The Ultimate Chocolate Cake 🍫 gluten free, paleo & keto


  1. 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 🙂

  2. 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

    • Kaya says:

      Is there a nut allergy? Maybe you could sub the dairy ingredients with coconut cream or almond milk?

  3. 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!

  4. 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!

  5. 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.

  6. 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.

    • Paola van der Hulst says:

      ps. Would be nice to hear from you when things do work out… not only when they don’t! 😜

    • 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😣

  7. Ashley says:

    My friend has a nut allergy, is there anyway to substitute this with coconut flour? Or something else?

  8. 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?

  9. 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?

  10. 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!

  11. 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!

  12. Disunflower says:

    Great Cake. I’ve tried keto cakes and this recipe is the best I’ve come across. I love the variety of options to make it for keto, paleo and gluten free. I drizzled a chocolate sauce I made with my own sugar free chocolate to make it paleo and it was amazing! However your frosting is the bomb too! Great Job and Than You!

  13. Susan says:

    I used the link you posted for the Valrhona cocoa and bought it without paying attention. When I got the cocoa, it’s not cocoa at all but cacao. I’ve made this recipe before using cacao, and it was still really good. I was hoping to try cocoa being that you said it’s better to use. Oh well, I know this cake is awesome so I’m not worried, but would have loved to try the cocoa version and this stuff isn’t cheap!

  14. Vivianne says:

    I tried doubling the recipe and it fit in a 6inch pan, however the cake is still wet after like half an hour of baking… Should I bake it longer or is it gonna just be a bust

  15. Janice Meche says:

    looks like you put a ganache on top. not just butter cream. tell us how to make it pretty like yours.

    • Lisa says:

      No. Almond flour and coconut flour do not perform the same. Coconut flour is far more absorbent and would change the ratio of liquid to dry ingredients, making a dryer, denser product. I am certain you would not like the results of attempting a 1-to-1 substitution.

  16. Laya says:

    Hello! About to make this cake for an occasion two days in advance. I am wondering if it keeps well in a fridge?

    Thank You! Xoxo

  17. Des says:

    I made this today and it is great! It turned out to be a little densed and dry (I overbaked it) but still delicious! Will remake it again, thank you for this recipe! But before I remake it, ill ask this: when I melted the butter and then added the sweeteners (half xylitol half swerve) with the cocoa and all on the hot water bath, it wasn’t liquid and turned into a thick paste. I measured the ingredients accordingly to the recipe. Is there not enough butter or….? Hope to hear a reply so I can remake it!

  18. Natalie M says:

    Question guys – can you sub the flaxseed for coconut flour? I have severe bloating with both flax and psyllium husk and need an alternative. Or should I use just almond flour? Thank you!

  19. Les says:

    My cakes did not seem dry, I took them out at 13 minutes, but we’re very crumbly. Any suggestions for next time.

  20. Eliza says:

    I had an issue with my frosting… it’s didnt incorporate as well as it does in the picture…. could it be the butter or cream cheese weren’t warm enough (it’s very cold temperature wise right now)?

  21. Danielle Katherine says:

    Your website is fabulous! Thank you for sharing 😃 My birthday is on Saturday and we’re making this cake, the only thing is I am allergic to flaxseed! Can we sub for egg whites? Or any other suggestions?

  22. Malena says:


    thank you so much for this recipe, it was my first attemp at baking with xylitol so I didn’t know if i was doing things right hahah I read some comments about putting xylitol in the blender for the batter and that really helped
    I will definitely try other recipes on the web, thank you again!

  23. Kristen says:

    Fantastic recipe! I made this for my birthday, and it was wonderful. I did sub half the almond flour for walnut flour, increased the baking powder slightly, used half dark and half regular cocoa, and I used a mix of Swerve, Lakanto, and xylitol. Definitely the closest thing to regular cake I’ve had yet! This will definitely be made again 🙂 Thank you!

  24. Emily says:

    I put this into myfitness pal and the cals, carbs, and everything are way higher than listed here. Is there a reason for that? it is a 1 slice serving of 6 slices right?

  25. Lissi says:

    I am definitely going to play around with this recipe! I wonder what it would taste like with mayo in it…

    Any tips on how to make this a red velvet cake? Perhaps some apple cider vinegar and Red Velvet emulsion? I’m afraid to attempt that experiment on my first go of making this cake. My husband is all about red velvet and hates chocolate… Sometimes I wonder what I got myself into when I married him lol

  26. johanna d campbell says:

    I recently celebrated my bday and wanted a cake!

    I made this as 2 layers (double recipe) in a 7 inch pan. I definitely overbaked it, I should have taken it out a tad wet… still pretty tasty!

    for the sugar I used half lakanto and half allulose (keto genie brand that has stevia and monk fruit in it in it and measures cup for cup like sugar) I used cheap aldi cocoa powder.

    the frosting I used powdered lakanto and a lesser amount of the keto genie allulose (I added to taste.) and half hersheys dark cocoa powder and half cheap aldi cocoa powder.

    This cake is super delicious even though I over baked it. I plan on freezing as individually wrapped slices so I can enjoy a treat when I am at family bday parties and such.

