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Keto Coconut Flour Chocolate Cake

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4.81 from 481 votes
Carine Claudepierre -

This coconut flour chocolate cake is an easy, healthy, gluten-free keto chocolate cake with a chocolate ganache and only 4 grams of net carbs per slice. The perfect keto chocolate birthday cake is also dairy-free, and you can serve it to all your paleo friends!

keto chocolate cake

There are many occasions all year round for making good cakes, birthday parties, anniversaries, engagement parties, etc. I’ve shared with you recently one of my favorite cake recipes, a layer keto vanilla birthday cake, and it’s already very popular.

So I decided to share another recipe I like very much. Say hello to my coconut flour cake.

Coconut flour chocolate cake a keto and dairy-free birthday cake

This delicious coconut flour chocolate cake is not only an easy keto chocolate birthday cake, but it is also dairy-free.

This keto chocolate birthday cake is made with 100% dairy-free wholesome ingredients.

  • Coconut flour – I love coconut flour recipes. It’s one of the best keto flours to use in baking. It contains a lot of fiber and, therefore, not that many net carbs. Learn how to choose your keto flours!
  • Unsweetened cocoa powder  – it gives the most delicious chocolate flavor to the cake.
  • Eggs – don’t try any egg substitute without changing the ratio of flour. It wouldn’t work. I personally haven’t tried to make a vegan version of this cake yet.
  • Sugar-free crystal sweetener – as always, use a blend of erythritol, xylitol, or Monk fruit. Don’t use pure stevia, or you’d need a different ratio, and the cake wouldn’t hold as well. Use my Keto Sweetener converter to easily convert from one to another!
  • Canned coconut cream – you want to use full-fat unsweetened coconut cream to get the best moist keto chocolate cake with coconut flour. Otherwise, if you do eat dairy, use heavy cream.
  • Vanilla 
  • Baking powder – or half the amount of baking soda.

COCONUT FLOUR CHOCOLATE CAKE 4 g net carb per slice, easy, healthy, NO sugar, NO gluten #ketochocolatecake #coconutflour #ketocake #chocolatecake #easy #healthycake #healthy #glutenfreechocolatecake #paleochocolatecake #paleo #paleocake #paleo #lowcarbcake #lowcarb #lowcarbchocolatecake #birthday #videos #easycake #easy

Is coconut flour keto?

Yes, coconut flour is a delicious keto low-carb flour containing only 8 grams of net carbs per 1/4 cup. Also, note that a 1/4 cup of coconut flour contains 10 grams of fiber which is 5 times more than all-purpose wheat flour.

It means that coconut flour is highly liquid-absorbent, and you must be very precise when measuring it. If you add too much, the cake will be dryer.

Making coconut flour cake recipes is relatively simple. If you still need some help, check out my Keto Baking Guide. It gives many tips and tricks, including baking with coconut flour.

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paleo coconut flour chocolate cake

How to serve your paleo coconut flour chocolate cake?

This chocolate cake is not only keto-friendly, but it is also grain-free and paleo. I love to serve mine with a dairy-free chocolate ganache. Also, I sometimes add dollops of peanut butter just under the ganache.

While peanut butter is not paleo, it’s keto-friendly, and honestly, I can’ resist the chocolate and peanut butter combo! Otherwise, a simple way to decorate your cake is to add some unsweetened coconut on top. It will balance really well the coconut flour flavor of your chocolate cake.

paleo chocolate cake

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Can I freeze my coconut flour chocolate cake?

You might wonder what to do with 12 slices of cake. If you have a small family that does not eat cake every day, there’s a way! My solution is to freeze the cake, sliced in a large airtight box.

Make sure you keep the slices separate from each other to make it easier to separate them. I defrost the cake slice by slice the day before. It is the best option to enjoy the cake for a long time without overindulging.

Once frozen, you can keep this cake for a couple of months.

keto birthday chocolate cake

More keto cake recipe ideas

If you are a cake lover and crave cakes on your keto diet, I got you covered! I have a range of delicious cake recipes with less than 8g of net carbs per slice.

More coconut flour keto recipes if you are after recipes using coconut:

I hope you enjoyed this keto birthday cake recipe. If so, leave me a comment! You know how much I love to connect with you!

