Black Forest Torte

Light, fluffy, chocolate cake topped with cherry buttercream and cherry glaze, this easy black forest torte tastes so magical you'll never miss the sugar or lectins.

Lectin Free Gourmet Black Forest Torte

LFG black forest torte tastes as good as it looks, with rich cherry chocolate flavor and some surprising health benefits too.

Some of my favorite things to bake with are Gundry MD supplements. This cake utilizes two of them, which most Plant Paradoxers are very familiar with — Heart Defense and Vital Reds. Both have some really interesting antioxidants.

Get Kristine's Ambassador discount on Heart Defense and Vital Reds. Use the link bit.ly/LFGgundryfor best price on Gundry MD products.

Heart Defense is a special blend of flavonols proven to keep the ticker in tip-top shape. And, Vital Reds is a super potent polyphenol blend. Polyphenols have lectin-fighting super powers.

Taken as directed, these Gundry MD supplements call for you to drink them. But I think it's much more fun to eat them. Both of these products taste amazing alone. But combined they create the perfect combination of cherry and chocolate that screams BLACK FOREST!

Are you ready to make this delicious torte? Let's do it!

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The Recipe

LFG Black Forest Torte

1 C LFG Flour*

1/3 C Powdered Erythritol

1 Tbsp. Sweet Potato Starch

1 Scoop Gundry MD Heart Defense

1/2 tsp. Cream of Tartar

1/2 tsp. Baking Soda

1/4 tsp. Salt

1 Large Pastured Egg

1/3 C Melted Clarified Butter

1 tsp. Vanilla Extract

1 tsp. Almond Extract

1/2 C Water

*2:1:1 Cassava, Coconut, and Blanched Almond Flours

Cherry Buttercream

1/2 C French Butter

1/2 C Powdered Erythritol

1 Scoop Vital Reds

1-2 tsp. Coconut Milk

Cherry Glaze

1/2 Scoop Vital Reds

2 T Water

Step 1: Make Cake Batter

In a stand mixer with whisk, lightly mix the flour, sweetener, starch, Heart Defense, cream of tartar, baking soda, and salt. Add egg, butter, extracts, and water. Whisk until light and fluffy.

Step 2: Bake Cake

Preheat oven to 350 degrees F. Into well-greased muffin tins, spoon enough of the batter into each vessel to fill. Level with a knife for a uniform cake. I was able to make six mini tortes with this batter. You could also use an 8-inch spring form for one large torte. Bake for 22 minutes for mini tortes and about 28-32 minutes for one large torte.

Step 3: Make Buttercream

While cakes are baking, whip buttercream ingredients together in a deep bowl using a hand mixer. You could add a few drops of natural beet red food coloring to make the frosting more pink. Spoon into a pastry bag with your favorite tip.

Step 4: Make Glaze

While cakes are baking, whisk glaze ingredients together in a small bowl and set aside to thicken.

Step 5: Plate Tortes

After baking, let tortes cool for at least 10 minutes. Loosen the edges of the tortes and pop them out of their forms. Or if making one large torte, cool 15 minutes before releasing spring form. Let cool completely before you proceed to step 6.

Step 6: Decorate Tortes

Place a cooled mini torte on the center of a dessert plate. Dust with powdered erythritol. Swirl some cherry buttercream on top, then drizzle with the cherry glaze. I topped my mini tortes with a Luxardo cherry. These imported marischino cherries have 2 grams of sugar each so skip them if you want. If making a large torte decorate as you wish.

Thank you for trying this recipe! ENJOY!