Are chocolate cakes your ultimate fantasy when you think of desserts? But, is the sugar content in these cakes keeping you away from them? The following sugar-free chocolate cake recipes are here to solve your dilemma and help you indulge in what you love the best! Just eat, don’t worry!
Sugar Free Homemade Cake
With this cake, you need to replace sugar with the sweetener, Splenda which is zero calories. The cake will be tender and moist with a light crumb and your friends who swear by sugar will also have no complaints. But the biggest problem here is the frosting. The frosting is synonymous with sugar. Read on to find out how this issue was tackled.
Ingredients for the Cake:
- All-purpose flour – 1 ¾ cups
- Unsweetened cocoa powder – ¾ cup
- Baking soda – 2 teaspoons
- Buttermilk – 1 cup
- Eggs at room temperature – 2 large
- Freshly brewed strong hot coffee – 1 cup
- Splenda sweetener – 1 ¾ cups
- Baking powder – 1 tsp
- Salt – 1 tsp
- Canola oil – ½ cup
- Vanilla – 1 tsp
Ingredients for the Chocolate Frosting:
- Sugar-free chocolate pudding (1 large box) – 2.1 ounces
- Lite Cool Whip – 8 ounces
- Softened Cream cheese – 8 ounces
- Milk – 1 ½ cups
Double –layered Chocolate Cake Recipe
The oven has to be preheated to 350o. Then two round 9” cake pans are to be greased and floured.
In a bowl, you have to add Splenda, baking powder, salt, flour, cocoa, and baking soda and mix these well.
Now the buttermilk, vanilla, and eggs are to be mixed together in a stand mixer.
Then the mix of dry ingredients has to be added slowly keeping the mixer on a low.
Thereafter, add the coffee and mix well. The cake batter should be thin.
Now add this batter to the already prepared pans and bake the mixes for around 25 minutes.
Then you can insert a toothpick in the middle and if it comes out clean, the cake is done.
Place the cakes on a cooling rack while you prepare the frosting.
Take softened cream cheese in a big bowl and whip it with a hand mixer until the ingredient becomes creamy and smooth. Then keep it aside.
The sugar-free pudding mix and milk are to be mixed by whisking in another bowl till the mixture becomes smooth.
Then the pudding is to be added, one spoonful at a time to the cream cheese and beating has to be repeated after every addition. The addition is to be down gradually or else the mixture will not be perfect. When the total pudding is added, then fold in the whipped topping and mix gently until there is thorough combining.
Assembling the Cake –
First place a single cake layer on a plate. Take 1 to 1 ½ cups of frosting with a spoon and place it over the first cake layer smoothen it with the spoon. Then place the second layer on top of the frosting. Again frost the top and outside of the cake using the remaining frosting.
Finally, refrigerate the cake before serving. Gradually the frosting will melt and soften!
Molten Chocolate Cake
The reason molten chocolate cakes are so loved is that the cakey exterior has a center of warm dark chocolate swimming through the middle which makes these just irresistible.
Try this easy-to-make recipe and your cake will be ready within an hour.
- Bittersweet chocolate – 6 ounces
- Egg yolks – 2
- Pinch of salt
- Unsalted Butter – 1 stick (4 ounces)
- Eggs – 2
- Sugar –1/4 cup (replace it with sweetener of your choice)
- All-purpose flour – 2 tablespoons
The oven needs to be preheated to 450o. Now four 6 ounce ramekins are to be buttered and lightly floured. The excess flour is to be tapped out. Place these ramekins on a baking sheet.
Place a double boiler over simmering water and melt the butter along with the chocolate. Now beat the eggs, salt, sugar, and egg yolks in a medium bowl at high speed till the mix thickens and becomes pale.
The chocolate is to be whisked until it gets smooth. Then fold it quickly into the egg mixture with the flour. The batter is to be transferred into the prepared ramekins with a spoon. Bake for 12 minutes till the sides of the cake get firm but the centers are soft. Leave the cakes in the ramekins for 1 minute to cool down and then an inverted dessert plate is used to cover each cake. Turn each of these over, allow to stand for 10 seconds and then take these out of the moulds.
Serve then and there.
You can refrigerate the batter for hours but it needs to be brought back to room temperature before baking.
Sugar-Free Flourless Chocolate Cake
This chocolate cake recipe is for those who are allergic to gluten and also are on a sugar-free diet. It is essentially made of chocolate, butter, cocoa powder, and eggs. This is amongst the most healthy cake options and for me, this is the best chocolate cake.