XOXO Carine

Recipe Card

keto chocolate cake

Coconut Flour Chocolate Cake - keto and gluten-free

4.2gNet Carbs
An easy moist keto chocolate cake, dairy-free and gluten-free with coconut flour and chocolate ganache.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins

My Macros

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Net Carbs
Author: Carine Claudepierre
12 slices
4.81 from 481 votes
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Chocolate ganache

Optional - to decorate

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  • Preheat oven to 170°C (340°F).
  • Grease a 9-inch round cake pan with coconut oil or butter. Set aside.
  • In a medium-size mixing bowl, whisk together the coconut flour, baking powder, and unsweetened cocoa powder. Set aside
  • In another bowl, beat eggs with a sugar-free crystal sweetener of your choice. It shouldn't take more than 30 seconds using a manual whisk. Process as if you are making an omelette.
  • Pour the liquid mixture onto the coconut flour/cocoa blend.
  • Whisk in vanilla and full-fat coconut cream (or heavy cream).
  • Stir until fully combined, and a shiny cake batter forms with no lumps.
  • Transfer the cake batter to the prepared cake pan.
  • Bake for 50 minutes in the center of the oven. You can add a piece of foil on top of the cake after 30 minutes of baking. This prevents the top of the cake from burning and ensures consistent cooking inside the cake, especially if you don't have a fan-bake mode on your oven.
  • Your cake is cooked when a skewer inserted in the middle of the cake comes out clean.
  • Cool in the cake pan for 10 minutes, then release the cake onto a cooling rack for at least 1 hour before adding the chocolate ganache on top.

Chocolate ganache

  • Meanwhile, prepare the chocolate ganache.
  • In a medium saucepan, under medium heat, warm the sugar-free dark chocolate with coconut cream (or heavy cream) until it forms bubbles on the side of the saucepan. Don't boil the cream and whisk constantly to prevent the chocolate from burning. It will melt as you go creating a glossy chocolate ganache after about 3 minutes.
  • Spread the chocolate ganache over the chocolate cake using a piping bag or squeeze sauce bottle. Decorate with unsweetened desiccated coconut if desired (add about 2 tablespoons).


  • Store the cake in an airtight cake box in the fridge for up to 4 days.
  • Freeze the cake sliced, in individual ziplock bags, defrost the day before. I recommend freezing without the frosting for better results.
12 slices
Net carb per slice including the chocolate ganache: 4.2 grams
Ganache: The ganache will thicken as it cools, so pop the cake in the fridge if too runny, and it will thicken quickly. The ganache can be made the day before, stored in the fridge, and rewarmed to liquefy. You can set aside some ganache to add as an extra on each slice you serve.
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Nutrition Facts
Coconut Flour Chocolate Cake - keto and gluten-free
Amount Per Serving (1 slice with ganache)
Calories 166 Calories from Fat 130
% Daily Value*
Fat 14.4g22%
Carbohydrates 8.1g3%
Fiber 3.9g16%
Sugar 1.2g1%
Protein 5g10%
Net Carbs 4.2g
* Percent Daily Values are based on a 2000 calorie diet.

Easy Keto Chocolate Cake

COCONUT FLOUR CHOCOLATE CAKE 4 g net carb per slice, easy, healthy, NO sugar, NO gluten #ketochocolatecake #coconutflour #ketocake #chocolatecake #easy #healthycake #healthy #glutenfreechocolatecake #paleochocolatecake #paleo #paleocake #paleo #lowcarbcake #lowcarb #lowcarbchocolatecake #birthday #videos #easycake #easy

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    168 thoughts on Keto Coconut Flour Chocolate Cake
  1. Why did the eggs disappear off the ingredient list? I’ve made this before and I’m almost sure it was 4 eggs but just checking

  2. The ganache split… Result an oily clear liquid separated from the chocolate solids.i tried stirring to recombine but they remain separated. Not sure why. I used coconut cream and Lindt 85% chocolate

    • Ganache usually splits if the cream is to hot or if you mix it too soon before all the ingredients have had time to come to a similar temperature. … If the ganache is mixed vigorously the cocoa butter separates from solids and comes to the top. To fix broken ganache, warm the mixture over a hot water bath while whisking vigorously

  3. Hi Carine,

    I’m thinking of making this for my roommate who is keto. Could I potentially substitute the coconut cream for cashew milk?

  4. Hi Carine! Would like to make this for my husbands birthday was wondering how much chocolate bar I should use for the ganache? Is 1 full bar enough? Thanks in advance!

