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The Ultimate Chocolate Cake 🍫 gluten free, paleo & keto

277 comments

  1. Julia says:

    Is it possible to substitute almond+flaxseed with low-carb baking mix? How would this affect the proportions?

  2. Maria says:

    I used stevia and everything turned out too sweet, is there a reason why you can’t use it? What’s the difference ?

    • Emily f says:

      Stevia is MUCH sweeter than xylitol, around 200+ times sweeter, so you would need to find the ratio vs xylitol for the correct amount to use. However as Paola always says, stevia doesn’t really work well with anything chocolate as it can make it taste bitter

  3. Rita says:

    I made this cake yesterday….checked after 10 minutes….2 times 5 minutes extra and the cakes were ready. Supermoist. Erg lekker.

  4. Mary says:

    I read about not over baking and checked the layers at 8 min. Toothpick was not clean so went two more min for a total of 10 and pulled them then so as not to over-bake them. Sadly it still came out dry, really dry. I followed the recipe exactly so I am not sure what the problem was.

    • Paola van der Hulst says:

      I’m sorry to hear that Mary! May I ask what sweetener you used? This seems to happen sporadically for some of you, and I’m trying to nail down the cause so it doesn’t happen anymore- any help would be useful!

  5. Lisa says:

    Anyone ever try Spenda as the sweetener? I want to make it this weekend…Splenda (sucralose) has no carbs (not even sugar alcohols) and I don’t think it tastes any more artificial than xylitol. Measures same as sugar (but I usually use less)…does it measure same as xylitol? Want to make sure I don’t get too much…

  6. Jackie secor says:

    I can’t find the right sugar so I did get the coconut sugar but what can I use for the frosting making it today so a speedy answer would be so Appreciated

    • Paola van der Hulst says:

      Hi Jackie! If you’re keto coconut sugar isn’t for you! Regarding the frosting, coconut sugar may come out a bit grainy unless its super fine ground, a touch of maple syrup works too if not keto 😉

    • Bella says:

      My cake turned out absolutely delicious!! I was worried in the beginning bc I didn’t have xylitol and only had Lakanto which I ground in a coffee grinder to make it like powder to let it dissolve quicker but bc Lakanto is monkfruit mixed with erythritol, my batter did turn out pretty thick. I literally picked up the dough and pressed and leveled it in the 8” pan. I thought it was going to turn out awful. To my surprise, after baking it for 14 min, the cake was so moist. I let it cool and put icing on it and voila! my husband and sons loved it so much they devoured the whole thing. Thank you for this awesome recipe!!

    • Helen says:

      I have not found flaxmeal either so I subbed it with psyllium husk and coconut flour. The recipe calls for 30g flaxmeal, so I did 15g coconut and 15g psyllium husk. First time I tried doing it this way, it was super thick and came out dry. Also the grainy texture makes it feel like wholemeal cake. Not a bad texture, but I love a soft cake. My 2nd attempt I blended all the flours together so it was smooth and added about 1/2 cup water to soften the mixture. Psyllium husk thickens in liquid, so this is why the first one was dry. 2nd cake is so soft and moist!! I could not wait to ice it before testing the results. Now I know what to bake for my husbands birthday next week!

  7. Blackie says:

    I made this cake just as your recipe says, but used a different recipe for a chocolate butter cream frosting and the results were wonderful. The cake was moist (cooked each layer for 16 minutes) and the taste was great! I have also adapted the recipe and used it in making a spice cake (I just substituted the spices for the cocoa and espresso) and it also was great. Thanks so much for this recipe. Being a diabetic I haven’t had chocolate cake in 15 years and I smiled the entire time I was having my first piece, and it didn’t spike my blood sugar level. Thanks again for making me feel normal once more.

  8. Kelly says:

    You link to two different xylitols here. Is it ok just to use the health garden one, and blend it to powder for the icing? leery because the NOW one has made me sick before. Making this for my keto son’s third birthday in a few weeks 🙂

  9. May says:

    Hi.I am tasked with making a birthday cake that is gluten free, dairy free & Keto … i was wondering is there is an alternate icing option? Kind regards

  10. Megan says:

    Is the batter actually supposed to be pourable? Mine was more like a scoop and spread with a spatula. It tastes wonderful but not even in the pans due to having to spread the batter into the pans. Just wondering where I could have gone wrong?

    • Paola van der Hulst says:

      Depends on the sweetener you use… say Erythritol will be much thicker than xylitol or allulose. Keto batters are always thicker than your regular ones though, just different ingredients can’t expect the same behavior xo!

