This is the ultimate keto chocolate cake recipe! It’s moist and rich, with a deep chocolate flavor and perfect texture. Dairy free options too.
You want the best keto chocolate cake? Okay fine, you asked for it! At the request of many readers, I am finally sharing the chocolate cake from The Ultimate Guide to Keto Baking.
This is the recipe that people rave about most after they purchase my book. This is the keto chocolate cake that wins everyone over, even the harshest keto critics.
This is the chocolate cake that no one can believe is low carb, sugar-free, and even dairy-free.
The secret to its fabulosity? Mayonnaise! Read on to find out more.
The Ultimate Keto Chocolate Cake
I have developed any number of low carb chocolate cake recipes in my day. There are so many wonderful ways to make it, all with little variations. Like Keto Texas Sheet Cake, or my low carb Slow Cooker Chocolate Cake.
But sometimes you want just want the classics. And what’s more classic than a moist two layer chocolate cake with creamy chocolate frosting?
When I wrote my book, I aimed for a good mix of both the classics and more unique recipes. I wanted to show people how amazing and versatile keto baking really can be. And I flatter myself that I achieved that goal.
So creating a really good keto chocolate cake was of the utmost importance. You can’t have a baking book that calls itself “The Ultimate Guide” without that, now can you?
But the response to this cake blew my mind. My readers and fans have gone nuts for it, have shared it with friends and family, and have sung its praises far and wide. And for that I am ever so grateful.
How to make Keto Chocolate Mayonnaise Cake
Don’t be intimidated by this cake, as it’s actually quite easy to make. Be sure to check out the video in my recipe card for all the tips and tricks!
Grease and line your cake pans
Grease two 8 inch cake pans and then line them with parchment paper circles. You can buy pre-cut circles like these ones (very useful!), or you can simply cut them out yourself. This helps keep your cake from sticking, no matter how good, or not, your cake pans are.
Whisk the dry ingredients
This is an almond-flour based recipe, but you can try substituting sunflower seed flour if you need to be nut free. And the espresso powder is optional, but it does help deepen the chocolate flavor. I promise it won’t taste like coffee in the end.
Stir in the mayonnaise
Mayonnaise takes the place of butter and creates an unbelievably moist cake. It also makes the cake easier than many, because there is no need to cream the fat with the sweetener. One less step and one less bowl to clean!
Whisk in the other wet ingredients
The only other additions are eggs, water, and vanilla. Because it’s made with mayonnaise, this keto chocolate cake it totally dairy free.
Bake until just firm
Baking is said to be a science, but knowing when your cakes are done is more of an art, in my opinion. Every oven is different, and that’s why my recipes give you a range of bake time.
Tactile and visual cues are much more accurate. So in this case, you want the cake to feel firm to the touch, and spring back when lightly pressed.
How to frost keto chocolate cake
You have lots of options here and you are not limited to the dairy free frosting recipe I included. The sky’s the limit! Here are some other delicious ideas:
- Best Keto Chocolate Frosting
- Keto Swiss Meringue Buttercream
- Chantilly Cream Frosting
- Sugar Free Peanut Butter Frosting
- Caramel Frosting (you will need to make 1.5 times the amount for a two layer cake).
- Cookies and Cream Frosting
Can you make keto chocolate cake in advance?
This is a great recipe for making ahead by a day or two. I think keto frosting are always best fresh, so I recommend making the cakes and frosting it on the day you plan to serve it.
The cake layers can be frozen, tightly wrapped, for up to 3 months. You can also freeze the finished cake, but the frosting may change consistency somewhat after it thaws.
More amazing keto cake recipes
- Keto Black Forest Cake
- Brownie Bottom Keto Cheesecake
- Cinnamon Walnut Coffee Cake
- Keto Devil’s Food Cake
- The Best Coconut Flour Cupcakes
Keto Chocolate Cake
Ingredients
Cake
- 2 cups (224 g) almond flour
- 3/4 cup (136.5 g) Swerve Sweetener
- 2/3 cup (57.33 g) cocoa powder
- 1 tbsp baking powder
- 1 tsp espresso powder, (optional)
- 1/2 tsp (0.5 tsp) salt
- 1 cup (224 g) mayonnaise
- 3 large eggs
- 1/3 cup (78.86 g) water
- 1 tsp vanilla extract
Dairy Free Chocolate Frosting
- 2 ounces (56.7 g) unsweetened chocolate, chopped
- 3/4 cup plus 1 tbsp coconut oil, divided
- 4 ounces (113.4 g) dairy free cream cheese, softened
- 1 cup (182 g) powdered Swerve Sweetener
- 1 tsp vanilla extract
- 1/3 to 1/2 cup (75.33 g) full fat coconut milk
Instructions
- Preheat the oven to 350F and grease two 8-inch round cake pans. Line the bottoms of the pans with parchment and grease the parchment.
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt.
- Stir in the mayonnaise, eggs, water, and vanilla extract until well combined. Divide the batter evenly between the prepared pans and spread to the edges and smooth the tops.
- Bake 20 to 25 minutes, until the cakes are just firm to the touch. Remove from the oven and let cool in the pans for at least 20 minutes, then flip out onto a wire rack to cool completely. Peel off the parchment paper.
