This easy to make and absolutely delicious dairy free keto chocolate cake is sugar free, grain free and absolutely decadent and fabulous. The fudgy frosting is made with avocados and is going to blow your mind!
The cake recipe has been adapted from Chocolate Covered Katie!
An easy, low carb chocolate cake
Can we take a second and really just swoon over this fabulous chocolate cake recipe? I may be new(ish) to the keto baking scene, but boy am I loving it so far.
Now, this cake recipe wasn't so easy for me. This was actually my third outtake...!
Isn't it fascinating that baking recipes can be so finicky? It's part of the magic, I think.
It's one of my favorite parts of baking. There isn't room for much creativity on the front end of creating a recipe but on the back end (during development), juices are really flowing!
Delicious, dairy free avocado chocolate frosting
Okay, let's really get into it now. Can we talk about the avocado chocolate frosting? It's an obsession.
You have seen recipes all over social media for frosting and pudding like this before, I am sure, but I really wanted to try my hand at it.
I didn't want there to be any reminisce at all of any avocado flavor.
I think adding the creamy, non-dairy milk and avocado oil into the frosting is what was the real game changer.
It made the frosting taste silky and so damn de-lish.
Oh, do you see how fluffy and crumby (in a good way) the cake layers themselves look? That wasn't easy to achieve...
Ingredients you need for keto chocolate cake
I love the simplicity of the cake in this recipe.
You only need a handful and a half of ingredients to get a moist, tender crumb.
- Almond flour: I love to use a super fine almond flour. It amounts to the best crumb, in my opinion.
- Cocoa powder: For that rich and chocolate-y flavor!
- Baking powder
- Kosher salt
- Eggs: Make sure they're large!
- Erythritol: My favorite is Swerve granular sweetener.
- Vanilla extract: Get the good stuff. No imitation vanilla! 😉
- Non-dairy milk: Unsweetened almond milk is an affordable and easy-to-find option.
A flourless chocolate cake!
This keto chocolate cake is completely gluten free and dairy free, and it's made without flour.
Instead, I use almond flour (just ground up almonds) and it makes for the most delicious and rich/nutty flavor you cannot replicate.
It took me several times to get this cake right... I think it was four, actually.
Tip
Be sure to find a super fine almond flour like: Bob's Red Mill or Wellbee's.
You want it to be this consistency so the cake doesn't feel dense and raises well with a nice crumb!
How to make keto chocolate cake
Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line the bottom of (2) 6-inch springform cake pans with parchment circles and set aside.
In a large mixing bowl, add all of the dry ingredients and stir well. Add in the wet ingredients and fold multiple times with a spatula, but do not over-mix.
Immediately pour the batter evenly into the 2 cake pans. Tap them on the counter multiple times to ensure there are no air bubbles. Bake in preheated oven for 20-25 minutes until set in the middle.
If you are unsure if it's done, there shouldn't be a noticeable jiggle. They will continue to cook in the pan even after they come out of the oven, so if you are unsure, pull them out because nobody likes an over-cooked and dry cake!
After about 30 minutes, carefully remove from the pans by running a knife along the edges and inverting them onto a wire rack.
Spread a thin layer of frosting between the layers and a generous amount on the outside of the cake. You will most likely have a lot of leftover frosting. Store that in an airtight container in the refrigerator for up to 5 days. Serve the cake at room temperature.
Can I make a larger cake?
Yes, you can use an 8" pan(s) if you'd like instead. It will cook faster due to more surface area being exposed. I'd check on it after 15 minutes!
Well, what are you waiting for?
Let's get to baking and get this wonderful dairy free, keto chocolate cake in your life!
You can thank me later. Promise 😉
Can you use regular sugar instead?
You can use regular sugar in place of erythritol in this recipe. However, do not use coconut sugar.
Keep in mind: If you end up using regular sugar in this recipe, it will no longer be low carb and keto!
It is a lot lighter on the sweetness scale, and I have not tested it with the proper amount you would need for this to turn out well!
Other cake frosting ideas
If you're not into the idea of making a chocolate avocado frosting, I've got a few other ideas for you.
I have an incredible chocolate buttercream frosting that would taste INCREDIBLE layered between and on top of this keto chocolate cake.
You could alternatively opt in for a vanilla frosting, and try using my Vanilla Keto Buttercream Frosting!
Here are a few other frosting recipes that I have tried and absolutely love from other bloggers:
Low Carb Keto Cream Cheese Frosting
Sugar Free Keto Chocolate Frosting
Low Carb Chocolate Buttercream Frosting
More paleo chocolate dessert recipes:
Avocado Keto Chocolate Pudding
Flourless Chocolate Tahini Cookies
Double Chocolate Zucchini Bread
Easy Vegan Dark Chocolate Caramel Cups
Dairy Free Keto Chocolate Cake
Ingredients
Cake
- 2 ¼ cups almond flour see notes
- ½ cup cocoa powder
- 3 teaspoons baking powder
- ¾ teaspoon kosher salt
- 5 large eggs
- ½ cup erythritol see notes
- ½ cup non-dairy milk see notes
- 2 teaspoons pure vanilla extract
Frosting
- ¾ cup erythritol see notes
- 4 medium, ripe avocados
- ¾ cup non-dairy milk see notes
- 1 cup cocoa powder
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons avocado oil see notes
Instructions
Frosting
- In a food processor, pulse the sweetener for a few seconds until it turns into a powder.
- Add the rest of the ingredients except for the oil. Process for about 1 minute until smooth, creamy and thick throughout. Scrape down the sides as needed.
- Turn the food processor on low, and open the shoot. Slowly drizzle in the oil, one tablespoon at a time until it has reached your desired consistency. I like to use about 2 ½ to 3 tablespoons.
Cake
- Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line the bottom of (2) 6-inch springform cake pans with parchment circles and set aside.
- In a large mixing bowl, add all of the dry ingredients and stir well. Add in the wet ingredients and fold multiple times with a spatula, but do not over-mix.
- Immediately pour the batter evenly into the 2 cake pans. Tap them on the counter multiple times to ensure there are no air bubbles. Bake in preheated oven for 20-25 minutes until set in the middle. If you are unsure if it's done, there shouldn't be a noticeable jiggle. They will continue to cook in the pan even after they come out of the oven, so if you are unsure, pull them out because nobody likes an over-cooked and dry cake! After about 30 minutes, carefully remove from the pans by running a knife along the edges and inverting them onto a wire rack.
- Spread a thin layer of frosting between the layers and a generous amount on the outside of the cake. You will most likely have a lot of leftover frosting. Store that in an airtight container in the refrigerator for up to 5 days. Serve the cake at room temperature.
Notes
- Almond flour: Be sure to find a super fine almond flour like: Bob's Red Mill. You want it to be this consistency so the cake doesn't feel dense and raises well with a nice crumb!
- Cocoa powder: You can opt in and use cacao powder instead of cocoa powder, but the flavor will be stronger and a bit more bitter.
- Erythritol: I like to use a granulated erythritol like Swerve in this recipe.
- Non-dairy milk: I like to use unsweetened almond milk or oat milk as my non-dairy. I wouldn't recommend using canned coconut milk... it is too thick and will alter the end result.
- Avocado oil: Slowly drizzle in the avocado oil, one tablespoon at a time. You want the frosting to be smooth, creamy, and thick but spreadable!
Jodi says
Can I replace the sweetener with monk fruit