Ratio    2.75:1        


Fat                      167g

Protein               45.6g

Carbohydrate     15g

Makes approximately 12 slices each providing 14g fat, 4g protein and 1.25g carbohydrate


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For the cake

54g egg yolk

78g Truvia

60g water

60g olive oil

42g Groovy Food coconut flour

10g Bournville unsweetened cocoa powder

1.2g Barkat carb-free baking powder

160g egg white

For the topping

150g Tesco double cream

13g Truvia

Orange flavor (optional)

Sugar-free cake decoration (as advised by your dietitian)



Lightly whip the egg yolk. Add half the Truvia (39g) and beat for 5 minutes. Add water and then olive oil as you beat well. In a separate bowl, mix coconut flour, cocoa powder and baking powder. Sift three times. Add the dry mixture to the wet mixture and mix well. In a separate bowl, make meringue by whipping egg white as you slowly add the rest of the Truvia (39g). Whip until stiff peaks form. Add 1/3 of the meringue to the chocolate batter. Using rubber spatula, gently fold in the meringue. Repeat for the rest of the meringue. In two lightly greased 8 inch round cake pans, pour in the cake mixture evenly divided. In preheated oven (300F), bake for 35-40 minutes. Immediately take out of the pan and cool on wire rack. When the cakes are completely cooled, it is ready for icing, or you can wrap it in plastic wrap and store in freezer for later use.

Make icing by whipping cream with Truvia and orange flavour until thick. Place one cake on a plate and spread little bit of cream on top, then stack second cake on top. Cover cake with rest of cream and decorate. Keep in fridge until ready to serve. Best eaten within 1-2 days. 

Recipe by The Daisy Garland

© The Daisy Garland