Dairy Free Frosting
- Place the chocolate and 1 tbsp of the coconut oil in a microwave safe bowl. Melt on high in 30 second increments, stirring in between, until smooth. Allow to cool to lukewarm. Alternatively, you can melt in a heatproof bowl over a pan of barely simmering water.
- Place the remaining coconut oil in a large bowl. If it is very hard, microwave it for 15 seconds or so. It should be softe enough to beat without being melted. Add the cream cheese and beat until smooth. Add the sweetener and vanilla extract and beat until well combined.
- Drizzle in the melted chocolate and beat again until smooth. Add the coconut milk a few tablespoons at a time until a spreadable consistency is achieved.
To assemble
- Place one layer of cake on a large plate or cake platter. Top with one third of the frosting, spreading to the edges.
- Gently place the second layer of cake on top and spread the top with another third of the frosting.
- Spread the the sides with the remaining frosting.
Video
Notes
Nutrition
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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I am looking forward to making this a day ahead and would love to make these into cupcakes. Do you think the cake will dry out if I do that?
No, but you need to be sure not to over-bake them, and be sure that you keep them tightly covered (airtight container). For baking, it’s probably 18 to 25 minutes at 325F but keep your eye on them.
Hi there thanks for the recipe.!
Are you sure about the Tablespoon baking powder?
I’ve made this recipe twice and it is coming out very salty.
Great texture and moistness…just need to work out this salt aspect..
I think it’s probably your brand of baking powder. You do need the baking powder to make it rise properly… try leaving out any additional salt.
Hi!
I am not having any luck finding dairy free cream cheese. Is there a particular reason I need the dairy free, or will the regular cream cheese be sufficient?
Thank you!
Please read the section that says “how to frost keto chocolate cake” as I give alternative frostings, including a chocolate one that is not dairy free.
Texture was good, but I couldn’t get past the mayonnaise taste. Yes, I could taste it, and no, I didn’t like it. Oh we’ll. Still searching for the perfect chocolate cake.
What brand were you using?
Hi Carolyn, This sounds delicious. Can I use butter instead of coconut oil or will it really change the cake. Thank you
In the frosting? I am not entirely sure but I do have other butter-based chocolate frostings if you want that… I would be afraid something would go awry in this one, so try my dairy chocolate frosting: https://alldayidreamaboutfood.com/low-carb-chocolate-frosting/
Can I use a 9 x 13 pan instead?
I am sure you can but I can’t guide you as to baking time since I didn’t make mine that way.
What dairy free cream cheese do you use? I find there is so much variety in texture and flavor.
I like both Kite Hill and VioLife.
Is this cake sugar free?
Do you see sugar in the ingredients? 🙂
Wow delicious
Why the mayonnaise?
Because it’s a mayonnaise cake. It’s a very common way of making cakes.
Could you use monk fruit sweetener?
Please read this for an in-depth understanding on different sweeteners: https://alldayidreamaboutfood.com/best-keto-sweeteners/
Hello,
I am going to make this tomorrow and will it be OK to be made a day ahead, kept in refrigerator?
Thank you.
Yes, it will be fine.
Cake was moist but kind of bitter. Special
Ordered exact ingredients and followed to a T.
Frosting was good at first bite but all together it was good for two bites before the sugar alcohol taste became so strong you could feel it in the back of your throat.
I made it for my mom’s birthday and ended up apologizing to everyone and throwing it out as no one could finish their piece.. (All of us are on a family keto diet). I followed directions and I’ve made excellent regular cakes to high praises but I’m not sure what went wrong with this one or if it’s just the nature of Keto that it tastes like chemical sweetness. Maybe I’ll try again????
I just made this cake for the first time today. It didn’t rise at all. What did I do wrong? I didn’t leave out the baking powder, so I don’t know what else could caused the problem. It doesn’t look like it rose and then fell. Just never rose in the first place.
Then something went seriously wrong. How old is your baking powder? Keto cakes don’t rise quite as much as regular ones but they do rise when made properly.
I want to make this cake today, just checking if I can use the Woolies Carb Clever mayonnaise. It is a genuine Keto product, but it is tangy mayonnaise and concerned it might alter the flavour of the cake. Any advise will be appreciated. Thanks
I’ve never heard of it. As long as it’s mayo, it should be fine but if it has a strong flavor, I can’t say what will happen.
Hi Carolyn, would it work to use melted butter instead of coc. Oil and also would hvy. Cream work instead of full fat coc. Milk? I don’t mind those ingredients myself but my family is picky! Thank you for your recipes (: I have a new addiction to try new recipes.
I assume you mean for the frosting, since the cake doesn’t have those ingredients. Please see the section entitled “How to frost…” as I give you a number of other options.
I’ve made this in the past from your Ultimate Guide to Keto Baking … both the recipe and the book are FABULOUS !!!! So, now for my request … I read your emails every single day, without fail, and usually print off at least one of the posted recipe. The recent change to the large green banner is eye catching however it uses a LOT of ink for those of us who still like to have paper copies of recipes. Is there a way to exclude it from the recipes cards?
Thank you so much Carolyn, for all you are doing and sharing to help us all be healthier and happier !
Lorraine
Hi Lorraine, I can look into it. Not sure if it’s something I can do quickly (may need some tech help) so for now, can you just switch your print settings to do black and white only?
Well would you look at that! I actually found the right thing to switch it to a simpler print version without messing up the card on my site! Should be all set now… 🙂