My birthday is in March. On the 7th to be exact. I decided that starting January 2nd this year I would refrain from grains, sugar, and alcohol until my birthday.
I’ll be honest, there have been a couple slip ups. I forgot about the no alcohol part and had a couple glasses of sangria at a party. But instead of giving up like would have done in the past, I just accepted that I blew it and got right back on my program. What would have been a total failure was just a blip in the road. I suppose getting older has its advantages.
Ever since January 2nd I have been dreaming of celebrating my birthday with a huge slice of gluten free cake and a glass of champagne. But then I got to thinking – why should I all of a sudden just start eating grains and sugar again when my body really seems to like this program?
So, I have started testing out grain and sugar free cakes. I recently started eating Keto as well so this one is a Keto cake. It is incredibly indulgent thanks to the butter, cream cheese, and sour cream and sweet thanks to the brown “sugar” from Swerve. I love the way the brown sugar flavor goes with the chocolate.
This one is definitely a contender! And just for the record, I’m still planning on that glass of champagne!
- Gluten free non-stick cooking spray
- 3 cups blanched and finely ground almond flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant espresso or coffee
- 1 tablespoon baking powder
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1Spay two 8-inch cake pans with cooking spray. Preheat oven to 325 degrees.
2In a large mixing bowl, whisk together the almond flour, cocoa powder, espresso, baking powder, and salt.