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Sugar Free Chocolate Cake - You Totally Got This - Quick and Easy Recipes

Sugar Free Chocolate Cake – That Actually Tastes Amazing!

  • Author: Rani - You Totally Got This.
  • Cook Time: 60 minutes
  • Total Time: 1 hour
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Oven


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


  1. Preheat the oven to 160C/320F and line a 21cm cake tin (square or round) with baking paper.
  2.  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.
  3.  Combine the self-raising flour, cacao/cocoa and vanilla in a large mixing bowl and set aside. Whisk the eggs.
  4.  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.
  5.  Pour the mixture into the prepared baking tin and bake in the oven for 45 minutes, until a skewer comes out cleanly.
  6.  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.
  7. 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.



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