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!
Servings: 16 slices
Calories: 267kcal
Ingredients
For The Cake
- 1 tbsp lemon juice
- 2 cups almond milk
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 1 cup erythritol
- 2 tsp vanilla extract
- ⅔ cup extra virgin olive oil
Chocolate Ganache
- ¾ cup coconut cream
- 1 cup vegan sugar free chocolate
Instructions
- Preheat the oven to 350°F / 180°C. Line 2x6-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