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Uses almond flour and erythritol instead of wheat flour and sugar
Prep Time10 minutes
Cook Time27 minutes
Resting time30 minutes
Total Time1 hour 7 minutes
Course: Dessert
Cuisine: American
Keyword: cake, chocolate, diabetes, keto
Servings: 2 9" cake layers

Equipment

  • a large bowl
  • parchment paper (9" rounds, if possible)
  • a rubber spatula
  • two 9" round cake pans
  • a kitchen scale

Ingredients

  • 12 oz almond flour (about 3 cups)
  • 6 eggs
  • 6 oz granulated erythritol (about ⅔ cup)
  • 2 oz cocoa powder (about ½ cup)
  • ⅔ cup whole (3.5%) milk
  • 4-½ tsp baking powder
  • 3 tsp vanilla extract
  • 1 tsp salt
  • baking spray (or butter and flour)
  • 4 cups chocolate frosting (see below for link to a keto one)

Instructions

  • If you're making the chocolate frosting, make that first.
    See the Notes section below for a 20 minute recipe.
  • Preheat the oven to 350°F
  • If your parchment paper isn't fitted for the bottom of your cake pans:
    1. flip the pans over
    2. trace the bottom on a parchment paper with a pencil
    3. put another piece of parchment below it and cut them together, a little inside the traced line, so they fit snuggly in the bottom of the pan
  • Grease the bottom and sides of the pans with the baking spray
    (or look up how to do it with butter and flour)
    baking spray
  • Line the bottoms of the pans with the parchment papers
  • Grease the tops of the parchment papers too
  • Mix all the ingredients (except the frosting) either with a mixer or manually
    12 oz almond flour, 6 eggs, 6 oz granulated erythritol, 2 oz cocoa powder, ⅔ cup whole (3.5%) milk, 4-½ tsp baking powder, 3 tsp vanilla extract, 1 tsp salt
  • Pour roughly half of the mixture (which should work out to about 18 oz) into each cake pan, using the rubber spatula to get as much out as you can, and then to smooth it in the pans
  • Bake for about 27 minutes, until the center is firm and a toothpick comes out clean
  • Let the cakes cool completely, for at least 30 minutes
  • Run a knife along the inside of the pans to separate the cake layers and then flip the pans upside down to take the cake rounds out
  • Put one layer down on the serving dish or whatever and frost it on the top with the rubber spatula
    4 cups chocolate frosting
  • Put the other layer on top and frost the cake all over. Depending on your skill level and pride in craftsmanship, this might take like 30 minutes.
  • Make it look as pretty as you want, write stuff on it, put candles on, etc

Notes

Adapted from Chocolate Covered Katie.
For the keto frosting recipe, see Chocholate Cream Cheese Frosting.