Sugar-Free Chocolate Sponge Cake
Indulge guilt-free with this decadent Sugar-Free Chocolate Sponge Cake, a healthier twist on a classic dessert that doesn’t skimp on flavor. Made with unsweetened cocoa powder, erythritol for natural sweetness, and a touch of unsweetened applesauce for moisture, this fluffy cake is perfect for those watching their sugar intake or following a low-sugar diet. The recipe combines a light and airy texture with deep, rich chocolate flavor, creating a dessert that feels indulgent but is lower in calories. It's quick to prepare in just 20 minutes and bakes to perfection in half an hour, making it an ideal choice for special occasions or everyday treats. Serve it as is or pair it with fresh berries and a dollop of whipped cream for an extra touch of elegance!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Butter, softened
- 0.75 cup Erythritol
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 0.75 cup Unsweetened applesauce
- 0.5 cup Unsweetened almond milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set aside.
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy.
Add the erythritol to the butter and continue to beat until the mixture is light and fluffy.
Mix in the vanilla extract.
Add the eggs one at a time, beating well after each addition.
Stir in the unsweetened applesauce and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the unsweetened almond milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the cake batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve as desired. Enjoy your sugar-free chocolate sponge cake!
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 419.1 g | 152% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 21.9 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 524 mg | 40% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 2500 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
