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Dairy Free Keto Chocolate Cake
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 real cacao powder and avocados and is going to blow your mind!
Servings Prep Time
12 10minutes
Cook Time
30minutes
Servings Prep Time
12 10minutes
Cook Time
30minutes
Ingredients
Cake
Frosting
Instructions
Frosting
  1. In a food processor, combine all of the frosting ingredients except the oil until smooth and creamy throughout. You may need to scrape down the sides a few times.
  2. Add in oil a tablespoon at a time until it is thick but spreadable. This took about 2 1/2 tablespoons for me. Transfer to a small bowl.
Cake
  1. Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line the bottom of (3) 6-inch springform cake pans with parchment circles and set aside.
  2. In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, whip eggs on high speed for 7-9 minutes until voluminous and pale in color.
  3. In a separate large bowl, mix together all of the dry ingredients. Fold the dry ingredients into the egg mixture, a little bit at a time. Carefully fold with a spatula but do not over mix.
  4. Stir in vanilla extract and oil last. Mix well with a spatula for no longer than 30 seconds. Make sure the oil has been incorporated throughout the batter.
  5. Immediately pour the batter evenly into the 3 cake pans. Tap them on the counter multiple times to ensure there are no air bubbles. Bake in preheated oven for 30-35 minutes until set in the middle. You will know it’s finished when you lightly push on the center of the cakes with your finger and it doesn’t leave an imprint. It should slowly spring back at you. Remove from the oven and let cool in the pans completely. Carefully remove from the pans by running a knife along the edges and inverting them onto a wire rack.
  6. Spread a thin layer of frosting between the layers and on the outside of the cake. Serve at room temperature. It will keep in the refrigerator for up to 3 days in case you make a double batch and have extra.
Recipe Notes

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!

For this recipe to turn out correctly, you need to use dutch processed cocoa powder. It is a cocoa powder that has been treated with an alkali, making its pH neutral. The baking powder is activated with this type of cocoa, so please do not substitute here!