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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Sugar Free Chocolate Cake

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This sugar free chocolate cake is so moist, rich, and decadent, you won’t believe that it’s actually a healthy chocolate cake! Made with a creamy chocolate frosting, and with a tender crumb, this cake has no sugar and is low-calorie, but tastes just like a traditional chocolate cake!

A slice of sugar free chocolate cake, served on a white plate with a spoon.

You really can’t go wrong with a slice of this healthy no sugar chocolate cake. With its velvety texture, irresistible flavors, and double chocolate layers, you can literally have your cake and eat it too, guilt-free!

All you need is a handful of simple ingredients to make this no-sugar chocolate cake. Thanks to everyday pantry staples, this cake comes together to create a fudgy and indulgent treat. The best part: it’s completely sugar free, allowing you to satisfy your sweet tooth without compromising on taste!

If you’re hosting any special gatherings or simply want to treat yourself to a delicious chocolate dessert, this healthy chocolate cake with no sugar fits the bill! An excellent choice for birthdays, anniversaries, or any celebration where you can treat your loved ones and chocolate lovers to a delicious sugar free dessert.

This really is THE BEST sugar free chocolate cake recipe ever!

👩🏽‍🍳 Why This Recipe Works

  • Moist Chocolate Cake Without Sugar: Satisfy your chocolate cravings with zero added sugar, without compromising on taste or sweetness.
  • Simple Pantry Ingredients: Made with everyday items, making it easy to whip up!
  • Versatile Serving Options: Serve it as a standalone treat, or dress it up with your favorite frosting or toppings.
  • Diabetic And Allergen Friendly: This really is a diabetic chocolate cake recipe since it has zero sugar, and it also happens to be vegan and dairy-free too!
  • Effortless Preparation: A super easy recipe for both beginner and experienced bakers.
  • Crowd-Pleasing Delight: This is a great recipe for special occasions or a casual gathering! No matter when you serve it, this no-sugar cake recipe is sure to impress and satisfy. From those with dietary restrictions to chocolate enthusiasts, this cake is a delightful option that caters to a wide range of preferences.

Latest Recipe Video!

🥘 Ingredients

This zero sugar cake requires simple ingredients easily found at any grocery store! Here’s what you need:

Ingredients for the sugar chocolate cake recipe are laid out in various ceramic dishes on a white background.
  • Wet Ingredients: The wet ingredients for this chocolate sugar free cake recipe include lemon juice for a tangy brightness, almond milk for a creamy base, and olive oil for moisture and richness.
  • Dry Ingredients: All-purpose flour creates the cake’s structure, baking powder is used for leavening, unsweetened cocoa powder for a deep chocolate flavor, and a pinch of salt for balance.
  • Sweetener: The erythritol is what makes this chocolate cake sugar free. It’s a fantastic sugar alternative, bringing just the right amount of sweetness to the no-sugar cake without any of the adverse effects of sugar.
  • Vanilla Extract: The addition of vanilla extract to the recipe enhances the aromatic profile of this moist sugar free chocolate cake, infusing it with a warm and inviting scent.
  • Chocolate Ganache: Made with creamy coconut cream and vegan sugar free chocolate, this ganache adds a layer of pure bliss to the no sugar chocolate cake. (you can also use regular sugar free milk chocolate if you don’t need this recipe to be vegan).

🍲 Substitutions

  • Non-Dairy Milk: I used almond milk for this sugar free cake recipe. Feel free to replace almond milk with alternatives like soy, oat, or cashew milk. Whatever plant milk you usually use will work great! Absolutely! Feel free to use other non-dairy milk options such as soy milk, oat milk, or coconut milk. Just ensure they are unsweetened to keep the recipe sugar free.
  • Flour: I haven’t tested this recipe with alternative flours like whole wheat flour or almond flour, and while they may work, they will change the texture of this cake completely, so I don’t recommend them.
  • Oil Alternative: If olive oil is unavailable, melted coconut oil or vegetable oil can be used as a suitable substitute.
  • Low-Carb Sweeteners: If erythritol is not on hand, try this sugarless chocolate cake recipe with monk fruit sweetener, xylitol, stevia, or allulose as sugar free alternatives.

🔪 How To Make A Sugar Free Chocolate Cake

Unlock the secrets of crafting the best easy sugar free cake recipe with this step-by-step guide. Get ready to impress with your baking skills!

Prep & Combine Wet Ingredients: Preheat the oven to 350 degrees F (180C). Line 2 x 6 inch round cake pans with parchment paper. In a large bowl, mix the lemon juice and almond milk together, set aside while preparing dry ingredients.

Mixing the wet ingredients together in a small mixing bowl, on a white background.

Combine Dry Ingredients: Whisk together the flour, baking powder, cocoa powder, salt and erythritol in a large mixing bowl until well combined. Next, mix the vanilla extract and oil into the milk mixture.

Whisking together the dry ingredients in a large mixing bowl, on a white background.

Combine Wet And Dry Ingredients: Pour the wet ingredients into the dry and stir until smooth.

The wet and dry ingredients are mixed together to create a thick cake batter.

