Preheat oven to 350F. Lightly oil the sides and prepare with parchment along the bottom of 2 six-inch cake pans and set aside. (Or, one 9x9 inch pan)
Pour the can of coconut milk into a sauce pan and heat on medium to a gentle simmer.
In a large bowl, whisk together all of the dry ingredients.
In a small bowl, whisk together the wet ingredients EXCEPT the Coconut milk.
Pour the wet ingredients into the dry ingredients and begin mixing while slowly adding in the hot coconut milk. Mix until smooth and combined.
Divide the batter between the cake pans if making a layer cake and bake for 30 minutes. Or until a toothpick comes out mostly clean. Don't over bake or the cake will be dry.The nine inch pan requires the same amount of baking time.
Remove from the oven and let the cake(s) cool for at least 20 minutes in the pan before removing. Run a rubber spatula around the edges of the cakes before un -molding and let them cool completely before frosting.
This cake can be eaten as is but is amazing with frosting. Use your favorite low carb icing or see the post for easy frosting recipes.
This recipe make 12 servings of cake whether you make a one or two layer cake.Add the frosting into your daily macros if you are on a strict Keto or Low Carb Diet.
Serving: 1slice | Calories: 159kcal | Carbohydrates: 8g | Protein: 4g | Fat: 14g | Sodium: 122mg | Fiber: 5g | Net Carbs: 3g | Fat Ratio per Serving: 79.25% | Protein Ratio per Serving: 10.06% | Carb Ratio per Serving: 7.55%
Nut Free Devils Food Keto Cake https://castleinthemountains.com/nut-free-devils-food-keto-cake/ October 10, 2020