This chocolate monk fruit cake is one of my favorite low-carb dessert recipes. It has a moist, fudgy texture and pairs perfectly with this monk fruit frosting. Give it a try if you’re looking for homemade low-carb treats.
Ingredients and Substitutions
This chocolate cake recipe calls for pure liquid monk fruit sweetener, a natural sweetener made from monk fruit (also called luo han guo) which is a fruit native to China. If it’s not available at your local stores then it’s easy to find online.
Creamy almond butter adds richness and acts as a binder in this recipe. You can substitute any other type of creamy nut butter or seed butter you prefer. Just make sure it is unsweetened.
This recipe calls for coconut flour, an alternative flour that’s often used in low-carb desserts. I haven’t tried substituting other flours in this cake, so I recommend sticking with coconut flour for the best results. It’s much more absorbent than most other flours, so it can be a bit tricky to substitute.
Ground flaxseed helps hold this cake together without eggs. You can buy it pre-ground at many grocery stores these days, or you can grind whole flaxseed yourself using a spice grinder.
How to Make Monk Fruit Cake
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the coconut flour, cocoa powder, ground flaxseed, baking soda, and salt to a mixing bowl, then mix well.
Add the almond butter, liquid monk fruit sweetener, vanilla extract, vinegar or lemon juice, and cold water to a second mixing bowl, then use a whisk to mix until smooth.
Transfer the dry ingredients to the bowl with the wet ingredients, then use a spoon to mix until incorporated.
Transfer the batter to a 9-inch baking pan lined with parchment paper, then spread it into an even layer.
Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out looking clean. Be sure to let the cake cool to room temperature before removing from the pan and serving or frosting.
Monk Fruit Cake Recipe
Equipment
- 9 inch baking pan
- Parchment paper
Ingredients
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 2 tablespoons ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup creamy almond butter (or substitute any other nut butter or seed butter)
- 1 1/4 teaspoons pure liquid monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar or lemon juice
- 1 1/2 cups cold water
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1/2 cup coconut flour, 1/2 cup cocoa powder, 2 tablespoons ground flaxseed, 3/4 teaspoon baking soda, and 1/2 teaspoon salt to a mixing bowl, then mix well.
- Add 1/2 cup creamy almond butter, 1 1/4 teaspoons pure liquid monk fruit sweetener, 1 teaspoon vanilla extract, 1 teaspoon vinegar or lemon juice, and 1 1/2 cups cold water to a second mixing bowl, then use a whisk to mix until smooth.
- Transfer the dry ingredients to the bowl with the wet ingredients, then use a spoon to mix until incorporated.
- Transfer the batter to a 9-inch baking pan lined with parchment paper, then spread it into an even layer.
- Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out looking clean.
- Let the cake cool to room temperature before removing from the pan and serving (or top it with this monk fruit frosting once it's fully cooled).
Notes
-
Store in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
