Decadent Sugar-Free Chocolate Cake

Name: Decadent Sugar-Free Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup unsweetened cocoa powder; 1 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsweetened applesauce; 1 cup milk (dairy or non-dairy); 2 large eggs (room temperature); 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup erythritol (or other sugar substitute)

50 min 12 slices Easy

All Recipes

Indulge in this rich, sugar-free chocolate cake, perfect for any occasion. It's simple to make and satisfies your sweet tooth without the sugar.

Prep

15 min

Cook

35 min

Total

50 min

Servings

Difficulty

Easy

For those who love a good dessert but want to cut down on sugar, this sugar-free chocolate cake is a dream come true. It's a rich and moist cake that uses natural sweeteners to provide all the sweetness you crave without the sugar crash. This version is perfect for anyone keeping an eye on their sugar intake, whether for dietary reasons or just a healthier lifestyle choice. The balanced combination of cocoa and natural sweeteners ensures a full-bodied chocolate flavour that delights the palate. Ideal for birthdays, celebrations, or just as a treat for yourself, this cake is easy to prepare and will surely impress your friends and family.

Instructions

Preheat the oven

Preheat your oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.

Mix dry ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Pro tip: Sifting the cocoa powder ensures no lumps.

Combine wet ingredients

In another bowl, whisk together the applesauce, milk, eggs, oil, and vanilla extract until well combined.

Pro tip: Use room temperature ingredients for better mixing.

Add sweetener

Stir the erythritol into the wet ingredients until fully dissolved.

Pro tip: Ensure erythritol is completely dissolved to avoid graininess.

Combine mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pro tip: Mix just until you see no dry streaks.

Bake the cake

Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Check the cake at 30 minutes to avoid overbaking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Pro tip: Cooling on a rack prevents the cake from becoming soggy.

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Tips & Tricks

Use a high-quality cocoa powder for the best flavour.
Ensure all ingredients are at room temperature for even mixing.
Substitute almond milk for a nutty flavour twist.

Frequently Asked Questions

What is a sugar-free cake?

A sugar-free cake is made without traditional sugar. It uses natural or artificial sweeteners that do not impact blood sugar levels.

How many calories are in a sugar-free cake slice?

A slice of this sugar-free chocolate cake contains approximately 180 calories.

Can I make this cake in advance?

Yes, this cake can be made a day ahead and stored in an airtight container.

Is there a no bake sugar-free cheesecake option?

Yes, a no bake sugar-free cheesecake can be made using cream cheese, a sugar substitute, and a nut or seed crust.

Can I freeze this sugar-free cake?

Yes, you can freeze this cake. Wrap slices in plastic wrap and foil for up to 3 months.

What sweeteners can I use for a sugar-free cake?

Erythritol, stevia, and monk fruit sweeteners are popular options for sugar-free cakes.

How long does sugar-free cake last?

This cake lasts up to a week in the refrigerator or three months in the freezer.

Serving Suggestions

Serve this cake with fresh berries or a dollop of sugar-free whipped cream to enhance its rich chocolate flavour. Pair it with a light tea or coffee for the perfect afternoon treat. This cake can be made ahead and stored in an airtight container at room temperature for up to two days or refrigerated for up to a week. For longer storage, slice the cake and freeze it, ensuring each slice is wrapped in plastic wrap and then in foil.

Nutrition per serving

180

Calories

Protein

Fat

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