Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Just because a dessert doesn’t have gluten or sugar doesn’t mean it can’t be good. This chocolate layer cake is decadent and fudgy. Made with coffee to bring out the chocolate flavor, this cake is rich! Plus, the chocolatey cream cheese frosting pairs perfectly with the chocolate cake, making it one of our new favorite keto desserts—ever!
Have you tried this yet? Let us know how it went in the comments below!
Preheat oven to 350°. Line two 8” pans with parchment and grease with cooking spray. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt.
In another large bowl, using a hand mixer, beat butter along with sugar until light and fluffy. Add eggs, one at at time, making sure each has been incorporated before adding the vanilla. Add dry ingredients and mix until just combined. Stir in milk and coffee.
Divide batter between prepared pans and bake until a toothpick inserted into the middle comes out clean, about 28 minutes. Let cool completely.
Make frosting: In a large bowl, with a hand mixer, beat cream cheese and butter together until smooth. Add powdered sugar, cocoa powder, coconut flour, and instant coffee and beat until no lumps remain. Add cream and a pinch of salt and beat until combined.
Place one cake layer on serving platter or cake stand then spread a thick layer of buttercream on top. Repeat with remaining layers then frost sides of cake.
Keep refrigerated until ready to serve.
This recipe was originally published in Delish US.
Using a blend of almond and coconut flours is essential for achieving a “traditional” cake crumb without gluten. Almond flour provides moisture and richness through healthy fats, while coconut flour acts as a structural sponge to absorb liquids and prevent the cake from becoming too oily or fragile. This specific ratio, combined with flaxseed meal, ensures the layers are sturdy enough to stack while remaining incredibly fudgy and decadent.
The brewed coffee and instant coffee powder are used as flavor enhancers that deepen the cocoa’s intensity rather than making the cake taste like a latte. The acidity in the coffee reacts with the chocolate to create a richer, darker flavor profile that masks the slightly nutty aftertaste sometimes found in keto flours. If you are sensitive to caffeine, you can substitute the liquid coffee with hot water and omit the instant coffee from the frosting without affecting the cake’s structural integrity.
To ensure a moist texture, avoid over-mixing the batter once the dry ingredients are added and strictly monitor your bake time, as keto flours can dry out quickly. The addition of flaxseed meal in Step 1 serves as a crucial binder that provides the “chew” typically offered by gluten, preventing the layers from crumbling. Always let the cakes cool completely in the pans before handling, as grain-free desserts are most fragile while warm and set into their final fudgy texture during the cooling process.
Because the frosting is made with a cream cheese and butter base, the cake must be kept refrigerated to maintain food safety and structural stability. Keto sweeteners can sometimes create a slightly grainy texture when cold, so for the best eating experience, take the cake out of the fridge about 20–30 minutes before serving. This allows the crumb to soften and the chocolatey cream cheese frosting to reach a silky, melt-in-your-mouth consistency.
For the cake batter, a granulated erythritol or monk fruit blend works best to provide bulk and sweetness. However, for the frosting in Step 4, you must use a powdered (confectioners) keto sweetener to ensure a smooth, lump-free finish. If you only have granulated sweetener on hand, you can pulse it in a high-speed blender until it reaches a fine, powdery consistency before adding it to the cream cheese and butter to avoid a gritty mouthfeel.
