The Best Dairy Free Low Carb Chocolate Cake Recipe

If you’re on the hunt for a delicious, rich chocolate cake that’s both dairy-free and low-carb, you’ve stumbled upon a gem recipe with The Best Dairy Free Low Carb Chocolate Cake Recipe.

This easy cake is perfect for a birthday cake, any special occasions, or just a regular afternoon tea simple cake. 

When you combine gluten free flours with pumpkin puree, it offers the most tender texture that will leave you and your guests wondering if it really is a gluten free chocolate cake!

It’s a healthier alternative to traditional gluten free fudgy chocolate cake that calls for gluten free all purpose flour.

With an easy recipe that is starch free, low carb, dairy free AND delicious you will definitely not feel like you are missing out as it has a great fluffy texture.

Keep reading as I walk you through making this dairy free cake recipe with basic ingredients, and give tips, substitutions, plus answer frequently asked questions.

What you will need to make The Best Dairy Free Low Carb Chocolate Cake Recipe

• Coconut Flour
• Almond Flour
• Flax meal
• Pumpkin Puree
• Eggs
• Vegan Butter or Buttery Spread
• Sugar Free Granulated Sweetener
• Stevia (optional)
• Vanilla Extract
• Baking Powder 
• Baking Soda
• Salt
• Unsweetened Cocoa Powder
• Sugar Free Chocolate Chips

Let’s make this delicious dairy free chocolate cake 

Preheat your oven to 350°F (175°C) and prepare your 8-inch round pan by lining with parchment paper on the bottom.

Alternately you can grease an 8×8 square pan with cooking spray and set aside.

In a large bowl of a stand mixer with the whisk attachment, or an electric mixer with a large mixing bowl, add in the pumpkin puree.

Add eggs and finally the vegan butter, vanilla extract, coconut oil or vegetable shortening.

Mix these wet ingredients until well combined.

Now slowly mix in your granulated sweetener you chose for the recipe.

Let the batter sit while you combine the dry ingredients.

In a small bowl combine the coconut flour, almond flour, flax meal, and unsweetened cocoa powder.

If the clumps are not breaking down, reach in and press with your fingers and thumb to break up.

With a mixer running slowly sprinkle in the dry ingredients and mix until smooth.

Once the cake batter is smooth fold in the sugar free and chocolate chips.

Pour into your prepared baking pan and bake at 350F for 40 to 50 minutes.

Cake is done when it springs back from a gentle pressing in the middle of the cake or toothpick tests with moist crumbs.

Let the cake cool for 10 minutes at room temperature before gently flipping over onto a wire rack.

Once the cake is completely cooled it is best to put it in the refrigerator overnight

It is not required, just only recommended as the texture becomes fudgier and less pumpkin like when it is chilled.

Now you can sprinkle with confectioners’ powdered sugar or frost with your favorite frosting.

Check out this slice of chocolate cake!

Serve with a scoop of dairy-free ice cream, coconut whipped cream or some fresh fruit.

Store leftover cake in an airtight container in the fridge up to 5 days.

Freeze individual slices by setting on a parchment paper lined baking sheet and flash freezing for an hour.

Now take each individual piece and wrap in plastic wrap and put the plastic wrapped slices in a zip top freezer bag as I have done with my coconut cream pie.

Tips, Substitutions, and Frequently Asked Questions

• If you want to make a 2-layer cake from this recipe, you will need to make two separate recipes. Doubling the ingredients to make a double recipe does not work very well with this recipe. Make each one separately and make sure to line both cake pans with parchment paper for easy removal.
• Avoid opening the oven door too often as it can cause the cake to deflate.
• Using room temperature ingredients helps to create a smooth, even batter and ensures that the cake bakes evenly. Cold ingredients can cause the batter to curdle and affect the final texture.
• Make sure to use fresh baking powder. You can test the freshness by putting a small amount in warm water. It should fizz, if not then it is not fresh.
• Let the cake cool completely and chill in the fridge, if you planned ahead, for the flours and ingredients to meld together for the best texture.
• Substitute the vegan butter with another oil that is solid at room temperature. The solid texture of the fat used in the cake helps it to rise. If you use an oil that is liquid at room temperature like olive oil, vegetable oil, or canola oil it will make the batter too thin, and it will not turn out the same.
• Achieve an even fluffier texture when you whip the egg whites separately and fold into the batter right before you fold in the sugar free chocolate chips.
• Help to re-create the flavor of a devil’s food cake when you add in 1/2 teaspoon of lemon juice, apple cider vinegar or white vinegar to the wet ingredients. Once you pour vinegar into the wet ingredients, mix well. Remember that as soon as you add the dry ingredients, mix quickly as the baking soda will react right away and begin to make the cake rise. 

