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)
Hi, I just made this recipe and it did not rise and become light and fluffy. I think it’s because I used coconut cream instead of another milk. We also used gluten free flour which is rice and maize. We can not have dairy, soy gluten plus a whole heap of other things. Look forward to hearing.
Hi, unfortunately different flours will have different effects on recipes, and you never know how one will work until you try… but if a certain flour isn’t listed, it means that Katie hasn’t tested it in that specific recipe and so doesn’t know how (or if) it could work. This is especially true with gluten free flours. GF all purpose, which is listed in the recipe, is meant to work like white flour and can be used in an even substitution, but rice flour doesn’t have the same ingredient makeup as gf all purpose, and unfortunately there’s just no way to know if it can be subbed in a recipe calling for all purpose flour unless you try.
Jason
The recipe looks great but how much coconut sugar to add and then do we also add honey or maple syrup
This looks and sounds so delicious!!! Could you use Whole wheat flour instead of spelt or AP flour? Thanks!
Will probably be more dense/dry, but should work! But you never know for sure unless you experiment. Be sure to report back if you try!
What kind of vinegar do we use in this recipe?
White or apple cider both work here 🙂
I’d love to make an orange infused version of this cake. Any thoughts on subbing the non dairy milk with orange juice?
Hello Refined Sugar Free Chocolate Cake | Vegan, GF Options shows a frosting in the picture and the recipe does not give the recipe of the liquid chocolate on top. How can you do it?
Just melt chocolate chips with a tsp or two of oil for a smooth chocolate sauce 🙂
This looks absolutely delicious! I can’t wait to try it!
How did you make the icing?
Is that cane, brown and raw sugar free? and gluten free too?
Thanks so much for this recipe! I tried it yesterday, along with the healthy chocolate sauce, and my family loved it. The only adjustment I had made was to use vegetable oil for the “icing,” as I didn’t have coconut oil on hand.
This was delicious! Not sure what I did wrong but it came out more like a Brownie.
Still tasted great!
I have made this a couple of times now and really love it! It always turns out moist and soft. (I use almond milk and all purpose flour) No need for the chocolate on top. It is on the “lightly sweetened” side of things but that’s what I was hoping for especially since I was looking for a refined sugar free dessert! Thank you!!