Coconut Flour Chocolate Cake
This coconut flour chocolate cake is ultra moist, rich, and topped with the best sugar-free chocolate frosting. It's a decadent chocolate cake made with coconut flour that's also grain-free and gluten-free.
Ingredients
- 6 large eggs (room temperature)
- 2/3 cup coconut flour
- 1/2 cup unsalted butter (melted)
- 6 tbsp cocoa powder
- 1/4 cup whey protein powder
- 2/3 cup sweetener
- 1/2 cup unsweetened almond milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 batch keto chocolate frosting
Directions
- 1
Preheat the oven to 350°F/180°C and line a 9-inch spring form cake pan with parchment paper. Grease the sides and set them aside.
- 2
In a large bowl, add the eggs, melted butter, vanilla extract, and almond milk. Mix using an electric mixer until frothy for about 60 seconds.
- 3
Add the coconut flour, protein powder, sweetener, cocoa powder, baking powder, and a pinch of salt. Continue mixing until all the ingredients are well incorporated, and the batter looks smooth.
- 4
Transfer the batter to the prepared pan and bake for 20-22 minutes or until a skewer inserted in the middle comes out with only a few crumbs.
- 5
Remove the cake from the oven and allow to cool down completely.
- 6
Meanwhile, make a batch of my keto chocolate frosting.
- 7
Once the cake is cooled, top the coconut flour cake with the frostings. Refrigerate for at least 2 hours.