This Sugar Free Chocolate Cake is light, rich and fudgey with real chocolate pieces and a creamy chocolate ganache topping for that ultimate decadent and indulgent treat that’s not too sweet, yet moist and moreish.
Why Make This Recipe?
- It's simple to make, and is just 15 minutes of prep and into the oven
- No special tools or food processor required
- No weird ingredients - everything is available at the supermarket
- It has 3 types of chocolate! and its sugar free
- Its deliciously moist and light thanks to the sour cream
- It's low calorie
- It has more fibre and protein than regular cakes so you'll stay fuller for longer
- It includes coffee and chocolate - a perfect combination!
Ingredients
Ingredient Notes
- Sweetener: This cake gets its sweetness from using a natural granulated sweetener. The brand I use is Lakanto Monkfruit Classic. It looks like sugar and measures like sugar. I've experimented with a few different ones and this is my favourite, however, there are several brands of monkfruit sweetener available. Alternatively you could use granulated stevia that measures like sugar (eg: Natvia Stevia). Liquid sweeteners like honey, maple syrup, rice malt syrup or concentrated forms of stevia liquid are not suitable for this recipe.
- Chocolate: Get the best sugar free chocolate you can find. In Australia, Coles and Woolworths have sugar free chocolate bars in the health food aisle. The brand of chocolate I used in this recipe was Well Naturally Sugar Free Dark Chocolate (Big Bar size).
- Coffee: Instant coffee is all you need, however if you want to used freshly brewed espresso that will boost the coffee flavour.
- Butter/Sour Cream/Milk: Full fat versions of butter, sour cream and milk work best in this recipe to give it a nice moist centre. It also helps if you want to freeze this cake as I find it defrosts better and is nicer to eat.
- Flour: I used all purpose plain flour, but you can also make this cake with Spelt flour (either white or wholemeal).
How To Make Sugar Free Chocolate Cake
- Prepare coffee: Make the instant coffee and let cool to room temperature. (putting it in the fridge helps to cool it quickly)
- Preheat oven/prepare tin: Line a 22 cm springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Preheat oven to 175 degrees C or 350 degrees F.
- Mix Dry Ingredients: In a large mixing bowl, mix together the flour, baking powder, salt and cocoa powder.
- Whisk Eggs: Use a whisk to beat together the eggs, granulated sweetener and vanilla until fluffy and pale. Hand whisk for about 1 – 2 minutes o make sure sweetener is dissolved.
- Add Wet Ingredients to eggs: Melt butter in microwave and to the egg mixture, along with the sour cream and cooled instant coffee. Whisk vigourously until all the lumps are gone and it is smooth, silky and a caramel like colour. (about 2 minutes or so)
- Combine Dry and Wet Ingredients: Make a well in the centre of the dry ingredients and pour in wet ingredient mixture. Use a spatula to mix through, making sure to blend in all the flour. Set Aside.
- Melt Chocolate: Microwave chocolate until its only just melted (suggest microwaving at 50% power in 30 second spurts until it reaches that “just melted”stage)
- Pour Chocolate and Milk into Batter: Add the melted chocolate, along with the milk to the cake batter and gently stir through with spatula to create a thick dark batter.
- Bake: Bake for 30 minutes. To test if cake is cooked, insert a skewer into the centre. If it comes out clean, almost clean with few crumbs, cake is cooked. Let cool on a wire rack before slicing. Store in an air tight container at room temperature for 3 to 4 days.
Even though this is a sugar free chocolate cake, it has its roots in a classic rich fudgy decadent classic chocolate cake. But it's a healthier version, using sugar free chocolate and Lakanto Monkfruit Sweetener, a natural sugar substitute that's low GI, low carb, almost zero calorie, and won't cause sugar spikes.
I find a single piece of this cake to be quite filling and satisfying, without the need for a second (or third) helping.
Recipe Tips
- Coffee: Make a cup of instant coffee - 1 teaspoon of instant coffee, and boiling water, and stir to dissolve. Remove 2 tablespoons and set aside in a cup to cool. (see section below on variations for tips on an extra coffee hit)
- Beating the Eggs: Either a whisk or electric hand beater will work for the eggs. Because this is a dense and rich cake, its fine to use a whisk, just make sure to whisk well to get the eggs pale and fluffy.
