This Sugar Free Double Chocolate Cake is light and decadent and packed with chocolate flavor. Its sweetened with Monkfruit and is perfect for morning snacks and after dinner sweet cravings!
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This cake is sweet as you would expect a chocolate cake to be, but not overly sweet like some store bought ones that are loaded with sugar. The real stand out of this cake is how soft the crumb is and it stays moist for days. Its somewhat similar to my sugar free chocolate zucchini bread but a bit easier.
This is not a cake that turns into a brick after a day or two! Along with this Chocolate Chickpea Cake my sugar double chocolate chip cake is one of the things I make very regularly.
Recipe Highlights
- It's simple to make, just 15 minutes of prep and into the oven
- Makes 10 generous slices and is VERY filling
- No special tools or food processor required
- No weird ingredients - everything is available at the supermarket
- Instructions for making it in a loaf pan, square or round pan included!
- PERFECT for freezing so you have portable snacks to go!
Ingredients
Making my own sugar-free chocolate cakes with monkfruit sweetener is something I have been doing for years.
I’ve served this cake to my friends at BBQs, taken it to dinner parties, and brought it to work morning teas. Every time I share it, people are genuinely surprised to find out it’s sugar-free, and they can’t believe how much they enjoy it. It’s always a hit, and I love seeing their reactions!
How To Make
- Preheat and Prepare the Pan: Preheat the oven to 350°F/180°C and line an 8 ½ x 4 ½ inch baking tin with parchment paper. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, monkfruit sweetener, cocoa powder, baking powder, and salt until well combined. Set aside.
- Mix Wet Ingredients: In another large mixing bowl, whisk together the milk, oil, eggs, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Use a silicone spatula to mix until just combined, then fold in 1 cup of chocolate chips.
- Pour and Top the Batter: Pour the batter into the prepared tin and top with the remaining ¼ cup of chocolate chips.
- Bake and Cool: Bake for 45 minutes, or until cooked through. Let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
This cake is a rich, chocolatey treat with a soft, moist texture. Using monkfruit sweetener gives it a gentle sweetness without the sugar, while the cocoa powder and sugar-free chocolate chips add deep, decadent chocolate flavor.
It's not overly dense, but has enough body to feel satisfying, and the olive oil keeps it moist without being greasy. It’s the kind of treat that feels indulgent but doesn’t leave me feeling guilty afterward!
Top Tip - Avoid Overmixing
Once you combine the wet and dry ingredients, gently stir until everything is just combined. Overmixing can make the cake dense and tough, as it overdevelops the gluten in the flour. Using a silicone spatula to fold in the ingredients helps ensure the cake stays moist and tender.
So, mix just enough to incorporate the ingredients, and you’ll get a delicious, soft texture!
I make a lot of sugar free cakes and baked sweets, and many of them also freeze really well, which is handy when you want to have healthy snacks a the ready for the week that you can grab and go, like these Black Bean Chocolate Brownies, Sugar Free Chocolate Muffins, this Low Sugar Coconut Bread.
Storage
Cool Completely: Allow the cake to cool completely on a wire rack before storing. This helps prevent moisture buildup, which can make the cake soggy.
Room Temperature: If you plan to eat the cake within a few days, you can store it at room temperature. Place it in an airtight container or cover it tightly with plastic wrap. It should stay fresh for about 2-3 days.
Refrigerator: For longer storage, keep the cake in the fridge. Use an airtight container or cover it with plastic wrap. It will last about 5-7 days in the fridge.
Freezing
- Wrap Well: If you want to keep it for even longer, you can freeze the cake. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Label and Date: Write the date on the outside so you know how long it’s been stored. It can be frozen for up to 3 months.
- Thawing: Thaw the cake in the fridge overnight or at room temperature for a few hours before serving.
A healthier chocolate cake without sugar is very doable and you don't have to compromise on the texture, rich chocolate flavor or anything else. Skip the empty calories that regular cake has and switch to this instead!
Sugar Free Double Chocolate Cake
Ingredients
- 1 ½ cups Plain or All purpose flour
- 1 cup Monkfruit sweetener (Brown or Golden)
- ½ cup Cocoa powder
- 3 teaspoons Baking powder
- ½ teaspoon Salt
- 1 cup Milk
- ½ cup Olive oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Sugar free chocolate chips - (for cake batter)
- ¼ cup Sugar free chocolate chips - (for scattering top of cake)
Instructions
- Preheat the oven to 350°F/180°c. Line an 8 ½ inch x 4 ½ inch baking tin with parchment paper. Set aside.
- Add 1 ½ cups Plain or All purpose flour, 1 cup Monkfruit sweetener (Brown or Golden), ½ cup Cocoa powder, 3 teaspoons Baking powder and ½ teaspoon Salt to a large mixing bowl. Whisk until well combined and set aside.
- Add the 1 cup Milk, ½ cup Olive oil, 2 large Eggs and 1 teaspoon Vanilla extract to another large mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a silicone spatula to mix until just combined. Fold through 1 cup Sugar free chocolate chips until combined.
- Pour the batter into the prepared baking tin. Sprinkle ¼ cup Sugar free chocolate chips on top.
- Bake the chocolate bread for 45 minutes, or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a wire cooling rack to cool completely.
Notes
- It’s important not to over-mix the batter, as this may result in a chocolate cake that is dense and dry.
- The chocolate cake is cooked through if it springs back when gently touched in the center. Alternatively, insert a skewer or toothpick into the center. If the skewer or toothpick comes out clean, the chocolate cake is cooked through.
- The chocolate chips scattered over the top of the batter are optional and can be omitted of preferred.
1. Using a Round Tin (8 or 9 inches):
- Pan Size: A standard 8-inch or 9-inch round tin will work well for this recipe. The batter will spread more, so the cake will be thinner compared to the loaf shape.
- Baking Time: Reduce the baking time to 25-35 minutes. Start checking for doneness around 25 minutes using a toothpick; it should come out clean or with a few moist crumbs.
2. Using a Square Tin (8x8 inch):
- Pan Size: An 8x8-inch square tin is a great option for this recipe. It gives you a more uniform thickness similar to a loaf, but in a different shape.
- Baking Time: Like the round tin, the batter will be thinner, so reduce the baking time to around 25-35 minutes. Check for doneness starting at 25 minutes.
General Tips:
- Watch the Edges: Both tins have more surface area than a loaf pan, so the edges may bake faster. Keep an eye on them, and if they seem to be browning too quickly, you can lightly cover the cake with foil for the final few minutes.
- Cooling: Let the cake cool for about 10-15 minutes in the tin before transferring to a wire rack to cool completely.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Emiko Sajorda says
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