For preparing this cake, coconut oil is used to a large extent alongside butter. The richness and flavor of butter are no doubt attractive, but it can partially be replaced with plant-based oils like coconut oil.
Coconut oil is a less processed fat source and is more sustainable and is therefore preferred. When butter and coconut oil is mixed, you get nutrition without losing out on the texture or flavor.
For this recipe, you need to “brown” the butter as it enhances the flavor. This is because browned butter gives the nutty and caramel-like feel and it enhances the chocolaty flavor of the cake. For this purpose, melt the butter in a small saucepan over medium heat. After it has melted, it should be allowed to stay over low heat for a few minutes more until it starts getting bubbly and takes a golden brown hue. Once you get the aroma of roasted nuts, you know that your butter is properly browned. Now just add this butter to the coconut oil.
To cut out the sugar from this cake, you may use sugar alternatives like the ones based on monk fruit. You may also use coconut sugar or other sweeteners.
As this cake lacks flour, it falls in the category of chocolate fudge cake. The cake should not rise too tall, at the most one and a half-inch. At the time of baking, it will rise a bit and the top will have a crackly appearance, but the expansion will be much less. The crust of the cake might fall a bit when it is taken out of the oven.
The flourless chocolate cake is so fudgy that decorations are not a good option. It is kept minimal. It requires no topping or frosting. You can dust this cake with powdered cocoa powder or powdered sugar.
Also, you can put a dollop of whipped cream as it will not only enhance the taste but also the looks! You can make a whipped cream frosting by using coconut cream. The coconut cream is the solid white cream that moves to the top of a coconut milk can. It is better to keep this cream in the refrigerator to prevent it from melting.
Vegan Chocolate Cake (Sugar Free)
This simple yet tasty vegan chocolate cake can be prepared in an hour as it requires a prep time of 15 minutes and cooking time of 45 minutes.
- Sugar – 1 cup (Use sweetener of your choice)
- Baking soda – 1 tsp
- All-purpose flour – 1 ½ cups
- Cocoa powder – ¼ cup
- Salt – ½ tsp
- Vanilla extract – 1 tsp
- Distilled white vinegar – 1 tsp
- Vegetable oil – 1/3 cup
- Water – 1 cup
The oven is to be preheated to 350oF (175oC). A loaf pan of 9 x 5 inches is to be lightly greased. The sugar, flour, baking soda, cocoa and salt is to be sifted together. Then add the vanilla, oil, water and vinegar. Mix these together till the mix gets smooth. Add the mix to the prepared pan and bake for 45 minutes. Take it out of the oven and cool it.
Keto Chocolate Cake (Sugar Free)
This particular sugar-free chocolate cake is something I can die for and so have named it as the chocolate birthday cake I prefer having on my birthdays! This moist chocolate cake is yummy, chocolatey and rich and each slice contains just 2.5 net carbohydrates. It is not only sugar-free, low carb but gluten-free too.
This chocolate cake is too special as it is rich in spite of being nutritious and healthy! It contains the correct amount of grass-fed butter and chocolate and is perfectly sweet too. It is the ideal Keto dream dessert.
For this cake, you will be using coconut flour or almond flour or maybe both as Keto means “no grains,” that is low-carb and sugar-free. The small amount of almond flour used to make this cake makes it very fudgy and it is almost a brownie.
- Unsalted Butter (melted) – 300 g / 10.5 oz/1 1/3 cup
- Powdered erythritol – 1 ½ cup/150 g
- Unsweetened chocolate – 300 g / 10.5 oz
- Eggs – 6
- Almond Flour or Ground almonds – ½ cup/ 50 g
- Pinch of salt
You need just five ingredients and 40 minutes to make this Keto sugar free Chocolate cake. First, you need to whisk the eggs with the aid of an electric mixer and continue whisking till they double up in size and get frothy. Now add the powdered erythritol and keep on whisking till it becomes well-combined.
The chocolate and butter are melted and stirred until combined. This can be done on a stove or a microwave, slowly and gently. If done too quickly, the chocolate might separate or seize as it gets hot too quickly. Thereafter, the mix has to be added to the bowl and folded using a spoon or a spatula. Finally, add the ground almonds/almond flour and stir it till it gets distributed evenly. The cake batter is ready.
If the sweetener you are using is in granulated form, powder it with the help of a stick blender or food processor. If not powdered properly, there will be crunchy bits in the batter.
Now you need a springform pan (20 cm/8”) and line the bottom of the pan with parchment paper. The sides of the pan are to be greased with butter or oil. Then just pour the batter in and bake at 170 Celsius or 340 Fahrenheit on the middle shelf for half an hour.
