It’s my birthday this month. And birthdays mean one thing. CAKE. Preferably chocolate cake. Moist. Dense.Delicious.Chocolatey. Chocolate Cake.
There’s only one hitch (and it’s kind of a big one). I don’t eat sugar. And regular chocolate cake. Full of sweet stuff. At least it was, until now.
Friends, see that chocolate cake up there. REFINED SUGAR FREE. It’s an actual legit sugar free birthday cake, it’s chocolate AND it’s completely delicious.
Don’t think Sugar Free Chocolate Cake is for you? Not gonna lie. It’s less sweet than regular cake. BUT, it is completely cakey and totally YUM. Plus, it won’t make you feel icky after an eating a slice.
Still not convinced? Well, here are some other reasons why this Sugar Free Chocolate Cake is the *actual* best:
- People who haven’t quit sugar will eat this cake. And enjoy it. Love it even.
- The chocolate ganache icing is life. Seriously. If you haven’t tried it you haven’t lived.
- Sweetener. Rice Malt Syrup. Natural and less likely to make you want to eat the entire contents of the pantry after a slice of cake. We’ve all done it, right?
- It’s a regular cake. Not a raw crazy ingredient cake that will set you back a weeks’ wages.
- Just like a good cake should. It’s crispy on the outside and soft on the inside. Plus, did I mention…its SUGAR FREE CHOCOALTE CAKE?
Now all you need is an excuse to bake it, right? Don’t worry. I’ve got that covered too.
March is my birthday month. And because it’s my birthday. You have to make this cake. You really don’t have a choice. Birthday girl said so.
P.S You’re welcome.
P.S.S Sugar Free Chocolate Cake…totally delicious or have I lost my sugar quitting mind?Print
Chocolately, decadent and totally delicious, this is the sugar free cake recipe you have been waiting for ALL YOUR LIFE!
- 2 cups self-raising flour
- ½ cup cacao or cocoa
- 125g butter
- ½ cup rice malt syrup
- 1tsp vanilla powder or essence
- 3 eggs
- 1 cup butter milk or regular milk
Chocolate ganache icing
- ¼ cup butter (softened)
- ¼ cup rice malt syrup
- ¼ cup cacao or cocoa
- Preheat the oven to 160C/320F and line a 21cm cake tin (square or round) with baking paper.
- Chop the butter into cubes and transfer to a small saucepan. Add the rice malt syrup and warm over medium heat until melted, stirring occasionally. Remove from heat and let cool.
- Combine the self-raising flour, cacao/cocoa and vanilla in a large mixing bowl and set aside. Whisk the eggs.
- Make a well in the dry ingredients. Then pour in the eggs, milk and the butter/rice malt syrup mixture. Stir until the mixture forms a smooth batter.
- Pour the mixture into the prepared baking tin and bake in the oven for 45 minutes, until a skewer comes out cleanly.
- While the cake is baking make the ganache, by stirring the butter, rice malt syrup and cacoa/cocoa together until smooth. Transfer the frosting to the fridge until you’re ready to ice the cake.
- When the cake is ready, remove it from oven and leave it to stand in the tin. After 10 minutes lift the cake out onto a wire rack and leave to cool completely. When completely cooled, spread the cake with the ganache icing. Next, sing happy birthday, make a wish and cut into 12 slices.
- To make the ganache the butter needs to be soft, so remember to remove it from the fridge before you start on the cake mixture.
- The icing is super soft and creamy. So, if it’s warm keep the cake in the fridge, or ice it just before serving.
- If the top cracks when cooking, don’t stress. You won’t see it under the ganache frosting. It’s just another reason why it is the *actual* best.
P.S – Now you’ve got dessert are sorted, get dinner sorted too. Grab your FREE quick and easy weeknight dinner plan right here.