    My 13 yo daughter who eats regular foods loved it too! said the frosting tasted like brownie batter!

  27. Andrew Allen says:

    I was wondering if adding a little apple cider vinegar and baking soda would improve the rise a little. I do a lot of rice for based gluten free baking, and that seems to really help.

      • Paola van der Hulst says:

        I need more details to diagnose a problem guys. I think by now we’ve all seen enough baking shows to realize things go wrong ALL the time when it comes to baking if a detail is missed . 😉

  28. Carly says:

    It wa define I guess but definitely not sweet enough. I used a heaping 1/3 cup of sweetener and it was still quite bitter. But I didn’t realize the gross flour so I guess that’s good. It was a little dense but overall it was pretty good except for the bitterness.

  29. Claudia says:

    I’m new to keto. Began this October. Meals are no problem to make, I love to cook! I really really miss dessert 😣. I made this cake (2 layers) this week to bring to work for a holiday party. It was absolutely incredible! So delicious, the cake & the icing. It was a big hit at work. I’ll definitely be making it again! Thank you Paola for sharing your recipes!

  30. Jamie says:

    This cake was amazing. I bought Callebaut brut Belgium cocoa powder and it was fabulous. Make sure to not over cook the cake or it dries so fast. Even slightly on the dry side it was the best keto cake we’ve ever had. No one could tell it was sugar/flour free.

  31. Fayrooz says:

    If I want to make plain butter cream frosting, can I just omit the cream cheese from the recipe or does it change the measurements in the frosting recipe?

  32. Holly says:

    Can you use granular swerve for this recipe. I normally use the powered version of swerve with great success.

  33. Christy says:

    This was really great. I think I put a tad too much sweetener in my frosting, but it was still SOOOOO GOOOOD! I’m not as practiced with piping as you, but this is will be a great cake for my next keto potluck! And eventually I’ll get better with piping. 🙂

  34. Marian says:

    Has anyone tried to make it with monkfruit?
    To me that’s has the closest taste to sugar.
    Thanks 🙂

    • Paola says:

      If you mean Lakanto erythritol=monkfruit it will work, pure monk won’t because you need some structure from a sugar alcohol 😉

  35. Caroline says:

    Hi is it possible to do it with coconut flours? Nuts Allergies in the family ? If so can you tell me how?

    • KatieinBoston says:

      Are you allergic to sunflower seeds? We are peanut and almnd allergic in our family and sucessfully made this with sunflower seed flour.

  36. Danny says:

    Love your website! There’s a fair few keto sites i’ve used and recipes are always hit and miss, every recipe here looks and tastes great and comes out reliably. Well done! <3

  37. Genevieve says:

    Do you know approximately how tall the three layer cake is? I’m making it Sunday but will need to transport in and need to be sure my cake stand is big enough.

  38. olivia says:

    The cake looks good but when I doubled the recipe by putting ’12’ in the box, the coconut oil amount didn’t double. which I didn’t realize until too late. You might want to fix that

  39. Summer Delacerda says:

    Hi! I have no flaxseed meal and only cacao instead of cocoa. I just got back to the store and thought I was set! Any way I can still make this?

  40. Patty Lin says:

    OH MY LAWRD! I attempted your super flaky crust and failed miserably. I was hesitant to give this a try because I feel I can’t bake to save my life. But the holiday season is approaching and so is a friends birthday so I decided to test this! I’m so glad I did!

    I replaced xylitol with erythritol (equal parts) because I have fur babies and don’t trust myself in keeping it away from them. I only had powdered erythritol so I didn’t need to do the water bath for too long. I also baked this in a 6inch by 3 inch pan. Gonna have to make three more next time!

    This is a chocolate cake. I can now have CHOCOLATE CAKEEEEEE!!!

    Thank you! Thank you! Thank you!

  41. SABRINA says:

    Hi. I’m in the USA and will need to convert this recipe from grams into cups etc.. do you have any advice for me or a US version? Also we dont do any sweeteners wo could I reduce the sweetener so that the cake isn’t so sweet? Thanks this for a 2 year old Birthday party!

  42. Dee Gee says:

    Thanks so much for this recipe. I’ve been trying to find a great chocolate cake base from which to make a German Chocolate Cake for my birthday for about 3 years now. Your recipe was absolutely PERFECT!. My non-low carb hubby who can detect the taste of non-sugar sweeteners in a heartbeat said, “This cake is great!” I used your buttercream frosting for the sides of the cake. It was wonderfully tasty. It was a great birthday. Thanks so much!

  43. Amanda says:

    I was wondering if adding a little apple cider vinegar and baking soda would improve the rise a little. I do a lot of rice for based gluten free baking, and that seems to really help.

    • Paola says:

      Hi Amanda! The issue more than anything is the lack of sugar in keto baking (helps lend structure and rise). I’ve made a lot of the recipes on the site with sugar for friends parties etc (just in case as some peeps react to sugar alcohols!) and I’m always surprised how well cupcakes and cakes rise… a bit depressing, just the way things are xo!

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