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    A Full Living » Recipes » Halloween

    Published: Oct 21, 2021 · Modified: Oct 5, 2022 by Briana · This post may contain affiliate links.

    Black Velvet Cake (Keto)

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    Black Velvet Cake for Halloween

    This Black Velvet Cake is the perfect cake for Halloween! This rich, moist, decadent cake is made with dark black cocoa powder for a spooky look, without any weird junk. This layer cake is delightfully delicious, gluten-free, and keto friendly!

    super spooky Black Velvet cake  with 4 layers, and spooky Halloween decorations surrounding it

    Disclosure: This post is brought to you in partnership with our friends at Bob’s Red Mill. We used their superfine almond flour, coconut flour and xanthan gum to make this drool-worthy cake! We love using Bob’s Red Mill products to craft the most delicious baked goods. Thank you for supporting the brands that help to bring fresh new content to A Full Living!

    This isn't your ordinary chocolate cake, as you can see! It's the perfect hue for Halloween, and has a tender crumb and deep flavor similar to a red velvet cake recipe. Our version is made with almond and coconut flour, no sugar, and no food coloring, and is topped with a rich chocolate cream cheese frosting.

    You may also love these super cute ghost cupcakes, or these keto vampire bite cupcakes!

    slices of black velvet cake with dry ice, an a skeleton hand reaching for the cake with a bag of bob's red mill almond flour
    Jump to:
    • 🖤Why we love this recipe
    • 👻Ingredients
    • ✨Substitutions & variations
    • 📋Instructions
    • ✨Tips & tricks
    • 💭Frequently Asked Questions
    • 🎃More Halloween Recipes To Try
    • 📖 Recipe
    • 💬 Community

    🖤Why we love this recipe

    • Naturally gluten-free and low carb - This is one of those desserts that folks would never be able to tell are gluten-free or low carb! It's incredibly tasty, but secretly suited to these diets. It's only 5 net carbs per slice, so you don't have to be spooked out by extra carbs or sugar with this recipe! Save all the scares for your Halloween festivities! 👻
    • No-artificial food dyes - We try to steer clear of any added dyes whenever possible. This cake is made dark black by the use of dark cocoa powder!

    👻Ingredients

    Here are the ingredients you will need for the cake. You can find information about substitutions and variations below.

    black velvet cake ingredients with text to denote different ingredients

    Dry ingredients

    • Bob’s Red Mill super fine almond flour & coconut flour – Our preferred gluten free and low carb flour, both by Bob's Red Mill. They are both very finely ground, making for Make sure you don’t substitute the almond flour for coconut flour however. Coconut flour is very drying, and is not a 1:1 substitute for almond flour.
    • Sugar free sweetener – Something granular to replace regular granulated sugar will be your best bet for the cake. You will need powdered sweetener for the cream cheese frosting.
    • Black cocoa powder - Black cocoa powder is essentially Dutch process cocoa that has been further alkalized to reduce the acidity, and leaves you with a rich color & Oreo like taste.
    • Xanthan gum - This xanthan gum will keep the cake from crumbling.
    • Kosher salt
    • Baking powder & baking soda
    • Unsalted butter - Softened.
    • Cream cheese - Room temperature for the frosting.
    • Eggs - Room temperature.
    • Whole milk & apple cider vinegar - We combine these to make a buttermilk substitute by combining them for 10 minutes before adding them to our cake. You could also just use buttermilk instead of whole milk. Either way, you will need a bit more apple cider vinegar in addition to what is used to make the buttermilk to help this cake rise enough.
    • Strong brewed coffee - For a lovely flavor in the cake. Allow it to cool and become room temperature before adding to the batter.
    • Heavy whipping cream - Room temperature.
    • Vanilla extract

    ✨Substitutions & variations

    • Swapping black cocoa powder for Dutch-process cocoa powder - You can substitute black cocoa powder for Dutch-process cocoa powder 1:1, but you will lose some of the deep, dark color.
    • Using food dye - You can use food coloring if you can't get your hands on dark cocoa powder. We recommend using gel food coloring so you can use less. Start with a few drops, and add more as desired to create the dark color.
    • You can swap the sugar replacements in this recipe 1:1 for granulated sugar and powdered sugar.
    • Xanthan gum will help keep the cake from crumbling but is not 100% necessary. 

    Unfortunately we cannot offer suggestions on using other flours, or for swapping the buttermilk (or homemade buttermilk) in this recipe at this time. If you try any alternatives, feel free to let us know how it goes in the comments!

    📋Instructions

    Step 1: Make The Cake Batter

    Preheat the oven to 350°F. Spray four 6 inch round cake pans with baking spray and set aside. Start by combining 1 tablespoon of apple cider vinegar with the milk and allowing to sit for 10 minutes to create a homemade buttermilk.

