For the Flourless Version (Vegan, Gluten Free, Sugar Free)
2 1/2 cups gluten free rolled oats
1 tbsp baking powder
2 tbsp cocoa powder
3/4 cup granulated sweetener of choice
1 cup mashed sweet potato can sub for pumpkin or banana
1 flax egg can sub for whole eggs if NOT vegan
1 cup milk of choice * see notes
1/4 cup coconut oil, melted
For the Keto, Paleo, Low Carb option
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 tsp baking soda
1/2 tsp baking powder
1/2 cup granulated sweetener of choice I used a monk fruit sweetener
3 large eggs
3 tbsp coconut oil, melted
3 tbsp coconut milk
For the chocolate frosting (Optional)
1 cup coconut milk full fat
1 1/4 cups chocolate chips of choice
Preheat the oven to 350 degrees Fahrenheit/180 degrees Celcius. Line and grease an 8 x 8-inch square pan with parchment paper and set aside.
In a high-speed blender or food processor, combine all your ingredients and blend until a thick batter remains. Ensure you regularly scrape down the sides to ensure all the ingredients are fully incorporated.
Pour the batter in the lined pan and bake for 25-30 minutes, or until a skewer comes out the center. Allow cooling in the pan for 10 minutes, before transferring to a wire rack to cool completely.
Once cool, make your frosting and refrigerate to firm up slightly. Once smooth and spreadable, pour over your cake and refrigerate. Cut into slices.
* If the batter is too thick, add an extra tablespoon or two of milk of choice. Unsweetened almond or coconut milk works best.
Flourless Paleo Vegan Chocolate Cake (Keto, Low Carb) can be kept refrigerated for up to 1 week, or freezer friendly for up to 2 months.
Flourless Paleo Vegan Chocolate Cake (Keto, Low Carb)
Amount Per Serving (1 slice)
Calories 138Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Total Carbohydrates 5g2%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.