    • As you can see in the recipe measurement I am using 4 oz of dark chocolate for the ganache recipe, which is the weight of a regular chocolate bar. Happy birthday to your husband! Enjoy the cake recipe. Carine

  5. I have Cadbury Bournville Cocoa or Avalanche Sugarfree Drinking chocolate which is sweetened with erythritol and stevia.As the recipe calls for 1/2 cup unsweetened cocoa and 1/2 cup sweetener, could I use 1 cup of sweetened drinking chocolate instead?

    • Don’t increase the cocoa because it will also increase fiber in the recipe and the cake will end up dry. I would use same amount of cocoa and decrease erythritol to 2-3 tablepsoons to avoid a too sweet cake. I hope it come out great! XOXO Carine

      • 5 stars
        Hi Carine
        I used the Cadbury Bournville Cocoa which is unsweetened and Stevia sweet which is all I can buy here. Initially it was bitter but after a few days it was superb! Now one of my favourite cakes (your coconut cake is top favourite)
        You are my preferred source for cakes, thank you for your recipes.

  6. 5 stars
    Thank you for this delicious cake, I’ll appreciate it if you can tell me the calories and the net carbs for one slice without the ganache ?

      • the nutrition panel is for the cake with ganache, I want to know the calories and net carbs for one slice without the ganache

        • Yes, as mentioned in the recipe note the nutrition panel includes the ganache. If you are not using the ganache, use a macros app to recalculate the macros per serve regarding what you are using in the recipe. We can’t provide nutrition panel for all options unfortunately.

  7. Hi, I loved the recipe! I am just wondering if the amount of cocoa is a bit too much as I am not allergic to it and I felt a bit like an allergic reaction in my tongue. I know cocoa is high in histamine, so I was wondering if we could substitute half of the cocoa powder for extra coconut flour. Thanks!

    • If you remove half cocoa powder, you can’t add more coconut flour instead, the cake will be very dry as coocnut flour contains way more fiber. I am sure it will work simply by decreasing cocoa, no replacement

  8. Help, made friends first child her smash cake, now 2nd child needs smash cake, no dairy, no nuts, no eggs, no gluten, no rice or oats. This recipe meets all my needs except those eggs, any suggestions on a substitute? Or some other recipe? I have looked forever. Chocolate, vanilla, or yellow cake will work but omg I need help😭

  9. HELP! I don’t know what happened to my Ganache! I used the heavy cream and 90% chocolate. It was blending fine and then all of a sudden it separated and now it’s clumpy and watery at the same time. What did I do wrong???? And can I fix it??

  10. 5 stars
    Have made this twice now… I actually use 3 tbsp of maple syrup as my sweetener, and I’ve tried it with walnuts too. So good!! And easy! Thank you.

  11. 5 stars
    Made this for my husband’s birthday. Absolutely fantastic!
    Texture was great, very moist.
    Used crystal xylitol, as that’s what I had. Made the ganache with 95% dark chocolate & added a tiny bit of xylitol for sweetness, turned out beautifully.
    Thanks for the recipe!

    • 5 stars
      Made this cake today. Didn’t have Erythritol. However swapped it with dark brown sugar and it turned out absolutely delicious. Very moist and soft.
      My little one loved it so much.
      Thank you for an amazing recipe.

  12. 5 stars
    Another hit! I made this today for my husband’s 50th birthday. It was perfectly moist. Your recipes are wonderful. Thank you!

  13. 5 stars
    Needed a cake for my birthday so I saw this and oh am I so glad I did its everything it says most and amazingly delicious I had some left over the next day and warmed it up and topped with double cream amazing.
    Thank you sweetashoney

  14. 5 stars
    My favorite recipe of yours (and the Twix bars) and I made quite a few now! Easy to make and turns out perfect every time. Thanks a lot for this wonderful recipe! 🙂

    • You can’t replace a sugar free crystal sweetener by drops in a cake or muffin recipe, you will lose all the texture. Enjoy, XOXO Carine

  15. Hi Carine
    I will try my first bakery tomorrow and found your page, as I only have 6inchses pan, should I just prorate all the ingredients or?
    Many thanks for your sharing.

