Ingredients
For the Flourless Version (Vegan, Gluten Free, Sugar Free)
- 2 1/2 cups gluten free rolled oats
- 1 tbsp baking powder
- 2 tbsp cocoa powder
- 3/4 cup granulated sweetener of choice
- 1 cup mashed sweet potato can sub for pumpkin or banana
- 1 flax egg can sub for whole eggs if NOT vegan
- 1 cup milk of choice * see notes
- 1/4 cup coconut oil, melted
For the Keto, Paleo, Low Carb option
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup granulated sweetener of choice I used a monk fruit sweetener
- 3 large eggs
- 3 tbsp coconut oil, melted
- 3 tbsp coconut milk
For the chocolate frosting (Optional)
- 1 cup coconut milk full fat
- 1 1/4 cups chocolate chips of choice
Instructions
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Preheat the oven to 350 degrees Fahrenheit/180 degrees Celcius. Line and grease an 8 x 8-inch square pan with parchment paper and set aside.
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In a high-speed blender or food processor, combine all your ingredients and blend until a thick batter remains. Ensure you regularly scrape down the sides to ensure all the ingredients are fully incorporated.
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Pour the batter in the lined pan and bake for 25-30 minutes, or until a skewer comes out the center. Allow cooling in the pan for 10 minutes, before transferring to a wire rack to cool completely.
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Once cool, make your frosting and refrigerate to firm up slightly. Once smooth and spreadable, pour over your cake and refrigerate. Cut into slices.
Recipe Notes
* If the batter is too thick, add an extra tablespoon or two of milk of choice. Unsweetened almond or coconut milk works best.
Flourless Paleo Vegan Chocolate Cake (Keto, Low Carb) can be kept refrigerated for up to 1 week, or freezer friendly for up to 2 months.
FOR THE CREAM CHEESE BUTTERCREAM FROSTING
1 BATCH OF FROSTING MAKES ENOUGH FOR A THREE-LAYER CAKE
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Add the butter, cream cheese and sweetener to a large bowl. Cream the mixture with your stand mixer using the paddle attachment (or with an electric mixer) until light and fluffy, about 10 minutes. You’ll want to scrape the bowl every so often to ensure an even mixture. Add cocoa powder to taste, espresso powder and salt and continue to beat until fully incorporated.
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Piping the frosting between the layers (no tip needed), ensures the most even distribution of frosting. And you could even do it with a ziplock bag!
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The cake keeps well, stored in an airtight container in the fridge, for about 3 days. And it also freezes beautifully, just thaw it out in the fridge overnight.
RECIPE NOTES
*Please see blog on sweeteners for deets and possible substitutions. Just keep in mind that stevia doesn’t work (at all!) for these!
**If measuring the cocoa with tablespoons rather than grams, be mindful of how you scoop as you can end up with a lot more cocoa powder than needed. Drop the cocoa powder into the tablespoon and level it, rather than scooping it out of the bag with the tablespoon (which can lead to overpacked tablespoons!).
***Must use eggs at room temp. Reason being that if you add cold eggs, you’ll solidify the batter and won’t be able to mix the flours properly.
Please note that nutrition facts were calculated per slice (1/6th of a layer), which is the equivalent of 1 muffin.
Nutrition Facts Gluten Free, Paleo & Keto Chocolate Cake Amount Per Serving (1 slice)
Calories 196 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 80mg 27%
Sodium 203mg 8%
Potassium 162mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 4g 16%
Sugars 0.5g
Protein 6g 12%
Vitamin A7.5%
Calcium 6%
Iron 10%
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Percent Daily Values are based on a 2000 calorie diet.
