Sugar-Free Classic Chocolate Cake
Indulge guilt-free with this delightful Sugar-Free Classic Chocolate Cake, a healthier twist on the timeless favorite that doesn't compromise on taste. Crafted with nutrient-rich almond flour and unsweetened cocoa powder, this recipe is entirely sugar-free, relying on liquid stevia and unsweetened applesauce for natural sweetness. The use of sugar-free chocolate chips ensures every bite is decadently rich without the added sugar. Perfectly moist and fluffy, thanks to a combination of eggs and milk of choice, this chocolate cake comes together in under an hour, making it an ideal dessert option for busy schedules. Serve it plain, with whipped cream, or a sugar-free frosting to create a showstopping treat suitable for diabetics, keto diets, or anyone looking to enjoy a healthier chocolate cake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 large eggs
- 0.75 cup unsweetened applesauce
- 0.5 cup milk of choice (almond, coconut, etc.)
- 1 teaspoon vanilla extract
- 0.5 teaspoon liquid stevia or other sugar-free sweetener
- 0.5 cup sugar-free chocolate chips
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8-inch round cake pan with cooking spray or line with parchment paper.
In a large mixing bowl, sift together the almond flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine well.
In a separate bowl, beat the eggs until slightly frothy. Add the unsweetened applesauce, milk, vanilla extract, and liquid stevia. Mix until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the mixture is well combined and smooth. Be careful not to overmix.
Fold in the sugar-free chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with the spatula.
Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
Remove from the oven and let the cake cool in the pan for about 15 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Slice and serve the cake as is, or with a dollop of whipped cream or a sugar-free frosting of your choice.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2195 mg | 95% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 92.8 g | 331% | |
| Total Sugars | 25.8 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 768 mg | 59% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2179 mg | 46% | |
*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.
