Recipe and Photo from Maya Sprague
(As per FitDay there are 68 gm of carbs for the whole cake)
3 cups almond flour
1 cup vital wheat gluten
2/3 cup unsweetened cocoa
1 ¼ tsp baking soda
1 tsp baking powder
4 eggs
½ cup Erythritol
1 ½ tsp liquid Splenda
1 tsp vanilla
1 cup mayonnaise
2/3 cup vanilla DaVinci Syrup
2/3 cup heavy cream
Put ingredients into food processor in order listed and process for 30 seconds, scrape down sides of bowl and process for another 1 – 2 minutes.
Pour batter into greased and floured bundt pan and bake.
(I use cake release (Wal-Mart in craft section) and then just brushed up the sides of the pan as well as the tube in the middle. It works great and there’s no mess.)
Bake at 325 degrees for 45 – 50 minutes or until cake tester inserted in center comes out clean.
Mamasita: I followed the recipe exactly (using the food processor) and also used the Almond Meal from Taader Joe’s. I tried refining the meal in the food processor, but id just went round and round and stayed the same consistency.
I did take some Hershey bars (SF) and added cream and melted them until I knew it would drip in a nice flow.
My first attempt was beautiful! I can’t wait to taste it when company comes for the Thanksgiving holiday!
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