    Beat together butter and sweetener at medium speed, gradually increasing the speed for a few minutes to combine well. Mix in eggs one at a time until the mixture is well combined.

    beating together butter and sweetener in a mixing bowl
    adding eggs to butter and sweetener in a mixing bowl
    rubber spatula mixing together butter, sweetener and egg mixture in a bowl

    Slowly sift in your dry ingredients, mixing on low speed and incorporating gradually.

    egg mixture with some dark cocoa powder dry mix ingredients added to the bowl
    cake batter mixture in a mixing bowl with a halloween towel nearby

    Add in the coffee, homemade buttermilk, remaining apple cider vinegar, and vanilla extract. Mix on medium speed for 1-2 minutes until well combined. Make sure to scrape the bowl to ensure everything is well incorporated.

    dark chocolate cake ingredients in a bowl getting ready to be mixed
    black velvet cake batter in a bowl

    Step 2: Bake The Cake Layers

    Divide the cake batter evenly and place into the four greased cake pans. We find this is about 325 grams of batter per pan.

    Bake for 42-52 minutes, until a toothpick comes out clean. Allow the cakes to cool for about 10 minutes in the pans, then transfer to a wire rack until completely cool. Once cool, you can trim the excess from the tops of the cake layers to create even layers if desired.

    raw cake batter in cake pans
    dark black chocolate cake in cake pans
    baked dark black chocolate cake layers

    Step 3: Make the Frosting

    To make the frosting, mix together cream cheese and butter on medium speed with a hand mixer or stand mixer until completely combined. This should take about 2 minutes.

    Gradually add in the kosher salt, vanilla extract, black cocoa powder and powdered sweetener, mixing on low speed to combine, then gradually increasing the speed to whip together.

    Pour in heavy whipping cream in a slow stream to incorporate until desired texture is reached. Make sure to give the bowl a good scrape and mix one more time for a few seconds to ensure there are no pockets of unmixed frosting.

    creamed butter and cream cheese in a mixing bowl
    creamed butter, cream cheese, and black cocoa powder, powdered sweetener and kosher salt in a bowl
    rubber spatula combining creamy dark chocolate cream cheese frosting

    Step 4: Frost the Cake

    After the cake has cooled completely, frost the cake!

    frosting a large black velvet cake with dark chocolate frosting
    layers of a black velvet cake with dark chocolate cream cheese frosting
    bob's red mill layered black velvet cake for halloween with dry ice fog and Halloween decor

    Step 5: Decorate & Dig In!

    Now all that's left to do is decorate, and dig in to this lovely cake!

    bob's red mill black velvet cake with super cute cake toppers

    That's it! Serve and enjoy!

    flat lay shot of black velvet cake slices on black plates with a skull and dry ice

    ✨Tips & tricks

    • Make sure all ingredients are at room temperature before making the cake for best results. 
    • Weigh your ingredients using a kitchen scale. Measuring cups vary in size. Weighing ingredients will ensure you have the proper amount every time.
    • Make sure your oven is at the right temperature before baking. Many ovens run hotter or cooler, so it's important to make sure it's at the right temperature before beginning.
    • Use fresh baking soda and baking powder. Since this recipe uses melted butter instead of softened butter, fresh baking powder and baking soda are crucial to making the muffins rise! Both baking powder & soda should be replaced about every 30 days or so. To test if your baking soda is fresh, add about a teaspoon to a small bowl. Add in lemon juice or vinegar and if the mixture bubbles vigorously, it's good to go. For baking powder, add 1 teaspoon to a bowl with hot water. If it bubbles, it's fresh!
    • If refrigerated/made ahead of time, allow to sit out at room temperature for at least one hour before serving for the best texture.

    💭Frequently Asked Questions

    How to store leftovers:

    Keep leftovers in the fridge for up to 5 days in an airtight container. Allow to sit out for a few minutes at room temperature before digging in.

    How to freeze this cake:


    The unfrosted cake freezes quite well. To freeze, wrap the cake layers separately very tightly in plastic wrap. Freeze for up to 6 months. Defrost in the fridge overnight. Do not freeze once frosted.

    close up shot of cutting into a slice of spooky black velvet cake for Halloween

    🎃More Halloween Recipes To Try

    • close up shot of a super cute ghost cupcake
      Ghost Cupcakes (Keto, Gluten Free)
    • spooky Halloween punch in a large punch bowl, with a gold ladle, bubbling dry ice, and jackolanterns.
      Halloween Punch Recipe with Dry Ice
    • halloween pasta spooky spaghetti with meatball eyeballs
      Halloween Pasta (Spooky Spaghetti with Meatball Eyeballs)
    • vampire's kiss cocktail
      Vampire's Kiss Cocktail
    black velvet cake slices on black plates with a spooky halloween scene in the background and a bag of bob's red mill almond flour

    Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!

