The Best Dairy Free Low Carb Chocolate Cake Recipe

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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.

1/8th of cake = 9.9g fat/6.3g protein/9.3g carb/4.7g fiber

5 from 7 votes

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Prep Time 20

Cook Time 45

Cooling Time 15

Total Time 1 20

Course dairy free, Desserts, gluten free cake, gluten free desserts, keto baking, keto desserts

Cuisine American

Servings pieces

Calories 135 kcal

Equipment

8-inch round cake pan or 8x8 square pan
small bowl
Large Bowl
electric mixer
Whisk
Spatula

Ingredients

1 cup pure pumpkin puree
4 large eggs room temperature
1/4 cup dairy free butter; softened
2 tsp vanilla extract
1/4 cup + 1 tablespoon coconut flour
1/4 cup + 1 tablespoon almond flour
1/4 cup + 1 tablespoon flax meal ground flaxseed, brown or yellow
3/4 cup monk fruit or other granulated sugar free sweetener
1/4 tsp stevia
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/4 cup cocoa powder
1/3 cup Sugar free chocolate chips

Instructions

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 8x8 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. 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

Notes

Nutrition Facts
Serving size: 1 slice
Servings: 8
Amount per serving
Calories	135
% Daily Value*
Total Fat 9.9g	13%
Saturated Fat 2.8g	14%
Cholesterol 93mg	31%
Sodium 63mg	3%
Total Carbohydrate 9.2g	3%
Dietary Fiber 4.7g	17%
Total Sugars 1.3g
Protein 6.3g
Vitamin D 9mcg	44%
Calcium 24mg	2%
Iron 2mg	9%
Potassium 164mg	3%

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.

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 8x8 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.

Nutrition

Calories: 135kcal

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