Chocolate Cake (Keto & Paleo)

flourlesschocolatecake Incredibly moist and intensely chocolatey, this is the ultimate paleo and keto chocolate cake. Whether you layer it up with our sugar-free buttercream frosting or simply do it sheet pan style with ganache, its bound to please the entire crowd.

almond flour (48 g)
golden flaxseed meal finely ground (18 g)
coconut flour (8 g)
1 tsp. baking powder
¼ tsp. xanthan gum or 2 tsp. more golden flaxseed meal
unsalted grass-fed butter or 4 Tbsp. coconut oil + 1 Tbsp. coconut cream (56 g)
2 Tbsp. heavy cream or coconut cream
cocoa powder (40 g)
¼ tsp. kosher salt
½ tsp. espresso powder or instant coffee (optional)
⅓-½ cup Monk Fruit Sweetener with Erythritol (Granular)
2 eggs, at room temperature

Frosting:
1 batch chocolate buttercream frosting

For the Chocolate Cake:
Each batch of cake is good for one 8" layer of cake (or 6 cupcakes). If you're building a two-layer cake adjust serving size to 12 and for three layers to 18. You guys will essentially be following our super easy brownie methodology (see video for reference). The ratios are a little different though and there is some added flaxseed and coconut flour for a solid crumb.

Position a rack in the lower third of your oven and preheat to 350°F (180°C/160°C fan, Gas Mark 4). Grease, dust with cocoa powder and line an 8" cake pan, set aside.

Add almond flour, flaxseed meal, coconut flour, baking powder and xanthan gum to a medium bowl. Whisk until thoroughly combined, set aside.

Add butter, heavy cream (or coconut oil and cream), cocoa powder, salt and espresso powder (optional) to a large heatproof bowl. Melt over a water bath whisking constantly (or use the microwave in small bursts). Remove from heat and allow the mixture to cool slightly.

Add in the sweetener and one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth and thick, with all the sweetener dissolving into the mixture (if using erythritol, some granules may remain). Add the flour mixture, whisking vigorously until fully blended (about a minute). Pour batter into prepared pan.

Bake for 15-19 minutes, or until set and a toothpick inserted comes out just clean. Check often after minute 15 to ensure your cake doesn't dry out and always keep in mind, however, that your cake will continue to cook while cooling.

Allow to cool for at least 30 minutes in the cake pan, before transferring to a rack. It'll be particularly fragile right out of the oven if you made it with xylitol or allulose, so you need to let it set.

If you're building a layer cake, you'll want to chill the layers (well wrapped) once they've come to room temp. Because of this, I always bake the layers the day before, chill overnight and make the frosting and layer up the cake the-day-of.

For the Cream Cheese Buttercream Frosting (not paleo):
One batch of frosting is enough for roughly two layers (or 12 cupcakes).

Piping the frosting between the layers (no tip needed), ensures the most even distribution of frosting. And you could even do it with a ziplock bag.

The cake keeps well, stored in an airtight container in the fridge, for about 3 days. And it also freezes beautifully, just thaw it out in the fridge overnight.

Cook's Notes:

If measuring the cocoa with Tbsp. rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the Tbsp. and level it, rather than scooping it out of the bag with the Tbsp. (which can lead to overpacked Tbsp.).
Must use eggs at room temp. Reason being that if you add cold eggs, you'll solidify the batter and won't be able to mix the flours properly.
Please note that nutrition facts were calculated per slice (1/6th of a layer), which is the equivalent of 1 cupcake.