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Sugar Free Chocolate Cake

Sugar free chocolate cake is generally made following any regular chocolate cake recipe, with the exception of substituting regular sugar or brown sugar with an artificial sweetener. Generally targeted towards the diabetics who are restricted against the consumption of sugar loaded foods and drinks, these cakes are also popular amongst low-calorie and low-carb dieters. Some sugar substitute brands which are commonly used in baking sugar free or diabetic chocolate cakes include Fructevia, Steviva, Splenda, Sucralose, Maltitol, Fruit Sweet and NutraSweet.

Sometimes, the diabetic chocolate cake may be made healthier using low-fat shortenings and the use of more wholesome ingredients such as nuts, yoghurt, skimmed milk etc. Also often, certain replacements of the basic ingredients make a sugar free chocolate cake consumable by gluten intolerant and high fiber eaters (by replacing all-purpose flour with oat or pecan meal) and vegans and lactose intolerant (by substituting animal milk with soy milk and making the cake eggless).

Sugar Free Chocolate Cake Recipe Overview

Basic Ingredients: A standard sugar-free chocolate cake recipe suggests the inclusion of eggs, milk, canola oil, vanilla extract, Splenda No Calorie Sweetener Granules or any artificial sweetener, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, boiling water and unsweetened baking chocolate.

Optional ingredients: Melted sugar free chocolate and sugar free chocolate frosting may be used optionally. Ready to make mixes of these sugar-less chocolate drizzle can be sourced commercially or made at home by beating together thickened cornstarch and milk mixture, solid vegetable shortening, artificial sweetener, vanilla extract and cornstarch. Sugar-free Chocolate icing mixes are also available commercially for a quick sugar-free chocolate cake creation. The homemade version can be made by creating a mixture of flour and milk, boiling it and then combining it with a mixture of shortening, artificial sweetener, cocoa power and vanilla, until, a smooth and creamy mixture is formed.

Preparation Method: All the ingredients are mixed and then beaten well to be poured into the baking pans. Next, the batter is baked in a preheated oven. Once the baked chocolate cake is cooled on the racks, it may be cut into wedges or slices and eaten as it is. Alternately, the cake may be frosted with sugar-free chocolate icing and drizzled with sugar-free chocolate sauce and served after being cut.

Popular Sugar Free Chocolate Cakes

Chocolate cake can be made in multiple ways and almost every recipe of the cake has a sugar free version. Here are some of the popular sugar free chocolate cake recipes –

Flourless Sugar Free Chocolate Cake – This chocolate not only keeps sugar at bay, but also doesn’t make use of flour, as otherwise suggested by any standard cake recipe. Instead the cake relies heavily on pecan meal, created by processing the pecans in a food processor. This cake can be consumed by diabetics, weight loss dieters as well as those with gluten intolerance. For this cake, the pecans, vanilla, erythritol, water, vanilla, butter, eggs, salt, baking powder and cocoa are processed together and this batter, so formed is baked. The final cake may be cut and served once cooled, and if calorie is not a concern, it may also be served with a drizzle of sugar free chocolate sauce drizzled over whipped cream.

Sugar-Free Chocolate Cake with Chocolate Buttercream Icing – Made with oat flour instead of all-purpose flour and artificial sweetener, this moist and fluffy chocolate cake, enriched with fiber, is ideal for the consumption of both the low-carb dieters and the diabetics. The Dutch processed chocolate to be used in this cake, is first melted and then combined with hot water, cocoa powder, and malitol in a boiler. This warm mixture is then combined with buttercream-vanilla mixture, beaten eggs and malitol mixture, softened butter, oat flour and buttermilk. This batter is then baked to form a sugar free chocolate cake, which may then be frosted with an icing made by whisking together melted chocolate, cream, Malitol powder, vanilla extract, butter and vanilla extract.