Decadent Sugar-Free Chocolate Cake with Stevia
This easy recipe for a Decadent Sugar-Free Chocolate Cake is not just perfect for those watching their sugar intake; it's also a delicious treat that's full of flavor!
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Servings:
Equipment
- Electric Hand Mixer
- 6 inch cake pan
Ingredients
For the Cake
- ½ cup Cake Flour
- ¼ cup Unsweetened Cocoa Powder
- ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- ¼ cup Stevia
- 3 ea Eggs room temperature, separated
- ¼ cup Coconut Oil melted
- ½ teaspoon Almond Extract
- ½ teaspoon Vanilla Extract
- ½ cup Almond Milk
For the Chocolate Icing
- 3 tablespoon Swerve Confectioners Zero Calorie Sweetener
- 3 tablespoon Unsweetened Cocoa Powder
- 1 teaspoon Meringue Powder
- ½ teaspoon Instant Expresso Powder
- ⅛ teaspoon Salt
- ¼ teaspoon Almond Extract
- 3 tablespoon Warm water
Instructions
To Make the Cake
- In a large bowl, combine ½ cup of cake flour, ¼ cup of cocoa powder, ¼ tsp. of salt, ½ teaspoon of baking powder, and ¼ cup of Stevia and set aside.
- Separate the yolks and whites of 3 large eggs. Whip the egg whites until stiff peaks form and set aside.
- In another bowl, combine the egg yolks, ¼ cup melted coconut oil, ½ cup almond milk, 1 ½ teaspoons of almond extract, and 1 ½ teaspoons of vanilla extract. Mix until smooth.
- Add the wet yolk mixture to the dry ingredients and mix until well combined. Gently fold in the whipped egg whites.
- Pour this cake batter into a 6-inch pan that has been oiled and lined with parchment paper. Bake at 350 degrees f for 27 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 5 minutes, then transfer to a wire cooling rack and allow the cake to cool completely before icing.
To Make the Icing
- Combine all the icing ingredients together in a small bowl. Mix until smooth. Ice the cake immediately, or cover the icing with plastic wrap until ready to use.
