven to 350F and line a muffin tin with parchment or silicone liners
In a large bowl, whisk together the melted butter, cocoa powder, and espresso powder.
Add the eggs and vanilla and beat until well combined. Then add the coconut flour, sweetener, baking powder and salt and beat until smooth.
Beat in the almond milk. If that batter is still very thick, beat in more almond milk 1 tablespoon at a time until it thins out a bit (batter will still be thick, but should be of scoopable consistency. It will not be pourable).
Divide batter among prepared muffin tins and bake in center of oven for 20 to 25 minutes. Cupcakes are done when the top is set and a tester inserted into the middle comes out clean. Cool in pan for 5-10 minutes and then transfer to a wire rack to cool completely.
