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 tried using the melted coconut oil for taste, but as I let the mixture rest, within a minute or two it turned SOLID, since the coconut oil cooled. That doesn’t seem to make a lot of sense…
Unless you live in a really cold climate, melted coconut oil shouldn’t turn solid unless it comes into contact with cold ingredients – so just make sure your milk isn’t cold and you should be good to go!
Hi Katie! I absolutely loved this recipe! I have been trying tons of different refined-sugar free recipes and I haven’t had much luck. This recipe is so good especially when topped with your homemade healthy chocolate sauce! In my cake I used 100℅ whole grain organic ivory wheat flour, which worked very nicely. With the chocolate sauce I used butter instead of coconut oil and I used maple syrup for the sweetener. I will definitely make this again! I’m thinking next time to try it as a poke-cake with your chocolate sauce… did I mention that I had a hard time not eating that stuff by the spoonful? Thanks so much for all the lovely recipes!
Lilly
Hi Katie,
I’ve just tried your recipe. It’s turned out fine but it’s more like a flan type thing. In fact the mix was more like batter, quite liquid. Should it have been drier?
Anyone else had this problem?
Yum Yum Yum This looks amazing! Can’t wait to bite into it 🙂
Hi, has anyone actually made this? There is no binder in the recipe … is that why you are baking it thin to avoid crumbling? Thanks
Wow. It looks delicious. I love sugar free cakes. So, I will try to make it. Your recipe will help me. Thanks for sharing.
Can I replace the evite flour with wholewheat flour?
Less carbs.
Hi, whole wheat flour is very dense. But the spelt flour is actually whole grain and works well here 🙂
GROSS! I’d rather have the real thing. I have made this cake for decades and I have NEVER put 3 cups of sugar in the cake, it calls for 2 cups. As for the icing, ibecause this cake is so moist, it doesn’t need it.
Woooow, It’s look Delicious, I hope the same with taste.
but i love it. I have not tried yet but this evening i will show this to my Mom and tell her to make it.
🙂 🙂 🙂
thanks
Hi Katie
Have you got the icing or ganache recipe you used
to ice the cake in your website.
xxx
Try her healthy chocolate sauce – just google “cck three ingredient chocolate bars” 🙂