Chocolate Coconut Agave Cake Diabetic Friendly

Chocolate Coconut Agave Cake Recipe

I made this layer cake yesterday for my diabetic husband's birthday. It was such a hit, I will definitely be making this again. The coconut oil really gives it a unique flavor plus it's good for you! It came out prettier than the picture but this was the best shot I could get since we already ate half of it.

This cake is not low fat by any means, it's super moist, yet fluffy. You would never guess it's sugar free. If you've never tried agave syrup as a sugar substitute I urge you to give it a try. It doesn't spike your blood glucose like sugar and it's better than artificial sweeteners in my opinion. It does have carbs/calories but my husband can eat desserts made with agave without his blood sugar going high or low.

1 C. boiling water
1 C. unsweetened cocoa powder
1/2 C. butter
1/2 C. Coconut Oil
2 C. agave syrup (I use Trader Joe's)
1/2 C. sour cream (I used lite)
4 eggs
2 3/4 C. all purpose flour
2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 small box sugar free chocolate instant pudding mix

Preheat ove to 350 degrees. Grease 3 9" round cake pans.

In large bowl add cocoa and hot water, stir til blended. Add butter & let melt. Then add coconut oil, agave and sour cream and beat with mixer. Let cool then add eggs and beat again. In seperate bowl add the rest of the ingredients (dry ingredients) and mix then add to wet mixture and beat for a couple of minutes.
Pour into pans and bake for 25 minutes.

Icing and cake filling:

Filling:
1 large box chocolate instant sugar free pudding
2 C. milk, half & half or heaving whipping cream

Beat until thick and spread between cake layers.

Icing:
1/2 C. coconut oil
1 oz unsweetened chocolate
2 TB. unsweetened cocoa powder
1/3 C. agave syrup

Melt coconut oil and unsweetened chocolate in microwave for about a minute. Stir until chocolate is melted then add cocoa. Stir again and add agave syrup, stir and then cool in freezer. Check to make sure it doesn't seperate or start going solid. When cool enough beat with mixer for about 3-4 minutes. Spread a thin layer on cake and sides and then refrigerate cake.