Nut Free Devil’s Food Keto Cake

Ooooh, this low carb Nut Free Devil’s Food Keto Cake is sinfully delicious. It’s a very dark chocolate cake with a (dare I say it?) moist crumb.

Eat it as is or add your favorite frosting and toppings…

Jump to Recipe

🥘Ingredients:

• ¾ cup Unsweetened Cocoa Powder

This is a very chocolaty cake. If super dark chocolate isn’t your thing, decrease this amount to 1/2 cup of unsweetened cocoa powder.

• ⅔ cup coconut flour

This ingredient cannot be subbed for almond flour. If you are looking for almond flour chocolate cake, check out Death By Chocolate Cake…

• ¾ cup Allulose * or preferred granulated sweetener

• 1 tsp psyllium husk powder * optional for texture

Low carb cakes tend to be very delicate. This ingredient helps bind the crumb.

• 1 tbsp baking powder

Use fresh baking powder for low carb recipes. They need all of the lift they can get.

DON’T GO OUT AND BUY A NEW CAN UNLESS YOURS IS OVER A YEAR OLD.

There were times (pre-low-carb) that I had a can of this stuff for god knows how long. Years….

• ½ tsp salt

• 3 eggs

• 13.66 oz Coconut milk * 1 can – simmering hot

If your can has slightly more or less, don’t sweat it too much. This is just the size can of coconut milk that I have in my pantry.

I used this brand.

• 1/4 cup olive oil

If you decide that you want to substitute this ingredient for butter, please keep in mind that this cake will need to be stored in the fridge if you frost it.

The butter in the cake will harden when it gets cold and may make for a dry cake unless you bring it to room temp before eating it. (Same thing with coconut oil).

Trust me when I say that a liquid or an oil based fat is going to work better for most people.

• 1 tsp vanilla extract

Vanilla is over the top expensive and it’s not getting any less expensive..

I buy my Vanilla in Mexico (man, I hope we can travel soon). And, it looks like all of the brands that I am familiar with on Amazon have skyrocketed as well.

So what I can say is this…buy Vanilla on sale or buy Mexican vainilla in glass jars when you can.

Unless you have a ton of cash for fancy vanilla. And, if you do…still buy the Mexican Vainilla.

It’s just as good as the kind from Madagascar in my humble opinion.

End rant…soon I will start sounding like my mom “In my day, you could get vanilla for a dollar”.

But it’s true, I am kind of pee-ohhed that this ingredient costs so much.

Moving on…

👩🏾‍🍳How to make the Chocolate Cake:

• Preheat oven to 350F. Lightly oil the sides and prepare with parchment along the bottom of 2 six-inch cake pans and set aside.

You can also use one 9×9 inch pan if you are only doing one layer.

• Pour the can of coconut milk into a sauce pan and heat on medium to a gentle simmer.

I should explain…coconut flour is sort of dense and warmed coconut milk makes it easier to mix without “over” mixing the cake.

• In a large bowl, whisk together all of the dry ingredients.

This is a step that you should do with any type of baking.

Mixing the dry ingredients together first ensures an even result and less chance of over-mixing.

• In a small bowl, whisk together the wet ingredients EXCEPT the Coconut milk.

• Pour the wet ingredients into the dry ingredients and begin mixing while slowly adding in the hot coconut milk.

Mix until smooth and combined.

A stand mixer is ideal for this step if you have one.

If not, a hand mixer will do but it becomes a little trickier and requires some good coordination.

If anyone else is home…see if you can get them to help with this step so that you can hang onto the mixer and the bowl while they pour.

• Divide the batter between the cake pans if making a layer cake and bake for 30 minutes. (You’ll bake for the same amount of time if you are using the 9 inch cake pan)

Or until a toothpick comes out mostly clean. Don’t over bake or the cake will be dry.

• Remove from the oven and let the cake(s) cool for at least 20 minutes in the pan before removing.

• Run a rubber spatula around the edges of the cakes before un -molding and let them cool completely before frosting.

• This cake can be eaten as is, but is amazing with frosting.

Use your favorite low carb icing or check these out:

• Cream Cheese Frosting
• Low Carb Peanut Butter Frosting
• Whipped Cream Frosting
• Dairy Free Frosting
• Low Carb Butter Cream from Gnom Gnom
• Keto Chocolate Ganache from the Sugar Free Diva

 📋Tips & FAQ’s:

Can I freeze the Nut Free Devil’s Food Keto Cake?

Yes, but if are freezing it whole, I would recommend leaving it UN-FROSTED. Frost it once it thaws out and enjoy.

If you want to freeze it into slices, simply slice the cake and freeze on a flat surface until hard. Then you can wrap individual slices for later.

As far as I know, you can safely freeze whipped cream and cream cheese frostings. I have done both and the results are better than frozen butter cream or dairy free options.

What drink pairs well with the Nut Free Devil’s Food Keto Cake?

We’re indulging right? OK….

• Almond Milk
• Whipped Coffee
• Bulletproof Coffee
• Pumpkin Spice Latte
• Hot Buttered Rum
• Vanilla Shake

That’s all for the Nut Free Devils Food Keto Cake!

I hope you love this cake!

It wasn’t until it was pointed out by a reader’s email that we have very few (none, until now) nut free cakes on this site and that leaves out a bunch of cool people.

Sorry, I’ll try to include more nut free desserts from now on.

But this cake is a bonus..nut free and dairy free. Boom!

As always, please feel free to leave any questions, comments, suggestions or spelling and grammar corrections in the space below. 😎

Stay Cool Kitty Cat…

Bran

The nutritional information for the Nut Free Devil’s Food Keto Cake is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.