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.
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!
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.
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:
- 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.
- 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.
- 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.
- 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.
- Grease those pans well and don’t forget the parchment paper circles. It helps the cakes come freely out of the pans.
- 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
- 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?
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
Devil’s Food Cake – Keto and Sugar-Free
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
- 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.
- 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.
- 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.