I have been working on this gluten-free, low carb chocolate cake for some time, and it is now ready to share. It looks and tastes and has the texture of a regular gluten cake! It is high protein. It is moist, tender and scrumptious. You won't believe you made it in your microwave! Best of all, it is healthy eating! My husband loves it, and he doesn't like anything gluten-free. He gave it a two-thumbs up! Enjoy!
1Combine all dry ingredients together with a whisk.
Put the oil in a 2 cup Pyrex measuring cup and grease the sides. Add the remaining wet ingredients to Pyrex cup, mix well , then add the dry ingredients and mix again. Place the Pyrex cup in the microwave on high for two minutes. Stick your finger lightly on the top of the cake. If it sticks, microwave it another 15 seconds. Let it cool a couple of minutes and then turn it out onto a plate. It will look like this.
2Cut in half, fit both large ends together to make a log.
3Here is how it looks when it is cut in half and the ends joined together.
4Mix together, 2 tablespoons chocolate and 1/2 teaspoon grapeseed oil. Heat in microwave until softened, about 30 seconds at a time until softened.
5Stir until combined.
6Pour chocolate frosting over warm cake.
Frost while warm and then sprinkle with chopped walnuts.
7Here is how it looks! Cover and refrigerate. Best served chilled. Two servings. Enjoy!