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Mocha Fudge Cake

Posted by Maria Emmerich in almond flour, Cake, chocolate, coconut flour, desserts, slow cooker, vegetarian 07 Oct 2012

Testimony of the Day

“Hi Maria!! I need to tell you Thank You!! I wanted to let you know 2013 has been the best year of my life. I am so happy I found your blog, and signed up for a consult. I’m down over 60 pounds, and off all but 1 prescription medication!!! I was taking over 600 pills a month, prescription and non-prescription. I had headaches everyday, had no energy, severe acid reflux and had severe IBS. For the first time in my life I feel amazing!!! My body is changing, and it feels great. I used to be a carb loader, now I have turned my body into a fat burner thanks to you!! You have given me back my health, which I am forever grateful!!!! -Tanya

Click HERE to start your journey to a keto-adapted diet!

Tanya before after

CONVERTING FLOURS

All flours are not created equal. If you have coconut flour in the house and the recipe calls for almond flour, your finished product will not turn out.If you are trying to replace almond flour with a recipe using white flour, it requires more eggs to provide more structure. If you are trying to replace coconut flour with the white flour, you will need to add A LOT of eggs to the mixture!

Coconut flour conversion

Coconut flour is unlike any other consisting of 14% coconut oil and 58% dietary fiber! The remaining 28% consists of water, protein, and carbohydrate. It gives baked goods a rich, springy texture but needs a lot more liquid than other flours, for example you only need a 1/2 cup coconut flour for about 6 eggs in a muffin recipe; therefore you end up with a high protein muffin rather than a high carb starch bomb.So here is an example of how different the recipes look to make MOCHA FUDGE CAKE with the different flours.

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USING ALMOND FLOUR
1 1/2 cups Swerve (or Just Like Brown Sugar)
4 TBS butter or coconut oil
3 eggs
3 oz unsweetened chocolate, melted
3/4 cup sour cream
1 1/2 cups blanched almond flour
1 1/2 tsp baking soda
3/4 cup hot coffee
1 1/2 tsp vanilla or chocolate extract
1/2 tsp Celtic sea salt

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USING COCONUT FLOUR
1 1/2 cups Swerve (or Just Like Brown Sugar)
4 TBS butter or coconut oil
6 eggs
3 oz unsweetened chocolate, melted
3/4 cup sour cream
3/4 cups coconut flour
1 1/2 tsp baking soda
3/4 cup hot coffee
1 1/2 tsp vanilla or chocolate extract
1/2 tsp Celtic sea salt

If using a slow cooker, grease the inside of a 4 quart slow cooker (if using the oven, grease a 9″ cake pan with coconut oil and pre-heat oven to 350˚F).

Beat natural sweetener and coconut oil/butter in a bowl until combined. Beat in eggs, then chocolate, then sour cream. Sift the coconut/almond flour and baking soda in a bowl; add to chocolate mixture. Beat in coffee, vanilla and salt until combined. Pour batter into the vessel you are cooking in.

Bake until a toothpick inserted in center comes out clean, 35 minutes in the oven OR 2-4 hours on low in a slow cooker. Makes 12 servings. Serve with my “healthified” ice cream.

NUTRITIONAL COMPARISON (per serving)
Traditional Cake = 279 calories, 42g carbs, 2g fiber, 4g protein, 11g fat
“Healthified” Almond Cake = 200 calories, 5.8 carbs, 2.7g fiber, 6g protein, 18 fat
“Healthified” Coconut Cake = 162 calories, 11 carbs, 7g fiber, 6 protein, 11g fat

 

Are you looking for tasty keto meals and desserts but do NOT like to cook or bake? Look no further! Yes, even this can be made in your slow cooker!

Click HERE to score your copy!
Thank you all for your love and support!

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  • Anonymous October 8, 2011 at 2:43 am / Reply

    This one’s a winner!!!!!

  • Maria Emmerich October 8, 2011 at 10:35 am / Reply

    Thanks! I really liked this cake and I’m not usually a cake fan;)

    Happy baking!

  • the white lotus October 8, 2011 at 1:05 pm / Reply

    Maria, I love your blog and appreciate all the info I find on it!
    Can you help me understand exactly what “Just Like Brown Sugar” is? I checked your amazon store, but am still not certain what this food product consists of?

