Okay, so let’s talk chocolate cake – a luxurious refined sugar free chocolate cake so moist and soft… and all for under 200 calories per serving!
This recipe is thanks to your feedback!
Many of you have been requesting more refined sugar free recipes, and I love when you request recipes! Please always feel free to leave suggestions, questions, and feedback about anything at all! Speaking of which…
I want the new Chocolate-Covered Katie to be a place you will really love.
We’re reading all of your feedback on the new blog reveal and are making changes I hope you’ll be excited about! Based on your requests, we’re changing the recipe pages to a new format (yay!), we moved the search bar closer to the top and added a pin button, and if there are other things you’d still like to see, please feel free to let us know. This is going to be so awesome when it’s finished!!!
Love you guys.
xoxo Now on to cake!
This refined sugar free chocolate cake recipe is everything a chocolate cake should be – soft and fluffy, never dense or gummy like refined sugar free baked goods can sometimes turn out. The recipe will completely redefine what you think of when you picture chocolate cake made without sugar.
(As a side note, if you want to take any of my recipes that call for sugar and make them refined-sugar-free, simply use a cup of coconut sugar or sucanat or evaporated cane juice for every cup of sugar called for in a recipe.)
Refined Sugar Free Chocolate Cake | Vegan, GF Options
Ingredients
Refined Sugar Free Chocolate Cake
- 2/3 cup milk of choice
- 1 1/2 tsp vinegar
- 1/2 cup pure maple syrup (or honey or agave)
- 1/4 cup vegetable or melted coconut oil (Or here is an Oil Free Chocolate Cake)
- 2 tsp pure vanilla extract
- 1/3 cup cocoa powder (not dutch)
- 1 cup loosely packed spelt, white, or gf all-purpose flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- optional 1/2 cup mini chocolate chips
Instructions
Refined Sugar Free Chocolate Cake Recipe: Preheat oven to 350 F, and grease an 8-inch square or round baking pan. Whisk together the first 5 ingredients, and set aside for at least 10 minutes. Meanwhile, stir together the remaining ingredients in a separate bowl until well-mixed. Pour wet into dry, stir just until evenly mixed, and transfer to the prepared pan. Bake 20 minutes on the middle rack, or until cake is light and fluffy and a toothpick inserted into the center comes out clean. (If using a 9-inch pan for a thinner cake, you may have to experiment with the baking time.)
Coming up in my next post? A brand new cheesecake recipe!!! Oh yes… I told you the new Chocolate-Covered Katie is going to be really fantastic!!! 🙂
LINK OF THE DAY:
Dark Chocolate Banana Bread – (vegan, gf, refined-sugar-free)
This sounds great! And is there a search box with this new web site design?
Yes, it’s on the righthand sidebar.
Hi Katie! Love love LOVE the new layout! It’s so cool to have seen your blog blossom in the last few years! I actually discovered your blog in a pretty funny way: It was around 4 years ago and I googled for fat-free and sugar-free deserts… (haha that’s not so realistic) but after following your blog for the last few years I learned moderation and educated myself on healthy fats and sugars/ sugar replacements (in small doses :)) and you also inspired me to create some of my own recipes! So i wanted to say thank you and congrats on your amazing cookbook! can’t wait for more!!
Aw, thank YOU!
Hi Katie! This cake looks wonderful! I have a small request. 🙂 would it be possible to be able to add a rating to your comment on recipes? there are just so many recipes I’ve already commented on but would love to rate too! 🙂 if you can’t, that’s totally fine! 🙂
Oh and also as a recipe requests, I would just love to see more pumpkin recipes! And I would also love to see a double layer yellow cake recipe 🙂 Thanks! Love your recipes! Just made your peanut butter cup pie the other day and it was amazing!
You can definitely do that! Just leave a new comment, filling out the stars, and simply put a period or number, symbol, whatever, in the comment section. 🙂 🙂
Ratings are actually already on the comments… just check the “include rating” box under your name when you leave a comment 😉
Definitely more pumpkin recipes coming soon! And: https://lett-trim.today/2013/06/12/healthy-cake-recipe/%3C/a%3E%3C/p%3E
oh i’m sorry I wasn’t clear! I meant I was wondering if we could add a rating for the recipe to a comment already submitted. sorry about that 🙂
The cake looks amazing, Katie! Definitely going to make it!
Beautiful new design, too!
What a yummy cake, Katie! 🙂 You make such delicious desserts!
Beautiful! That melted chocolate is just gorgeous over that fluffy cake! 🙂
Excellent!
I love the new format! The other way made it difficult to navigate on my iPhone but this is great. The cake looks yummy, too. I’m trying it tomorrow!
I LOVE your new website ❤️?❤️
Thank you soooo much for your amazing recipes. I make soooo many of them ?
“Cocoa powder. Not dutch.”
Sorry, living in Hungary/Europe I have no idea what then? What’s the problem with Dutch cocoa powder? Too high in fat?
Sounds like wacky cake….. Yum though ??
This looks delicious. What do you use for the frosting? Can’t wait to try. Thanks for posting.
Chocolate Frosting:
https://lett-trim.today/2010/05/20/homemade-artisana-cacao-bliss/%3C/a%3E%3C/p%3E
Looks super tasty! You can never go wrong with chocolate cake!
This recipe looks delicious and easy to follow! I can’t wait to try it out. If I wanted to add a coffee flavor to this recipe, do you think adding espresso would work well?
That looks delicious. Hard to believe it’s also healthy.
DELICIOUS! I’ve made enough gummy baked goods to last a lifetime in a quest for “Healthy bakes” and finally this beautifully fluffy creation has saved me, it didn’t last 2 days in our house and I’m not ashamed to admit I did most.of the eating! Aside from the perfect texture it also tastes incredible! Can’t wait to try more of your recipes katie!!!!