Sugar Free Double Chocolate Cake

This Sugar-Free Double Chocolate Cake is light, decadent, and bursting with chocolate goodness. Sweetened with monkfruit, it’s ideal for satisfying morning snack cravings or indulging in a sweet treat after dinner!

Course Snack

Cuisine Australian

Prep Time 15

Cook Time 45

Cooling Time 30

Total Time 1

Servings slices

Calories 305kcal

Author Kim

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.

To convert your recipe for a round or square tin, here’s what you need to consider:

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.

The result will be a slightly different shape, but the texture and flavor should stay consistent!

Nutrition