Low Carb Vegan Chocolate Cake
Indulge in guilt-free decadence with this Low Carb Vegan Chocolate Cake, perfect for health-conscious foodies and chocolate lovers alike! Crafted with nutrient-rich almond and coconut flours, unsweetened cocoa powder, and a touch of sugar-free sweetness, this vegan-friendly dessert skips the carbs without sacrificing flavor. Its moist texture comes from a combination of flax "egg" and vegan "buttermilk," while the optional addition of black coffee enhances the rich chocolate notes. Ready in just 40 minutes, this cake is ideal for special occasions or everyday treats and can be customized with your favorite frosting or fresh berries. Whether you're following a low-carb lifestyle or seeking plant-based delights, this chocolate cake recipe is sure to satisfy your sweet cravings while keeping things wholesome.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.333 cup Coconut flour
- 0.5 cup Cocoa powder (unsweetened)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.25 cup Coconut oil (melted)
- 0.5 cup Sugar-free granulated sweetener (e.g., erythritol or monk fruit sweetener)
- 2 teaspoons Vanilla extract
- 0.25 cup Black coffee (cooled, optional for enhanced chocolate flavor)
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
In a small bowl, combine the ground flaxseed and water to create a flax 'egg'. Stir well and set aside for 5 minutes to thicken.
In a large mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix the unsweetened almond milk and apple cider vinegar. Let sit for 5 minutes to create a vegan 'buttermilk'.
Add the melted coconut oil, sugar-free sweetener, vanilla extract, flax 'egg', and optional black coffee to the almond milk mixture. Stir until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together until no dry pockets remain. Be careful not to overmix.
Transfer the batter to the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Optionally, frost or dust the cake with more sugar-free sweetener or top with fresh berries for added flavor.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.5 g | 239% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 84.9 g | 303% | |
| Total Sugars | 13.5 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1038 mg | 80% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2325 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
