Indulge in a decadent treat without compromising your health goals with our curated collection of sugar-free chocolate cake recipes. Say goodbye to refined sugars and hello to a symphony of rich chocolate flavors, complemented by natural sweeteners and wholesome ingredients. Embark on a culinary journey that celebrates both taste and well-being.
Check out the recipes below so you can choose the best recipe for yourself!
SUGAR FREE CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
- For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
- Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.
- Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.
- In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.
- Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.
- After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.
- Place one cake layer on a plate.
- Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.
- Place the second cake on top.
- Frost the top and outside of the cake (if desired) with the remaining frosting.
- Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!
Nutrition Facts : Calories 329 kcal, Carbohydrate 44 g, Protein 5 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 510 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
SUGAR FREE CHOCOLATE CAKE
This is a recipe for sugar free chocolate cake. I discovreed while trying to bake with Splenda that it rejects oil/ fat, making cakes disgustingly greasy, and leaving a bad aftertaste. This cake is fluffy and tastes like chocolate cake, not overpowering or leaving a horrible aftertaste. It's also moist and fluffy. It's really cake! It reminds me in texture of those cakes that come for the microwave.
Provided by 914328
Categories Dessert
Time 35m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 12
Steps:
- Directions.
- In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
- Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
- Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though.
- The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.
Nutrition Facts : Calories 2113.5, Fat 153.2, SaturatedFat 37.2, Cholesterol 489, Sodium 1710.5, Carbohydrate 128.7, Fiber 6.5, Sugar 33.7, Protein 56.7
HEALTHY SUGAR FREE CHOCOLATE CAKE
I was looking for a sugar free chocolate cake and couldn't find one so I made this one up, I just had a slice and its fantastic!!! there isnt even butter in the recipe. Its a one bowl recipe so little mess as well.
Provided by blonder
Categories Dessert
Time 1h7m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 12
Steps:
- DIRECTIONS.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the honey, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 50 minutes to an hour in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
HEALTHY CHOCOLATE CAKE (FAT FREE AND SUGAR FREE!)
This is the healthiest chocolate cake- 100% fat free, sugar free and made with no eggs, no butter, and no milk! Moist and with a tender crumb, this healthy chocolate cake recipe is vegan and gluten free!
Provided by Arman
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F. Line an 8-inch springform pan with parchment paper and set aside.
- In a large mixing bowl, combine your flour, granulated sweetener,cocoa powder, baking soda, and salt, and mix well.
- Add your vanilla extract, apple cider vinegar, and unsweetened applesauce and mix well. Pour the water over the top and mix until fully combined.
- Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
- Remove from the oven and let cool in the cake pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost if desired.
Nutrition Facts : ServingSize 1 Slice, Calories 98 kcal, Carbohydrate 21 g, Protein 3 g, Fat 1 g, Sodium 306 mg, Fiber 2 g
Tips:
- Use ripe bananas: Overripe bananas are sweeter and have a more intense flavor, which makes them perfect for sugar-free chocolate cake.
- Use almond flour: Almond flour is a great substitute for wheat flour in sugar-free chocolate cake. It's low in carbs and high in healthy fats, and it gives the cake a moist and tender texture.
- Use unsweetened cocoa powder: Unsweetened cocoa powder is a key ingredient in sugar-free chocolate cake. It provides a rich chocolate flavor without any added sugar.
- Use natural sweeteners: Natural sweeteners like honey, maple syrup, and coconut sugar can be used to sweeten sugar-free chocolate cake without adding refined sugar.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix the ingredients just until they are combined.
- Don't bake the cake for too long: Baking the cake for too long can make it dry. Check the cake for doneness with a toothpick. The cake is done when a toothpick inserted into the center comes out clean.
Conclusion:
Sugar-free chocolate cake is a delicious and healthy dessert that can be enjoyed by people of all ages. It's perfect for special occasions or everyday snacks. With a few simple ingredients and a little bit of time, you can make a sugar-free chocolate cake that is sure to impress your friends and family.
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