Sugar-Free Chocolate Cake
A delightful sugar-free chocolate cake that is easy to make and perfect for various occasions, catering to those with dietary goals without sacrificing flavor.
Ingredients
Cake Ingredients
- 1 cup Fine almond flour Adds moisture and a light texture.
- 1/2 cup Coconut flour Provides structure and absorbs moisture.
- 3/4 cup Allulose Sweetener that mimics sugar’s flavor.
- 1/4 cup Monk fruit sweetener Adds sweetness without sugar.
- 1 tsp Liquid stevia or monk fruit drops Intensifies sweetness.
- 3 large Eggs Binds ingredients and adds moisture.
- 1/2 cup Unsalted butter or coconut oil Adds richness and moisture.
- 1/2 cup Unsweetened almond milk or heavy cream Contributes liquid and creaminess.
- 1 tsp Vanilla extract Enhances flavor.
- 3/4 cup Unsweetened cocoa powder Provides the chocolate flavor.
- 1 tsp Baking powder Helps the cake rise.
- 1/2 tsp Baking soda Works with vinegar for leavening.
- 1/2 tsp Fine sea salt Balances sweetness.
- 1 tbsp Apple cider vinegar or white vinegar Activates baking soda.
- 1 cup Hot coffee or hot water Intensifies chocolate flavor.
Frosting Ingredients
- 8 oz Cream cheese or heavy cream Adds creaminess.
- 1/2 cup Powdered allulose or monk fruit sweetener Provides sweetness for frosting.
- 3 tbsp Unsweetened cocoa powder Enhances chocolate flavor in frosting.
- 2 tbsp Butter or coconut oil Adds richness to frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it lightly.
- In a mixing bowl, combine the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and fine sea salt. Whisk these dry ingredients together until they are evenly mixed.
- In a separate bowl, cream the unsalted butter (or coconut oil) with both the allulose and monk fruit sweetener.
- Add the large eggs and vanilla extract to the creamed mixture and beat until combined.
- Stir in the vinegar.
Baking
- Gradually combine the wet and dry ingredients, alternating with the almond milk (or heavy cream).
- Pour in the hot coffee or hot water.
- Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
- Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a bit before transferring it to a wire rack to cool completely.
Frosting and Serving
- For the frosting, beat together the cream cheese (or heavy cream) with softened butter (or coconut oil), powdered allulose (or monk fruit sweetener), cocoa powder, and a splash of vanilla extract.
- Once the cake has completely cooled, spread the frosting evenly on top.
Notes
For a lighter cake, avoid overmixing once you combine wet and dry ingredients. Ensure all ingredients are at room temperature for a more consistent batter.