Description
This rich, American-style chocolate cake uses a blend of almond and gluten-free flours to create a tender crumb that stays incredibly moist, thanks to a healthy swap of Greek yogurt. Finished with a silky, dark chocolate ganache instead of heavy buttercream, this dessert offers a lighter profile that may support steady energy levels.
Ingredients
Dry Ingredients
1 3/4 cups almond flour, superfine (approx. 160g)
1 cup plus 1 tablespoon gluten-free all-purpose flour blend (approx. 160g)
1 1/4 cups granulated erythritol or monk fruit sweetener (approx. 240g)
1 cup unsweetened cocoa powder (approx. 120g)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
Wet Ingredients
4 large eggs, room temperature
1 1/4 cups hot brewed coffee, strong (300ml)
1 cup plain non-fat Greek yogurt (approx. 240g)
2/3 cup vegetable oil (160ml)
2 ounces dark chocolate (70% cocoa or higher), chopped (50g)
2 teaspoons vanilla extract
Chocolate Ganache Glaze
4 ounces sugar-free dark chocolate chips or chopped bar (70%+) (115g)
1/3 cup heavy cream or full-fat coconut milk (for dairy-free) (80ml)
1 teaspoon vanilla extract
Instructions
- Prep and Preheat: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release.
- Melt Chocolate: Pour the hot coffee into a heat-proof cup. Add the 2 ounces of chopped dark chocolate and 2 teaspoons of vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, sift together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda, salt, and granulated sweetener. Whisk well to ensure the baking agents are evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs until the yolks and whites are fully blended. Whisk in the Greek yogurt and oil until the mixture is uniform.
- Create Batter: Slowly pour the wet egg mixture into the large bowl of dry ingredients. Mix gently with a spatula or on low speed. Gradually pour in the coffee-chocolate mixture while stirring. Continue to mix just until the batter is smooth and combined—do not overmix.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake for 40–45 minutes. Test for doneness by inserting a wooden toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool: Remove from the oven and let the cakes cool in the pans for 10 minutes. Turn them out onto a wire rack to cool completely before glazing.
- Make Ganache: While the cakes cool, place the 4 ounces of sugar-free chocolate in a small heat-proof bowl. Heat the heavy cream in a saucepan or microwave until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 3 minutes. Stir gently until glossy and smooth, then mix in the vanilla.
- Assemble: Place one cake layer on a serving plate. Pour half the ganache over the top, spreading to the edges. Place the second layer on top and pour the remaining ganache over the center, using a spatula or knife to spread it gently over the top and sides.
Notes
- Nutritional Context: This cake is genuinely low-carb, offering a very low net carb count relative to its calories, along with good fiber and negligible added sugar thanks to the Erythritol/Monk Fruit. The main element to be mindful of is the saturated fat (from the cocoa butter and cream), which is slightly higher but remains within an acceptable range for a single serving. It serves as a balanced option for diabetes management when limited to one slice per day as a treat.
- Safety Note: This recipe uses Erythritol or Monk Fruit, which are generally safe for pets, unlike Xylitol (often found in similar recipes), which is highly toxic to dogs. If you choose to use Xylitol, please keep all food out of reach of pets.
- Allergy Alert: Contains Eggs, Tree Nuts (Almond), and Dairy (Yogurt/Cream). For dairy-free, substitute the yogurt with a plant-based yogurt alternative and use coconut milk for the ganache.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional info (per 1 slice serving): Calories: 290 | Total Fat: 23g (Saturated: 5.5g) | Cholesterol: 55mg | Sodium: 200mg | Total Carbs: 21g (Fiber: 7g, Sugars: 2g) | Net Carbs: 14g | Protein: 8g | Iron: 10% DV
These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.