Does it matter why you're looking for a gluten-free, sugar-free, no-flour chocolate cake? No, it doesn't, because we all need a slice of good chocolate cake in our lives.
Beforehand: Heat oven to 300º F [150 ºC].Grease a bread loaf pan with some butter. Set aside.
Mix dry ingredients: Combine almond flour, cocoa, sweetener, xanthan gum, salt, and baking powder. Whisk to combine.Sift to remove any clumps.
Add wet ingredients: Add butter, eggs, and vanilla extract.
Mix: Combine with a wire whisk or mixer until you have a smooth batter (3 to 5 minutes). It will be a bit on the dry side, compared to other cake batters, that's fine.
Bake: Scoop into the baking pan, and bake in the preheated oven for 25 minutes.
Serving: Remove from the oven and cool to room temperature before serving.
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Notes
Sweeteners and all things sweet sure are a contentious subject. When it comes to sweeteners, we all perceive the taste differently, and some people find a strong aftertaste in a sweetener that someone else likes. I like this one, but you do you and use the sugar equivalent of ½ a cup of sugar of the sweetener you prefer. We cannot agree in my home on whether this cake is just right (me), or not sweet enough (my kid, my husband does not opine). If you prefer your sweets very sweet, you may need to add more sweetener.If you're not familiar with xanthan gum, it is a thickener commonly used in gluten-free baking. This gives this cake a soft texture closer to wheat flour, but it will work without it; the texture will be different though, not bad, just different. I prefer it with it.