Sugar-Free Chocolate Cake Recipe
Ingredients
For the Cake:
- 70 g 2¾oz coconut oil, melted
- 150 g 5½oz Natvia Natural Sweetener (powdered in a blender)
- 250 ml 9fl oz unsweetened soy milk
- 50 g 1¾oz cocoa powder
- 75 g 2¾oz almond flour
- 30 g 1¼oz coconut flour
- ½ tsp almond extract
- 1½ tsp powdered vanilla
- 100 ml 3½fl oz unsweetened soy yoghurt
- 1 tsp gluten-free baking powder
- ½ tsp bicarbonate of soda
- ½ tsp xanthan gum
For the Frosting:
- 225 g 8oz cashew nuts, soaked overnight
- 100 g 3½oz coconut oil, melted
- 125 g 4½oz Natvia icing mix
- 50 g 1¾oz cocoa powder
- 1½ tsp powdered vanilla
- 1 tsp almond extract
- 60 ml 2fl oz coconut milk
Serves 10-12 | Calories: 591 per serving
Prep Time: 20 mins | Cook Time: 40 mins
Instructions
For the Cake:
- Preheat the oven to 150˚C.
- In a mixing bowl, beat together the melted coconut oil, powdered Natvia sweetener, unsweetened soy milk, and cocoa powder.
- Add almond flour, coconut flour, almond extract, and powdered vanilla to the mixture.
- Then, mix in the unsweetened soy yogurt.
- Stir in the gluten-free baking powder, bicarbonate of soda, and xanthan gum.
- Beat the mixture until it becomes light and fluffy.
- Divide the cake batter between two 17cm (7in) lined cake tins.
- Bake the cakes in the preheated oven for 40 minutes.
- Once baked, remove the cakes from the oven and let them cool in the tins.
For the Frosting:
- In a blender, combine the soaked cashew nuts, melted coconut oil, Natvia icing mix, cocoa powder, powdered vanilla, almond extract, and coconut milk.
- Blend until the mixture is completely smooth.
- Transfer the blended mixture to a mixer and beat until it becomes light and fluffy.
- Spread half of the chocolate frosting over one of the cooled cakes, place the second cake on top, and cover it with the remaining frosting.
Notes / Tips / Wine Advice:
Enjoy your sugar-free chocolate cake!
