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    Home » Keto Cakes » Devil’s Food Cake – Keto Recipe

    Published: Sep 29, 2020 · Modified: Aug 17, 2021 by Carolyn

    Devil’s Food Cake – Keto Recipe

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    9.5K shares
    Jump to Recipe Print Recipe

    You can’t go wrong with a classic like Devil’s Food Cake, especially when it’s low carb. Tender, rich keto chocolate cake with a fluffy sugar free vanilla frosting.

    Titled image of keto devil's food cake on a white cake plate, with a slice cut out of it

    I have a serious thing keto chocolate cake these days. I just can’t get enough of thinking about it, baking it, and decorating it. I already have any number of chocolate cake recipes, and this Keto Devil’s Food Cake is yet another to add to the growing list.

    You might think that having a single chocolate cake recipe is sufficient, but you would be wrong. The joyous thing about chocolate cake is that there is an infinite number of ways to make it. Layer cakes and sheet cakes and cupcakes and snack cakes, oh my!

    They can have other flavors or just be pure chocolate. They can have nuts or chocolate chips. They can be big enough to feed a crowd or small enough just for two.

    I could go on and on, waxing poetic about chocolate cake. But I recently decided to tackle the classic Devil’s Food, that deep dark chocolatey cake, and make it over to be keto friendly.

    You are going to be SO glad I did!

    A spatula lifting a slice of keto devil's food cake away from the rest of the cake.

    What is Devil’s Food Cake?

    If you’ve never had Devil’s Food, get ready for one of the most chocolatey sponge cakes on the planet. It is truly divine. And it’s so named because it is the opposite of the light and airy Angel Food Cake.

    I spent some time researching devil’s food cakes before attempting to make a keto version. Like any classic recipe, there are slightly different versions with slightly different ingredients, depending on who you ask.

    But the common thread of this cake is that it relies on Dutched cocoa powder for its deep chocolate flavor, and baking soda for a lighter, fluffier consistency. It often also contains brewed coffee, which intensifies the chocolate flavor.

    Chocolate or Vanilla Frosting?

    While many recipes feature devil’s food with a chocolate frosting, others pair it with vanilla. That’s the beauty of this rich chocolate cake. It has enough deep flavor to stand up to any frosting.

    I was tempted to go with chocolate, but then I came across two devil’s food cake recipes that changed my mind. This beauty from the amazing Jocelyn of Grandbaby Cakes, and one from King Arthur Flour. Two of my favorite baking sites!

    I admit, I was enticed away from chocolate because of the gorgeous contrast between the dark cake and the white frosting. So I created a light and fluffy sugar-free vanilla frosting. And it was truly delectable.

    But if you’re dying to go with chocolate on chocolate, try making my Keto Chocolate Frosting. I’d recommend doing 1.5x the recipe to make enough to frost this cake.

    A slice of keto devil's food cake on a white plate in front of the rest of the cake.

    How to make Keto Devil’s Food Cake

    This rich, delicious keto chocolate cake really isn’t that hard to make. Here are my best tips for getting it right:

    1. You want to make sure you’re using dutched cocoa here, as it results in a darker color and a richer chocolate flavor. I really like Guittard but it’s pricy. Ghirardelli sells one, and Hershey’s Dark is a less expensive choice as well.
    2. Yup, you need the protein powder, as it replaces gluten and helps the cakes rise and hold their shape. You can use egg white protein instead, but don’t use collagen, as it makes cakes gummy and hard to cook through.
    3. Don’t forget to use both baking powder and baking soda! They both help it rise but the soda helps it be lighter and fluffier. And the apple cider vinegar is the acid that creates a reaction in the baking soda.
    4. You don’t HAVE to use coffee, although I do recommend it for flavor. But if you really don’t want to, just use plain water instead.
    5. Grease those pans well and don’t forget the parchment paper circles. It helps the cakes come freely out of the pans.
    6. The frosting contains cream cheese because it helps make it more white in color. It also helps it have more structure without using ridiculous amounts of sweetener. It tastes like buttercream
    7. Whipping some of the cream before adding to the rest of the frosting makes it extra light and fluffy.

    How to store Keto Devil’s Food Cake

    Because of the creamy frosting, this cake is best stored in the fridge and should last 5 to 7 days. But I do recommend taking it out and letting it come to room temperature before serving.

    You can also freeze this cake, both before and after frosting. I recommend flash freezing the cake first. This means allowing it to sit uncovered in the freezer until it’s firm. Then you can wrap it up tightly to store for longer, without crushing it.

    Ready to make this delicious keto devil’s food cake?

