Lower Carb Rich Chocolate Cake (Gluten Free)

I recently purchased a bag of almond meal from Trader Joe's and I have been obsessed.  I have used it to made cookie bars, cakes (like this one), and mug desserts.

Almond meal is a great substitute for regular flour.  It is gluten free, low carb, and has many other nutritional benefits.  I love using it in gluten free baked goods such as this or whenever I want the extra nuttiness. 

This cake is the perfect place too use almond meal.  I combined it with coconut flour and cocoa powder too make an amazing blend for this cake.

I love a rich chocolate cake and this is the one.  It is not only better for you than a regular chocolate cake.  It is topped with whipped cream and filled with a yummy chocolate cream that makes it taste even more decadent.  You can choose too skip the filling and cover the entire cake with whipped cream, or you could do both.  No matter how you fill and top it, it will be the richest cake you will ever make.

Lower Carb Rich Chocolate Cake

Time: 1 hour 30 minutes

Serves: 10 (for around 12 grams of carbs per slice)

  • 1/4 cup sugar
  • 1/3 cup + 1 tbsp canola oil
  • 2 eggs
  • 1/4 cup + 2 tbsps almond meal
  • 1/4 cup cocoa powder
  • 1/4 cup coconut flour
  • 1/4 cup water
  • a pinch of salt
  • 1/2 tsp baking pwder
  • 1/2 tsp baking soda
  • Chocolate Filling (Recipe below)
  • Whipped cream (For topping)

Preheat the oven to 350 degrees.  Heavily grease an 8 inch round cake pan with cooking spray.  In a medium bowl whisk the sugar and oil.  Add the eggs and water.  Stir in the cocoa, almond meal, coconut flour, salt, baking powder, and baking soda.  Whisk to form a batter.  Pour in the cake pan and bake for 17-20 minutes or until a toothpick comes out clean.  Let cool on the counter for 20 minutes, then refrigerate for another 40 minutes.  While cooling, make the optional filling (below).  Once cool, slice the cake carefully into two layers.  Spread the filling (if using) or whipped cream in between the layers.  Sandwich the cakes together.  Spread more whipped cream on top and decorate if desired.  Store in the fridge for up to 4 days.

Chocolate Filling

Time: Under 5 minutes

Makes: Enough for 1 cake

  • 2 tbsps butter, melted
  • 2 tbsps cocoa powder
  • 2 tsps agave syrup
  • 2 tsps water
  • 1 cup whipped cream

In a small bowl stir together the butter, cocoa, and agave.  Add in the water and stir until smooth.  Carefully fold in the whipped cream.  Use immediately on the cake (above)