Ingredients:

  • 2 cups (200g) superfine almond flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (150g) powdered monk fruit sweetener
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 3 large (150g) eggs, room temperature
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tsp (5ml) pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (55g) unsalted butter, softened
  • 1/2 cup (60g) powdered monk fruit sweetener
  • 3 tbsp (20g) unsweetened cocoa powder

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper to ensure a clean release.
  2. Sift the almond flour and cocoa powder together into a large bowl to remove any clumps.
  3. Whisk the melted butter, eggs, and vanilla extract until the mixture is pale and slightly frothy.
  4. Fold in the dry ingredients using a spatula, stirring just until no streaks of flour remain.
  5. Pour the batter into the pan, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely in the pan before transferring to a wire rack.
  7. Beat the softened cream cheese and butter together until smooth.
  8. Gradually add the powdered sweetener and cocoa powder, then whip on high for 2 minutes until the frosting is light and fluffy.
  9. Spread the frosting evenly over the cooled cake.