I wish I could shout and say I HAVE FOUND A LOWER CARB CHOCOLATE CAKE AND IT IS DELICIOUS. I'm getting closer, but it isn't there yet. Honestly this attempt was inspired by another post over at Chocolate Covered Katie, which started as a healthy, vegan microwavable chocolate cake. I tried using all chickpea flour instead of regular or spelt, and 2 packets of Splenda for the sugar. Well - 3 tbsp of chickpea flour is not a very dessert-friendly thing. I did bring home some almond flour tonight, and might try going halvsies of each, to see if that helps. I also might try another Splenda packet.
Things that are right - the texture. It is very cakey! Yay. Other things that are right - sugar-free whipped cream. Sugar-free chocolate syrup? Ech, skip it. It has a weird lemony taste. I'm still learning, and I thought I'd just share a recipe in process with you. I'm not sure I'll ever believe it to be mine, but rather a variation on Katie's.
Also - microwavable, one serving cake? Genius.
Good luck on that! But this cake really looks delish I can eat it even though it's not that perfect. It's like Perfectly Imperfect.
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