Add Batter to Cake Tins: Evenly divide the sugarless cake batter between the prepared cake tins and bake for 25-35 minutes or until an inserted skewer comes out clean.

The cake batter is divided between two cake tins lined with parchment paper.

Cool: Allow the cakes to cool in the tins for 15 minutes before turning out on to a wire rack to cool completely.

The two cake layers baked in the cake tins, on a dark baking tray.

Make Ganache: Prepare the ganache by heating the coconut cream in the microwave until warm.

Making the chocolate frosting by warming coconut cream in a mixing bowl on a white background.

Melt Chocolate: Next, melt the vegan chocolate in 30 second bursts until smooth.

A large mixing bowl with melted chocolate being mixed with a spatula.

Add Cream: Stir the warm coconut cream through the melted chocolate until well incorporated.

Smooth chocolate ganache frosting in a large white mixing bowl.

Chill, Then Whip: Chill the ganache in the fridge for 1-2 hours or until firm. Once the ganache is firm, use a stand mixer to whip the ganache until it’s smooth and fluffy.

Cooled frosting in the bowl of a stand mixer before being beaten until fluffy.

Assemble The Cake: Place one layer of cake on a serving dish, and add a layer of ganache. Top with the remaining cake layer and finish by spreading the remaining ganache all over the top of the cake.

Decorating the cake with frosting, on a white background.

Chill And Serve: Chill in the fridge for 1 hour before slicing and serving this no sugar cake!

Close up of the frosting covering the chocolate cake.

💭 Expert Tips

  • Creating Even Cake Layers and Assembling: Use 2×6 inch cake tins for perfect, evenly-sized layers. Alternatively, an 8 inch cake tin can be used, but adjust the bake time accordingly. Trim the tops off each cake for easier assembly and a flat, stable cake.
  • Adjust Cooking Times: When using an 8 inch cake tin, add 10-15 minutes to the cooking time. Test for doneness by inserting a skewer; if it comes out clean, the cake is cooked.
  • Avoid Over Mixing: Over mixing will create a dense cake! Mix the cake batter until just combined to prevent over-mixing.
  • Proper Cooling and Firming: Allow the cakes to cool in the tin for 15 minutes to firm up. Otherwise they will fall apart when you cut them.
  • Chilling Ganache and Whipping: Set the ganache in the fridge until firm. Whip the chilled ganache using a stand mixer for a lighter, fluffier texture. Chill this diabetic sugar free cake in the fridge for at least an hour before slicing and serving to allow the ganache to firm up once you’ve frozted your cake.

📖 Variations

  • Cream Cheese Frosting: If you don’t need this to be a vegan sugar free chocolate cake, you can easily use cream cheese instead of coconut cream and generously frost the cake layers with cream cheese frosting. The tangy cream cheese complements the rich homemade sugar free cake perfectly.
  • Sour Cream Moisture Boost: For an extra moist cake and tender crumb, incorporate sour cream into the batter and reduce the amount of milk accordingly. Its tangy notes add depth to the chocolatey goodness of the cake.
  • Intense Coffee Kick: Enhance the rich chocolate flavor by dissolving a teaspoon of instant coffee in the almond milk before mixing the wet ingredients. This simple addition adds a delightful hint of coffee, intensifying the overall taste of the chocolate cake without sugar.
  • Use Coconut Milk: For a tropical twist, replace almond milk with creamy coconut milk. The subtle coconut undertones beautifully complement the chocolate, creating a blissful flavor combination.

🍽 Serving Suggestions

  • Rich Toppings: Drizzle a luscious caramel sauce over the cake for a chocolate caramel sugar-free cake recipe. Or top each slice with a dollop of freshly whipped heavy cream and a handful of chocolate chips for an indulgent finishing touch.
  • Coffee Or Hot Drinks: A cup of freshly brewed coffee or a creamy latte makes for a perfect companion for this fudgy cake. Try my Biscoff latte recipe, golden turmeric latte, or my creamy mocha latte. They are all great companions for this sugar free cake. Not a fan of coffee drinks? No problem! Try this cake with my oat milk hot chocolate for a decadent treat.
  • Milk: Chocolate cake and a glass of cold milk is a perfect pairing. You can use dairy milk or dairy free alternatives like almond or oat milk.
  • Serve With Ice Cream: Take your cake to the next level by serving it with a scoop of your favorite dairy based or vegan ice cream. I love it with this caramel nice cream or coconut milkshake!

🫙 Storage Directions

In The Fridge: Store the sliced sugarless chocolate cake in an airtight container in the fridge for up to 5 days. Let the cake come to room temperature before serving.

In The Freezer: This refined sugar free chocolate cake freezes well! To freeze, let the cake cool completely. Then slice the entire cake, and place the slices in a freezer safe container, separated by plastic wrap. Freeze for up to 2 months. Thaw it in the refrigerator or on the counter before serving.

❓Recipe FAQs

What is the best sugar substitute for cakes?

Sugar free substitutes like monk fruit sweetener, allulose, powdered stevia, erythritol, or xylitol all work well in cakes. Adjust the amount based on the sweetness level you desire for your sugar free homemade cake.