Can I substitute almond flour with another type of flour?

Yes, you can substitute almond flour with a gluten-free flour blend or sunflower seed flour for nut free. The texture will vary from dense to crumbly if you change the main flour. You cannot use additional coconut flour as it has been calibrated with the ratio of liquid ingredients to avoid being dry.

What can I use instead of flax meal?

If you’re not a fan of flax meal, you can use ground chia seeds or an additional egg. Both options work well as binding agents but may lend to a heavier textured cake.

How do I make sure the cake doesn’t stick to the pan?

Lining your cake pans with parchment paper and lightly greasing them with cooking spray or vegan butter is the best way to ensure the cake doesn’t stick. It is worth taking the time to cut a circle to fit the bottom of your 8-inch round cake pan. Using a greased 8×8 square pan comes out easier without the need for the parchment paper.

What type of sweetener should I use?

To keep this low-carb, I used a monk fruit and erythritol granulated blend of sweetener. You can use white sugar, brown sugar, or coconut sugar if you are not concerned with keeping the cake lower in sugar and carbs, but never maple syrup or honey. Remember that you must substitute with the same FORM of sweetener, granulated sweeteners with granulated sweeteners, liquid sweeteners with liquid sweeteners, or the recipe will not work out. 

Is this recipe similar to the Chocolate Depression Cake recipe?

It is similar to the Depression Era Cake in that it does not use any dairy ingredients, but it is different in that it cannot be mixed up in a pan. The Great Depression wacky cake, water cake or crazy cake is where you mix the dry ingredients in the baking pan then pour water and vinegar into smaller depressions. This recipe works because it uses a fine ground cake flour or self-rising flour. The entire thing uses simple ingredients mixed up in a pan without any need to blend in butter like with this recipe. The gluten proteins react with the vinegar and baking soda mimicking the rising action of eggs with butter. In hard times, this minimal ingredient cake using flour, cocoa powder and vinegar was the only thing that was available to use as eggs and butter were generally rationed. I have only heard of the chocolate version since the cocoa powder provides some of the structural support of the cake to rise. 

How do I store the leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 24 hours, or in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to a month after it is frosted. If it is not frosted, it will last up to 3 months.

Can I make this cake in a different pan?

Yes, you can use a square baking pan, cupcakes, or make a pound cake in a loaf pan. Just adjust the baking time accordingly and keep an eye on the cake to ensure it doesn’t overbake. Remember that the smaller pans will take longer to cook so you will have to test along the extended bake time, so it does not burn.

Why do I need to use pumpkin puree?

Pumpkin puree adds moisture to the cake and helps create a tender crumb. When working with gluten free flours like coconut flour and almond flour, it is important to use moisture filled ingredients for these flours to absorb so it will not come out crumbly and dry. If your cake batter seems thicker than what is pictured, you may add in a couple of tablespoons of dairy free milk like almond milk, canned coconut milk to keep it dairy free. If you are not concerned with the dairy free aspect, you can always use regular milk.

Do I need to use any xanthan gum to prevent this cake from being dry and crumbly?

 No, xanthan gum is not needed since the flour combination of almond flour and coconut flour plus pumpkin puree creates a tender crumb without needing any gums. Although gluten free baking usually requires gums to be tender crumbed, this is a good recipe that does not need it.

Can I turn this into a vanilla cake recipe next time by leaving out the cocoa powder?

 This cake is specially calibrated to rely on the cocoa powder as part of the moisture absorbing ingredient creating the tender texture. If you are looking for a gluten free, dairy free, vanilla cake recipe, then check out this sugar free gluten free vanilla cake recipe. 

When you combine the right ingredients, you can create a delicious, dairy free rich chocolate cake that’s perfect for any occasion. 

It’s a great way to indulge without the guilt, and we’re sure it will become a favorite in your household just like it is in ours. 

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Here are more dairy-free gluten-free low carb dessert recipes

Easy Keto Dairy-Free Whipped Cream Recipe

The Best Keto Banana Pudding Cake

The Best Keto Tropical Cake Recipe (Gluten Free and Dairy Free)