Sugar-Free Chocolate Cake — sugar-free chocolate cake with stevia or erythritol
Sugar-free chocolate cake is a modern American adaptation of classic chocolate cake using alternative sweeteners (stevia, erythritol, allulose) instead of sugar. The structure is the same; the sweetness is from the alternative sugar.
i. Origin & history
Sugar-free baking has expanded substantially in the 21st century as a response to diabetes, low-carb diets, and broader health concerns. The technique has advanced from the rather grim early efforts to genuinely good cakes.
ii. Ingredients
Makes 10 servings · scroll the side panel to adjust
- 200 g plain flour
- 60 g cocoa
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch salt
- 200 g erythritol (or 100 g allulose)
- 2 eggs
- 250 ml buttermilk
- 60 ml neutral oil
- 2 tsp vanilla
- 250 ml strong coffee
- 200 g sugar-free dark chocolate, melted
- 60 g unsalted butter, soft
- 200 g cream cheese
iii. Method
- Whisk dry. Whisk wet. Combine to a thin batter.
- Bake in a 22 cm round tin at 170 °C for 35 min.
- Make frosting: beat melted chocolate with butter and cream cheese.
- Cool cake. Frost.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Keto chocolate cake uses almond flour. Stevia chocolate cake uses stevia. Diabetic-friendly variation uses allulose for less aftertaste.
vi. Common questions
What is sugar-free chocolate cake?
Sugar-Free Chocolate Cake is sugar-free chocolate cake with stevia or erythritol, from north american cuisine. The structure is the same; the sweetness is from the alternative sugar
Where is sugar-free chocolate cake from?
Sugar-Free Chocolate Cake is from the north american dessert tradition; the recipe and history are detailed above.
How long does sugar-free chocolate cake keep?
See the storage note in the Quick facts panel: 3 days refrigerated.