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Red Cabbage Chocolate Cake

A creative and healthier option for those looking for a low-carb, gluten-free dessert.

Red cabbage chocolate cake topped with chopped mixed nuts
Red cabbage chocolate cake

Indulge in a delightful twist with this unconventional yet utterly delicious low-carb, gluten-free chocolate cake recipe. You may raise an eyebrow at the unexpected addition of red cabbage, but trust me – it's a harmonious pairing that will surprise and delight your taste buds.

Rest assured, no one will suspect a thing!

The shredded red cabbage serves a dual purpose, adding moisture to the cake and delivering a subtle hint of earthy sweetness that beautifully complements the rich chocolate flavour. Once baked, the cabbage seamlessly blends into the chocolatey goodness, leaving no trace of its presence.

While many keto cake recipes tend to be on the dry side due to the absence of sugar, the shredded red cabbage acts similarly to carrots in carrot cake, providing moisture without the need for additional fats or sugar. The result is a moist and spongy cake that defies expectations.

High in antioxidants, red cabbage contains powerful antioxidants like anthocyanins, which give it its vibrant colour. These antioxidants help protect the body against free radicals, reducing the risk of chronic diseases such as heart disease and certain types of cancer. Red cabbage is also an excellent source of vitamins A, C and K, and contains anti-inflammatory compounds that can help reduce inflammation in the body, as well as being a great source of fibre. 

Not only does this recipe offer a moist and flavourful cake, but just like the Low-carb Chocolate Cake and 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. It also caters to a low-carb lifestyle with the use of almond flour and coconut flour. The resulting delicate crumb satisfies both your taste buds and your dietary preferences.


To elevate this dessert even further, top the cake with the creamy and rich frosting. The combination of the moist cake and indulgent frosting creates a harmonious union that will make your taste buds sing with delight.


Whether you're seeking a unique dessert to showcase your creativity or simply want to enjoy a guilt-free treat, this recipe delivers on both fronts.


Prep: 20 mins

Cook: 35 mins

Makes: 8 Servings

Red Cabbage Chocolate Cake


For the cake

  • 200g shredded red cabbage

  • 4 eggs

  • 60g almond flour

  • 30g coconut flour

  • 50g unsweetened cocoa powder

  • 30g soluble inulin powder or your preferred low-carb sweetener

  • 60g coconut oil, melted

  • 1 tsp baking powder

  • ½ tsp vanilla extract (optional)

  • Pinch of salt

For the frosting

  • 115 grams unsalted butter, softened

  • 25 grams unsweetened cocoa powder

  • 30 grams soluble inulin powder or your preferred low-carb sweetener

  • 60ml double cream

  • 1 teaspoon vanilla extract (optional)

  • Pinch of salt

  • 100g of mixed nuts, chopped (optional)


  1. Preheat your oven to 175°C (Gas mark 4 / 350°F) and grease a round cake pan.

  2. In a food processor or blender, blend the shredded red cabbage until finely chopped.

  3. In a large mixing bowl, whisk the eggs and soluble inulin powder (or sweetener of choice) until well combined.

  4. Add the melted (but cooled) coconut oil and vanilla extract to the egg mixture and mix well.

  5. In a separate bowl, combine the almond flour, coconut flour, cocoa powder, baking powder, and salt.

  6. Gradually add the dry ingredients to the egg mixture, stirring well after each addition.

  7. Fold in the shredded red cabbage until evenly distributed throughout the batter.

  8. Pour the batter into the greased cake pan and smooth the top.

  9. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the centre comes out clean.

  10. Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

  11. While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy and smooth.

  12. Add the cocoa powder, powdered soluble inulin powder (or sweetener), double cream, vanilla extract, and salt to the bowl.

  13. Beat the mixture on low speed at first to incorporate the ingredients, then increase the speed to medium-high and continue beating until the frosting is smooth and fluffy.

  14. Once the cake has cooled completely, spread the low-carb chocolate frosting evenly over the top and sides of the cake.

  15. Decorate the cake with mixed nuts (or whatever your heart desires) and enjoy!


Pro tip:

  • For best results, finely shred the red cabbage to ensure it integrates seamlessly into the cake batter.

  • Ensure that the melted coconut oil has cooled slightly before adding it to the cake batter. This helps prevent the heat from affecting the structure of the other ingredients, resulting in a more consistent texture.

  • To check for doneness, insert a toothpick or a cake tester into the centre of the cake. If it comes out with a few crumbs clinging to it, the cake is ready. Avoid overbaking to maintain its moistness.

  • Allow the cake to cool completely before frosting. This ensures that the frosting adheres well and does not melt or slide off the cake.

  • If you prefer a different frosting option, consider experimenting with alternative low-carb frostings such as cream cheese frosting or a whipped coconut cream topping. These variations can provide additional flavour profiles to complement the red cabbage chocolate cake.

  • Feel free to garnish the cake with toppings like grated dark chocolate, cacao nibs, or fresh berries for added texture and visual appeal.



Once the cake has fully cooled, store it in an airtight container to maintain its freshness. This helps prevent the cake from drying out and absorbing any unwanted odours in the refrigerator. The cake can be stored in the refrigerator for up to 5 days. Ensure that the container is tightly sealed to preserve its moisture and flavour.

If you prefer to freeze the cake for longer-term storage, it is recommended to freeze it without any frosting. Wrap the cake tightly in plastic wrap or aluminium foil or place it in a freezer-safe container. This protects the cake from freezer burn and helps maintain its quality.

When ready to enjoy the frozen cake, transfer it to the refrigerator to thaw overnight. Thawing the cake gradually in the refrigerator helps retain its moisture and prevents any drastic temperature changes that could affect its texture. If you prefer to enjoy the cake at room temperature, allow it to thaw at room temperature for a few hours before serving. This will bring out the full flavours and ensure a softer texture.


For individual servings, you can slice the cake and wrap each piece individually with plastic wrap or place them in separate airtight containers. This allows for easy grab-and-go portions whenever you're in the mood for a sweet treat.


Nutrition per serving:

Total carbs: 7g

Net carbs: 4g

Fibre: 3g

Fat: 20g

Protein: 5g

Calories: 230kcal


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