Naked Chocolate Raspberry Keto Cake

This moist, rich cake provides a ready platform to showcase two of Blake Hill’s most complimentary Naked Spreads. Made with high quality ingredients, Naked Chocolate and Naked Raspberry team up to highlight King Arthur’s gluten-free, dairy-free, and grain-free cake. The result is a dessert that will delight traditional cake lovers and bakers seeking allergen-free recipes.

Serving Size: makes one, 4 inch three tiered cake

King Arthur Yellow Keto Cake Mix

1 cup vegan butter, softened to room temperature

3 cups powdered sugar substitute

2-3 tablespoons non-dairy milk (creamy oat milk is preferred)

Blake Hill Naked Chocolate Spread with Sea Salt

Blake Hill Naked Raspberry Spread

Naked Chocolate Sea Salt Spread

$12.99

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Instructions

1

Follow directions on box to bake the cake and fold in ½ jar of Naked Chocolate into batter.

2

To make the frosting, beat the butter until smooth using a stand mixer bowl with a paddle attachment or a large mixing bowl with an electric hand mixer.

3

Add the powdered sugar slowly to the butter as you beat the mixture on low. Increase the power as the sugar is incorporated and mix until fully blended.

4

Add 2 tablespoons of milk to the frosting and mix on medium speed for 3-4 minutes until mixture is well combined. Scrape the bowl as needed. You can make the frosting up to 2 days in advance. Store in the refrigerator and then bring to room temperature before you’re ready to use.

5

If combining spreads, divide frosting into two bowls and add 1 tablespoon of each spread to their respective bowls and mix until incorporated. If you’d like a richer flavor, add more spread - 1 tablespoon at a time - until the desired consistency is reached.

6

If the frosting is too thick, add more milk or spread - 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar until the desired consistency is reached.

7

Frost the cake as desired, top with Raspberry Spread ~ and Enjoy!