It’s a one-layer cake that you bake in a square baking dish and it’s very easy to make! When I was a kid, my favorite dessert was the simplest chocolate sheet cake with chocolate frosting. Preferably with rainbow sprinkles on top. 😍 This delicious cake reminds me of that favorite childhood treat. Making it is very easy. It’s a simple one-layer cake that you mix in one bowl. And if you don’t use any frosting, it’s quite appropriate as a snack or even for breakfast. With the frosting, it’s rich and indulgent - the perfect chocolaty dessert. It also makes a good birthday cake if you don’t want to bother with making a layer cake.
Ingredients
Here’s an overview of the ingredients you’ll need to make this keto chocolate cake. The exact measurements are included in the recipe card below. Eggs: I use large eggs in most of my recipes, this one included. Unsalted butter: Or you can use salted butter and omit the salt. Personally, I’m partial to creamy European butter. But any butter is delicious! Sweetener: I use stevia glycerite, but you can use your favorite sweetener. Vanilla extract: Pure vanilla extract adds great flavor. Try to use it rather than the artificially flavored stuff. Almond flour: I use blanched finely ground almond flour in this cake. I don’t recommend using a coarse almond meal. Cocoa powder: Use unsweetened natural cocoa powder (not Dutch-processed). It will help activate the baking soda. Kosher salt: If using fine salt, you should halve the amount listed. Baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. For the Chocolate Frosting: Unsalted butter, heavy cream, cocoa powder, vanilla, and stevia
Instructions
Making a frosted keto chocolate cake from scratch is surprisingly easy. The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps: You start by whisking together the eggs, melted butter, stevia, and vanilla. I simply use a hand whisk. To the same bowl, gradually add almond flour and cocoa powder and whisk them in. Then mix in the salt and baking soda. Transfer the batter to a well-buttered 8-inch glass baking dish. Bake the cake for about 18 minutes in a 325 degrees F oven. Cool completely, then frost.
Expert tip
This cake relies on baking soda as a leavening agent, and the baking soda requires an acidic ingredient in the batter in order to activate. So make sure you use natural cocoa powder and not Dutched cocoa powder that was treated with an alkalizing agent.
Frequently asked questions
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Serve the cake without frosting, dusted with some powdered sweetener if you wish. It’s very good without frosting, and when not frosted, I sometimes have it for breakfast.Use lighter frosting - this chocolate whipped cream is excellent. But use this wetter frosting immediately before serving the cake.Add a handful of chocolate chips to the batter. Chopped unsalted pecans are also good.
Storing leftovers
You can slice the completely cooled cake, then store the slices in an airtight container in the fridge for up to 5 days. You can also freeze unfrosted cake slices. Remember to always take the leftovers out of the fridge about an hour before you plan on enjoying them. Chocolate always tastes better at room temperature, and the same goes for frosting.
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