Sugar-Free Classic Chocolate Cake with Chocolate Buttercream Icing
Indulge in the rich, decadent flavor of our **Sugar-Free Classic Chocolate Cake with Chocolate Buttercream Icing**, a guilt-free dessert that doesn’t compromise on taste. Perfect for anyone seeking a low-carb, diabetic-friendly alternative, this cake is made with nutrient-packed almond flour, unsweetened cocoa powder, and a natural sugar substitute, erythritol, creating a perfectly moist and fluffy texture. The velvety buttercream icing, whipped to perfection with sugar-free powdered sweetener and a splash of heavy cream, adds a luscious finishing touch. Topped with optional sugar-free chocolate chips for added flair, this cake is as stunning as it is satisfying. With a prep time of just 20 minutes and serving up to 12, it’s the ultimate crowd-pleaser for birthdays, celebrations, or any time you crave a classic chocolate indulgence—without the sugar.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Erythritol
- 0.5 cup Coconut oil, melted
- 1 cup Sugar-free chocolate chips
- 1 cup Unsalted butter, softened
- 1.5 cups Sugar-free powdered sweetener
- 3 tablespoons Heavy cream
- 1 teaspoon Vanilla extract for icing
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl, beat the eggs until frothy. Add the almond milk, vanilla extract, erythritol, and melted coconut oil. Mix well until all ingredients are fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well combined.
Fold in the sugar-free chocolate chips.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
To make the buttercream icing, beat the softened butter in a bowl until creamy and smooth.
Gradually add the sugar-free powdered sweetener, mixing well after each addition.
Stir in the heavy cream and vanilla extract. Beat the icing on high speed for 2-3 minutes until it is light and fluffy.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of buttercream icing over the top.
Place the second cake layer on top of the iced layer. Use the remaining icing to cover the top and sides of the cake.
Optional: Decorate with additional sugar-free chocolate chips or cocoa powder dusting.
Slice and serve. Enjoy your sugar-free chocolate cake with family and friends!
Nutrition Facts
Calories |
5553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.6 g | 680% | |
| Saturated Fat | 295.1 g | 1476% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 400.7 g | 146% | |
| Dietary Fiber | 114.4 g | 409% | |
| Total Sugars | 9.9 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1070 mg | 82% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1568 mg | 33% | |
*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.
