This is a nice moist slightly heavy heavenly dark chocolate pound cake with a lovely orange flavour. I used a bundt pan. If you split this into 2 loaves be sure to lessen the bake time. I blitzed 2 tiny mandarins in (or use a small orange) – use sugar-free orange essence if you prefer.
It’s the best lchf keto cake I’ve created.
Chocolate Orange Pound Cake
- 4 oz melted butter (½ cup)
- 3 oz dark cocoa (½ cup)
- 12 oz brown keto sugar (2 cups)
- 13 oz almond flour (2 ½ cups)
- 3 oz coconut flour (½ cup)
- 3 tsp baking powder
- 1 cup sour cream or yogurt/ buttermilk
- ½ cup heavy cream
- 4 eggs
- 2 tblspns olive oil
- 2 small mandarin or 1 small orange, cut into segments including peel
- 2 tsp vanilla essence
- Melt butter on stove until just liquid. Turn off stove.
- Heat oven to 350⁰F
- Mix dry ingredients stirring well together until blended
- Cut up citrus including peel but remove seeds
- Blitz together in a food processor or with a blender stick the sour cream, olive oil, heavy cream, eggs, vanilla essence and citrus (sliced mandarins/small orange or ½ a large orange)
- Make a well in the dry ingredients
- Pour into the well the blended orange, egg, oil and cream wet mixture Fold batter together until well mixed adding in melted butter as you go
- This is a heavy batter, not runny at all like usual cake batter
- Spoon into well greased bundt or loaf pans, smooth over top
- Place in middle of oven preheated to 350⁰F
- Bake for about 1 hr 25 minutes in bundt pan or 40 minutes in loaf pan or until a skewer comes out clean after inserting into the cake very gently.
- Be patient and don’t panic, this cake cooks longer than usual. Keep an eye on it!
- When ready remove from oven and turn out of pans only when cooled off to at least just warm, to give the cake time to settle
To make chocolate glaze place the following ingredients into a double boiler over a gentle heat, careful not to let steam or water into the chocolate mix (it happened to me!):
- 5 tblspns butter
- 4 oz dark baking chocolate
- 4 tblspns keto sugar
- 2 tblspns dark cocoa powder
- Place butter first in double boiler, melt
- Add dark chocolate pieces, stir gently and until the chocolate is melted
- Add sugar and cocoa powder, stir until sugar is dissolved
- Taste and add more sugar if you like it sweeter
- When glossy, pour over cooled cake and top with your decoration of choice
- Ideas: sliced persimmon, sprinkled zest of an orange, berries, keto cake sprinkles, dust of keto icing powder, edible flowers
This is a very dense moist cake.
Refrigerate after 2 days if warm indoors.
Serve with creme fraiche or clotted cream, vanilla ice cream or just plainly sliced.
I baked another batch of my spiced keto snaperdoodle cookies, loaded with ginger and allspice. So incredibly good and they keep beautifully in a sealed container.
And here we have roasted garlic bulbs, acorn squash and roasted yam dinosaurs just for roasted goodness fun. (tops of garlic on halved yam).