GUYS – this is the best keto cake I’ve ever had in my LIFE. It tastes just like a regular full of wheat cake!!! The peanut butter frosting is to DIE for.

For this recipe, I used black cocoa powder, which gives it the dark colour. Hershey’s has a dark cocoa powder as well as King Arthur but if you can’t find it, you can replace it with normal cocoa powder but it just won’t be as dark of a cake. In Canada you can find black cocoa in Bulk Barn.

On another note – the cocoa powder I used is not Dutch processed, meaning it has no baking powder additives. So because the cocoa is natural, it is acidic meaning it pairs well with baking SODA when cooking. If you use ALL cocoa that is Dutch-processed, best to use baking POWDER instead. If you’re confused, just check the ingredients on your cocoa.
What you will need:

CAKE:

  • 1/2 cup sour cream
  • 4 tbsp black cocoa
  • 2 tbsp regular cocoa
  • 1/4 cup water (59ml)
  • 100g (1/2 cup) butter – melted
  • 1/3 (75g) cup sugar substitute
  • 2 eggs
  • 2 cups (192g) almond flour
  • 1 tsp baking soda (or powder if using Dutch processed cocoa)
  • 2 tbsp vinegar

ICING:

  • 8oz Cream Cheese
  • 5 tbsp sugar substitute
  • 1 tsp vanilla extract
  • 1/2 cup(67g) peanut butter

In a bowl, mix together your sour cream, cocoa and water. Add in your sugar substitute and melted butter.

Add in one egg at a time, whisking the egg into the mix.

Once all your eggs are in, whisk in your almond flour.

Separate the batter into two bowls equally. In a small bowl, stir together 1 tbsp of white vinegar and 1/2 tsp of baking soda. It will start to foam. Pour that into one bowl with the batter and mix in.

Take that bowl with the baking soda mixed in, and pour the batter into a lined cake pan. I used a 7-inch cake pan.

Bake at 350 for roughly 40 minutes or until the cake passes the toothpick test. Set aside and let it cool.

In the meantime, stir the remaining baking soda and vinegar together and pour it into the other bowl of batter.

Pour into a lined cake pan and bake.

For the icing, it’s super easy, just use a mixer to blend together all the ingredients.

Once your cakes have cooled, you can ice them and and you’re ready to go! Top with some blueberries if you’d like.

Keep in the fridge and it will last about a week. You can also freeze it.

This makes roughly 10 slices.

NUTRITIONAL INFORMATION (per slice)

  • CALS: 320
  • FAT: 29.1
  • CARBS: 8.1
  • FIBRE: 3.2
  • PROTEIN: 9.6

Liked it? Take a second to support hungryelephant on Patreon!

19 Comments

  1. Kathryn

    April 14, 2018 at 10:11 am

    How much is 100 grams melted butter US? 1/2 cup?

    Reply
    • hungryelephant

      April 14, 2018 at 10:11 am

      Yes! 1/2 cup!

      Reply
  2. Angela

    April 14, 2018 at 1:04 pm

    Is the water 1 cup or 1/4 cups?

    Reply
    • hungryelephant

      April 14, 2018 at 1:05 pm

      1/4 cup! I have changed it – thanks for pointing that out!

      Reply
  3. Angela

    April 14, 2018 at 2:47 pm

    Thank you. I am definitely trying this tonight!

    Reply
  4. Candice

    April 14, 2018 at 3:14 pm

    Could you just make as 1 layer cake?

    Reply
    • hungryelephant

      April 14, 2018 at 3:16 pm

      yes for sure! you may have to just leave it in the oven longer to cook!

      Reply
  5. Chris Walker

    April 22, 2018 at 6:47 pm

    Vinegar TBSP or tsp?

    Reply
    • hungryelephant

      April 22, 2018 at 6:52 pm

      Tbsp

      Reply
      • Nicole

        May 19, 2018 at 12:56 am

        Recipe says tsp???

        Reply
        • hungryelephant

          May 19, 2018 at 12:59 am

          I will change it!

          Reply
  6. Alfreda

    May 14, 2018 at 1:18 am

    Can you use coconut flour?

    Reply
    • hungryelephant

      May 14, 2018 at 4:07 am

      Yes but I’d use maybe 1 cup and go from there!

      Reply
  7. Ann

    May 14, 2018 at 4:48 pm

    Hershey’s Special Dark Cocoa says it’s “a blend of natural and Dutched cacao,” and is “processed with alkali.” Hershey’s regular cocoa powder is not Dutched. If using both, so some Dutched and some not, do you think it would be better to use baking soda and vinegar or baking powder?

    Reply
    • hungryelephant

      May 14, 2018 at 3:53 pm

      I think just baking powder would be best! But I’m not 100% sure

      Reply
  8. Sheila Mikulin

    July 26, 2018 at 9:01 pm

    Why not bake the 2 at the same time – why one and then the other?

    Reply
    • hungryelephant

      July 26, 2018 at 4:07 pm

      I only had one cake pan

      Reply
  9. Traci

    August 9, 2018 at 6:41 pm

    What sugar substitute did “you” use.

    Reply
    • hungryelephant

      August 9, 2018 at 6:46 pm

      Hi Tracy, I used an erythritol/monk fruit blend that is 1:1 with sugar. Hope that helps!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Instagram

Follow Me!