This luxurious and rich chocolate keto cake is surprisingly tasty. Everything you thought you knew about chocolate cake will be altered by this incredibly daring recipe for chocolate cake, which contains no flour to interfere with the moist texture and potent chocolate flavor.
Both coconut flour and oil are not necessary. It can be naturally vegan, oil-free, dairy-free, and super rich and fudgy. You will fall in love with this wonderful and moist chocolate cake, even if you are used to traditional sugar-and-flour treats, I can say because I've presented it to so many people who aren't on any kind of special diet.
Use your preferred homemade or store-bought vanilla or chocolate buttercream icing.
The Components
1 ½ cups fine almond flour
¼ cup cocoa powder
2 tbsp dutch cocoa or additional regular
2 ¼ tsp baking powder
½ tsp salt
1/3 cup water or milk of choice
3 eggs (including the vegan option listed earlier in the post)
1/3 cup granulated erythritol or regular sugar
1 ½ tsp pure vanilla extract
Preparation
Simply double the recipe and bake in two 8-inch pans to create a double-layer cake. I provided some suggestions for keto frosting in the piece above. If you prefer to see things visually, be sure to watch the recipe video up above!
Set the oven to 350 degrees. An 8-inch pan should be greased and lined with parchment.
Spread onto the pan after thoroughly combining all ingredients.
Use the second piece of parchment to even it out if necessary.
14 minutes of baking time on the middle rack (some ovens require more baking time, so continue cooking until firm if needed).
Let icing set after complete cooling.
Serve and Enjoy.
Kindly Share with your friends & family!
