Best Sugar Free Chocolate Cake Recipes

SUGAR FREE CHOCOLATE CAKE

Steps:

• Directions.
• In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
• Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
• Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though.
• The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.

SUGAR FREE CHOCOLATE CAKE

Steps:

• 1. Preheat oven 325. Grease and flour two 9" round cake pans or line cupcakes with liners
• 2. Place all ingredients in electric mixer bowl and beat on high speed for 3 minutes, scraping down sides once. Pour into pans.
• 3. Bake 55 minutes or until toothpick comes out clean. Cupcakes bake 20-25 minutes.
• 4. FROST: Norene Dowell's No Guilt Cream Cheese Frosting

SUGAR FREE, EGG FREE AND FAT FREE CHOCOLATE MUG CAKE

Steps:

• Mix all ingredients together in a large mug.
• Microwave for 3 minutes.
• Enjoy!

SUGAR-FREE CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM ICING

Steps:

• Heat oven to 350°F Grease 2 9-inch round cake pans with softened butter.
• Melt chocolate in double boiler. Then, combine cocoa powder and hot water and pour mixture into melted chocolate in boiler. Stir 1 minute. Add 1/2 cup malitol to chocolate mixture and stir 1 1/2 minutes.
• Remove from heat.
• Mix oat flour, baking soda, and salt in medium bowl.
• Combine buttermilk and vanilla in small bowl.
• Beat eggs and yolks on medium speed 10 seconds. Add remaining 1 1/4 cup malitol crystals increase speed to high 2-3 minutes.
• Add chocolate mixture to egg/malitol mixture and mix on medium speed 30-45 seconds. Add softened butter 1 Tbsp at a time. Add 1/3 of oat flour followed by half of buttermilk mixture and mix until incorporated and alternately mix until all oat flour and buttermilk blended inches.
• Pour batter into prepared cake pans.
• Bake 25 minutes. Cool cake pans 20 minutes then invert on wire rack. Let cakes cool 1 hour before frosting.
• Frosting:.
• Melt chocolate in double boiler. Remove from heat. Pour chocolate into medium bowl.
• Gradually whisk by hand cream into melted chocolate.
• With an electric mixer on medium speed, beat in butter, Malitol powder, cocoa powder, vanilla extract. Pour in chocolate mixture and beat until smooth and fluffy.
• Place 1 cake layer on serving platter. Spread 1/2 cup frosting evenly across top of cake. Place second layer on top then spread remaining eve evenly on top and sides if you wish. I like to pile all my frosting on top. Cut and serve.
• You can buy Malitol sugar replacer at whole food stores. For this recipe, you will need both Malitol crystals and Malitol powder. The brand I use is Nature Sweet. It measures cup for cup like sugar and is a natural sugar free sweetener made from corn. It contains no artificial ingredients and is suitable for low carb and diabetic diets. Once you cook with this, you will never want to use any other artificial sweetener again. This has no aftertaste and tastes just like sugar.

SUGAR FREE CHOCOLATE POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees F. This is the Mariann Cake pan that I used, it is a 10 cup capacity pan large enough to hold a 2 layer cake mix. I purchased it on line from Amazon. If you do not have a cake pan with the recessed bottom, you can bake it in 2 pans and add the filling between the layers if desired or split the cake in half & add the filling. May need 2 cans if you want to add it on top as well.
• 2. Add cake mix to a large bowl, then add eggs, oil, coffee flavor, coffee granules & half and half. Beat about 3 minutes until smooth. Pour into prepared cake pan. PLEASE NOTE ADDING THE COFFEE FLAVOR, HALF & HALF AND COFFEE GRANULES GIVE THE CAKE A BIT OF A HOME MADE FLAVOR.
• 3. Prepare pan by spraying liberally with nonstick cooking spray or Bakers Joy. Add the cake mix and bake according to package directions. I needed 45 minutes.
• 4. Remove from oven allow to sit for 10 minutes and then invert onto a baking rack or cake platter and allow to cool completely, then add cherry pie filling to the recessed area. Chill until you are ready to serve. In lieu of cherry pie filling can dust lightly with powdered sugar, and top with whipped cream and fresh fruit if desired.

