Print Me

Keto Devils Food Cake

You will need

  • 100g or 1 cup ground almonds
  • 60g or 1/4 cup ground flax
  • 80g or 1/3  good quality cocoa
  • 140g or 1.2 sticks of butter
  • 1/2 cup of sweetener
  • 4 eggs at room temperature
  • 1 tsp espresso powder
  • 2 tsp baking powder
  • Pinch of salt
  • 1 portion of Keto Chocolate Buttercream
Share Our Recipe

Nutrition per serving

Calories
300 kcal
Carbs
2g
Fats
35g
Protein
6g
Time
55 mins

Introduction

I was in the gym last week on the treadmill watching an episode of Nigella Lawson on my phone (true story, I watch baking in the gym 😝). Anyway, she was making this deliciously decadent Chocolate Cake that looked all sorts of gorgeous. Totally packed with sugar and flour and all things nice and absolutely non-keto.

The vision of the rich, chocolatey cake stayed with me until I caved and tried my own ‘keto’ version. My first attempt was good but I didn’t ground the flax beforehand and so I found the crumb to be quite dense. I also over sweetened the sponge 😫. My second attempt was yesterday and it was a triumph! It’s moist, decadent and just the right amount of sweet.

It takes a little bit of time to make and assemble but it is totally worth it. As it is so special, perhaps bake it as a birthday treat or for your loved one on Valentines Day. Either way, I bet it won’t last long!

Happy Baking

Natasha 💞

Method

This recipe makes a double layer Keto Devils Food Cake.

  1. Start off by blitzing the flax in a nutri bullet to soften the texture and make it more flour like. Do the same with the ground almonds. Preheat oven to 350°F/180°C.
  2. Grease, dust with cocoa powder, and line two 8-inch cake tins.
  3. Next, place the butter, sweetener and Cocoa powder in a bowl and microwave for 1 minute until it is a stick dark paste. Allow to cool.Then, add almond flour, flaxseed meal and baking powder to a mixing bowl. Whisk until thoroughly combined, set aside.
  4. Add one egg at a time to the cooled chocolate paste and mix to combine and then add it to the flour mixture and mix on high until nice and creamy.
  5. Pour into prepared cake tins. Bake for 15-17 minutes, or until set and a toothpick inserted comes out just clean. Check after 15 to ensure your cake doesn’t dry out.
  6. Allow to cool for at least 30 minutes in the tin, before transferring to a rack. This is because the cake will be fragile. Allow to cool down and it will be fine.

Once both layers are cooled, you can assemble the cake using the prepared buttercream.

Note- The cake can be stored in the fridge for 3 days. I place mine in an airtight container and take it out a couple of hours before I want to eat it so as that the buttercream can go all squidgy again 😵

Nutrition Information

This cake is so incredibly rich that I recommend cutting into 8 slices!