Easy to Make Gluten-Free Chocolate Cake

Chocolate cake is one of the greatest foods ever. Unfortunately, it’s not a dessert that is usually very good for a keto diet. But this keto chocolate cake changes everything you thought you knew about chocolate cakes. It’s just as rich, decadent, and chocolatey as any cake you’ve ever had. And It’s incredibly moist, thanks to my secret ingredient: pumpkin puree. Yet despite having a flawless texture and mouth-watering taste, this cake is 100% gluten-free and keto-friendly. 

The cake is the star of the show, but the frosting is amazing too. It’s so simple, with only 2 ingredients. I make it all the time to put on different types of cakes and cupcakes, so it’s definitely a recipe you’ll get a lot of use out of. 

Did I mention how quick it is to make this keto chocolate cake? It only takes about 45 minutes! So whether you want a midweek sweet treat or you need to bake something for a birthday party, you’ve got to give this cake a try. 

Why You’ll Love This Easy Keto Cake

This is one of the best chocolate cakes I’ve ever had. Here’s why I know that you’ll love it. 

• Quick and easy. This cake tastes fancy, but it doesn’t take much work at all. It’s an easy recipe to follow, and you only need 45 minutes to make it. It’s a fool-proof recipe that comes out perfect every single time.
• Amazing texture. The best part about this keto chocolate cake is the texture. The cake itself, which has lots of pumpkin puree, eggs, and butter, is amazingly moist and soft. It really melts in your mouth. The frosting, which is made out of coconut cream and chocolate chips, is incredibly smooth, silky, and creamy. Put them together and you have a cake with an irresistible texture. 
• Big batch. One of these cakes will serve about 15 people. But it’s really easy to double or even triple the recipe. As long as you have enough baking pans, it doesn’t even take any additional time to make a larger batch of chocolate cake. If you’re baking for a birthday or any other kind of party, this is a great recipe to use. 

Ingredients Needed

Here are all the ingredients you’ll need when making this luscious keto cake. Scroll to the recipe card at the bottom of the page to see the exact amounts for each of the ingredients. 

For the Cake: 

• Melted butter – Make sure to use unsalted butter for this recipe.
• Almond flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt
• Granulated monk fruit sweetener – This is my favorite sweetener for this cake, but you can use other types of keto-friendly sweeteners.
• Eggs
• Canned pumpkin puree – Be sure to use unseasoned pumpkin puree and not canned pumpkin pie filling.
• Vanilla extract – Always use 100% pure extract.

For the Frosting:

• Coconut cream – It’s totally fine if the coconut cream has separated and is part-liquid, part-solid.
• Stevia-sweetened dark chocolate baking chips – My go-to brand for chocolate chips is Lily’s. 

How to Make Keto Chocolate Cake

Here’s how to make this mouth-watering 45-minute chocolate cake. 

• Prep. Preheat your oven to 350F and grease a 9×13-inch cake pan with cooking spray. You can also line the pan with parchment paper if you prefer. 
• Mix the dry ingredients. Add the almond flour, cocoa powder, baking powder, baking soda, monk fruit sweetener, and salt to a bowl. Whisk until the ingredients are combined. 

• Make a well. Use your hand or the back of a spoon to make a well in the center of the dry ingredients. 
• Add the wet ingredients. Put the melted butter, pumpkin puree, eggs, and vanilla in the well, and fold until all of the ingredients are mixed together.

• Put the batter in the cake pan. Pour the cake batter into the prepared pan. If the batter is uneven, grease your hands and press down until it forms an even layer. 
• Bake. Put the cake in the center rack of the oven and bake it until a toothpick inserted in the center of the cake comes out clean. This should take 23-25 minutes. 

• Cool. Remove the cake from the oven and let it cool on a wire rack. 
• Mix the frosting ingredients. Add the chocolate chips and coconut cream to a microwave-safe bowl, and stir to combine.
• Make the frosting. Microwave the frosting for 15 seconds, then whisk it. Repeat this process until the chocolate chips and coconut cream are both melted, and the frosting is smooth. It should be the consistency of thick soup.

• Chill. You can frost the cake immediately, but it’s best to cover the frosting and place it in the fridge for 2-3 hours, whisking every 30-60 minutes. After a few hours, the frosting should be thick and fluffy. 
• Assemble. Spread the frosting over the cake, and you’re ready to decorate and eat! 

Tips and Tricks

Here are some tricks for making the best possible keto chocolate cake.

