Delightfully Indulgent Egg-Free Low-Carb Chocolate Cake
Egg‑Free Low‑Carb Chocolate “Crazy” Cake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 ½ cups almond flour
- 1 cup unsweetened cocoa powder
- 1 cup erythritol or your chosen sweetener
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened almond milk
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the almond flour, cocoa powder, erythritol, baking soda, and salt.
- In another bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Grease and line an 8-inch round cake pan with parchment paper.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Serve as is or frost with your favorite low-carb icing if desired.