    • You can bake the cake in the 6 inches pan but it will be thicker and it will take longer to bake probably 10 more minute. Check with a pick inserted in the center of the cake every 10 minutes after my recommended baking time. When the pick comes out clean, it means the cake is baked. Enjoy the keto recipes on the blog, XOXO Carine

  16. You make no mention of Rice Malt Syrup which I have been told is one of the best sweeteners because it metabolizes a lot slower therefore not causing such a bit blood sugar spike.

    • It’s a keto recipe blog it means all my recipes are 100% sugar free. Brown rice syrup has sugar and even if it’s one of the lowest GI syrup it still impact blog sugar level and it’s not keto friendly. So none of my recipes will use this option. Enjoy, XOXO Carine

  17. 5 stars
    I make this cake once a month and it is my heaven! I drizzle a little homemade pumpkin seed butter and sprinkle a little cocoa powder. Delicious and so easy.

  18. 5 stars
    That is just delicious! I didn’t have enough heavy cream at home, so I substituted half of it with full fat greek joghurt (200ml). The cake came out fluffy and moist and I was blown away by the taste and texture. Yumm yumm yumm. I do keto for one week now, because I want to loose some weight. With sweets like this, it doesn’t feel depriving at all. Thank you for the recipe!

    • Sure, if you eat sugar then use same amount of crystal sugar to replace the erythritol, it will work too. Enjoy the recipe, XOXO Carine

  19. 5 stars
    Ms. Carine, I absolutely LOVED your cake recipe!!! I made this for my family and they were crazy for it!! You absolutely nailed this coconut flour thing. I find it very hard to find recipes that make good desserts with it and you did such an amazing job! The recipe was easy to follow and not too many ingredients needed which is nice when you’re baking on a budget… I didn’t really know how to make ganache and it didn’t turn out as smoothly but it was soooooo delicious!!! A GREAT BIG THANK YOU!

  20. I’m a little bit confused because on the picture the cake looks chocolate, but nowhere in the recipe or the instructions are saying to add cocoa/chocolate. I baked mine by adding 2-3tsp of cocoa but the cake consistency is not fudgy at all. Never the less, it’s super delicious, but I really was hoping for another consistency.

    • The unsweetened cocoa powder is listed as the third ingredient and in the instruction I mentioned to add it in step 3. I am not sure why you can’t see this. Can you double check it is there! Glad it come out well with 3 teaspoon but since the recipe calls for 1/2 cup of cocoa powder and you only added few teaspoon it explain why you didn’t achieve the texture you see on my picture. I hope it gets better next time following the recipe with 1/2 cup unsweetened cocoa powder ! Enjoy, XOXO Carine

  21. 5 stars
    OMG!!! I added 1/4 cup veggie oil and instead of vanilla used a vanilla de’crem skinny syrup 2 tablespoons. It made the most moist fudgy brownies … Thank you so much!!!

  22. 5 stars
    My son needed a low carb diet starting on his 11th birthday. It has been very difficult but he has lost weight and his health concerns are gone. His one request was a birthday cake. This was awesome! You made his 12th birthday very special to him. Thank you!

    • I am so happy to read your comment! Happy 1th birthday to your son. Enjoy the recipes on the blog, XOXO Carine

  23. 4 stars
    I made this today, I was super excited as it smelt so good baking but came out really dry and I don’t know what I did wrong ????

    • If it comes out dry it can be that you added too much coconut flour or used small eggs instead of large or over bake the cakes. That’s the top 3 reason this may happens. I would weight flour with a kitchen scale for precision. The batter should be very runny and liquid before adding to the pan, if not it definitely mean you have an issue with option 1 or 2 listed above. Enjoy, XOXO Carine

  24. Hello carine , i really love this recipe my birthday is tomorrow and i wish to try it ! How can i make this recipe for single serving? Coconut oil will work in this recipe ?

  25. Hi there, I’m wondering when you say “sugar-free crystal sweetener”, do you mean the granulated kind or the powder kind?

  26. Hello, I made this cake with Coconut Milk from a can not Coconut Cream since that’s what I had at home. The cake was very mushy almost pudding like texture and it wouldn’t come off the pan (I sprayed coconut oil). Any ideas what could’ve gone wrong?