• Room-temp eggs. I always use room-temperature eggs when baking. When eggs are at room temperature, they mix better with other ingredients, and the cake ends up having a much smoother and softer texture.
• Don’t overmix. Be careful not to overmix the ingredients when making the cake batter. Once you add the wet ingredients, fold them in carefully with a spatula or spoon. Don’t mix them vigorously or for too long, otherwise, the cake will end up very dense.
• Make the frosting ahead of time. I always aim to make this chocolate frosting at least 3 hours in advance, and often longer than that. Giving the frosting lots of time to chill in the fridge allows it to get smoother, lighter, and fluffier. You can even make this frosting a few days in advance to save yourself some time and hassle. 
• Cool fully. Make sure that your cake is completely cooled before you frost or decorate it. If the chocolate cake is even a little bit warm, it will melt the frosting. 

What to Serve it With

My favorite way to eat this cake is as an afternoon treat while having a coffee drink … sometimes an alcoholic one! Here’s what I usually drink with keto chocolate cake. 

• Keto Pumpkin Spice Latte
• Vanilla Bourbon Iced Latte
• Keto Gingerbread Latte
• Keto Bourbon Caramel Latte

How to Store Leftovers

This gluten-free chocolate cake will last in the fridge for 3 days as long as you store it in an airtight container or cover it with plastic wrap. If you haven’t frosted the cake, it will last on the counter for 3 days, or in the fridge for 5 days. The frosting will last in the fridge for 1 week. 

Can I Freeze This Recipe?

You can definitely freeze this cake recipe. I like to wrap the cake in plastic wrap, and then store it in an airtight container or bag. That helps prevent freezer burn. Frozen chocolate cake can last in the freezer for 4 months. 

More Keto Desserts to Make

Don’t let anyone tell you that you can’t have decadent desserts while on a keto diet! Here are some of my favorite keto dessert recipes.

• Classic Keto Whoopie Pies
• Keto Blueberry Lemon Cheesecake Bars
• Keto Chocolate Mousse
• No Bake Peanut Butter Bars
• Triple Chocolate Cheesecake Bars
• Keto Skillet Cookie

Yield: 15 servings

Keto Chocolate Cake

Print

This keto chocolate cake is so moist and soft, but super decadent. It has a creamy frosting, is easy to make, and is gluten-free.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For the Cake:

• 4 tablespoons unsalted butter, melted and slightly cooled
• 3 cups almond flour, spooned and leveled
• 1/2 cup cocoa powder, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulate monk fruit sweetener
• 4 large eggs, at room temperature
• 1/2 cup canned pure pumpkin puree
• 1 tablespoon pure vanilla extract

For the Frosting:

• 1 can (13.5 ounces or 1 3/4 cup) unsweetened coconut cream, including the liquid
• 1 cup stevia-sweetened dark chocolate baking chips

Instructions

1. Preheat the oven to 350F and grease a 9x13-inch cake pan with cooking spray, or line it with parchment paper. Set aside.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, baking powder, salt, and monk fruit sweetener.
3. Make a well in the center of the dry ingredients and add the melted butter, eggs, pumpkin puree, and vanilla. Fold the ingredients in until a super thick batter forms.
4. Scrape the batter into the prepared baking pan. Grease your hands with cooking spray or oil and press the batter into an even layer in the pan.
5. Bake in the center rack of the oven for 23-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Place the cake on a wire cooling rack to cool completely.
7. In a large, microwave-safe bowl, add the chocolate chips and coconut cream. Mix together.
8. Microwave for 15-second intervals, whisking in between until the chocolate and cream are melted and form a smooth, somewhat thick and soupy mixture.
9. Place the bowl in the fridge and let it sit for 2-3 hours, whisking every 30-50 minutes until the frosting is thickened and a spreadable, fluffy consistency.
10. Spread the frosting over the cake and decorate, then serve.

Notes

• Cover the cake or place it in an airtight container and store it in the fridge for 3 days.
• Unfrosted cake can be stored at room temperature for 3 days, or in the fridge for 5 days.
• The frosting can be stored in the fridge for 1 week.
• To freeze the cake, wrap it in plastic wrap then store it in an airtight container in the freezer for up to 4 months.
• To melt the butter easily, place it in a microwave safe bowl and cook in 15-second intervals, stirring in between cooks.

Nutrition Information:

Yield:

15

Serving Size:

1 slice
Amount Per Serving: Calories: 275Total Fat: 12gCholesterol: 57.7mgSodium: 146.2mgCarbohydrates: 23.2gNet Carbohydrates: 4.77gFiber: 5.9gSugar: 1.6gSugar Alcohols: 15.2gProtein: 6.6g

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