300g/750ml (3 cups) almond flour
32g/60ml (¼ cup) whey protein powder
30g/45ml (3 tbsp) cocoa powder
8g/10ml (2 tsp) baking powder
4g/5ml (1 tsp) bicarbonate of soda
a pinch of salt
250ml (1 cup) sour cream
64g/80ml (1/3 cup) xylitol, ground
2,5ml (1/2 tsp) vanilla extract
100g 70% dark chocolate, melted
a handful of toasted nuts, to decorate (optional)
80g/80ml (1/3 cup) butter, softened
200g/180ml (2/3 cup) cream cheese
125ml (1/2 cup) cream
5ml (1 tsp) vanilla extract
36g/45ml (3 tbsp) xylitol, finely ground
20g/30ml (2 tbsp) cocoa powder
pinch of cinnamon
To make a double layer cake, double the recipe and bake the cake in 2 x 17 cm cake tins.
Vickie de Beer has been a food writer, stylist and food editor of Rooi Rose for 13 years. Having been inspired by her mother who was an avid cook and food enthusiast, Vickie received her professional chef’s diploma from the Institute of Culinary Arts.
Since then she has contributed as a health and food writer to Shape magazine and worked closely with Discovery and Bestmed (two of South Africa’s largest medical aid companies) on nutritional cooking features.
Vickie has won numerous food writing and styling awards including Galliova Food Writer Award of the Year (three times) and a PICA (Best Stylist).More About The Author
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