    • Coconut milk and coconut cream contains a very different amount of water. Coconut milk contains way more water which explain why your cake didn’t hod and get mushy. Your ratio of fat is too low and liquid too high. You must use pure coconut cream for the recipe and also make sure you weight coconut flour for precision using a kitchen scale. All these tips will help you get better next time. XOXO Carine

  27. Did you use cocoa powder or cacao powder? The recipe calls for cocoa powder, but when you click on the link it takes you to cacao powder. There is a big difference, especially when baking with it.

    • I am using cocoa powder in all my baking recipes but both will provide the same result. Cocoa powder and cacao powder are interchangeable in baking and they both have similar chemistry and won’t impact the quality of a baked goods if swaps. The difference between both is the manufacturing process. Cacao is made from raw beans while cocoa powder is made from roasted beans. As a result cacao powder has more antioxidants if used in raw recipes but it doesn’t make much sense to use cacao powder in baked recipes as its more expensive and the temperature of baking will remove its beneficial properties. Enjoy the cake, XOXO Carine

  28. 5 stars
    We are new to Keto so this is the first dessert I’ve ever made since we switched to it. I can’t believe how good this is!!! If I would have known I could make dessert that tasted this delicious without sugar and flour, I would have started a long time ago! I made this cake for my husband because it’s his birthday and it was absolutely perfect. The only change was thaa as t I used really dark chocolate chips instead of sugar free because that’s all I had so instead of the chips having 4 or 5 carbs per serving they had 7 but it’s such a minimal amount of chips in the ganache that’s it’s still a very low carb dish. I will be making this again, it was incredibly easy too.

    • I am so glad you enjoy a keto dessert from my blog, Enjoy the keto recipes around here, XOXO Carine

  29. 5 stars
    This cake was absolutely amazing! Instead of ganache for the frosting we used keto cream cheese frosting. It was great. Thank you so much!

    • Keto cream cheese frosting sounds yummy on this cake ! Thanks so much for the lovely review, XOXO Carine

  30. 5 stars
    Delicious, moist and very addictive! Thank you so much for making your recipes so easy to follow.

  31. If I were to make a plain coconut cake, what can I replace the cocoa powder with if I were to omit it in the recipe? 🙂

  32. Hi, made this for the first time today. It’s delicious, but very moist! I followed instructions, used coconut sugar instead of the sweetener, but being pregnant, just concerned with the how moist it is. It looks similar to your pics, and I’m guessing that having such low dry ingredients and the whole can of coconut cream, would make it quite fudgey. Is that right?

  33. 5 stars
    I just made this and it was amazing, what a great recipe. I didn’t have the sweetener so I substituted with 100grms of coconut sugar. My husband is self isolating at the moment and said I should be worried about going to work tomorrow and leaving him alone with the cake he loved it too ❤️

  34. 5 stars
    This cake is really amazing, I did it today for a family lunch and everyone loved it. In the ganache I added 2 tablespoons of erythritol…just grate! Willing to eat it again…moist, super flavor…congrats for the recepie.

  35. 5 stars
    Excelent recipe!!! Is so delicious and moist. I have done it a couple of time, and every body have been fascinated with the cake!! I love this blog!! Thanks Carine for share your recipes!!!

  36. 5 stars
    I just made this, it is delicious and moist and the best keto chocolate cake I’ve tasted. Thank you.

    • If it is full fat coconut milk from the can yes but not the coconut milk ‘beverage’ that is low fat and contains additive like starch or gums.

  37. 5 stars
    This is delicious ! So delighted to find this

    Tried it second time and added 1 orange rind to cake batter …. OMG ! Very nice ????

    • Thanks for sharing your idea! Orange and chocolate must taste delicious in this recipe. Enjoy the recipes on the blog, XOXO Carine

  38. I’ve just followed your recipe and I like the texture even if I used stevia. When I was making the batter, the sweetness was ok to me and there was no bitter aftertaste. However, after it’s baked, then it’s when I tasted the bitterness. I’m wondering if maybe it’s too much cacao powder in the ingredients and it’s really designed to be a bit bitter or when you say that stevia has a “bitter aftertaste” does it mean that it only applies after the batter has been baked? Thank you

    • The recipe doesn’t call for stevia but erythritol! It is absolutely different as stevia is 100 times sweeter you can’t use the same amount of stevia to replace erythritol in the recipe. Use my keto sweetener converter here to know how much stevia you should use to replace erythritol and keep the sweetness balance right. Also , stevia is very bitter whatever how much you use it is bitter that is why I don’t recommend this in my recipes.

