We all need a good cake recipe. This Dairy-Free Chocolate Cake (Keto & Gluten-Free) is easy to make and guaranteed to be a hit no matter what the occasion.
What would life be without chocolate cake? I think my fondness for this beloved treat started way back in childhood when my mother marked every special occasion with a glorious chocolate cake. Birthdays, holidays, and small victories (like cleaning my room without her asking) called for cake, as far as my mother was concerned. And whether a simple, tender-crumbed sponge dusted with powdered sugar or a moist and fudgy triple-layered masterpiece, only chocolate would do. It’s no wonder I happily adopted that tradition. Something to celebrate? You’ll find me in the kitchen baking a chocolate cake!
Following a keto diet, however, means that I’ve had to adapt my recipes now that processed flour and sugar are out of the question. Luckily, through trial and error, I finally have a recipe that ticks all the boxes. This cake is dark, rich, chocolaty, and perfectly customizable. You can make it in a Bundt pan or an eight- or nine-inch round cake pan. In that case, you could even double the recipe for a layered cake. Plus, it comes together in one bowl and calls for simple ingredients. No fuss, no frills. Just perfect chocolate cake. Now that in itself is worthy of a celebration.
The different ways to serve your cake
If making this cake as instructed (in a 10-cup Bundt pan), a simple dusting of powdered sugar and perhaps a few sprigs of fresh mint for a dash of color will do just fine. You can also glaze it with melted dark chocolate or serve a slice with a little freshly whipped cream and ripe berries.
If you’re doubling the recipe for a layered cake and making it in round pans, you could frost it with our creamy Keto Chocolate Frosting and garnish it with chopped nuts or coconut flakes, if desired. Remember that you will have to adjust the baking time if making it in a round pan, so start to check around the 20-minute mark.
Finally, you can repurpose cake that is starting to go slightly stale. Slice it to make a trifle with berries and cream, or use it to make a decadent bread pudding!
How do I store leftovers?
Leftover chocolate cake can be stored at room temperature in a cake stand (covered) for up to 3 days. For longer storage, transfer it to an airtight container and place it in the fridge, where it will keep for up to 1 week. The cake can also be frozen (sliced or whole) in a freezer-safe container for up to 3 months. Double-wrap it in plastic wrap to prevent freezer burn. Thaw overnight in the fridge or at room temperature.
Similar recipes to try
Everyone needs a good cake recipe, but it doesn’t have to be the chocolate kind! When Easter rolls around or simply to celebrate spring, why not give this Keto Lemon Cake With Lemon Frosting a go? Our Festive Keto Red Velvet Cake is perfect for the holidays and makes a great birthday cake, too. Looking for a Valentine’s Day treat? Make this pretty-in-pink Keto Strawberry Cake. It’s just as delicious as it is beautiful!
Dairy-Free Chocolate Cake (Keto & Gluten-Free)
Ingredients
- 2 cups almond flour
- 1 cup granulated sugar-free sweetener
- 1/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 4 eggs
- 1 cup mayonnaise (make sure it's keto-friendly)
- 1 teaspoon vanilla extract
- 1 1/4 cups water
Instructions
- Preheat the oven to 350°F and grease a 10-cup Bundt pan with nonstick cooking spray.
- Combine the almond flour, granulated sugar-free sweetener, cocoa powder, baking powder, and salt in a large mixing bowl. Use a whisk to remove any lumps.
- Add the eggs, mayonnaise, and vanilla extract. Mix thoroughly. Slowly add the water and mix until fully combined.
- Transfer the batter to the Bundt pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Place the Bundt pan on a wire rack and let the cake cool for about 10 minutes before unmolding it onto the rack.
Nutrition
Hi.
1 cup granulated sugar means how much stevia calculated
Hey, if you’re using pure stevia extract, you typically need about 1 teaspoon to match the sweetness of 1 cup of sugar—but you’ll have to add a bulking agent since sugar also adds volume. I recommend using Lakanto monk fruit sweetener, it works well.