Delicious Low-Carb Chocolate Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Low-Carb
Cuisine
British
Servings
8
Prep Time
30 minutes
Cook Time
15 minutes
Calories
350
This delicious low carb chocolate cake features Whitakers dark chocolate for a bold flavour. 🍫
Made with almond flour it stays nice and moist. A low carb sweetener replaces sugar so the cake has fewer carbs. The taste is deep and satisfying. 🎂
It takes little time to prepare and bakes quickly in the oven. This makes it a good choice for busy days or weekend treats.
Share it with loved ones or save some for later. A warm slice goes well with a hot drink. ☕
Simple ingredients and clear steps mean anyone can make it at home.
Ingredients
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200g Whitakers Easymelt chocolate
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200g Whitakers Easymelt chocolate
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4 large eggs
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100g almond flour
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40g cocoa powder
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100g low-carb sweetener
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1 tsp baking powder
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1 tsp vanilla extract
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Pinch of salt
Directions
Preheat the oven to 180 degrees Celsius. Grease and line a 20 cm round cake tin with baking paper.
Break the chocolate into pieces and put it in a heatproof bowl with the butter. Place the bowl over a saucepan of simmering water. Stir until the chocolate and butter melt and the mixture is smooth. Take the bowl off the heat and set it aside to cool slightly.
Crack the eggs into a large mixing bowl. Add the low-carb sweetener and vanilla extract. Whisk well until the mixture becomes pale and a little thick.
Pour the melted chocolate mixture into the egg mixture. Stir until it is fully combined.
Sift the almond flour, cocoa powder and baking powder into the bowl. Add the pinch of salt. Use a spatula to fold everything together gently until the mixture forms a smooth batter.
Pour the batter into the prepared cake tin. Smooth the top with the spatula.
Put the tin in the oven and bake for 25 to 30 minutes. To check if the cake is done push a skewer into the centre. If it comes out clean the cake is ready.
Remove the tin from the oven. Leave the cake to cool in the tin for 10 minutes. Then turn the cake out onto a wire rack and leave it to cool completely.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and I will get back to you.
Servings: The recipe makes 8 tasty slices of chocolate cake.
Calories per serving: 350 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade low-carb cake.
Laura's Top Tips for This Recipe
Melting the chocolate and butter together over a pan of simmering water worked best for me when I kept the heat gentle and stirred all the time. This stops the mixture from getting too hot and turning grainy.
I find it best if you sift the almond flour, cocoa powder and baking powder before adding them. When I tried it without sifting, the cake came out a little denser than I liked.
Do not over bake it. When I checked the cake at 25 minutes with a skewer in the centre, it came out clean and the texture stayed moist and light.
Serving Suggestions
For a traditional UK feel, cut a slice and add a spoonful of lightly sweetened whipped cream or thick Greek yogurt on top. Scatter a few fresh raspberries or strawberries around the plate.
On cooler days, warm a slice gently in the microwave for 10 seconds and serve it with a scoop of low-carb vanilla ice cream or a drizzle of sugar-free chocolate sauce. It turns the cake into a proper pudding that feels special without extra effort.
For afternoon tea, enjoy it plain alongside a strong cup of tea. The moist crumb from the eggs and almond flour means it does not need heavy frosting to taste complete.
You can also use leftover slices in other ways. Crumble one over low-carb yogurt with a few berries for a quick breakfast or layer pieces with sugar-free custard and more fruit to make a simple trifle.
Nutritional Information for This Recipe
Nutrition Information per Serving | |
|---|---|
Servings: | 8 |
Serving size: | 1 slice (approx 90 g) |
Energy | |
| 1464 kJ |
| 350 kcal |
Fat | 32 g |
of which saturates | 18 g |
Carbohydrate | 7 g |
of which sugars | 3 g |
Fibre | 4 g |
Protein | 9 g |
Salt | 0.2 g |
How to Store Your Homemade Low-Carb Chocolate Cake
To keep your low-carb chocolate cake at its best, store it at room temperature in an airtight container for up to three days. Almond flour cakes and those without sugar can dry out more quickly than regular ones, so a good seal helps hold in the moisture and rich flavour.
For longer keeping, move the cake to the fridge. It will stay fresh for up to a week there. Take slices out and let them come back to room temperature before serving, as the texture can firm up when cold. This brings back the soft, moist feel.
If you want to freeze it for later, wrap whole slices or the whole cake tightly in cling film and then a layer of foil or a freezer bag. It keeps well for up to three months. Thaw it overnight in the fridge or leave it at room temperature for a few hours until ready to eat. These steps protect the taste and texture so you can enjoy the cake whenever you like without waste.
A Brief History of Chocolate Cake in the UK
Chocolate first reached the UK in the 17th century as a bitter drink served in coffee houses to the wealthy. It stayed mainly a luxury beverage for a long time, mixed with spices or sugar for those who could afford it.
The move to using chocolate in baking happened during the 19th century. The cocoa press invented in 1828 by Coenraad van Houten made cocoa powder more affordable and easier to work with across Europe and Britain. This change helped turn chocolate from a drink into something bakers could add to recipes.
By 1861 the well-known Mrs Beeton included a chocolate cake in her famous Book of Household Management. Early versions were often denser, more like sweet breads, and chocolate usually appeared in a glaze or filling rather than mixed through the whole cake.
It was in the late 19th and early 20th centuries that chocolate cakes as we know them today became common in UK kitchens. Better production methods, smoother chocolate and new raising agents like baking powder helped create lighter, moister results.
Chocolate cake grew into a popular treat for birthdays, afternoon tea and family gatherings.
