Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free
You are going to love this Super Moist Chocolate Cake, the texture of this cake to real cake is almost identical. This is a one bowl recipe with only 8 ingredients, it comes together in no time and is done in 25-30 minutes.
Once I took the cake out of the oven I let it cool about 10-15 minutes I, then, frosted it with my Healthy Nutella. Because the cake was still warm some of the Nutella melted, seeping into the cake making it extra moist (I know we ALL love that word) but honestly there is no other word to describe it.
If topping it with Nutella is not your jam below I will link 2 frosting recipes you can use. If you want to kick this recipe up a notch even more, allow the cake to cool completely, top it with 3-4 tbsp of your favorite (no sugar added) jam and then top it with your frosting of choice. Trust me your taste buds will thank you!
Chocolate frosting – this recipe is super easy yet super delicious – Pipeable Chocolate Frosting.
Vanilla Frosting – when using this recipe (it’s part of a cake recipe) use only 1 cup of heavy cream, keeping all the other ingredients as written – Chocolate Buttermilk Cake.
The batter will be thin but it will bake up beautifully. After frosting the cake allow it to sit in the refrigerator over night.
Ingredients for the Cake
- 1 cup almond flour
- 6 tbsp black cocoa powder
- 1/3 cup low carb brown sugar, packed
- 2 tsp baking powder
- 1/4 cup oat fiber
- 6 tbsp mayonnaise
- 4 eggs
- 1/2 cup coffee
Instructions for the Cake
1. Line a 11×7 pan with parchment paper. Preheat oven to 350.
2. In a bowl of a food processor combine almond flour, cocoa powder, low carb brown sugar and baking powder, pulse until well combined. Add the rest of the ingredients to the bowl and run the food processor until well combined.
3. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow the cake to cool completely before frosting it, see above for frosting options. After frosting the cake it’s best left in the refrigerator over night.
Did you make this recipe?
Be sure to post & tag @mytrimkitchen on Instagram and use #mytrimkitchen.
If you make this recipe or any recipe of my blog I would love for you to leave a review. It helps me with feedback and it helps others looking at the recipe.
Super Moist Low Carb Chocolate Cake
Ingredients
- 1 cup almond flour
- 6 tbsp black cocoa powder
- 1/3 cup low carb sugar, packed
- 2 tsp baking powder
- 1/4 cup oat fiber
- 6 tbsp mayonnaise
- 4 eggs
- 1/2 cup coffee
Instructions
- Line a 11×7 pan with parchment paper. Preheat oven to 350.
- In a bowl of a food processor combine almond flour, cocoa powder, low carb brown sugar and baking powder, pulse until well combined. Add the rest of the ingredients to the bowl and run the food processor until well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow the cake to cool completely before frosting it, see above for frosting options. After frosting the cake it's best left in the refrigerator over night.
I just made this and it was so so good! I subbed the oat fiber for a few tablespoons of coconut flour and also didn’t have brown sugar. I used half pyure and half coconut sugar.
I’m so glad you liked the cake. It’s definitely a favorite around here
I have GOT to make this!!!!
It sounds like a cake recipe that is called Crazy Cake, but healthy!! I am especially interested in your homemade Nutella. Yum. What a good idea for a frosting. I cannot wait to make it and report back.
I am so glad that I’ve come across your Instagram account. You make everything look so good…and it does look good….but then the way you talk about it makes me want to taste it sooooo badly.😩
I’m looking forward to making these recipes.