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Low-carb chocolate cake

Rich, decadent and deliciously moist, this flourless chocolate cake never disappoints.

Whether you're low-carb, keto or not, this is quite possibly the best chocolate cake you will ever make. With only 10g of carbs per serving it's a guilt-free treat that tastes like the real deal.

This cake is a birthday party favourite for us and never fails to have people asking for the recipe. If you’re looking for a luxurious, creamy, moist chocolate cake that is super simple to make and delivers on that intensely chocolatey taste, this is the cake for you.

Just like the Orange Cloud Bread Danish, this dessert is made without the use of flour or starch, making it keto-friendly, gluten-free and grain free. Plus it is made without any dairy products so suitable if you’re dairy-free too.


Prep: 10 mins

Cook: 30 mins

Makes: 16 Servings


For the cake

  • Butter or coconut oil, for greasing the cake tin

  • 3-4 large bananas, mashed (about 400g mashed)

  • 280g smooth nut butter of your choice - I used a combination of peanut and almond butter.

  • 3 eggs (ideally organic, free range to get the most nutritional value)

  • 1 tsp bicarbonate of soda

  • ¼ tsp sea salt (omit this is using nut butter that is already salted)

  • 1 teaspoon ground cinnamon

  • 50g dark chocolate chopped or cacao nibs - we used 85% organic chocolate

  • 30g roasted mixed nuts, chopped

  • A few almonds to decorate

For the chocolate frosting

  • 2 ripe avocados (250g)

  • 1 ripe banana, (150g)

  • 30g cacao powder

  • ¼ tsp ground cinnamon


  1. Preheat the oven to 175°C/gas mark 4 and grease a 8 x 8" (20 x 20 cm) baking dish with butter or coconut oil.

  2. Add the bananas to a food processor and blitz until smooth.(Alternatively you could add them to a large bowl and use a fork to mash them).

  3. Add the almond butter, eggs, bicarbonate of soda, salt, and cinnamon to the food processor and blitz until combined well, creating a runny cake-like batter. (If working in a bowl, simply add the ingredients and mix until well combined.

  4. Fold in the chopped dark chocolate or cacao nibs.

  5. Pour the batter into the greased cake tin and use a spatula to spread it out evenly. Bake until the top is golden and the centre is firm, about 30 minutes – insert a toothpick in the middle to check it comes out clean.

  6. Allow the cake to cool in the pan completely before transferring to a rack to air out the bottom of the cake.

  7. For the chocolate cream frosting, combine all ingredients in a food processor or blender until completely smooth. You can add a little melted coconut oil for an even richer taste or if your blender has any trouble getting the frosting smooth. You could also do this in a bowl with a hand blender.

  8. To assemble the cake, first slice the cake in half (we used the string method to get an even and clean cut).

  9. Place one layer with the flat side up on a plate or cake stand. Cover top with 1/4 of frosting with a spatula or knife. Place second layer on top and spread the rest of the frosting on top and sides of cake. Top with the chopped nuts and almonds.


Pro tip:

  • Feel free to use any nut butter of your liking. Hazelnuts and chocolate is another winning combination. 

  • You could swap the bananas for applesauce for a choccy-apple vibe.

  • If you're making a layered cake, it's better to prepare the cake layers one day before serving.

  • Because of the lack of preservatives, it’s best to make up a batch of the chocolate frosting right before you plan to use it.



This cake is moist, so for best shelf life store it in the fridge in an airtight container for up to a week (assuming it is still around for that long!)

The colour and texture of the frosting are best immediately after blending but leftovers can be stored in the fridge for a few days and will still taste delicious.


Nutrition per serving:

Net carbs: 10g

Fibre: 5g

Fat: 16g

Protein: 7g

Kcal: 220


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