  • Kathy McCain October 8, 2011 at 1:58 pm / Reply

    I, too, love your blogs and all your recipes. I do have a question though: sometimes you mix your sweeteners – like using erythritol and stevia glycerite in the same recipe. Why?

    • Rachel in Seattle 'burb June 16, 2016 at 11:19 am / Reply

      Different sweeteners have different flavors profiles and characteristics. Erithrytol provides bulk, but is not as sweet as sugar. It is also expensive. The combo is all the things: bulk, texture, sweetness, moisture.

  • Rhobey October 8, 2011 at 5:28 pm / Reply

    yummy! do you have chart/info conversion equivalents of…
    1) Truvia TO JLS
    2) Truvia TO JLBS
    3) Truvia TO stevia + ?

    I still have bulk box of Truvia when I bought your books in December/early 2011. still like flavor and want to use that up first.

    many thanks!

  • Roberta October 8, 2011 at 9:56 pm / Reply

    I just don’t get this “Just Like Sugar”. To me it has an extreme aftertaste. I just made brownies and had to throw it all out. Am I doing something wrong? I made a recipe I love but normally use xylitol. The bag says 1 cup sugar = 1 cup Just Like Sugar. I wish it did taste good because I just bought a big bag of both white and brown Just Like Sugar after reading your book.

    • heidi January 3, 2014 at 6:16 pm / Reply

      Me too!!!!! I’m NOT getting a good sweet flavor at all with any of the ‘sweets’ recipes..what am I doing wrong? My teenagers don’t even touch the sweets I make cause of the taste and I follow it step for step 🙁

  • Maria Emmerich October 9, 2011 at 12:16 am / Reply

    NAME BRANDS OF STEVIA-ERYTHRITOL BLENDS
    1. TRUVIA: Coca-Cola brand. It is expensive and I don’t enjoy opening a million little packets if the store doesn’t carry the tubs. This is why I purchase erythritol and stevia glycerite separate.
    2. ZSWEET: It comes in convenient large bags (as compared to the small tubs of Truvia). A lot of people prefer the taste of ZSweet over other non-caloric sweeteners.
    3. ORGANIC ZERO: Is produced from Organic Sugar Cane Juice, which is naturally fermented and
    crystallized to create Organic Erythritol. Organic Zero is 70% as sweet as table sugar. You need to add
    1 tsp of stevia to your baked goods when using Organic Zero.

    • Deb January 18, 2016 at 4:32 pm / Reply

      I can comment on using ZSweet. I’ve just ordered another bag of this fabulous natural sweetener. I use it often to make lchf cheesecakes, which always turn out great. Also, have used in the little mug chocolate cakes, as well as bbq sauces and coleslaw. It all has tasted so good-DH loves it too. Measures 1 to 1 with regular sugar. I also researched and found folks prefer ZSweet over Swerve. I order mine on netrition, as well as the MOST FABULOUS Nature’s Hollow Sugar free syrup, honey and the lovely jams!

  • Maria Emmerich October 9, 2011 at 12:16 am / Reply

    My recipes will call for erythritol and stevia glycerite. I use these seperate to help keep my costs down. In any recipe you can use ZSweet, Truvia, Organic Zero, Xylitol or Just Like Sugar. In order to use a different product, use the same amount of sweetener for the amount of erythritol in the recipe and omit the stevia (except for Organic Zero, that is only erythritol and you will still need stevia for sweetness).
    1 cup erythritol and 1 tsp stevia = 1 cup ZSweet
    1 cup erythritol and 1 tsp stevia = 1 cup Truvia
    1 cup erythritol and 1 tsp stevia = 1 cup
    1 cup erythritol and 1 tsp stevia = 1 cup Just Like Sugar
    1 cup erythritol and 1 tsp stevia = 1 cup Organic Zero and 1 tsp stevia

    • Deb November 5, 2013 at 9:02 pm / Reply

      I bake with Somersweet, which is erythritol and chicory fiber. I don’t like Stevia/Truvia or any other sweeteners.
      Why do you add 1 tsp of stevia glycerite with your erythritol?
      Would your sweetness combo be equivalent to Somersweet?