- Cooling the Coffee: To speed up the cooling of the coffee, put it into the freezer for a few minutes, or fridge for longer.
- Cake Tin: I used an 8 inch springform tin, however if you have a 9 inch tin, that will be fine as well. Reduce bake time and bake for 25 minutes at 175 degrees C/350 degrees F, then poke a skewer into the centre to test it its cooked. If skewer comes out relatively clean, cake is cooked (a few little crumbs are ok as this is a fudgy cake)
- When to Use a Whisk: You'll get best results, and find it easier to use a whisk over a spoon when combining the melted butter, sour cream and coffee.
- When to Use a Spatula: Use a spatula to combine the wet and dry ingredients together. This is much more effective than using a spoon and especially a whisk which doesn't really work too well for this part. A spatula help to get rid of flour pockets in the batter and to make sure all the flour is evenly mixed through
The Chocolate Ganache
Ganache is traditionally very rich and decadent, and this version uses sugar free chocolate. Its so simple to make and only 3 ingredients. It comes together in about 5 minutes and once the cake is cooled you can lather it on.
- Heavy Cream, Thickened Cream, or Whipping Cream and must preferably full fat .
- Vanilla Essence - or alternatively you could use a flavoured Liqueur
- Sugar Free Chocolate bar chopped
Variations
- Spice: add a teaspoon of ground ginger spice or ground cinnamon spice (one, not both) to the dry ingredients
- Extra Coffee: Double up on the coffee, instead of 2 tablespoons, make it 4.
- Extra Chocolate: Add in half a cup sugar free chocolate chips to the batter at the end.
- Replace coffee with Rum: If your making this cake for adults, its easy to switch the coffee for your favourite dark spirit to give it a twist
How To Serve
This cake is so fudgy and rich, its good just as it is, however you may like to serve it with whipped cream or raspberries.
For something different, you might like to serve it with a scoop of sugar free vanilla ice cream, or thick and creamy greek yoghurt.
You could also keep to simple and dust with a little unsweetened cocoa powder.
Your Questions
Can This Cake Be Frozen?
This cake freezes well without the frosting. Cut this cake up into portions, and pop a few pieces into ziplock bags and freeze for upto 4 weeks. Take is out and let it defrost naturally before eating, or if you can’t wait that long, zap in microwave at 50% power for 20 seconds.
Can this recipe be made into smaller sized cakes?
Yes. Simple use a regular sized muffin tray with paper inserts. Fill each one ⅔ of the way. They won't rise up too much but will be soft, dense and moist. Cook for around 18 - 20 minutes at 175 degrees C or 350 degrees F.
This is a classic chocolate cake, just without any refined sugars. It’s a little like a mud cake and has a slightly fudgy texture thanks to that luscious melty chocolate. But it’s not a heavy cake – it’s actually very light and one piece is surprisingly satisfying and pleasingly low calorie. I’d say it’s a winner all round.
More Sugar Free Chocolate Cake Recipes:
- Chocolate Earl Grey Cupcakes
- Chocolate Date Cake
- Dairy Free Chocolate Brownies
- Microwave Chocolate Pudding In A Mug
- Double Chocolate Chip Muffins
Sugar Free Chocolate Cake
You won't believe this Chocolate Cake is sugar free with 3 types of chocolate, its rich, filling and totally decadent.
Ingredients
- 1 cup + ⅔ cup Plain All Purpose Flour
- 1 cup Granulated sweetener that measures like sugar - [See note 1]
- ½ cup Sour cream
- ¼ cup Milk
- ¼ cup Unsalted butter
- 3 medium Eggs
- 4 tablespoons Unsweetened Cocoa Powder
- 2 tablespoons Cold instant coffee
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla essence/vanilla bean paste
- 1 pinch Salt
- ½ cup Sugar free chocolate (roughly chopped) - [Note 2]
Ganache Frosting
- ½ cup Thickened Cream/Heavy Cream/Whipping Cream - (full fat)
- ¾ cup Sugar free chocolate (diced)
- 1 teaspoon Vanilla essence
Instructions
- Prepare coffee: Make the instant coffee and let cool to room temperature. (putting it in the fridge helps to cool it quickly)
- Preheat oven/prepare tin: Line a 22 cm springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Preheat oven to 175 degrees C or 350 degrees F.