If you’re looking for a refined sugar substitute and don’t need your layer cake to be completely sugar free, then coconut sugar or maple syrup are good options.

Are sugar free cakes ok for diabetics?

Yes! Sugar free cakes are a great option for diabetics, as they contain zero grams of sugar. Sugar is what causes blood sugar levels to spike, which can lead to issues for people with diabetes. That’s why a no sugar cake recipe is perfect for diabetics!

Can you make a cake without sugar?

Theoretically, yes, you can bake a cake recipe without sugar, but it will taste more like an unsweetened quick bread than a cake, and it will have a different texture than a traditional cake. Sugar does more than add sweetness in baking – it helps provide a light cake texture, it helps the cake to stay moist after baking, and it caramelizes and adds color to the cake. This recipe for sugar free chocolate cake adds other ingredients to compensate for the lack of sugar – so you still get a moist tender crumb with no sugar added!

A slice of sugar free chocolate cake, served on a white plate with a spoon.

🍰 More Delicious Cake Recipes!

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🎥 Watch How to Make It

https://youtu.be/XrCgsa9Eb4Y
Print Recipe
5 from 6 votes

Sugar Free Chocolate Cake

This sugar free chocolate cake is so moist, rich, and decadent, you won't believe that it's actually a healthy chocolate cake! Made with a creamy chocolate frosting, and with a tender crumb, this cake has no sugar and is low-calorie, but tastes just like a traditional chocolate cake!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 16 slices
Calories: 267kcal
Author: Anjali Shah

Ingredients

For The Cake

Chocolate Ganache

  • ¾ cup coconut cream
  • 1 cup vegan sugar free chocolate
Shop Ingredients on Jupiter

Instructions

  • Preheat the oven to 350°F / 180°C. Line 2×6-inch round cake tins with parchment paper and a quick spray of nonstick cooking spray on the sides.
  • Mix the lemon juice and almond milk together, set aside while preparing dry ingredients.
  • Whisk together the flour, baking powder, cocoa powder, salt and erythritol in a mixing bowl until well combined.
  • Next, mix the vanilla extract and oil into the milk mixture.
  • Pour the wet ingredients into the dry and stir until smooth. Don't overmix the batter.
  • Evenly divide the batter between the cake tins and bake for 25-35 minutes or until an inserted skewer comes out clean.
  • Allow the cakes to cool in the tins for 15 minutes before turning out on to a wire rack to cool completely.
  • Prepare the ganache by heating the coconut cream in the microwave until warm.
  • Next, melt the vegan chocolate in 30 second bursts until smooth.
  • Stir the warm coconut cream through the melted chocolate until well incorporated.
  • Chill the ganache in the fridge for 1-2 hours or until firm.
  • Using a stand mixer whip the ganache until it’s smooth and fluffy.
  • To assemble the cake: Place one layer of cake on a serving dish, add a layer of ganache.
  • Top with remaining cake layer and finish by spreading remaining ganache all over the cake.
  • Chill in the fridge for 1 hour before slicing and serving.

Notes

  • To create 2 even cake layers it’s recommended to use (2) 6 inch cake tins however the cake can also be baked in an 8 inch cake tin.
  • Cooking time may vary if using an 8 inch cake tin, you may need to add an additional 10-15 minutes to the cooking time. Test if the cake is cooked by inserting a skewer and if it comes out clean it’s cooked if there’s still cake mix on the skewer continue to cook for another 10 minutes.
  • Do not over mix the cake batter, mix until just combined.
  • Allow the cakes to cool in the tin for 15 minutes to become a little firmer.
  • Set the ganache in the fridge until firm before whipping in a stand mixer.
  • Whipping the ganache makes it lighter, fluffier and easier to spread over the cake.
  • Trim the tops off of each cake to make it easier when assembling and to have a nice flat, stable cake.
  • When assembling the cake spread an even layer of ganache over one layer of cake then top with renaming cake layer.
  • Decorating the cake is a personal choice. You can just spread the ganache over the top of the cake or you can also cover the outside edges of the cake.
  • Allow the cake to chill in the fridge for at least an hour before slicing and serving, this gives the ganache time to become firm, making it easier to slice and serve.
  • Store the sliced cake in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Defrost the cake at room temperature for 1-2 hours.
  • Some sugar free alternatives that can be used instead of erythritol are monk fruit sweetener, xylitol or allulose.
  • If you’d prefer to use an alternative to sugar replacements while staying refined sugar free you can substitute the erythritol with coconut sugar.

Nutrition

Serving: 1slice | Calories: 267kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 115mg | Potassium: 155mg | Fiber: 3g

8 responses to “Sugar Free Chocolate Cake”

  1. Looks great, and I love the idea of using coconut cream for the frosting for a great flavor and texture.5 stars

  2. Bravo! The first sugar-free cake I’ve made that turned out perfectly. Nice and moist and full of chocolaty goodness. An added bonus is I didn’t feel guilty serving this to the kids!5 stars

  3. Everyone needs a sugar-free chocolate cake in their collection and yours is so well-written and so helpful. Thanks so much for that!5 stars

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