      • cemmerich November 5, 2013 at 9:07 pm / Reply

        It gives it a better balanced sweetness. It should be equivalent, yes. 🙂

  • Maria Emmerich October 9, 2011 at 12:17 am / Reply

    JUST LIKE SUGAR = It is made from chicory root, calcium, vitamin C, and orange peel.
    SWEETNESS/CONVERSION = Same as table sugar. Use cup for cup.
    CALORIES = 0
    WHY I USE IT = Just Like Sugar has none of the strong aftertastes of stevia or artificial sweeteners.
    BENEFITS = Keeps ice cream soft, makes perfect caramel sauce, makes cookies soft on the inside and chewy on the outside, and it tastes great.

    Per cup = 0 calories, 97 carbs, 96g fiber!!!

  • Anonymous October 9, 2011 at 3:20 pm / Reply

    Great post! I have a question: If I want to make a recipe that originally calls for white flour, do I use the same amount of almond flour? Obviously I adjust the eggs as you said but I wondered about the flour…. thanks!!!

  • Maria Emmerich October 9, 2011 at 6:57 pm / Reply

    Thank you for your kind words!

    If I want to adapt a recipe I usually use cup for cup. Please note that there is no gluten in almond flour so it doesn’t rise like white flour.

    Happy baking!

  • Anonymous October 10, 2011 at 9:56 pm / Reply

    Thank you very much for the recipe and a great website.

    Do you have some suggestions as to how to alter the other items in the recipe if I decide not to add any sugar or “just like sugar”?

    Thanks!

  • Maria Emmerich October 11, 2011 at 12:53 am / Reply

    My recipes will call for erythritol and stevia glycerite. I use these seperate to help keep my costs down. In any recipe you can use ZSweet, Truvia, Organic Zero, Xylitol or Just Like Sugar. In order to use a different product, use the same amount of sweetener for the amount of erythritol in the recipe and omit the stevia (except for Organic Zero, that is only erythritol and you will still need stevia for sweetness).
    1 cup erythritol and 1 tsp stevia = 1 cup ZSweet
    1 cup erythritol and 1 tsp stevia = 1 cup Truvia
    1 cup erythritol and 1 tsp stevia = 1 cup
    1 cup erythritol and 1 tsp stevia = 1 cup Just Like Sugar
    1 cup erythritol and 1 tsp stevia = 1 cup Organic Zero and 1 tsp stevia

  • Teresa Hemphill October 11, 2011 at 7:12 pm / Reply

    I just made the coconut flour version (I used xylitol because I don’t have any JLS yet, and no coffee because it makes me sleepy). It is fantastic! Tastes just like devil’s food cake but obviously better for you! Thanks for the great recipe and the conversion info. I used it to make your Christmas cutout cookies for my girls (using coconut flour for this one too).

  • Maria Emmerich October 11, 2011 at 7:14 pm / Reply

    Thank you SOoooo much Teresa!

    I will carry your kind words with me today!;)))

  • Anonymous October 13, 2011 at 5:25 am / Reply

    Hello Maria,

    Thank you for the response.

    What I meant by “if I decide not to add sugar” was if I decided not to add any sweetener at all. I would like to try the recipe but you have equal amounts of sweetener and flour. Are there changes that I can make in order not to have any sweetener in it or at least very very little sweetener and still be able to make this healthified cake?

    Thank you.

  • Maria Emmerich October 13, 2011 at 1:45 pm / Reply

    Sorry about that, I miss understood.

    If you don’t add any sweetness I’m not sure how it will taste, but it will still be a moist gooey cake. I would use the same amount of everything else.

    Happy Eating!

  • Anonymous October 18, 2011 at 2:03 pm / Reply

    Thank you Maria!

  • Anonymous April 11, 2012 at 2:05 pm / Reply

    Delish! Its even better the next day. Are the carb counts listed above the “net carbs”?

  • Maria Emmerich April 11, 2012 at 6:48 pm / Reply

    Nope, it is the total carbs. You can subtract the fiber to get the net carbs:)

    Happy Eating!

