This rich low carb chocolate cake is surprisingly delicious… Every time I serve it, people always ask for the recipe!
The Best Flourless Chocolate Cake
Why should you make this chocolate cake?
Simply put, it's possibly the best chocolate cake you'll ever make, even if you're not on a low-carb diet.
The first time I made the recipe was for my girlfriend's birthday party.
Where not a single person present besides my girlfriend was on a low-carb diet.
And yet people went absolutely crazy over this super delicious low carb chocolate cake.
In just one night, three more friends asked me to make cakes for their birthdays too!
Benefits Of Low Carb Chocolate Cake
- No flour
- Easy to do
- Great for parties
- Only 7 ingredients
It's almost too good to believe!
This low carb chocolate cake recipe is exceptionally bold – with no flour to get in the way of the soft texture and intense chocolate flavor.
It will change everything you thought you knew about chocolate cake.
No coconut oil or flour is needed!
Easy Low Carb Chocolate Cake
The simple low carb cake recipe can absolutely hold its own against any cake mix, or bakery style chocolate cake.
Super dense and crunchy, it can be naturally gluten-free, dairy-free, oil-free and vegan…
I have served many people who are not on any special diet and I can say with confidence:
even if you are used to traditional sugar and flour desserts.
You will completely fall in love with this delicious and moist chocolate cake. Just try it and see!
Recipe For The Topping
Feel free to use your favorite vanilla or chocolate buttercream frosting, homemade or store-bought.
Or change up the flavor by topping the cake with cream cheese frosting, peanut butter frosting, whipped cream, ice cream, sherbet, sliced strawberries, or coconut frosting.
Make sure to let the cake cool completely before spreading the frosting on top.
It's also really good topped with coconut whipped cream!
For A Low Carb Vegan Cake
While flourless chocolate cake recipes usually call for eggs.
Making a vegan version was surprisingly easy.
I simply mixed three tablespoons of Bob’s Egg Replacer with 150 ml of water (half a cup plus two tablespoons)
Let it sit for a few minutes to thicken and then I used that as my three eggs in the recipe.
If you need six eggs for a double layer cake, use six tablespoons of Bob's Egg Replacer mixed with 1/4 cup water.
For A Low Carb Or Gluten Free Cake
For a low carb cake, sweeten with erythritol or use 1/2 cup coconut sugar.
The low carb cake recipe is naturally gluten-free, with no need for substitutions.
It is made with almond flour.
Total time 14 minutes
8 servings
Ingredients
- 1 1/2 cups fine almond flour
- 1/4 cup cocoa powder
- 2 tablespoons Dutch cocoa or more
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup water or milk of your choice
- 3 eggs (including the vegan option listed earlier in the post)
- 1/3 cup granulated erythritol or regular sugar
- 1 1/2 teaspoons pure vanilla extract
Preparation method
- For a double layer cake, simply double the recipe and bake in two 8-inch pans.
- Preheat oven to 350 F.
- Grease a 20cm pan and line with baking paper.
- Mix all the ingredients well and spread them into the pan.
- Bake 14 minutes on center rack (some ovens require longer baking time, continue baking until firm if necessary).
- Allow to cool completely before frosting.
If you try this recipe, don't forget to leave a comment!