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 avocados and is going to blow your mind!
Servings 8
Calories 462kcal
Ingredients
Cake
- 2 1/4 cups almond flour see notes
- 1/2 cup cocoa powder
- 3 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 5 large eggs
- 1/2 cup erythritol see notes
- 1/2 cup non-dairy milk see notes
- 2 teaspoons pure vanilla extract
Frosting
- 3/4 cup erythritol see notes
- 4 medium, ripe avocados
- 3/4 cup non-dairy milk see notes
- 1 cup cocoa powder
- 1/4 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 1/2 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!
Nutrition
Calories: 462kcal | Carbohydrates: 28g | Protein: 16g | Fat: 39g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 353mg | Potassium: 956mg | Fiber: 16g | Sugar: 3g | Calcium: 211mg