SUGAR FREE & REDUCED CARBOHYDRATE CHOCOLATE POUND CAKE MIX

Steps:

• prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon.
• Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in ½ cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.

SUGAR-FREE CHOCOLATE CAKE ROLL

Steps:

• Cake.
• Preheat oven to 400°F Spray 15"x10"x1" jelly roll pan with non-stick cooking spray. Line with waxed paper. Coat waxed paper well with a non-stick cooking spray.
• Sift dry ingredients together into a medium mixing bowl. Set aside. In a large mixing bowl, beat egg whites and cream of tartar at high speed until foamy. Sprinkle 2 tablespoons of SugarTwin® over mixture and beat until stiff peaks form. Set aside.
• In a second large mixing bowl, beat egg yolks at medium-high speed until thick and lemon colored, 5 minutes. Lower speed; blend in milk and flavorings. Add sifted dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping bowl occasionally.
• Pour batter mixture over egg whites. With rubber spatula, carefully fold by hand until evenly blended. Pour into prepared pan; bake 7 minutes until done.
• Allow cake to set 1 minute; loosen around edges. Invert onto clean towel; roll with towel from narrow end, leaving open side on bottom. Cool completely on a wire rack.
• Unroll; spread cake with SugarTwin® Whipped Frosting (see recipe below) to within 1/2" of edges. Roll cake from narrow end; place on serving platter. Decorate with confectioner's sugar and toasted sliced almonds, if desired.
• Chill. To serve, slice diagonally into pieces.
• For best results, eggs should be at room temperature before using.
• Whipped Frosting.
• Chill smaller mixer bowl and beaters in freezer 5 to 10 minutes.
• Combine non-dairy creamer and milk. Whip at highest speed until stiff peaks form, scraping bowl occasionally. Add SugarTwin® and flavoring and blend. Refrigerate. For best results, use promptly. Makes about 1 cup.

HEALTHY SUGAR FREE CHOCOLATE CAKE

Steps:

• DIRECTIONS.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the honey, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 50 minutes to an hour in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

QUICK CHOCOLATE BISCUIT CAKE (SUGAR FREE)

Steps:

• Pour the water in a saucepan and heat it until medium hot.
• Mix the cocoa powder with the water. Add in Splenda and mix until the mixture becomes creamy and thick. Do not add too much Splenda as biscuits themselves are the major source of sweetness in the recipe.
• Crush the biscuits separately in a bowl. Make sure the pieces are neither too big nor extremely powdery. We just need small pieces.
• Add the cocoa mixture to the bowl and mix it lightly with a spoon.
• Take a small plastic bag and put in the resulting mixture, roll the plastic bag in a cylinder like shape.
• Put the bag in a Refrigerator and allow it to cool for 4-6 hours.

GLUTEN FREE, VEGAN, SUGAR FREE CHOCOLATE CAKE WITH FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
• In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.
• Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
• Place the prunes and water into a blender and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
• Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.
• Frosting.
• Place all ingredients into a mixing bowl and whip up with an electric mixer until light and fluffy. This can be made a day ahead of time, stored at room temperature Just re-whip before frosting the cake.

SUGAR FREE SOUR CREAM CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. Assemble all the ingredients you will need to make the cake. I used a traditional size Bundt pan called Heritage. It holds about 12 cups but this recipe is smaller.
• Prepare cake by adding cake mix to a mixing bowl, then adding eggs, oil, & milk and beating till blended
• Then add the sour cream, crushed coffee granules, and the extracts, then beat till blended. Prepare Bundt pan by spraying with Bakers Joy, or using butter and dusting lightly with . Remove any excess flour.
• Pour cake batter into prepared pan, and bake according to directions on box or until toothpick inserted into middle of cake comes out clean. Remove from cake and allow to cool for at least 10 minutes.
• Invert cake onto cooling rack, cake board or platter.
• Frost as desired, then garnish with fresh raspberries and Sugar Free chocolate covered raisins. I ordered them from Nuts.com, they come in both white, chocolate & dark chocolate, all SUGAR FREE at a very reasonable price.
• To view the Sugar Free Yogurt covered raisins used as a garnish see my recipe for https://www.justapinch.com/recipes/dessert/cake/easy-sugar-free-blueberry-bundt-cake.html I ordered them from nuts.com and the price is reasonable.

