Decadent Sugar-Free Chocolate Cake Recipe with Easy Fudgy Ganache
A rich, fudgy, and completely sugar-free chocolate cake made with almond flour and topped with a silky fudgy ganache. Perfect for celebrations and guilt-free indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (175g) almond flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs, room temperature
- ⅓ cup (80ml) unsweetened almond milk
- ⅓ cup (80ml) melted coconut oil or unsalted butter
- ⅓ cup (80ml) erythritol or preferred granulated sugar substitute
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- ½ cup (120ml) heavy cream or coconut cream
- 4 oz (115g) sugar-free dark chocolate chips or chopped chocolate
- 1 tbsp unsalted butter or coconut oil (optional)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch (20cm) cake pan with coconut oil or butter. Line the bottom with parchment paper.
- In a large bowl, sift together almond flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs with erythritol until slightly frothy (about 2 minutes by hand or 1 minute with mixer). Add almond milk, melted coconut oil, vanilla extract, and apple cider vinegar; stir to combine.
- Gradually fold dry ingredients into wet mixture with a spatula until just incorporated. Batter will be thick but pourable.
- Pour batter into prepared pan, smooth the top, and bake for 25 to 30 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs.
- While cake bakes, heat heavy cream in a saucepan over medium heat until it starts to simmer. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in butter or coconut oil and a pinch of salt.
- Let cake cool completely in pan on a wire rack (about 45 minutes). Invert onto serving plate and pour ganache over top, spreading gently.
- Optional: Refrigerate cake for 30 minutes for firmer ganache or serve at room temperature.
Notes
Use room temperature eggs for better batter blending. Avoid overmixing after adding dry ingredients to keep cake tender. If ganache looks grainy, whisk with a splash of warm cream to smooth. Vinegar helps with cake rise and fluffiness. For a fudgier texture, add a tablespoon of Greek yogurt or sour cream to the batter. Ganache can be made a day ahead and warmed before use.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Fat: 22
- Carbohydrates: 8
- Fiber: 5
- Protein: 7
Keywords: sugar-free chocolate cake, fudgy chocolate cake, sugar-free dessert, keto chocolate cake, diabetic-friendly cake, almond flour cake, chocolate ganache