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Sugar-Free Chocolate Cake

A tender, chocolate-forward cake made with almond flour and erythritol, perfect for a quick dessert without the hassle of frosting.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups almond flour
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 3 large eggs
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 0.5 cups erythritol (or other sugar substitute)
  • 0.5 cups unsweetened almond milk

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan well.
  2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together the eggs, applesauce, vanilla extract, and erythritol until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until no dry patches remain. Do not overmix.
  5. Slowly stir in the almond milk until the batter is smooth and spreadable.
  6. Scrape the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25–30 minutes, until a toothpick inserted in the middle comes out clean.
  2. Allow the cake to cool in the pan until it is no longer hot, then slice once fully cooled.

Notes

Be sure to mix the cocoa fully to avoid bitter pockets. Avoid overmixing to keep the crumb tender. Grease the pan generously to prevent sticking, and allow the cake to cool fully before slicing for the best texture.