Sugar Free Low Carb Chocolate Crazy Cake { Egg Free, Dairy Free, Nut Free, Gluten Free}

3.60 from 82 votes

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 110kcal

Author Brenda Bennett | Sugar Free Mom

1 cup sesame flour or 130 grams (read comments below if using almond flour)
½ cup ground flaxseed or 60 grams
⅓ cup unsweetened cocoa powder or 25 grams
1 cup Swerve confectioners or 130 grams
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon white vinegar
1 teaspoon vanilla extract
5 tablespoons avocado oil or oil of choice
½ teaspoon chocolate liquid stevia or ½ cup sweetener of choice
1 cup water or if you have heavy cream or unsweetened almond or coconut milk you can use that

Preheat your oven to 350 degrees F.
Line an 8 by 8 baking pan with parchment paper.
Whisk together the first 7 dry ingredients.
Make 3 depressions or shallow dips in the dry mixture, 2 small and 1 large.
Pour the vinegar in a small depression, the vanilla extract and chocolate stevia in the other small depression and the oil in the large depression.
Pour the water over the top and stir until smooth.
Spread the batter into the baking pan.
Place in the middle rack of your oven and bake for 30 minutes or until a toothpick in the center comes clean.
Allow to cool for 10 minutes then remove by holding the ends of the parchment paper.
Place onto a cutting board to frost then slice.

This recipe was first published in April 2015 and updated with video on April 2019.

You could make these into 9 servings for larger pieces you total carbs will be 9 grams.

Optional: If you have it on hand, a teaspoon of instant espresso powder makes the chocolate flavor even better!