Preheat the oven to 350 degrees and prepare a 9’’x13’’ baking tray with parchment paper.
First, pick four out of the six eggs and divide eggs whites from yolks. Next, place the eggs whites into a medium-size bowl and set aside.
Place the yolks and the two remaining eggs into a large bowl, add oil, vanilla extract, and food color and whisk to combine. Then add granulated sweetener, baking powder, and cacao powder. Mix until combined. Then add almond flour and combine. The batter will be stiff, and that’s alright. For that same reason, I keep the coconut flour for the last, so don’t combine it yet. [Note: you can add the coconut flour at this point, adding it later makes it easier to integrate]. Keep this batter on the side.
Use an electric mixer to beat the egg whites until it forms firm picks and when turning the bowl upside down, it doesn’t move.
Add one-third of the meringue into the cake mixture and gently combine. As it gets easier to mix, you can add coconut flour. Fold it in slowly to keep as much air inside as possible. Then add the remaining meringue by parts, until is all well combined.
Pour the batter into the prepared tray and extend it evenly. Bake for 20-25 minutes or until the center of the cake is set. You can do the toothpick test to know when the cake is ready by inserting a clean toothpick, it should come out clean.
All the ingredients are at room temperature to make the cream cheese frosting. Use an electric mixer to combine them, adjusting the sweetness to taste. Now it is time to cover the cake. I choose to use a piping bag to get a fancy look, but you can always use a knife, extending the frosting evenly.
Refrigerate the cake for one hour before serving for the frosting to set.
Notes
Tips
This cake is not too sweet, but the frosting can be, so adjust sweetness to taste.
I’ve made this cake many times, and an essential step is to make the meringue apart, so don’t skip it. The result will be a light, fluffy and soft cake.
Keep the cake covered and refrigerated for up to five days.