- Mix Dry Ingredients: In a large mixing bowl, mix together the flour, baking powder, salt and cocoa powder.
- Whisk Eggs: Use a whisk to beat together the eggs, granulated sweetener and vanilla until fluffy and pale. Hand whisk for about 1 – 2 minutes o make sure sweetener is dissolved.
- Add Wet Ingredients to eggs: Melt butter in microwave and to the egg mixture, along with the sour cream and cooled instant coffee. Whisk vigourously until all the lumps are gone and it is smooth, silky and a caramel like colour. (about 2 minutes or so)
- Combine Dry and Wet Ingredients: Make a well in the centre of the dry ingredients and pour in wet ingredient mixture. Use a spatula to mix through, making sure to blend in all the flour. Set Aside.
- Melt Chocolate: Microwave chocolate until its only just melted (suggest microwaving at 50% power in 30 second spurts until it reaches that “just melted”stage)
- Pour Chocolate and Milk into Batter: Add the melted chocolate, along with the milk to the cake batter and gently stir through with spatula to create a thick dark batter.
- Bake: Bake for 30 minutes. To test if cake is cooked, insert a skewer into the centre. If it comes out clean, almost clean with few crumbs, cake is cooked. Let cool on a wire rack before slicing. Store in an air tight container at room temperature for 3 to 4 days.
Ganache Frosting
- Add cream and vanilla to a pot and heat on high heat until the cream is just starting to bubble. Immediately remove from heat. Put chocolate pieces in, and stir through with a large spoon until melted.
- Use a spoon or blunt knife to spread ganache generously over the top of cake.
Notes
- Sweetener: This cake gets its sweetness from using a natural granulated sweetener. The brand I use is Lakanto Monkfruit Classic. It looks like sugar and measures like sugar. I've experimented with a few different ones and this is my favourite, however, there are several brands of monkfruit sweetener available. Alternatively you could use granulated stevia that measures like sugar (eg: Natvia Stevia). Liquid sweeteners like honey or maple syrup or concentrated forms of stevia liquid are not suitable for this recipe.
- Chocolate: Get the best sugar free chocolate you can find. In Australia, Coles and Woolworths have sugar free chocolate bars in the health food aisle. The brand of chocolate I used in this recipe was Well Naturally Sugar Free Dark Chocolate (Big Bar size).
- Coffee: Instant coffee is all you need, however if you want to used freshly brewed espresso that will boost the coffee flavour. Make a cup of instant coffee - 1 teaspoon of instant coffee, and boiling water, and stir to dissolve. Remove 2 tablespoons and set aside in a cup to cool.
- Butter/Sour Cream/Milk: Full fat versions of butter, sour cream and milk work best in this recipe to give it a nice moist centre. It also helps if you want to freeze this cake as I find it defrosts better and is nicer to eat.
- Flour: I used all purpose plain flour, but you can also make this cake with Spelt flour (either white or wholemeal).
- Beating the Eggs: Either a whisk or electric hand beater will work for the eggs. Because this is a dense and rich cake, its fine to use a whisk, just make sure to whisk well to get the eggs pale and fluffy.
- Cooling the Coffee: To speed up the cooling of the coffee, put it into the freezer for a few minutes, or fridge for longer.
- Cake Tin: I used an 8 inch springform tin, however if you have a 9 inch tin, that will be fine as well. Bake for 25 minutes at 175 degrees C/350 degrees F, then poke a skewer into the centre to test it its cooked. If skewer comes out relatively clean, cake is cooked (a few little crumbs are ok as this is a fudgy cake)
Nutrition
Calories: 164kcalCarbohydrates: 16gProtein: 4gFat: 10gSaturated Fat: 6gFiber: 1gSugar: 1g
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