  39. 5 stars
    Beat chocolate cake ever. I used 70gr of coconut sugar cause i did not have monkfruit. The cake is so moist i want to eat all of it????????

  40. 5 stars
    Best Chocolate cake ever. I followed the recipe. I had it with extra thick cream. It was delicious. I didn’t make the ganache as I’m mine for the week. So glad i found this recipe. It’s also super easy. Thank you so much 🙂

    • Thank you so much for the lovely comment! So glad you love this keto cake recipe. Enjoy the recipes around here, XOXO Carine.

      • 5 stars
        Sorry, I missed that instruction. The cake turned out to be very tasty. Thank you for your amazing recipes. I have tried some of your recipes and all the recipes were amazing.

        • Thank you ! I am so happy you enjoyed the cake. I can’t wait to see what you are trying to bake next time. XOXO Carine

  41. The cake barely rose, & wouldn’t come out of the well greased pan??? Tasted lighter than it looked but somewhat bland…just learning about this gluten free cooking…

    • It takes time to learn how to bake with gluten free flour. Gluten free baked goods never raise much because gluten is what makes regular cakes rose. I am not very sure what you mean by bland, not sweet enough maybe ? It should have a strong cocoa flavor and great sweeteness from the sugar free crystal sweetener – you must use either erythritol (Swerve brand) or Monk fruit (Lakanto brand) for best result. Enjoy, XOXO Carine

  42. In your dessert recipes you mention using artificial sweeteners but would the recipe still work if you do not use them or just use stevia drops??

    • I never use any artificial sweeteners on my recipes. I am using sugar free crystal sweetener made of combo of either Monk Fruit Stevia (brand is Lakanto, affiliate link here)or Erythritol Stevia (brand is Swerve, affiliate link here). You can’t replace those sweetener by pure stevia because pure stevia adds no texture to baking and it is overly sweet (and bitter too). So you will need a tiny amount of stevia to reach the same sweetness but it won’t help the cake hold together.I hope it helps, XOXO Carine

  43. 5 stars
    This cake is absolutely delicious. It is so easy to make and has a lovely texture. Reminds me of a chocolate mud cake. I opted not to add the ganache, instead serving this with a little bit of natural unsweetened greek youghut and some fresh berries when I had them.

  44. 5 stars
    YAYY this recipe is amazing! Delicious and EASY EASY!! Follow the recipe as you have stated and it is delicious!

    • HOORAY! I love when it is easy and delicious for you. Thanks so much for trying m recipes. I can’t wait to see what you are maing next time. XOXO Carine

  45. Hello! I love the taste of this cake, but I have a question, I have done it several times and strangely it is always lowered and reduced by half, is it normal or something am I doing wrong? Thank you

    • As I told you on Facebook, this is very strange because the recipe usually doesn’t raise much. You can try half amount of leaving agent, maybe yours is very different, I know you ar ein Spain and I bake in New Zealand. Maybe try that next time and let me know 🙂 Gracias! XOXO Carine.

  46. This cake seems delicious! My 25th bday is coming up and i’m deciding between this one or vanilla cake 🙂 I just have a question which may be obvious, but I did’t seem to find cake form size you used, so if i’m gonna make it in 28cm pan I’ll have to double the ingredients.

    • Hard choice 🙂 Both are delicious! My round cake are 22 cm. If you double the recipe it will be much longer to bake. Maybe you ca bake 2 times my recipe, separetly and then make a layer cake? Enjoy. XOXO Carine

  47. 5 stars
    Okay, I’ve got to tell you I was scared of this cake. When you say to “transfer” the batter to the pan, my mind insisted that it was pourable batter. This really was not. It was very dense and I actually had to press it into the pan. Don’t worry, folks! It turns out delicious and not at all the brick I was expecting. 🙂
    I skipped the ganache and used a homemade caramel sauce I had on hand. Yummy. Thanks for the recipe!

    • The batter is liquid and not dense or pressable. I am not sure what happens to your batter but this said I am happy to hear thatthe taste was good 🙂 Enjoy the recipe around here. XOXO Carine.

  48. 5 stars
    Had to use a substitute for the heavy cream because I did not have any on hand and even so this recipe came out moist, light, and fluffy. I have a toddler who is allergic to wheat and dairy and has been asking for a chocolate cake (because of a toy she recently got) and it was nice to find a recipe that she can eat and actually taste good.

