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)
Katie, I absolutely love the new site! Its so refreshing and totally represents you and your personality. If I used a gluten free flour for this recipe what would be my ratios? Or could I use just 1 flour? I have Millet, Sorghum, Arrowroot, and Oat Flours.
For the gf option, I’ve only tried it with Bob’s all-purpose gf so I can’t say for sure. Oat flour might be gummy but have a nice taste if you don’t mind the texture. Not sure about the other two, but be sure to report back if you experiment!
I used to like Bob’s all purpose GF flour but the taste of the bean flours are not pleasant for me. I will try to mix the Sorghum and Millet and then add the arrowroot starch to give it a lighter texture. I will let you know how it comes out 🙂 Your recipes have changed my life! Your texas sheet cake is to die for!
I don’t bake gluten free, but my friend with Celiac Disease says to mix your flours in a 40/60 ratio of whole grain to starch. It looks like your millet, oat, and sorghum are all whole grain and your arrowroot counts as a starch (as does cornstarch, if you have that, as well). He says it doesn’t really matter how many different flours or which different flours you use for each of the two types, as long as the overall ratio is correct.
Sugar free chocolate? That sounds divine!! Definately going to get my hands on this recipe this weekend.
Katie, I love your recipes and I am loving the new website layout. The chocolate cake looks amazing, I am going to make it this weekend, can’t wait. Speaking of recipe requests, I don’t have a specific request but I do have a general one. Can you try to explore desserts from other parts of the world and try to make them a bit healthier? I am from India, and we have some awesome desserts (think kheer, gulab jamun, halwas, rasgulla…). They taste amazing but the calorie counts on them will literally give you a heart attack. I would love it if you can put some of them on your to-do list.
I can definitely try! There are a lot of international recipes on my to-make list… I need to get on that!
YUM.
http://www.whitewallsandwanderlust.wordpress.com
Just to be sure, a gum isn’t mentioned for gluten free. Do I need it or not?
I accidentally forgot it once while baking a cake with Bob’s gf flour, and I discovered it was just fine without the gum. So since then I have never used it for recipes when using Bob’s gf flour and have not had any issues. Hope that helps!
I’m not a gluten free expert, but the gums are (mostly) used to replace the gluten that’s lacking in gluten free flours. However, things like cakes, cookies, etc. don’t actually need gluten. In fact, they’re hindered by it – you know all those cake and muffin recipes that call for you not to over mix? That’s to avoid activating the gluten, which makes the baked goods heavy and gummy.
Things like breads need gluten, since that’s what causes them to be soft and springy and chewy, which is when the gums come in handy, but with the right combo of flours you shouldn’t need gums for non-bready goods. 🙂
Made this today with my daughter, turned out absolutely perfect! Ran out of maple syrup, so I had to combine it with honey and the cake was delicious! No substitutions needed!
Thank you so much for making it!
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!