Ingredients
Cake
6 large eggs
1 cup coconut sugar
1 cup all-purpose gluten free baking flour
1 tbsp arrowroot
1/2 tsp baking powder
1/2 cup double shot, espresso
Frosting
4 + 1/2 cups mascarpone
2 cups powdered swerve
6-10 drops vanilla liquid stevia
1/2 cup strong brewed coffee, espresso preferred
1+1/2 cups coconut cream
unsweetened cocoa for dusting on top
Instructions
- Preheat oven to 350°F / 175°C.
- Recipe makes 2 9×13 sheet cakes or Line three 8″ cakes. For cakes line baking pans with parchment paper. For sheet cakes grease pans. Set aside.
- Make the cake: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk eggs on medium speed just until combined. Add sugar and whisk on medium-high speed until foamy and tripled in size. *Please note this takes a long time!* To know if you have the right consistency, let a bit of batter drip off the whisk attachment on top of the mixed batter. The dripped batter should be visible for 10 seconds before it sinks into the batter. If it sinks earlier, you need to whisk longer.
- With a wooden spoon, fold in flour, arrowroot and baking powder carefully. Don’t overwork the batter and don’t work too fast otherwise, it will lose too much air. Divide in prepared baking pans and bake for 20-22 minutes until a toothpick centered in the middle comes out clean. Let cool in the pans for 5 minutes. Then remove from pans and remove the paper immediately. Transfer to a wire rack and let cool completely.
- Make the frosting: Whisk mascarpone on medium speed until creamy. Add swerve and whisk until creamy and combined. Add coffee and whisk until well combined and creamy for about 2-3 minutes. Stir in cream and whisk until fully combined and creamy for another 2-3 minutes.
- Assemble the cake: Place the first cake layer on a cake board or cake stand. Brush with a third of the 1/2 cup coffee.* Then spread 1/3 of the mascarpone cream with an offset spatula on top. Repeat one more time. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Level the top and sides with the offset spatula. Chill at least 4 hours in the fridge.
- Then dust with cocoa just before serving. Store leftovers in an airtight container in the fridge up to 3 days.
- Enjoy!