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)
I love you recipes! I have been making hem throughout my pregnancy, as I have been craving sweets! I don’t feel guilty giving into my cravings when I eat your recipes! Plus my 2 year old likes them too, which is fun! Thank you for what you do!
Hi katie.. Just a quick ques.. Which flour u think is healthier for baking.. Oat flour or apf?
wow that was a bit of a disaster.I think it was the vinegar that reacted with the coconut oil and it started to harden within seconds!I had to sieveoff what liquid was left and then remelt the coconut oil,hopefully the cake will still work(its in the oven now)Are you sure those first 5 ingredients are right?Thanks
I didn’t have a problem when I made it, and it doesn’t seem as though other people had any trouble. Try checking out Katie’s FAQ section at the top of her blog.
Is it white vinegar or malt vinegar it doesn’t specified in recipe?
White or apple cider vinegar will work.
But syrup has sugar anyway. Def healthy compared to sugared version, but its sugar regardless. Maybe liquid stevia wud do the trick
Maple syrup is made of sugar, agave is very high in fructose and so worse than sugar and while honey has some good enzymes it is 75% fructose and so will also cause most of the problems that sugar causes.
Stevia or Lo han are to my knowledge the only natural sweeteners that do not create the same problems as sugar.
It looks as the thought the cake is quite flat, does it not rise very much? Looking for a birthday cake that is refined sugar free, dairy free. Thanks,
I like your recipes but this one was terrible! i used rice malt syrup and it just did not do the trick taste wise. The texture was also like glue even though it was cooked – I suspect it could use an egg or two….
Rice malt syrup is not called for in the ingredients. If you change a recipe, then unfortunately there’s no guarantee it will work.
Love the idea of desserts and snacks without refined sugar! Spelt is not a favourite in my family. Could I use regular wholewheat flour or wholewheat pastry flour instead? Would I need to adjust the liquid? Thanks!
It will be way more dense, but you can always experiment.
Dear Katie,
I made the recipe. Fabulous taste, but the cake did not really rise… I poured the liquids into the solids and used a mixer to blend…Did I blend too much? I also cooked for 25 minutes at a preheated oven at 350. Is tsp=teaspoon? Is baking powder the right amount? I also added three teaspoons of cornstarch. Do you think this is the problem? Thank you for any input1
Andrew
I’m confused, as cornstarch is not listed as one of the ingredients in the recipe. It also doesn’t say anything in the recipe about using a mixer.