Low Carb Vegan Chocolate Cake

Indulge guilt-free with this Low Carb Vegan Chocolate Cake, a decadent dessert that’s as health-conscious as it is delicious! Crafted with almond and coconut flours, this cake is gluten-free, grain-free, and perfect for low-carb lifestyles while packing a rich, chocolatey punch thanks to unsweetened cocoa powder and optional black coffee for enhanced depth of flavor. Instead of traditional eggs and dairy, a flaxseed "egg" and almond milk "buttermilk" bring moisture and fluffiness, making it the perfect vegan treat for any occasion. Sweetened with sugar-free alternatives like erythritol or monk fruit, this cake keeps your sugar intake minimal without sacrificing flavor. Ready in just 40 minutes from prep to plate, it’s a quick and wholesome dessert option. Serve it plain, dusted with sweetener, or topped with fresh berries for an elegant, low-carb twist on a classic chocolate cake that everyone will love!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.333 cup Coconut flour
• 0.5 cup Cocoa powder (unsweetened)
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 0.25 cup Coconut oil (melted)
• 0.5 cup Sugar-free granulated sweetener (e.g., erythritol or monk fruit sweetener)
• 2 teaspoons Vanilla extract
• 0.25 cup Black coffee (cooled, optional for enhanced chocolate flavor)
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.

Step 2

In a small bowl, combine the ground flaxseed and water to create a flax 'egg'. Stir well and set aside for 5 minutes to thicken.

Step 3

In a large mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.

Step 4

In a separate bowl, mix the unsweetened almond milk and apple cider vinegar. Let sit for 5 minutes to create a vegan 'buttermilk'.

Step 5

Add the melted coconut oil, sugar-free sweetener, vanilla extract, flax 'egg', and optional black coffee to the almond milk mixture. Stir until well combined.

Step 6

Pour the wet ingredients into the dry ingredients and gently fold together until no dry pockets remain. Be careful not to overmix.

Step 7

Transfer the batter to the prepared cake pan, spreading it out evenly with a spatula.

Step 8

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.

Step 10

Optionally, frost or dust the cake with more sugar-free sweetener or top with fresh berries for added flavor.

Nutrition Facts

Serving size	(959.4g)

Amount per serving	% Daily Value*
Calories	2200.5

Total Fat 186.5g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2340.5mg	0%
Total Carbohydrate 264.7g	0%
Dietary Fiber 84.9g	0%
Total Sugars 13.5g
Protein 76.3g	0%

Vitamin D 87.8IU	0%
Calcium 1038.1mg	0%
Iron 27.6mg	0%
Potassium 2325.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 10.0%

Carbs: 34.8%