    • I am so happy that your little one enjoy my chocolate cake recipe ! This means so much to me. Enoy all the wheat free and dairy free recipes around here. XOXO Carine.

  49. Hi Carine,
    This recipe sounds fabulous and I want to try it this weekend. Just wondering – can I use almond flour instead of coconut? Or will it be too dry…..maybe a combination of both?
    Thank you!

    • It will be a very different ratio and I am not sure how much as I didn’t try. You usually need lots more almond flour sometimes up to 4 times more to replace coconut flour. The texture will be very much heavier too. Enjoy the recipes on the blog, XOXO Carine

  50. 5 stars
    Carine, you’re a life savior! I have a sweet tooth but I suffer from pcos (I am insulin resistant that is),and I struggle to bake anything that doesn’t taste bad. This cake is so delicious that even my husband and daughter were amazed. For anyone interested, I used a blend of stevia and Erythritol (this is what I had handy)and it turned out just perfect. Again, thank you so much!

    • Oh thank you so much for such a beautiful message this is so lovely! It must be so hard to be insulin resistant but I am so happy that you could enjoy a safe sweet treat thanks to my blog recipes. I am also using blend of erythritol/stevia or monk fruit/stevia so usually you should be able to recreate all my recipes with the one you have home. Love to you and your family. XOXO Carine.

    • 5 stars
      So I’ve had to transition to a gluten/dairy free lifestyle and was looking for a recipe to satisfy my sweet tooth and I am so glad I found this! My cake came out perfect, pretty moist since day 1. I did add some honey to my ganache just because I wanted it a little sweeter (also had to fix the splitting ganache????). I used lakanto golden monkfruit sweetener and Lilly’s sea salt dark chocolate. Topped it with both strawberries one day and raspberries the next and it REALLY makes the cake PERFECT. Wish I could post a photo here but this recipe is definitely a winner in my books, and to my surprise was even better the next day after stored in the fridge. My coworkers begged for the recipe! Thanks for sharing this lovely recipe!????

      • Welcome on my blog ! All my baking recipes are gluten free and dairy free so you will love baking with me ! I am so glad you enjoy this simple cake and thanks for referring your coworkers to my blog! You can share your pictures with me on Instagram and I reshare them to all the followers ! Feel free to join my on Instagram! Talk to you soon, XOXO Carine.

  51. 5 stars
    Trying to change my lifestyle after being diagnosed with diabetes. I’m struggling to find baking ideas that taste great. Your recipe was easy to make. It’s in the oven now fingers crossed.

    • My blog will be great for your baking and sweet cravings. All my recipes are sugar free, low carb and diabetes friendly. Enjoy, XOXO Carine.

    • I simply added unsweetened desiccated coconut to decorate as mention in the recipe this is optional. Enjoy the cake. XOXO Carine.

  52. 5 stars
    I was skeptical at first when trying this recipe because I have tried some keto cake recipes before and they were bad; too dry & unbalanced taste. I was so doubtful when baking this. I used full fat coconut cream (so easy to get because I live in an Asian country), added a dash of salt & 1/4 ts instant espresso powder. Holly molly, the cake turned out SO GOOD! I had to eat 2 squares for breakfast. It is moist & chocolatey. This recipe is definitely a keeper. So easy to whip up & taste amazing. Thank you for sharing this recipe.

    • I love cake for breakfast too and it must be even better with that touch of espresso powder! Thank you for trying my recipes. Enjoy the blog, XOXO Carine.

  53. 5 stars
    Just made this cake, absolutely delicious and oh so satisfying. If you’re on the fence, definitely make it you won’t regret it!!!

    • Yes 1/2 cup is 65 grams in European measurement, so sorry for this ! Thanks for pointing out. You are amazing. XOXO Carine.

  54. Hi! Would coconut sugar be a suitable sweetener? If so how much compared to the stated amount? Also, if I was to use. stevia, how much of a reduction would be necessary to get the same taste?

    • You can use coconut sugar in same amount as sugar free crystal sweetener, the cake won’t be sugar free and not ket friendly but delicious. Stevia is not recommended you will lose all the texture from the sweetener. Enjoy, XOXO Carine.

    • h thank you SO much for the lovely message ! I am so happy to have you here trying my recipes. Enjoy the low carb recipes on the blog, XOXO Carine.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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