GLUTEN FREE, PALEO & KETO CHOCOLATE CAKE

INGREDIENTS

1. 48 g almond flour
2. 30 g golden flaxseed meal finely ground
3. 1 teaspoon baking powder
4. 70 g unsalted grass-fed butter or 4 TBS coconut oil + 1 TBS coconut cream
5. 1/3-1/2 cup xylitol *or coconut sugar if paleo (we use 1/3 cup)
6. 40 g cocoa powder **
7. 1/4 teaspoon kosher salt
8. 1/2 teaspoon espresso powder or instant coffee (optional)
9. 2 eggs at room temperature***

FOR THE FROSTING (NOT PALEO)

1. 227 g unsalted grass-fed butter at room temperature
2. 227 g cream cheese at room temperature
3. 6-12 tablespoons powdered xylitol to taste
4. 2-6 tablespoons cocoa powder to taste
5. 1/2 teaspoon espresso powder or instant coffee (optional)
6. pinch kosher salt

INSTRUCTIONS
FOR THE CHOCOLATE CAKE

1. Each batch of cake is good for one 8-inch layer of cake. If you’re building a two-layer cake adjust serving size to 12 and for three layers to 18. You guys will essentially be following our super easy brownie methodology (see video for reference). The ratios are a little different though, and there is some added flax for a more crumb-like texture.
2. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Grease, dust with cocoa powder, and line an 8-inch cake pan, set aside. 
3. Add almond flour, flaxseed meal and baking powder to a medium bowl. Whisk until thoroughly combined, set aside. 
4. Add butter (or coconut oil and cream), sweetener, cocoa powder, salt and espresso powder (optional) to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave). You’ll want to heat it up until most of the sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly. 
5. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. If you used coconut oil, you want to be sure to mix it particularly well. Add the flour mixture, whisking vigorously until fully blended (about a minute). Pour into prepared cake pan. 
6. Bake for 15-19 minutes, or until set and a toothpick inserted comes out just clean. Check often after minute 15 to ensure your cake doesn’t dry out. UPDATE: A reader reported back on hers baking faster, so check in on minute 11-13 for doneness. And if you’re baking cupcakes, you’ll want to do 8-13 minutes (I do 8 to keep them fudgy, just note the center collapses a bit!). 
7. Allow to cool for at least 30 minutes in the cake pan, before transferring to a rack. It’ll be particularly fragile right out of the oven if you made it with xylitol, so you need to let it set. 
8. If you’re building a layer cake, you’ll want to chill the layers (well wrapped) once they’ve come to room temp. Because of this, I always bake the layers the day before, chill overnight, and make the frosting and layer up the cake the-day-of.