Chocolate cake is cause for celebration and this birthday cake that's free of sugar, gluten, and grains is no exception. It's as rich and moist as a chocolate cake should be, relying on ingredients such as cocoa powder and vanilla extract for the typical flavors craved by fans of this classic treat.
We swapped out the wheat flour for a combination of almond and coconut flours; almond flour helps give the cake a delicate crumb, while coconut offers structure and binding to compensate for the absence of gluten. A two-part sweetener of both a non-caloric powder and flavored stevia ensures a sweet treat without a bitter aftertaste.
If you're looking to pair this cake with a frosting that feels comforting and familiar, this easy keto chocolate mousse recipe makes an excellent chocolate frosting. It will mimic a standard whipped cream cake topping and takes just a few minutes to make. You'll want to batch it up in order to frost the two cakes together.
- 2 cups almond flour
- 2/3 cup coconut flour
- 1/2 cup cocoa powder
- 1 1/2 cups cup-for-cup powdered natural non-caloric sweetener
- 1 tablespoon, plus 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup neutral oil (such as grapeseed or avocado)
- 1/2 cup Greek yogurt
- 6 eggs
- 1 cup unsweetened non-dairy milk
- 1 teaspoon liquid hazelnut stevia
- 1 teaspoon coffee extract
Steps to Make It
Gather the ingredients. Preheat the oven to 350 F.
Combine the almond flour, coconut flour, cocoa powder, powdered sweetener, baking powder, baking soda, and salt in a mixing bowl with a whisk or fork.
Add all remaining ingredients and whisk together until a thick batter is formed.
Divide batter between two greased pans lined with parchment paper.
Bake for 35 minutes. Let cool completely before removing from the pan and cover with frosting if using.
- Even if you're using nonstick pans, it's helpful to line the bottoms with parchment paper for ease of cake removal.
- Swerve, monk fruit, lakanto, allulose, erythritol, or any other cup-for-cup natural non-caloric sweetener or sweetener blend will work here. Choose whichever you prefer the taste of.
- If you don't have flavored stevia on hand, you can substitute powdered stevia plus 1/2 teaspoon almond extract to help round out the chocolate flavor or double the recipe's quantity of coffee extract.
- Keto sprinkles are available for purchase online should you want to add more color to the cake's decor.
- It's normal for coconut and almond flours to have lumps, especially when stored in the fridge. Whisk as much as needed to remove them—there's no gluten, so no need to stress about the potential of over-mixing.
- For a frosting that's a little more adventurous, try this sugar-free maple cream cheese version. The maple flavor will complement the chocolate cake nicely but could be swapped out for vanilla for a more standard profile. You'll want to double the recipe for enough frosting to frost the two cakes.