    Close up shot of a fork digging into a piece of keto chocolate cake with vanilla frosting

    More keto layer cake recipes

    • Keto Berry Chantilly Cake
    • Keto Margarita Cake
    • Keto Ding Dong Cake
    • Keto Raspberry Layer Cake
    • Keto Death by Chocolate Cake
    • Keto Tiramisu Layer Cake
    Close up shot of a fork digging into a piece of keto chocolate cake with vanilla frosting

    Devil’s Food Cake – Keto and Sugar-Free

    You can't go wrong with a classic like Devil's Food Cake, especially when it's low carb. Tender, rich keto chocolate cake with a fluffy sugar free vanilla frosting.
    4.91 from 33 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: devil’s food cake recipe, keto chocolate layer cake
    Prep Time: 35 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 5 minutes
    Servings: 16 servings
    Calories: 297kcal

    Ingredients

    Devil's Food Cake

    • 2 cups almond flour (use sunflower seed flour for nut-free)
    • ⅔ cup Dutch process cocoa powder
    • ⅓ cup unflavored whey protein powder
    • 2 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup butter, softened
    • ½ cup Swerve Brown
    • ½ cup Swerve Granular
    • 3 large eggs, room temperature
    • 1 ½ teaspoon vanilla extract
    • ½ cup freshly brewed coffee, cooled
    • ⅓ cup sour cream
    • 1 tablespoon apple cider vinegar

    Vanilla Frosting

    • ½ cup butter, softened
    • 3 ounces cream cheese, softened (very soft)
    • ¾ cup powdered Swerve Sweetener
    • 1 teaspoon vanilla extract
    • 1 cup heavy whipping cream divided
    US Customary – Metric

    Instructions

    Cake

    • Preheat the oven to 350F and grease 2 8-inch round cake pans. Line the bottoms with parchment and grease the parchment.
    • In a medium bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt.
    • In a large bowl, beat the butter with the sweeteners until well combined and fluffy. Beat in the eggs one at a time, scraping down the bowl and beaters as needed. Beat in the vanilla extract.
    • Beat in the almond flour mixture, then beat in the coffee, sour cream, and apple cider vinegar until well combined.
    • Divide the mixture evenly between the cake pans and spread to the edges. Bake 25 to 30 minutes, until the cakes have risen and the tops are firm to the touch.
    • Remove and let cool completely in the pan. Then run a sharp knife around the edges to loosen and flip the cakes out.

    Vanilla Frosting

    • In a large bowl, beat the butter and cream cheese together until very smooth. Beat in the sweetener until well combined, then beat in the vanilla. Beat in ¼ cup of the cream until smooth.
    • In another bowl, beat the remaining ¾ cup whipping cream until it holds stiff peaks. Carefully fold the whipped cream into the butter mixture until well combined.

    To Assemble

    • Place one layer of cake on a platter and spread with about ⅓ of the frosting, all the way to the edges. Top with the second layer of cake and spread the top with about ⅓ of the frosting.
    • Spread the remaining frosting over the sides. Refrigerate 30 minutes to help firm up the frosting.
    • Sprinkle the top with cocoa powder and shaved dark chocolate, if desired.
    Nutrition Facts
    Devil's Food Cake – Keto and Sugar-Free
    Amount Per Serving (1 serving = 1/16th of cake)
    Calories 297 Calories from Fat 240
    % Daily Value*
    Fat 26.7g41%
    Carbohydrates 6.3g2%
    Fiber 2.8g11%
    Protein 7.1g14%
    * Percent Daily Values are based on a 2000 calorie diet.
    9.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Vickie says

      February 26, 2023 at 8:38 pm

      Can this be made in a 9 x 13 glass baking dish? Do you need to make any adjustments? Baking time? Thanks!

      Reply
      • Carolyn says

        February 27, 2023 at 8:49 am

        Any time you change pans, the baking time will change. But as I did not make mine that way, I can’t really tell you how long. YOu will need to keep your eye on it.

        Reply
    2. Laura says

      February 20, 2023 at 11:11 pm

      So, it turned out more brownie like, but the flavor was fantastic! might need to buy new baking soda and powder for more rise.

      Reply
    3. Jenny says

      February 18, 2023 at 2:33 pm

      5 stars
      i love this cake! I would love a way to enjoy a cake like this or any low carb cake, with less fat in it. I wonder if using less almond flour, egg white and some egg yolk powder instead of whole eggs, more protein powder or that equip beef powder, maybe gelatin? it’s a difficult task I’m sure!

      Reply
    4. Lisa says

      October 23, 2022 at 7:40 pm

      I made this for my birthday. I wanted it so bad but it came out so dry. What did I do wrong? Would try again if I can correct my mistake.

      Reply
      • Carolyn says

        October 23, 2022 at 8:36 pm

        Without knowing more (i.e. what brand of almond flour and sweetener you used), I am guessing you over-baked it.

        Reply
        • Lisa says

          October 24, 2022 at 3:11 pm

          That certainly sounds like a “me” thing to do. I’m sure I’m not using the highest quality ingredients either. I have to say, the flavor of my over-baked birthday cake was great. I will definitely try this again. Thank you.

          Reply
          • Carolyn says

            October 25, 2022 at 8:41 am

            Well at least it tasted good! I have a video coming for people about how to check your cakes for doneness and not overbake them. My editor just sent me a draft to look at!

            Reply
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