Monk Fruit Cake Recipe

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This chocolate monk fruit cake recipe is one of my favorite low-carb desserts. It's sweet, moist, and fudgy.

Prep Time12

Cook Time30

Total Time42

Course: Dessert

Cuisine: American

Servings:

Calories: 120.7kcal

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

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).

Store in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge before serving.