    📖 Recipe

    black velvet cake

    Black Velvet Cake (Keto)

    Briana
    This Black Velvet Cake is the perfect cake for Halloween! This rich, moist and decadent cake is made with dark black cocoa powder for a spooky look, without any weird junk. This layer cake is delightfully delicious, gluten free, and keto friendly!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 25 minutes mins
    Cook Time 50 minutes mins
    Cooling time 30 minutes mins
    Total Time 1 hour hr 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 servings
    Calories 366 kcal

    Ingredients
      

    For the cake:

    • 192 grams granular erythritol (1 cup)
    • 8 tablespoons unsalted butter, room temperature (1 stick)
    • 4 whole eggs, room temperature
    • 224 grams almond flour (2 cups)
    • 28 grams coconut flour (¼ cup)
    • 90 grams black cocoa powder (¾ cup)
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ½ teaspoon xanthan gum
    • 120 milliliters strong brewed coffee, room temperature
    • 300 milliliters whole milk
    • 30 milliliters apple cider vinegar, divided (2 tablespoons)
    • 15 milliliters vanilla extract (1 tablespoon)

    For the frosting:

    • 16 ounces cream cheese, room temperature (2 blocks)
    • 16 tablespoons unsalted butter, room temperature (2 sticks)
    • 144 grams powdered erythritol (1 cup)
    • 15 milliliters vanilla extract (1 tablespoon)
    • ½ teaspoon kosher salt
    • 135 grams black cocoa powder
    • 180 milliliters heavy whipping cream (added slowly to thin the frosting)

    Instructions
     

    Make the cake batter:

    • Preheat the oven to 350°F. Spray four 6 inch round cake pans with baking spray and set aside. Start by combining 1 tablespoon of apple cider vinegar with the milk and allowing to sit for 10 minutes to create a homemade buttermilk.
      Beat together butter and sweetener at medium speed, gradually increasing the speed for a few minutes to combine well. Mix in eggs one at a time until the mixture is well combined.
    • Slowly sift in your dry ingredients, mixing on low speed and incorporating gradually. Add in the coffee, homemade buttermilk, remaining apple cider vinegar, and vanilla extract. Mix on medium speed for 1-2 minutes until well combined. Make sure to scrape the bowl to ensure everything is well incorporated.

    Bake the cake layers:

    • Divide the cake batter evenly and place into the four greased cake pans. We find this is about 325 grams of batter per pan.
      Bake for 42-52 minutes, until a toothpick comes out clean. Allow the cakes to cool for about 10 minutes in the pans, then transfer to a wire rack until completely cool. Once cool, you can trim the excess from the tops of the cake layers to create even layers if desired.

    Make the frosting:

    • To make the frosting, mix together cream cheese and butter on medium speed with a hand mixer or stand mixer until completely combined. This should take about 2 minutes.
      Gradually add in the kosher salt, vanilla extract, black cocoa powder and powdered sweetener, mixing on low speed to combine, then gradually increasing the speed to whip together.Pour in heavy whipping cream in a slow stream to incorporate until desired texture is reached. Make sure to give the bowl a good scrape and mix one more time for a few seconds to ensure there are no pockets of unmixed frosting.

    Frost the cake & decorate:

    • After the cake has cooled completely, frost the cake! Now all that’s left to do is decorate, and dig in to this lovely cake!
    • Store in the fridge for up to 5 days in a covered, airtight container. If refrigerated/made ahead of time, allow to sit out at room temperature for at least one hour before serving for the best texture. This cake can be wrapped well in plastic wrap and frozen for up to 3 months.

    Notes

    • Black cocoa powder can be substituted for Dutch process cocoa powder 1:1.
    • Do not substitute coconut flour for almond flour, they are not a 1:1 swap.
    • Xanthan gum will help keep the cake from crumbling but is not 100% necessary. 
    • Make sure all ingredients are at room temperature before making the cake for best results. 
    • Do not omit homemade buttermilk and apple cider vinegar. The acid is needed in this recipe. 

    Nutrition

    Calories: 366kcalCarbohydrates: 13gProtein: 12gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 453mgPotassium: 998mgFiber: 8gSugar: 3gVitamin A: 737IUVitamin C: 1mgCalcium: 193mgIron: 5mg
    Tried this recipe?Leave a comment below and tag @AFullLiving on social!
    « Sugar Free Apple Crisp (Gluten Free, Low Carb)
    Ghost Cupcakes (Keto, Gluten Free) »

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