Sugar Free Chocolate Cake
My sugar free chocolate cake is so moist, rich, and decadent that you will not believe it is actually a healthy cake. I make it with a creamy chocolate frosting and a tender crumb. This cake has no sugar and is low calorie, yet it tastes just like a traditional chocolate cake. Plus, I can prepare it in just one hour.
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
- My #1 Secret Tip for making this Sugar Free Chocolate Cake is to let the cakes rest in the tin for at least 15 minutes before I move them. This is key because the cakes settle and hold their shape, and I never have to worry about them breaking when I lift or slice them.
- Creating Even Cake Layers and Assembling: I use 2 - 6" tins for even layers or one 8" tin when I want a single cake. I trim the tops so the layers stack neatly and stay steady.
- Adjust Cooking Times: When I bake in an 8 inch tin, I add 10 to 15 minutes to the time. I check with a skewer and if it comes out clean, the cake is ready.
- Avoid Over Mixing: I mix the batter only until everything is combined. This keeps the crumb soft instead of dense.
- Chilling Ganache and Whipping: I chill the ganache until it firms up, then whip it until it becomes smooth and creamy. I always chill the frosted cake for at least an hour so the ganache sets well before serving.
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