Hello, my name is Andrea Witthoeft, aka Bakerlita! My mission is to show you the true creative art in creating your favourite baked goods that not only satisfy your tastebuds but heal and nourish your body (and mind) too. My baking goes far beyond gluten-free, it is 100% gluten, grain, sugar and DAIRY-FREE!

I am so honoured to be a part of the Yoso community because I am a HUGE believer in eating a dairy-free diet for optimal health & wellness. Having this dairy substitute is what my recipes needed to be able to innovate into some of my favourite recipes. Dairy causes massive amounts of inflammation in the body, this leads to many unwanted side effects, but not so with Yoso. Yoso has made my paleo & ketogenic baking come true with their amazing cashew cream cheese. Honestly, my favourite thing growing of was cream cheese, spreading some on a bagel, or making that heavenly cream cheese icing that EVERYBODY LOVES! Thanks to Yoso you can enjoy my Keto and Paleo Chocolate Cake, that is layered 7x with my cashew cream cheese frosting using YOSO!

I absolutely LOVE this recipe, for one I can’t even tell that the frosting isn’t real cream cheese like I said, I LOVE CREAM CHEESE! I wanted to re-create & innovate some Eastern European desserts into a clean, healthy keto & paleo version because my Ukrainian Grandmother was a famous baker in my family. She made beautiful custom wedding cakes and baked many traditional European desserts, like this Spartak 7 layered chocolate cake! Another reason why I love this recipe because it is extremely low carb, moist, and the layers just melt -in your mouth. This Spartak cake is one of the most popular cakes in Ukraine and Eastern Europe! Once you indulge into this lovely layered upon layered cake, you’ll see just why!

HEAVENLY CHOCOLATE KETO CAKE:

*CHOCOLATE LAYERED CAKES*

  • 2 eggs whole free-run
  • 1 can (400ml) full-fat organic coconut cream
  • ¼ cup apple cider vinegar
  • 1 teaspoon (5ml) vanilla extract
  • 1 & 1/2 cups Almond Flour
  • 1 cup Coconut Flour
  • 1/4 cup arrowroot flour
  • 1 cup Lakanto Golden
  • 1/4 cup unsweetened organic cocoa powder
  • 1 teaspoon (4g) baking powder
  • 1/4 teaspoon salt

*WHIPPED CREAM FROSTING*

*CHOCOLATE GANACHE *

  • 1/2 cup full-fat organic coconut cream
  • 3/4 cup Lily’s dark chocolate chips
  • toasted chopped almonds, for garnish

Preheat oven to 350F.

Using an 8” cake pan, trace out & cut 7 pieces parchment paper rounds and set aside.

To prepare the chocolate keto cake batter, measure out all the dry ingredients into one bowl: sift your almond meal, coconut flour, arrowroot flour, cocoa powder, baking soda and sea salt.

Place a medium heatproof bowl over a simmering water bath Make sure your bowl is sitting above the water not submerged in the water.

In a Stand mixer bowl, add your room temperature eggs, My favourite Lakanto Sweetener, grass-fed butter & vanilla extract and whisk on high for about 6 minutes. After everything is well-mixed add in your coconut cream & apple cider vinegar.

Then we will whisk on medium to high speed for another 2minutes.

Now take the wet mixture & pour it into the hot heatproof bowl & we will mix it frequently for 7-8 minutes until very warm.

Once it’s done carefully remove your hot bowl with oven mitts or a tea towel

Taking your sifted dry ingredients, quickly pouring the entire bowl into your hot wet ingredients.

Being folding together the wet and dry.

Taking a 1/2 cup measuring cup, plop 2 scoops of batter to each round of parchment paper, then you will take a cake spatula and level out the batter until it reaches fairly close to the edges.

For this recipe, you will be making 7 thin layers. On two baking Trays place your first 4 cake batters onto your 4 rounds of parchment paper.

Bake the first 4 layers for 8 minutes total.

As your waiting, you can spread the remaining 3 layers out if you have an extra 2 baking trays on handy.

Once your cake layers are baking away in the oven it’s time to get started on your delicious whipped keto buttercream frosting.

In a stand mixer bowl: add your grass-fed butter and cashew cream cheese & make sure they are at room temperature.

Then Add your Lakanto Powdered Sugar-Free sweetener: Mix for about 5min, once well-mixed scrape down sides if needed.

Next, you will add your chilled full-fat coconut cream & pure vanilla extract.

Turn your mixer up to high speed and whisk until frosting is light and fluffy.

This Frosting is super soft and has a marshmallowy texture & you will defiantly NOT miss out on that not so healthy real cream cheese & icing sugar!

Once your 7 cake layers are done, let them cool on a wire rack.

Carefully flip each cake over & genteelly peal back & remove the parchment paper.

Spread a generous amount of frosting between each cake layer, don’t be shy there is a lot of frosting & this take requires a lot. Using your cake spatula to spread each layer.

Use the remaining frosting to frost the top and sides of cake.

Smooth down the top and sides with your cake spatula.

I love the slightly naked rustic look where you can see some of the chocolate layers peeking out, yet you can cover the entire cake if you please.

Chocolate Ganache; Heat your coconut cream until it’s very hot but not boiling! Add your keto friendly chocolate chips (I used Lily’s Chocolate chips).

Pour in and whisk until it is completely melted into a smooth silky ganache.

It is very important that you Allow your ganache to cool slightly before Garnishing your cake Using a spoon drizzle the chocolate down the sides of the cake, pushing lightly on the edges where you want the chocolate to fall.

You can Garnish around the top of the chocolate ganache with some toasted chopped nuts of choice. also, fruit, if desired.

This cake is best after sitting for one full day in the refrigerator to allow those layers really to soak up all that amazing frosting!

Remove the cake from the fridge about 1 hour prior to serving to allow the cake to thaw. & it’s time to slice into this beautiful Spartak Cake and see those heavenly 7 layers of chocolate cake soaked in that whipped buttercream frosting! ENJOY 🙂

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