  • Kymber April 19, 2012 at 6:53 pm / Reply

    Hi Maria, LOVE your site. LOVE the recipes. Just came across this one today though. I don’t drink coffee…caffeine gives me killer headaches. What can I sub instead? Water? or would something else be better?

    • Maria Emmerich April 19, 2012 at 7:08 pm / Reply

      You can use unsweetened almond milk or coconut milk.

      Happy Baking!

  • Anonymous August 15, 2012 at 1:59 pm / Reply

    I’m not sure what I’m doing wrong, I’ve made this cake twice and it never comes out chocolately/gooey – it just comes out like a dry cake 🙁

    The only change I make is I use normal sweetener instead of just like sugar because I’m in the UK and can’t get that here.

    • Maria Emmerich August 16, 2012 at 3:13 pm / Reply

      Hmm, did you do the almond flour or coconut flour version? The sweetener shouldn’t affect the moistness.

    • Anonymous August 22, 2012 at 12:08 pm / Reply

      I did the almond flour, I even increased the chocolate by half

    • Maria Emmerich August 23, 2012 at 1:31 pm / Reply

      Hmm, I guess I would try cooking it less. Maybe try 25 minutes? Good luck! 🙂

  • Rennie November 9, 2012 at 12:08 am / Reply

    Hi Maria,

    I wanted to quote a couple of excerpts from an article I read today from the Natural Grocers Nov/Dec 2012 newsletter entitled, “A Glimpse Into the World of Grain-Free Baking” and was hoping to get your thoughts.

    ***

    “Nut Flours. …One thing to keep in mind when using nut flours – nuts tend to have high levels of phytates and oxalates. Phytates can bind to minerals, especially calcium, iron, and zinc, reducing their absorption; however in moderate quantities, phytates don’t appear to cause major problems. It is when they are eaten in excess that there is concern that they can cause mineral deficiencies. Phytates may also reduce digestive enzymes, inhibiting the ability to digest carbohydrates and protein. Soaking, sprouting, and roasting nuts helps to reduce phytates.”

    [and then a little further on in the article] Almond flour…The main drawback to almond flour in large quantities is a very high phytate and oxalate content.”

    ***

    So my question to you is, what do you think a “large quantity” of almond flour consumption might be? The article doesn’t specify any kind of measurement. Have you any thoughts/advice?

    • Maria Emmerich November 9, 2012 at 3:35 pm / Reply

      Hi, First, this is one reason I like blanched almond flour. The blanching removes the outer skin (where most of the phytates are) and soaks them removing almost all the rest. So for me, blanched almond flour is fine. 🙂

  • Jlynne Partridge December 3, 2012 at 11:39 pm / Reply

    I was wondering if you knew a way to make this cake without the coffee. I do not eat/drink coffee products and i was hoping to make a sugar/gluten free cake for my daughters 2nd birthday. Also do you know if using Splenda instead of Just Like Sugar will significantly change the finished product?

    Thanks,

    Jessica

  • Anonymous April 5, 2013 at 11:50 pm / Reply

    This cake was absolutely amazing! It was hard to stick with one piece!

  • NancyP@SeasonsOfJoy June 4, 2013 at 10:16 pm / Reply

    Well, darn, mine is a mess! I don’t have any of the sweeteners you mention, so since you said in a comment, same amounts as sugar, I used brown sugar. Everything else as recipe states. I saw how very full the 9″ pan was, so I luckily thought to put a cookie sheet on the rack below. Sure enough-overflow! And at 35 minutes, it was still very soupy in the middle. Have it going for 10 more minutes now. I did the blanched almond flour version. Any ideas? I checked the recipe over and over again, and made it exactly as shown. Thanks, Nancy

    • Maria Emmerich June 5, 2013 at 3:41 pm / Reply

      Brown sugar will probably be a little different bulk and bake differently than the natural sweeteners I use. I don’t cook with sugar or brown sugar. 🙂

  • lisa August 22, 2013 at 6:19 am / Reply

    How about agave for sweetener? If so, how much?

