Kitrusy's Healthier Chocolate Cake - Gluten-Free, Dairy-Free, No Added Oil

A head on close up image of a square slice of Kitrusy's Healthier Chocolate Cake frosted with chocolate frosting and topped with dark chocolate chips on a plate.

5 from 4 votes

Kitrusy's Healthier Chocolate Cake - Gluten-Free, Dairy-Free, No Added Oil

Rich and moist, this chocolate cake is miles healthier than most traditional chocolate cakes out there. Using just 9 simple and wholesome ingredients, this chocolate cake comes together in minutes!

Prep Time10

Cook Time35

rest time15

Total Time1

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 177kcal

Author: Kitrusy

Ingredients

1¼ cups blanched almond flour
½ cup cocoa powder
½ cup carrots about 1 large carrot - finely minced or grated
½ tsp baking soda
¼ tsp Himalayan salt
½ tsp espresso powder
4 large eggs
¼ cup water
¾ cup organic coconut sugar or finely blended cane sugar
2 tsp vanilla extract or maple extract

Optional Chocolate Frosting* (see notes)

Instructions

Preheat oven to 350°F and grease an 8x8 pan with butter or coconut oil, being sure to not miss any spots. If preferred, you can line your pan with parchment to make lifting the cake out easier.
In a bowl combine the almond flour, cocoa powder, minced carrots, baking soda, salt, and espresso powder (if using).
1¼ cups blanched almond flour, ½ cup cocoa powder, ½ cup carrots, ½ tsp baking soda, ¼ tsp Himalayan salt, ½ tsp espresso powder
In another bowl, add the eggs, water, sugar and extract and whisk together until thoroughly combined.
4 large eggs, ¼ cup water, ¾ cup organic coconut sugar, 2 tsp vanilla extract
Add the wet ingredients to the dry mix and stir until fully combined and there are no lumps or pockets of dry ingredients left.
Pour your cake batter into the greased pan and set into the 350°F preheated oven for 30-35 minutes or until a skewer in the middle comes out clean.
Remove your cake from the oven and let cool for 5 minutes before unmolding. If you didn't use parchment, gently run a butter knife around the edges.
To unmold, let your cake cool for 20 minutes and then place a large plate over the pan and then flip it over. If you greased your pan thoroughly the cake should unmold without issues.
If it doesn't drop, flip it back over and use a butter knife or spatula and work it around the edges while gently pushing inwards and lifting, this should help the cake unmold.
If you wish to frost your cake, allow it to cool completely first. I've included the recipe for the frosting in the notes section along with a nutritional estimation per serving.

Notes

This cake has 9 servings, nutritional estimations are calculated for a single piece of unfrosted and unadorned cake.
Once you turn your cake out onto a surface. Using the side that was on the bottom of the pan is a great way to get a flat and leveled cake for frosting.

Frosting:

To make the frosting you'll need:
- 1.5 tbsp softened butter
- 1 tsp vanilla extract
- pinch salt
- pinch espresso powder
- 2 tbsp cocoa powder
- 2 tbsp whole milk
- 3/4 cup powdered sugar

Combine the first 5 ingredients together in a small bowl until thick and fudgy, incorporate the milk into the mixture and then fold in the powdered sugar. Using a hand mixer, whip the frosting for a few minutes until it becomes light and fluffy. Chill for 10-15 min and use as needed.

Per serving, this frosting has:

Cal: 61
Fat: 02g
Carb: 11g
Fiber: 0.5g
Sugar: 10g
Protein: 0.5g

Nutrition