Everyone deserves a good chocolate cake recipe in their arsenal. A low carb chocolate cake, even better.
A dairy and nut free low carb chocolate cake that is moist and decadent… CAN I GET AN AMEN!?! This recipe is from my book, Made Whole, and I’m stoked to share it with you now on the blog. We’re nearing my 6-month book adversary and Valentine’s Day, so I think the timing is perfect to share this Low Carb Chocolate Cake with Chocolate Ganache and Berries!
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Dark Chocolate Cake (or Muffins) with Dairy Free Chocolate Ganache!
This recipe is simple and versatile. I’ve included muffin instructions as well as COCONUt FREE variations in the recipe box. I love the texture of the cake, it’s moist and a little dense while still having a good fluff from the eggs. It’s a dark, deep, rich cake and the ganache is the perfect topping. Who needs buttercream?!? Grab your favorite chocolate and a few berries and you’re in business!
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Low Carb Chocolate Cake (Dairy Free, Nut Free, Keto, Paleo)
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 1 double layer cake 1x
- Category: desserts
- Method: baking
- Cuisine: chocolate cake
Description
A delicious and moist Low Carb Dairy Free Chocolate Cake.
Ingredients
Cake
- 1 cup cacao powder
- 2/3 cup coconut flour
- 1/2 cup granulated sweetener
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3 large eggs
- 1/2 cup full fat, canned, coconut milk
- 1/4 cup olive oil or avocado oil
- 1 teaspoon vanilla extract
- 20 drops liquid stevia glycerite
- 1 cup boiling water
Ganache
- 4 ounces dark chocolate
- 1/2 cup coconut cream (from chilled coconut milk can)
Fresh Berries, assorted, optionalÂ
Instructions
- Preheat oven to 350F. Lightly grease 2 6″ cake molds and set aside.
- In a large bowl, whisk together the cacao powder, coconut flour, granulated sweetener, baking soda and salt.
- In a small bowl, whisk together the eggs, coconut milk, oil, vanilla and stevia. Add the wet ingredients to the dry ingredients and whisk until a thick batter forms. Slowly add in the boiling water and stir until the mixture softens and smooths out.
- Divide the batter between the cake molds and bake for 30 minutes or until the cakes are rounded and firm to the touch.
- Remove from the oven and let the cakes cool in the pan before removing. Run a spatula around the cakes before unmolding and let them cool completely before decorating.
- To make the ganache: Chop the chocolate and put in a large microwave-safe bowl. Microwave 30-40 seconds, until soft and melting. Whisk vigorously until smooth. Slowly pour in the coconut cream and whisk until cool, smooth and glossy.
- Use a rubber spatula to spread half the ganache over one cake in a thick layer. Then place the second round over it. Spread the remaining ganache over the top of the cake and garnish with berries.
Recipe Notes:
- For muffins, use a muffin tin with liners. 1/4 cup batter per muffin, makes 12, and bake 20-25 minutes.
- For a coconut free version, replace the coconut flour with 1 cup ground golden flax seed and follow the recipe as written. Use your preferred nondairy milk instead of coconut milk in the cake. For the ganache use cashew cream or heavy cream instead of coconut cream.
Nutrition
- Serving Size: 1/12 recipe
- Calories: 182
- Sugar: (alcohols): 7g
- Fat: 13.6g
- Carbohydrates: 20.6g
- Fiber: 11g
- Protein: 4.7g
Keywords: dairy free low carb cake
Kim says
This looks so good. How many muffins does it make?
Cristina says
Makes 12 muffins!
Jenn says
Making this cake as we speak and followed it to a T. The batter is very running or soupy. Is that normal? Help?? ?
Cristina says
I can’t say for sure, it shouldn’t be thin, but cake batter is not the same as dough, so if you’re asking if it’s normal that the batter is fluid, yes.
Natalie Polutta says
This was super easy to make and so delicious! Thanks!
★★★★★
Cristina says
Yeay! Thanks Natalie!
Lynette Wellmeier says
I have made this recipe now three times. Each time in muffin tins with silicon liners. It’s super easy and extraordinarily delicious! I just purchased three copies of your book. One to keep a course and two more to give as gifts. Can’t wait to dive into your other recipes. This chocolate cake recipe will support me and my friends in our keto Journey so I wanted to show you some love right back and buy the 3 copies. Thanks a million! Love & blessings
★★★★★
Cristina says
omg Lynette you are the best thank you so so so much for the support!!!!
Maria Sciberras Caruana says
Hi, for the Low Carb Chocolate Cake (Dairy Free, Nut Free, Keto, Paleo) can I use only the granulated sweetener instead of using the liquid stevia. The sweetener that I will be using is stevia. Thanks
Cristina says
Sure, I’m not familiar with the granulated stevia sweetener you are using to please make modification accordingly 🙂
Sofia Norton says
Thank you for sharing your Low Carb Chocolate Cake recipe, Cristina. I’m making this for my friends who are starting out with their keto diet. 🙂
★★★★★
Cristina says
yeahhhh!!!
Elecia says
I baked this cake today for my father in-laws birthday tomorrow, following your directions exactly (as I’m in Australia I converted the temp to C). The cake was very flat, no rise at all and it burned ?
How can I alter the cake and keep within the lactose free, sugar free, gluten free range?
Cristina says
Elecia, what size cake pan did you use? The cake calls for 6″ pan. If you use something bigger, it will be too thin and burn.
Elecia says
I used 2 x 6 inch pans ? I’ll try the recipe again another time.
Eileen Findlay says
Dairy free keto muffins are excellent! These may well be my saviour to help me continue following a low carb and dairy free diet to help me lose weight and assist in keeping my type 1 diabetes under control
★★★★★
Melissa says
Hey Cristina! I am making this for a friend who is dairy free. I am curious if I am using regular granulated sugar do I still need to use the liquid stevia? Thank you!
Cristina says
I would use 3/4 cup sugar if using regular sugar.
DIANA Shamu says
Can I use honey instead of stervia and any natural sweeteners because i don’t have then.
Cristina says
yes