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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.
I have to admit that I am a big chocolate fan. I can enjoy anything chocolate from cakes to cookies, and I never get tired of it. That is exactly why I make this sugar free chocolate cake. With its velvety texture, rich chocolate flavor, and double chocolate layers, I can enjoy a slice without any guilt.
If I am hosting a special gathering or simply want to treat myself to a delicious chocolate dessert, this healthy chocolate cake with no sugar always fits the bill. It is an excellent choice for birthdays, anniversaries, or any celebration where I want to serve my loved ones and fellow chocolate fans a dessert that tastes rich without the sugar. It is also a great option when I want something different from a vegan coffee cake or a rainbow chocolate cake.
I love this sugar free chocolate cake because it gives me the rich chocolate dessert I crave while staying gentle on my body. I first made it on a weekend when my neighbor stopped by with her kids and I wanted something indulgent without all the sugar. The cake has a tender crumb, a deep chocolate flavor, and a creamy frosting that makes it taste just like a classic chocolate cake. As a mom and a nutritionist, I enjoy serving desserts to my family and friends without leaving anyone overwhelmed by sugar.
This recipe works because the ingredients come together to create a cake that is moist, rich, and full of chocolate flavor while staying sugar free. I use almond milk, olive oil, and cocoa powder to keep the texture soft. Erythritol brings the sweetness without raising the sugar content, so it is a great choice for anyone who is mindful of their diet or wants something diabetic friendly. I use simple steps that give predictable results, such as letting the cakes rest in the tin before moving them to a rack and whipping the chilled ganache until it is creamy and light.
I love bringing this cake to small gatherings because it always starts a conversation. Last month I took it to my book club and everyone reached for another slice, even the friends who avoid sugar. It works for birthdays, casual tea with friends, or a simple treat after dinner. Sometimes I add a scoop of coconut ice cream or a little sugar free caramel to make it extra indulgent. No matter where I serve it, this chocolate cake always surprises people with how rich and satisfying a sugar free dessert can be.
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🥘 Ingredients
This zero sugar cake requires simple ingredients easily found at any grocery store. Here is what I use:
Wet Ingredients: For the wet ingredients in this sugar-free chocolate cake, I use lemon juice for a bright tang, almond milk as a creamy base, and olive oil to add moisture and richness.
Dry Ingredients: I use all-purpose flour to give the cake structure, baking powder to help it rise, unsweetened cocoa powder for a rich chocolate flavor, and just a pinch of salt to balance everything.
Sweetener: I use erythritol to make this chocolate cake sugar-free.
Vanilla Extract: I add vanilla extract to the recipe to enhance the aromatic profile of this moist sugar-free chocolate cake.
Chocolate Ganache: I make this ganache with creamy coconut cream and vegan sugar-free chocolate, adding 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 the recipe to be vegan.
Substitutions
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 I do not have olive oil on hand, I use melted coconut oil or a mild vegetable oil. Both give the cake a soft and moist crumb.
Low-Carb Sweeteners: I sometimes make this cake with monk fruit sweetener, xylitol, stevia, or allulose. They all keep the cake sugar free and still give a pleasant sweetness.
🔪 How To Make
I unlock the secrets of crafting the best easy sugar-free cake recipe with the following step-by-step process.
Prep and Combine Wet Ingredients: I preheat the oven to 350 degrees F (180°C). I line 2 x 6 inch round cake pans with parchment paper. In a large bowl, I mix the lemon juice and almond milk together, and set it aside while preparing the dry ingredients.
Combine Dry Ingredients: I whisk together the flour, baking powder, cocoa powder, salt and erythritol in a large mixing bowl until well combined. Next, I mix the vanilla extract and oil into the milk mixture.
Combine Wet And Dry Ingredients: I pour the wet ingredients into the dry and stir until smooth.
Add Batter to Cake Tins: I 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.
Cool: I let the cakes cool in the tins for 15 minutes before transferring them to a wire rack to cool completely.
Make Ganache: I prepare the ganache by heating the coconut cream in the microwave until it is warm.
Melt Chocolate: Next, I melt the vegan chocolate in 30-second bursts, stirring in between, until it is completely smooth.
Add Cream: I stir the warm coconut cream into the melted chocolate until it is fully incorporated.
Chill, Then Whip: I chill the ganache in the fridge for 1-2 hours until it firms up. Once it’s firm, I use a stand mixer to whip it until it’s smooth and fluffy.
Assemble The Cake: I place one layer of cake on a serving dish and spread a layer of ganache over it. Then I top it with the remaining cake layer and spread the rest of the ganache over the top to finish.
Chill And Serve: I chill the cake in the fridge for 1 hour before slicing and serving this no sugar chocolate cake.
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.
Other Tips To Keep In Mind:
- Creating Even Cake Layers and Assembling: I use two 6 inch tins for even layers or one 8 inch tin when I want a single cake. I trim the tops so the layers stack neatly.
- 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.
📖 Variations
If I want to switch things up, I enjoy trying a few fun variations with this sugar free chocolate cake. It always gives me a chance to play with flavors while keeping the recipe simple and delicious.
Creamy Cheese Frosting: I use 8 ounces of cream cheese when I want a richer frosting instead of coconut cream. The tangy flavor pairs well with the deep chocolate taste of this sugar free cake.
Sour Cream Boost: I add 1 or 2 tablespoons of sour cream to the batter for a softer crumb. I reduce the milk slightly so the texture stays balanced.
Coffee Richness: I dissolve 1 teaspoon of instant coffee in the almond milk before mixing the wet ingredients. This adds a gentle coffee note that deepens the chocolate flavor. ,My favorite!
🍽 Serving Suggestions
I love adding rich toppings to this cake. I drizzle a luscious vegan caramel sauce over the top when I want a chocolate caramel sugar free version. Other times I add a dollop of freshly vegan whipped cream and a handful of chocolate chips to each slice for an indulgent finishing touch.
A cup of freshly brewed coffee or a creamy latte is the perfect companion for this fudgy cake. I love pairing it with my Biscoff latte recipe, my golden turmeric latte, or my creamy mocha latte. Each one complements the rich chocolate flavor perfectly. If you are not a fan of coffee drinks, no problem. Try this cake with my oat milk hot cocoa for an extra decadent treat.
🧊 Storage Directions
Refrigeration: I keep this cake in the fridge in an airtight container. It stays fresh for up to 5 days and the ganache holds its creamy texture.
Freezing: I freeze the cake in slices or as a whole by wrapping it well and placing it in a container. It keeps for up to 3 months and thaws nicely in the fridge overnight.
Reheating: I do not fully reheat this cake, but I sometimes warm a slice for 10 to 15 seconds in the microwave. It softens the ganache slightly and gives the cake a lovely texture.
❓Recipe FAQs
Unsweetened cocoa can taste sharp if the sweetness is too low. When this happens, I increase the sweetener a little or use a combination of sweeteners so the chocolate comes through rich and smooth rather than bitter.
This usually happens when the sugar substitute does not absorb moisture the same way regular sugar does. I make sure I measure the liquid ingredients accurately and watch the bake time closely since a sugar free cake can dry out faster. I also check my baking powder to be sure it is still active because old leavening creates a dry, loose crumb.
A dense cake usually means the balance of wet and dry ingredients was off. Too much flour or too little liquid can weigh down the batter. I double check my almond milk and olive oil measurements and avoid adding extra flour to the bowl. I also bake on the center rack of a fully preheated oven to help the cake rise evenly and stay tender.
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📋 Recipe Card
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
- 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.
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
