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?
Sugar Free Chocolate Cake – That Actually Tastes Amazing!
- Cook Time: 60 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Oven
Description
Chocolately, decadent and totally delicious, this is the sugar free cake recipe you have been waiting for ALL YOUR LIFE!
Ingredients
Cake
- 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
Instructions
- 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.
Notes
- 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.
Hi, I'm Rani! 
Can I substitute chickpea.flour for.the.regular flour?
Hey Laura
Thanks for stopping by to check out the recipe.
I can’t say for sure as I have never cooked with it, but I don’t think the cake would raise using chickpea flour. Your best bet would be gluten free self raising flour, I think.
If you try it, I’d love to know how you go.
Rani x
Is that 160 F or 160°c, 160 F just seems awfully low.
Gosh sorry Tessa I must fix this. It’s 160 clesius and 320 fahrenheit. I apologise for the confusion. Thank you for stopping by and checking out the recipe.
Rani x
Hi. I live in Spain but cannot get Rice Malt Syrup anywhere!!! What can I use instead and what measure??
Thank you
Clare
Hi Clare. Sorry you can’t find rice malt syrup. I think it’s also called brown rice syrup in some countries. But good news, you can substitute the rice malt syrup for the same amount honey. The only real difference I found when I used honey was that the cake tasted a little sweeter. Happy baking Rani x
Would maple syrup make it more or less sweet than honey?
Gosh that’s a good question. Unfortunately I’ve only tested the recipe with honey and rice malt syrup, but I’d say honey would give you a sweeter cake than maple syrup.