Incredibly moist and intensely chocolatey, this is the ultimate paleo and keto chocolate cake. Whether you layer it up with our sugar-free buttercream frosting or simply do it sheet pan style with ganache, its bound to please the entire crowd!
The Ultimate Paleo & Keto Chocolate Cake
Intensely Chocolatey ‘N Ultra Moist!
Think of this chocolate cake as first cousin to our suuuper fudgy keto brownies (easily the most popular recipe on the site). They both bloom the cocoa with melted butter, leading to that beautifully intense chocolate kick.
Did you also know that chocolate cakes around the world are often made with an almond flour base? Yup! Think luxurious Italian chocolate cakes, where the almond meal is considered a prime pantry ingredient. So don’t think of this keto chocolate cake as second-best to the traditional wheat versions, but as a beautiful cake in it’s own right.
It’s incredibly moist and with a tender crumb. And while the cake is ideal for layering, you can always whip up just one layer (or even as muffins!).
p.s. this is also my chosen birthday cake year after year. It’s just so good and a true crowd pleaser!
Oh! And yes, you can totally whip up some keto chocolate cupcakes with this recipe too!
You guys will essentially be following our super easy brownie methodology (see video for reference). The ratios are a little different though, and there is some added flaxseed and coconut flour for a more crumb-like texture.
The most important thing though? The baking time! You’ll want to bake it until just set and a toothpick inserted comes out barely clean (roughly 15-18 mins). As any chocolate cake, baking too long will dry out the crumb.
You’ve got plenty of options for this stellar chocolate cake, but do know that they’ll affect the texture quite a bit. Think xylitol and allulose (no aftertaste, softer and fluffier texture), Lakanto (barely any aftertaste, denser texture).
And do note that xylitol and allulose take (much) longer to dry out though so your cake will be extra delicate right after baking. So allow it to cool in the pan for about 30 mins.
Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia-based sweeteners here.
Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.
And if using xylitol, make sure to be careful if you have a pup or little animal around the house, as it’s highly toxic to the little guys! ?
To turn chocolate cupcakes keto you’ll need some super fine almond flour (Anthony’s is my favorite!),golden flaxseed meal (make sure it’s golden!)*, coconut flour (again Anthony’s by a mile!),and a touch of xanthan gum.
*Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet.
You’ll want to use a Dutch-processed alkaline cocoa here. As there’s baking powder involved, using cacao won’t give the same results (at all!).
In terms of brands, my favorite will forever be Valrhona, known to be one of (if not the) best cocoas in the world. That said, as long as it reads cocoa and not cacao you’ll be good to go!
- 48 g almond flour
- 18 g golden flaxseed meal finely ground
- 8 g coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum or 2 tsp more golden flaxseed meal
- 56 g unsalted grass-fed butter or 4 TBS coconut oil + 1 TBS coconut cream
- 2 tablespoons heavy cream or coconut cream
- 40 g cocoa powder **
- 1/4 teaspoon kosher salt
- 1/2 teaspoon espresso powder or instant coffee (optional)
- 1/3-1/2 cup xylitol or coconut sugar if paleo (we use 1/3 cup) 2 eggs at room temperature**
FOR THE FROSTING (NOT PALEO)
- 1 batch keto chocolate buttercream frosting
FOR THE CHOCOLATE CAKE
- Each batch of cake is good for one 8-inch layer of cake (or 6 cupcakes). If you’re building a two-layer cake adjust serving size to 12 and for three layers to 18. You guys will essentially be following our super easy brownie methodology (see video for reference). The ratios are a little different though, and there is some added flaxseed and coconut flour for a solid crumb.
- Position a rack in the lower third of your oven and preheat to 350°F/180°C. Grease, dust with cocoa powder, and line an 8-inch cake pan, set aside.
- Add almond flour, flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.
- Add butter, heavy cream (or coconut oil and cream), cocoa powder, salt and espresso powder (optional) to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly.
- Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, some granules may remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Pour batter into prepared pan.
- Bake for 15-19 minutes, or until set and a toothpick inserted comes out just clean. Check often after minute 15 to ensure your cake doesn’t dry out, and always keep in mind, however, that your cake will continue to cook while cooling!
- Allow to cool for at least 30 minutes in the cake pan, before transferring to a rack. It’ll be particularly fragile right out of the oven if you made it with xylitol or allulose, so you need to let it set.
- If you’re building a layer cake, you’ll want to chill the layers (well wrapped) once they’ve come to room temp. Because of this, I always bake the layers the day before, chill overnight, and make the frosting and layer up the cake the-day-of.
FOR THE CREAM CHEESE BUTTERCREAM FROSTING (NOT PALEO)
- One batch of frosting is enough for roughly two layers (or 12 cupcakes!).
- Piping the frosting between the layers (no tip needed), ensures the most even distribution of frosting. And you could even do it with a ziplock bag!
- The cake keeps well, stored in an airtight container in the fridge, for about 3 days. And it also freezes beautifully, just thaw it out in the fridge overnight.
*Please see section on sweeteners for deets and possible substitutions. Just keep in mind that stevia doesn’t work (at all!) for these!
**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).
***Must use eggs at room temp. Reason being that if you add cold eggs, you’ll solidify the batter and won’t be able to mix the flours properly.
Please note that nutrition facts were calculated per slice (1/6th of a layer), which is the equivalent of 1 cupcake.