Sugar Free Chocolate Cake with Chocolate Buttercream Icing
Indulge guilt-free with this decadent Sugar Free Chocolate Cake with Chocolate Buttercream Icing—perfect for satisfying your sweet tooth without the added sugar. Made with wholesome almond flour, rich unsweetened cocoa powder, and naturally sweetened with erythritol, this gluten-free dessert is moist, flavorful, and ideal for low-carb or keto diets. The creamy chocolate buttercream icing, crafted with powdered erythritol and a hint of vanilla, adds a velvety finish that's irresistibly rich yet sugar-free. Quick and easy to make, with just 20 minutes of prep and 25 minutes of bake time, this cake is a show-stopping treat for birthdays, celebrations, or a luxe everyday dessert. Garnish with sugar-free chocolate chips for an extra touch of indulgence, and enjoy a slice (or two!) that doesn't compromise on flavor or health-conscious ingredients.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.75 cup Erythritol granules (or preferred sugar-free sweetener)
- 0.5 cup Almond milk (unsweetened)
- 1 teaspoon Vanilla extract
- 0.25 cup Olive oil (or melted coconut oil)
- 0.25 cup Unsweetened chocolate chips (optional, for garnish)
- 0.75 cup Unsalted butter (for buttercream icing)
- 1 cup Powdered erythritol (for buttercream icing)
- 0.25 cup Unsweetened cocoa powder (for buttercream icing)
- 1 teaspoon Vanilla extract (for buttercream icing)
- 2 tablespoons Heavy whipping cream (for buttercream icing)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with non-stick spray or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, whisk the eggs, erythritol, almond milk, vanilla extract, and olive oil until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well-incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the chocolate buttercream icing. In a mixing bowl, beat the unsalted butter with a hand or stand mixer until light and fluffy.
Add the powdered erythritol, cocoa powder, and vanilla extract to the softened butter, beating until well combined and smooth.
Gradually add the heavy whipping cream, one tablespoon at a time, beating until the icing reaches your desired consistency.
Once the cake has completely cooled, spread the chocolate buttercream evenly over the top and sides. Use a spatula to create smooth or textured designs.
Optionally, garnish the cake with unsweetened chocolate chips or other sugar-free decorations.
Slice, serve, and enjoy this sugar-free chocolate cake!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 1.9 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 499 mg | 11% | |
*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.