QUICK CHOCOLATE BISCUIT CAKE (SUGAR FREE)

Steps:

• Pour the water in a saucepan and heat it until medium hot.
• Mix the cocoa powder with the water. Add in Splenda and mix until the mixture becomes creamy and thick. Do not add too much Splenda as biscuits themselves are the major source of sweetness in the recipe.
• Crush the biscuits separately in a bowl. Make sure the pieces are neither too big nor extremely powdery. We just need small pieces.
• Add the cocoa mixture to the bowl and mix it lightly with a spoon.
• Take a small plastic bag and put in the resulting mixture, roll the plastic bag in a cylinder like shape.
• Put the bag in a Refrigerator and allow it to cool for 4-6 hours.

SUGAR FREE DECADENT MOIST CHOCOLATE CAKE

Steps:

• CAKE.
• Mix all dry ingredients together
• Add all wet ingredients & beat untill smooth batter.
• Pour into greased Angle Food or Bundt pan.
• SWIRLL.
• Heat semi sweet chocolate in Microwave til melted.
• Stir in Cream untill Just thin enough to pour.
• Pour over batter in pan & swirll through untill it looks marbled.
• Bake @ 350 for 30-35 minute or until clean toothpick test.
• Let cool & turn out on serving plate.
• Poke holes (3 rows) through top to bottom of cake.
• TOPPING 1.
• In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
• Heat & stir constantly until sauce like.
• add Seltzer water or any kind of fizzy liquid to thin slightly.
• Pour the raspberry sauch over the cake.
• Cool
• TOPPING 2.
• Beat whip cream with Splenda & salt to form thick peaks.
• add extracts.
• Spread over top of cake & refridgerate until serving.
• .

SUGAR FREE FLOURLESS CHOCOLATE CAKE - POUND DROPPER

Steps:

• Preheat oven to 375 degrees.
• Spray an 8-Inch round cake pan with nonstick cooking spray.
• Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
• Put the sugar free chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute.
• Stir until the chocolate is melted and the mixture is smooth. Continue cooking in increments of 10 seconds at a time and stir.
• Add the sweetener, espresso, and vanilla extract and stir to combine.
• Add the eggs and stir until smooth. Then add the dutch process cocoa powder and stir until just combined. Important TIP: Don't over mix.
• Pour batter into the prepared pan.
• Bake for 25-28 minutes.
• Let the cake cool for 10 minutes before loosening the edges of the pan with a knife.
• Carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
• While the cake is cooling, make the chocolate ganache.
• Combine the chocolate and cream in a medium microwave-safe bowl, and heat for 30 seconds.
• Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. If it needs to be melted more, continue cooking in increments of 10 seconds.
• Spread the chocolate ganache glaze evenly over the cooled cake.
• Refrigerate at least 1/2 hour before serving. This allows the ganache to set up and it gives the cake a nice fudgy texture.
• Cut the cake into 12 even slices. Note: the servings are on the smaller side-but trust me-this chocolate cake is rich and decadent-it will satisfy you chocolate cake craving!
• Garnish with powdered sugar and raspberries, for additional points. This flourless chocolate cake is also great with cool whip or a low point vanilla ice cream.

SUGAR FREE CHOCOLATE CAKE

Steps:

• For cake:.
• Beat margarine, preserves, egg, and Equal in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth. Mix combined flour, baking powder, baking soda, and salt into cake margarine mixture alternately with milk and cocoa, beginning and ending with dry ingredients. Pour batter into greased and floured 8-inch cake pan. Bake in preheated 350° oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool pan on wire rack 5 minutes; remove from pan and cool completely.
• For glaze:.
• Heat milk in small saucepan until very hot (do not boil). Remove pan from heat; immediately add chocolate, stirring until melted. Stir in Equal; return saucepan to low heat, stirring constantly, until smooth. Cool to room temperature; refrigerate glaze until thickened enough to spread, about 15 minutes Finishing: Place cake on serving plate, spread with Chocolate Glaze. Refrigerate until glaze has hardened, 15 to 20 minutes. Melt chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cake in "lace" pattern. Refrigerate until chocolate has hardened, about 10 minutes.
• Sprinkle with grated unsweetened chocolate.