How to make
This extremely tasty and easy chocolate cake recipe - without any flour, which interferes with the soft texture and intense chocolate taste - will change everything you thought you knew about the classic chocolate cake.
Even if you use real sugar, you still need 2/3 cups total for a whole two-layer cake, which is incredibly small compared to traditional chocolate cake recipes, which often have at least twice the amount of sweetener.
Feel free to use your favorite vanilla or chocolate glaze cream, homemade or store-bought. Or change the taste of the cake with peanut butter icing, whipped cream, sliced strawberries or coconut icing. Just be sure to leave the cake cool completely before spreading it with the icing on top.
Vegan keto cake
While flourless chocolate cake recipes usually require eggs, making a vegan cake was surprisingly easy. I just mixed three tablespoons of egg substitute with 2/3 cup (150 ml) of water (half a cup plus 2 tablespoons of flaxseed), left it for a few minutes to thicken and then used it instead of the three eggs in the recipe. For 1 flaxseed egg, I use 1 tbsp. of flaxseed dissolved in 3 tbsp. of water.
If you need six eggs for a two-layer cake, just use six tablespoons of the egg substitute mixed with 1 1/4 cups of water. I have not yet tried to make a version using flaxseed egg, but be sure to share if you experiment!
Preparation of the chocolate cake:
For a two-layer cake, just double the ingredients and bake in two 8″ (20 cm) cake tins. I have listed a few ideas for keto glaze above in the post.
Preheat the oven to 360°F (180°C). Grease a 6.3x8″ (16/20 cm) cake tin and cover it with parchment paper. Mix all of the ingredients very well together, then distribute them in the cake tin. If necessary, use a second sheet of parchment to smooth it out.
Bake for 14 minutes in the middle of the oven (some ovens require more baking time, so keep baking, until it's ready). Leave it to cool completely before removing the cake layers. You can make two cake layers or one and cut it or leave it whole and cover it with the whole chocolate glaze. Whichever option you choose, it will be delicious.
Prepare the easy cream with cream cheese.
Leave the cream cheese and butter at room temperature. Beat all of the ingredients with an electric mixer or a stand mixer (or by hand, it won't be as fluffy, but it still works). If it is too thick, add a little milk of your choice.
To assemble the cake, place one cake layer on a serving plate. Add a little chocolate cream on top and distribute it evenly. Place the second cake layer on top and press it down slightly.
Cover the whole cake with the remaining chocolate cream - the surface should not be smooth, make a few ripples with a notched spatula to give it some structure.
Refrigerate it for at least 30 minutes before serving. Optionally, pour the cake with melted chocolate in a water bath, cool it again and serve this magical, delicious and very easy cake to your guests!
Enjoy this truly unique chocolate keto cake!