If you want to add variations to this preparation, you may add 1 tsp cinnamon, 1 tsp vanilla extract, and some nutmeg, cardamom and few cloves. If you want it to be crunchy, you may add pecans or walnuts. Dust your cake with unsweetened chocolate powder to decorate it!
Dark Chocolate Mousse Cake
This dark chocolate mousse cake is super moist and brings together the dark cocoa powder with the unsweetened natural cocoa powder to give it the rich flavor. The 3 parts of this cake are Dark Chocolate Cake, Chocolate Mousse and Chocolate Ganache.
Dark Chocolate Cake
- Unsweetened natural cocoa powder
- All-purpose flour
- Baking powder and baking soda
- Espresso powder
- Hot Coffee/Hot water – helps the cocoa powder to dissolve and bloom
- Vanilla extract
For preparing this dark chocolate cake, you will need no mixer. You will just have to whisk the dry ingredients in one bowl and the wet ones in another bowl. Now add the mixed wet ingredients to the mixed dry ones, or the other way and then add the hot coffee. Whisk all together. The batter will be thin.
Divide the batter between two 9” cake pans and bake. If you want a moister crumb, use sour cream instead of buttermilk and lessen the hot liquid. The acidity of sour cream/buttermilk leavens the cake. The hot coffee and espresso powder increase the chocolate flavor. You may prepare this cake into 2, 3 or 4 layers which will give you the chance to spread chocolate mousse more.
Chocolate Mousse adds a light contrast and creamy layer to the dark chocolate layers of the cake.
- Cocoa powder
- Heavy cream
- Hot water
- Melted chocolate two 4 ounce chocolate baking bars
- Confectioners’ sugar
- Heavy cream
- Vanilla extract
The cocoa powder and hot water are whisked together. Then melted chocolate is poured. The hot water breaks up the chocolate and you get the mousse consistency. The better chocolate flavor is due to the cocoa powder. This mixture is to be folded into whipped cream formed by sugar, vanilla extract, and heavy cream. Refrigerate this mousse before use.
Chocolate Ganache – The two ingredients needed to prepare this ganache are heavy cream/heavy whipping cream and pure chocolate.
Take a heat-proof glass or metal bowl and place the finely chopped chocolate in it. The cream is to be heated on a stove till it just simmers. It should not boil or else it will separate or burn the chocolate. As soon as it starts to simmer, turn the heat off and pour it over the chocolate. Allow it to stand for a few minutes and then stir till smooth. Use it immediately to top the cake.
Refined Sugar-Free Chocolate Cake
This is the moist, fluffy and soft refined sugar-free chocolate cake and each serving will be under 200 calories. Super excited?
Let’s get to the ingredients –
- Vinegar – 1 ½ tsp
- Vegetable or melted coconut oil – ¼ cup
- Cocoa powder (not dutch) – 1/3 cup
- Salt – ½ tsp
- Mini chocolate chips (optional) – ½ cup
- Milk – 2/3 cup
- Pure maple syrup (or honey or agave) – ½ cup
- Vanilla extract – 2 tsp
- All-purpose flour – 1 cup
- Baking powder – ¾ tsp
The oven is to be preheated to 350oF. An 8” square, round or Bundt pan is greased. Then milk, vinegar, maple syrup, oil and vanilla extract are to be whisked together in a bowl and kept aside for a minimum of 10 minutes. The remaining ingredients are to be stirred together in a separate bowl till these get well-mixed. Now you need to pour the wet into dry and keep on stirring till they are evenly mixed.
Finally, transfer it to the prepared pan and bake for 20 minutes in the middle rack. Check if the cake is fluffy and light with a toothpick.
The total time needed is 20 minutes and the cake yields 8 pieces.
German Chocolate Cake
This German Chocolate cake is a classic moist chocolate cake and pairs up fine with chocolate icing! It is named after the blend of sweet chocolate, German chocolate, used to make this cake. This chocolate blend was developed by Samuel German and thus the name.
The cake layers are prepared with the creaming of sugar and butter. These are to be creamed together to give a light color and fluffy form. Then come the vanilla and sour cream followed by the melted German chocolate.
The egg yolks are to be added to the batter first and then add the dry ingredients and water and buttermilk. Finally, the egg whites are whipped and folded into the batter. This will help in forming a fluffy cake with a light crumb.
When the cake is done, frost it with the chocolate icing and see the divine recipe come to life! The icing will add the so-needed chocolatey flavor to this mild cake!