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Slice of no sugar chocolate cake topped with fresh berries on a wooden table

Sugar-Free Chocolate Cake

A simple, lower-sugar chocolate cake made with almond flour and cocoa powder, moist from applesauce, and quick to prepare—perfect for an easy dessert option.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups almond flour Makes the base rich and moist.
  • 0.5 cups unsweetened cocoa powder Provides the chocolate flavor.
  • 1 teaspoon baking powder For leavening.
  • 0.5 teaspoon salt Enhances flavor.
Wet Ingredients
  • 3 large eggs Gives structure to the cake.
  • 0.5 cups unsweetened applesauce Keeps the cake tender and moist.
  • 0.5 cups unsweetened almond milk Loosens the batter.
  • 1 teaspoon vanilla extract Adds flavor.
  • 0.33 cups sugar substitute (erythritol or stevia) For sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan well.
  2. In a mixing bowl, combine almond flour, cocoa powder, baking powder, and salt.
Mixing
  1. In a second bowl, whisk together eggs, applesauce, almond milk, vanilla extract, and sugar substitute until smooth.
  2. Pour the wet mixture into the dry ingredients and stir until fully combined.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 25–30 minutes, until the center is set and a toothpick comes out clean.
  3. Let the cake cool before slicing.

Notes

Store covered at room temperature for short-term snacking or refrigerate for longer storage. Slices taste firmer cold; let sit out briefly for a softer crumb.