  • Anna October 8, 2013 at 9:34 pm / Reply

    Okay, I must have done something wrong. I followed the recipe AS LISTED for the blanched almond flour version. The batter looked kinda soupy as I poured it into the cake pan but I’m new at using almond flowers, Swerve, etc so I figured it must be okay. After the listed 35 min of cooking I still had a runny mess in the pan. It had started to bubble over and now I had a smokey kitchen as well. I cooked it for an additional 30 min. before I could get a clean toothpick to come out. What happened??? Anyone!

    • cemmerich October 11, 2013 at 1:31 pm / Reply

      The batter should have been close to a normal batter. Did you use Bob’s red mill almond flour? That doesn’t cook the same as other flours.

  • Karin January 3, 2014 at 1:05 pm / Reply

    Looks delicious…But do you have any ideas for replacing the sour cream, for a dairy-free version?

    • cemmerich January 3, 2014 at 3:22 pm / Reply

      Maybe some coconut cream? (from top of a can of coconut milk). Then maybe less sweetener to compensate. 🙂

  • Marge L January 3, 2014 at 5:49 pm / Reply

    I made it with coconut flour. It’s in the crock pot now. I can’t wait to have it!

  • Suzanne January 3, 2014 at 7:10 pm / Reply

    Thank you Maria.. I will try this in my crockpot.. Thanks for your book keto adapted.. and all that you do.. Thank you for your answers also.. I so refreshing that you read all the comments and answer them..

    • cemmerich January 5, 2014 at 4:13 pm / Reply

      Thanks!

  • Leslie January 20, 2014 at 8:42 pm / Reply

    I made this recipe last night, and used a combination of almond meal and pecan meal, and erythritol only as the sweetener. My batter was quite runny as well, but I decided to leave it be. I used an 8×8 pan, and had to bake it for around 50-60 minutes.

    It was fantastic when finished! The consistency was similar to a lava/molten cake. After refrigerating the remaining pieces cake, I was quite pleased this afternoon to discover that it now tastes (and has a similar texture) like fudge! Thanks much, Maria!

    • cemmerich January 20, 2014 at 9:28 pm / Reply

      Thanks!

  • Deana January 29, 2014 at 2:46 pm / Reply

    Hi-

    What can we use if we don’t have unsweetened chocolate? How much cocoa?

    • cemmerich January 29, 2014 at 3:17 pm / Reply

      You can try 3 tablespoons cocoa and 1 tablespoon butter to equal 1/4 cup unsweetened baking chocolate. 3 ounces should be about 1/2 cup.

  • Deana April 30, 2014 at 11:18 pm / Reply

    I’ve made this so many times and love love llove it but don’t have sour cream today…can I replace with cream cheese? Or coconut yogurt?

    • cemmerich April 30, 2014 at 11:19 pm / Reply

      I think cream cheese would work. 🙂

  • Alanna May 24, 2014 at 5:28 am / Reply

    I have seen this recipe and picture in your book and here online. What I can’t find is a recipe for the chocolate ice cream in this picture. Only chocolate swirl ice cream recipe. Please help! I Need cHocolate ice cream!

  • alanna May 26, 2014 at 3:34 pm / Reply

    I tried the 1/2 cocoa powder in the vanilla ice cream, and it’s DEEEEE-LISH! My mid-western mother-in-law (June Cleaver in the flesh) was impressed with this recipe’s flavor and nutrition. She usually thinks I’m a crazy cook, and eat only weird California foods. Thank you!

  • […] flour or almond flour is often substituted for with coconut flour. Found this cool chart at “Maria Mind Body Health.” Maria Emmerich has given me permission to post it here for you, my wonderful patients and […]

  • […] original link came from this page. On the blog there is an amazing looking recipe for a Mocha Fudge Cake, with conversions for […]

  • Judy July 25, 2014 at 12:26 pm / Reply

    Has anyone ever made this recipe into cupcakes? I tested with a toothpick and it came out clean, but upon removing them from the oven they sank. Maybe that is just the nature of this recipe since the picture make the end product look, “fudgey”.

    • alanna July 25, 2014 at 4:53 pm / Reply

      the center is gooey, but try the cupcakes! i thought about that the last time i made the cake. i think they would be better!

  • […] Mocha Fudge Cake […]

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