Ingredients
– 1 ½ cups almond flour
– ½ cup unsweetened cocoa powder
– ½ cup erythritol or your preferred sweetener
– 1 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 3 large eggs
– ¾ cup unsweetened almond milk
– ½ cup melted coconut oil
– 1 tsp vanilla extract
– 1 cup heavy whipping cream
– 1 tsp vanilla extract (for filling)
– Optional: sugar-free chocolate frosting for topping
Equipment Needed
– 9-inch round cake pans (2)
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Parchment paper
– Cooling rack
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). While that’s heating, grab your mixing bowls and combine the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt. I love how rich the cocoa powder smells at this stage—it’s pure chocolate heaven! In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until well blended. Then, gently combine the wet and dry ingredients until just mixed. You want to avoid overmixing to keep the cake light and fluffy. (See the next page below to continue steps…)