1 1/2tbsp (0.75 fl oz) (22.5 ml)sugar subsitute, or agave or maple syrup
Chopped pistachios, for decorating
Açai powder, for decorating
Instructions
For the cocoa carrot cake:
Preheat the oven to 356º F (180° C). Line a 20 cm in diameter round cake pan (preferably a spring form type) with parchment paper.
In a medium bowl add the almond flour with the cocoa, baking powder, baking soda, salt, cinnamon and nutmeg. Mix with a spoon and set aside.
Separately, in a large bowl add the eggs along with the coconut sugar, Greek yogurt, vegetable milk and vanilla extract. Beat with a hand whisk for 1 minute until everything is perfectly integrated.
Add the flour mixture and beat for a few more seconds until smooth. Then, add the grated carrot and beat just until well blended.
Pour this mixture into the baking pan and bake at 356º F (180° C) for approximately 30-35 minutes or until a wooden stick comes out clean.
Once ready, take it out of the oven and let it rest for 10 minutes inside the mold and then unmold it and place it on a rack to cool completely before decorating it.
For the frosting and topping:
In a medium bowl mix the Greek yogurt with the sugar substitute and a little açai powder. Refrigerate until needed.
Place the cake on a large serving plate. With a spatula or spoon, cover it evenly with the frosting and decorate it with chopped pistachios and some more açaí powder. Once ready, the cake can be eaten immediately or refrigerated for a few hours before.