  11. Pei Pei says:

    I made this 2 weeks ago, came out perfect! I’m making it again today, but I didn’t read the instruction, I mixed all the dry ingredients in a large bowl. So now I just microwaved the butter, will let it cool, then I’ll mix the melted butter to the dry mixture, and then add eggs.
    Folks, wish me luck!

  12. Cheryl Dumais says:

    I’ve made this cake twice and once it was amazing and the second time not so much. BUT it was my fault. If you want to make the cake you must follow the directions to the letter. That means the eggs must be room temperature and the directions to wisk really well are important. If you are used to regular baking this is much fussier. I will say though that for a sugar free cake it ROCKS. Even my dry second attempt that I rushed to put together was tasty but not as moist as the first time when I was careful.

  13. Lara says:

    I have enjoyed several of gnom gnomes recipes, but this cake is awful. It doesn’t taste like a cake at all. It’s a flax brownie is all. Very sad that I spent all the time and ingredients for such a bad cake. Sorry for a negative review, but it’s honest.

    • Michelle says:

      I was super excited to try this cake, but was really disappointed! The pictures look incredible and the crumb and texture look like a regular all purpose flour chocolate cake. I followed the directions closely, checked it in the oven every 1-2 minutes, nearing the end of the baking cycle, yet it came out dry. I’m thinking it needs avocados or something to add some moisture, because there isn’t really anything in it that would make it moist. Expensive ingredients to have to throw away😣

  14. Alfonso says:

    It was a disaster. On step 2 “Grease and dust with cocoa powder and line an 8” pan” I put butter and cocoa powder and because of this all the surfaces is contact with this powder cane out burnt.
    The worse part was the frosting. I use butter, Philadelphia cream cheese and Lakanto sweetener and what a mistake that was it tasted horrible. Stick with xilithol. The quantities for a triple layer for the frosting are way too much and waster a lot of $

    • Paola van der Hulst says:

      Too bad it didn’t work out for you, but don’t get why it burnt.. greasing and dusting with cocoa is standard method for chocolate cakes everywhere 😉 and, if you don’t like the taste of Lakanto why didn’t you use xylitol to begin with? That’s why I give you guys the options so you choose from the sweetener you like best 🤷‍♀️

      • Alfonso says:

        I used Xilitol for the cake & it tasted great except for the burnt edges. I ran out of Xilitol and used the Lakanto for the frosting and did not like it at all. Is Philadelphia cream cheese ok for this?

    • Tim says:

      My wife and I are also confused by the wording in Step 2 where it instructs, “Grease, dust with cocoa powder, and line an 8-inch cake pan, set aside.”

      We greased the pan, then dusted it with cocoa powder, but usually when a recipe calls to “line a pan” they usually say “with parchment paper” or some such. But if we’ve greased and dusted it, surely that’s all we’re to do. So what’s are we supposed to line the pan with?

      This is the second time we used this recipe, BTW. The first time it turned out *absolutely delicious* though more like a really, really yummy brownie than a cake. It could be due to our substituting in Lakanto Monkfruit sweetener instead of the xylitol as others have seemed to note a heavier, denser result when using the Lakanto.

  15. Alfonso says:

    “1 batch of frosting makes enough for the three layered cake.” Does that mean with the servings at 6 is enough for the three layered cake?

  16. Catherine says:

    Hi Paola, heads up on the dairy-free note, when you change the number of servings at the top, the amounts below for coconut oil and coconut cream do not update with everything else. I should have noticed that when measuring…but luckily I caught myself before I put into the oven 😮😅

  17. Victoria says:

    I LOVE your recipes!! I’ve tried several (Cinnamon cereal, Soft Doughnuts, etc) and they’re delicious!! However, why is it that most of the time, when I plug your ingredients into a Keto calculator, the carbs are MUCH higher than your quote. This recipe yields 20.2 grams of carbs, with 5.9 from fiber, netting 14.3 grams of net carbs. I might as well eat a store-bought cupcake.

    • Paola van der Hulst says:

      Awesome to hear Victoria!! It just sounds like it’s counting the sugar alcohols as regular carbs (common practice to substracy them as you do fiber, so bloggers just leave them out as our nutrition labels aren’t fact and don’t have the ‘sugar alcohol’ section) xo!

  18. Dominique says:

    My birthday is this week and it’s been so hard to find a cake that actually has good reviews for Keto! I started about two months ago and I have been craving Cake for soooooo long. I am looking forward to making it!

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