Sugar and Flour-Free Chocolate Cake

This is an excellent request! Sugar and flour-free chocolate cakes (often in the form of brownies or cakes) are extremely popular because they are moist, have an intense chocolate flavor, and fit perfectly into paleo or low-carb diets.

Flour is usually replaced with ground oilseeds (almonds) or egg whites.

Here is a simple, very moist and rich chocolate cake recipe that uses almond flour and cream cheese for the perfect texture:

Sugar and Flour-Free, Moist Chocolate Cake
(With cream cheese for the moistness, almond flour for the base)

Ingredients
Ingredient Amount Note
Dark chocolate (min. 70% cocoa content) 200 g The higher the cocoa content, the more intense the flavor.


Butter (cold, cut into cubes) 100 g
Sweetener (erythritol, xylitol, or stevia-based) 120 g Or the desired amount of sugar substitute.
Eggs (size L) 3 pcs
Cream cheese (e.g. Philadelphia, room temperature) 100 g This makes it incredibly juicy!
Almond flour (or very finely ground almonds) 60 g Flour substitute.
Cocoa powder (unsweetened) 20 g (about 2 tbsp)
Baking powder 1/2 teaspoon
Salt 1 pinch
Preparation

1. Chocolate base
   Over steam: Break the chocolate into pieces and melt it with the butter over a water bath, or in the microwave on low heat. Stir until smooth. Let cool slightly.
   Cream cheese: In a separate bowl, mix the cream cheese with half the sweetener (60 g) until smooth. Add 1 egg and mix until creamy.
   Eggs and sweetener: Beat the remaining 2 eggs and the remaining sweetener (60 g) until smooth.
2. Assembly
   Mixing the bases: Pour the slightly cooled chocolate mixture into the cream cheese base and mix until smooth.
   Dry ingredients: Mix the almond flour, cocoa powder, baking powder and salt.
   Folding: Add the dry mixture to the chocolate mixture and mix. Finally, fold in the beaten egg whites to keep the dough airy.
   
   
3. Baking
   Preparation: Preheat the oven to 175 °C (top and bottom heat). Line a 20-22 cm cake tin with baking paper and grease the sides.
   Baking time: Pour the batter into the tin and bake for approx. 30-35 minutes.
   Test with a skewer: The centre may still be slightly wobbly after baking, but the edges should be cooked through. Do not overbake or it will dry out! It will set completely when cooled.
   Tips for a juicy glaze: You can glaze the top of the cake with a simple sugar-free ganache (a mixture of melted, high-cocoa chocolate and a little cream).

What other sugar-free and flour-free cookie recipes would you like to try?