Flour- 1/3 cup each: almond flour, cocoanut flour, and ground flax seeds
Baking Soda- 1/2 teaspoon.
Natural Cocoa Powder- 1/2 cup. Make sure that yours has no added sugar.
Butter- 6 tablespoons softened to room temperature.
Sugar Alternative- Use ½ cup erythritol plus 1 tsp stevia extract
Sunflower or safflower oil- 2 1/2 tablespoons.
Vanilla Extract- 1 1/2 teaspoons.
Water- 1/2 cup plus 1 teaspoon room temperature.
Preheat your oven to 325 and grease and flour your cake pan.
In a medium bowl, mix together your flours and baking soda. Then, stir in the cocoa. Set this bowl aside.
Now in a mixing bowl cream together the butter and sweeteners.
Once the butter and sweeteners have been creamed together, turn the mixer speed down. Add one egg and about half of the contents of the first bowl (flour etc) mix for 10-15 seconds and then add the remaining flour mixture and egg.
Add the oil, vanilla extract, and water and mix until smooth. Scrape the mixing bowl with a rubber bowl scraper if needed. Also, if the batter seems too thick, which may happen as a result of using flour alternatives, add a teaspoon of additional water as needed.
Bake this for 30 minutes and then insert a toothpick in the center.
Bake this cake for another 5-10 minutes as needed until a toothpick comes out clean.
Allow this cake to cool well before serving, frosting, etc.
Optional to add nuts or sugar-free chocolate chips or chunks.
Sugar-Free Cocoa Cake