Chocolate Butter Cake - Almond & Coconut (Short Cut Version)
This is a short cut method by simply mixing the dry and wet ingredients together. It is super easy without any tools and taste just as good as the traditional method of creaming the butter and sweetener first. It is buttery, soft, moist and delicious.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350 F or 180 C.
3. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
4. In a separate bowl, add all the dry ingredients and mix until well combined.
5. Add the wet into the dry ingredients and whisk until well combined. The batter is thick and smooth.
6. Pour the batter into an 8 x 2-inch square pan lined with parchment paper and spread evenly. I find that using a square pan shortens the baking time so the cake will be moister and also prevent the crust from hardening. So instead of the usual 50 to 60 minutes baking time, this took only 35 minutes. I set the digital timer at 15 mins then cover the top with foil for the next 15 mins and finally remove the foil and bake for another 5 minutes and it's done. Of course, you can use a loaf pan, round or any suitable pan. However, the baking time will depend on what type of pan you use and how thick is the batter. Always test with a wooden skewer for doneness.
7. Once ready, cool for a while then remove the parchment paper. As an option, you can rest the cake upside down for 15 minutes as this will help to prevent the butter from settling at the bottom. Then turn over and slice accordingly. I cut the cake into 16 squares, but you can choose to cut them bigger or smaller.
8. The cake can be served warm. To reheat, just microwave for 30 seconds for a warm, soft and fluffy texture.
9. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for months.
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 2.7 g
Dietary Fiber = 1.4 g
Net Carb = 1.3 g
Calories = 188
Total Fat = 18.8 g
Protein = 3.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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