Sugar-Free Chocolate Cake with Creamy Chocolate Frosting

Sugar-Free Chocolate Cake

Two dark cocoa cake layers hold a generous seam of light chocolate frosting, with just enough frosting on the outside to leave the layers visible. Hot coffee deepens the cocoa flavor; hot water works instead, though the chocolate flavor will be slightly different.

This cake uses all-purpose flour and a granulated baking sweetener labeled to replace sugar measure for measure. Sweetener brands can produce different levels of sweetness and different crumbs, so check the package before measuring.

Ingredients for Sugar-Free Chocolate Cake

Chocolate cake

• 1 3/4 cups all-purpose flour (220g)
• 1 1/2 cups granulated 1:1 sugar-replacement baking sweetener, or the label-equivalent amount for 1 1/2 cups sugar (about 300g if applicable to your product)
• 3/4 cup unsweetened cocoa powder (65g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup neutral oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee

Chocolate frosting

• 8 ounces cream cheese, softened (225g)
• 1 small package sugar-free instant chocolate pudding mix (about 1 ounce/28g)
• 1 cup cold milk
• 8 ounces unsweetened whipped topping (225g)

Check the pudding mix and whipped topping labels if the finished cake must meet a strict sugar-free requirement. Not every whipped topping is unsweetened or sugar-free.

How to Bake Sugar-Free Chocolate Cake

1. Prepare the pans: Heat the oven to 350°F (175°C) with a rack in the center. Grease two matching 8-inch round cake pans and line the bottoms with parchment.
2. Mix the dry ingredients: Whisk the flour, baking sweetener, cocoa, baking powder, baking soda, and salt in a large bowl. Break up any cocoa lumps.
3. Mix the wet ingredients: In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla. Carefully whisk in the hot coffee; it should be hot but not actively boiling.
4. Combine the batter: Add the wet mixture to the dry ingredients and whisk or fold just until no dry flour remains. Prolonged mixing can make the cake dense or tough. Divide the relatively thin batter evenly between the pans.
5. Bake the layers: Bake uncovered for about 25 to 30 minutes. Start checking at 25 minutes, testing each pan near the center. A toothpick should come out clean or with a few moist crumbs, not wet batter. The tops should spring back lightly, and the edges may begin to pull away from the pans.
6. Cool completely: Leave the cakes in their pans for about 10 minutes. Turn them onto a cooling rack, remove the parchment, and let them cool completely before frosting.
7. Make the frosting: Whisk the pudding mix with the cold milk until thickened. Beat the softened cream cheese until smooth, then gradually beat in the pudding mixture. Fold in the whipped topping until combined and spreadable.
8. Fill, frost, and chill: Spread a generous layer of frosting over one cake round and place the second round on top. Spread a modest coat around the outside, leaving the dark layers visible at the edges. Refrigerate for at least 30 minutes, until the frosting is stable enough to slice.
9. Serve: Cut into 10 to 12 wedges. To show the layers clearly, turn a thick wedge onto its side and serve it with a fork.

Choosing a Baking Sweetener

Use a granulated baking blend whose package specifies a 1:1 replacement for sugar. Do not measure the same volume of a concentrated sweetener unless its label gives that equivalent. This is an all-purpose-flour cake; almond flour is not a direct substitute.

For a coffee-free cake, replace the hot coffee with 1 cup hot water. The batter will still have the liquid it needs, but the chocolate flavor will be slightly different.

Keeping the Frosting Smooth

Softened cream cheese mixes more smoothly with the thickened pudding. Add the pudding mixture gradually to help prevent lumps, then fold in the whipped topping rather than beating it vigorously. Frost only fully cooled layers so the soft frosting stays in place.

Storing Sugar-Free Chocolate Cake

Keep the frosted cake covered in the refrigerator because the dairy-based frosting is perishable. Let a slice sit briefly at room temperature before serving if you prefer a softer crumb.

Unfrosted layers can be cooled completely, wrapped tightly in plastic wrap and foil, and frozen for up to 3 months. Freezing the assembled cake with its whipped-topping frosting is not established for this recipe.

Nutrition

Approximate nutrition per slice, based on 12 slices: 310 calories, 7g protein, 19g fat, and 47g carbohydrates. Approximate nutrition per 100g: 195 calories, 4g protein, 12g fat, and 30g carbohydrates. Values can vary considerably with the sweetener, pudding mix, and whipped topping used.