Healthy No Sugar Chocolate Cake Recipe
Hey, what is this? Some kind of wishful joke? I swear, no it’s not! This cake sold out on Mother’s day. I had a packed table of contents, which included a baker’s dozen of finger-licking kids clamoring for seconds. What Nachas!
What do I mean by No Sugar Chocolate Cake?
I resolutely distance myself from the Splenda crowd, sorry. So no, not going there. Sweetener snob, so what are you going to do? Dreadful. Not me, dreadful, splenda and splenda’s ilk. Rather, I experimented with natural sweeteners that had a much more respectable pedigree: Erythritol was the winner, hands down, not just for its perfect flavor but for its nutritional profile (read the info in the link). In fact I love it so much I always make sure I have it on hand. No objectionable taste whatsoever; I have been using it with increasing confidence in cookies, muffins, even chocolate cake! Oh yeah, take a look at my fantastic Orange Marmalade Recipe
You’ll enjoy Dessert More often!
Good problem, huh? We all love dessert, but it does not love us back. Of course I use sugar, but it is dangerously easy to overdose on it. Quite often, even a little sugar is too much, so there’s my solution. And of course, any dessert that will do well with naturally sweet ingredients like dried fruit, I jump at the chance. Sadly, this is not one of them.
It’s a killer chocolate cake, so why reinvent the wheel? All I changed was the sugar. Sorry about being so boring, but you know, good is good, so why fool around with it?
Full disclosure: I use spelt flour in all my baking
But I think you know that already, don’t you? Why tell myself, it’s just dessert, if dessert can actually be good for you? Every food must be functional food. White spelt flour is virtually as light and pristine as regular white flour. The great difference is in their nutritional value: spelt is unbleached, high in protein and high in fiber, and lower carb, whereas white flour is nutritionally worthless, simple as that. Whole wheat flour is a little more dignified than white flour, but it still doesn’t hold a candle to spelt. There’s nothing I don’t do with spelt. I don’t mind dark spelt when I cake bread. Spelt’s delicious nutty flavor never hurts either!
Do not be alarmed at the large amount of “sugar” used!
This cake yields about 20 servings! 25, even! Do not try to reduce it, or the chocolate cake will be bitter.
Scroll Down for the Chocolate Icing.
The icing is optional, but delicious! And Healthy! If you have a little left over, save it for crepe filling, oh my gosh it;s out of this world!
- 1 cup soy milk (if you can't have soy, use any milk and add the lemon juice; it wont curdle but it will still be delicious)
- 1 tablespoon lemon juice or vinegar
- 4 eggs
- 2 2/3 cups Erythritol
- 1 cup vegetable oil, or extra light olive oil
- 3 cups flour (all purpose, whole-wheat pastry or spelt. I use white spelt)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- Good pinch salt
- 1 ¼ cups best quality cocoa powder
- 1 cup strong coffee, decaf OK
- 3 tablespoons brandy, rum or bourbon (liquor stores)
Preheat the oven to 325*F. Mix the soy milk and lemon juice, and set aside (if you can't have soy, use any milk you like, plus tablespoon vinegar).
Mix the flour, baking powder, baking soda, salt and cocoa in a bowl, and set aside. Mix the hot water with the coffee and brandy in another bowl, and set aside.
In a food processor, beat the eggs and sugar until light and fluffy. Add the oil and beat. Add the flour mixture to the egg mixture alternately with the coffee mixture, beginning and ending with the flour mixture, just incorporating the addition each time, 2-3 pulses. Add the reserved soy milk mixture, and mix again a few more seconds. The batter will be very runny: don’t worry, it's all good!
Pour the batter into a greased and lightly floured 10-inch springform pan or bundt pan.
Bake for 75 minutes or until a knife inserted in the center comes out clean. Unmold and invert onto a cooling rack. Serve alone or spread icing all over the cake. Makes up to 25 servings. It freezes very well.
Melt 1/2 cup unsweetened chocolate chips or unsweetened grated chocolate with 1/2 cup coconut milk, and 1/3 cup erythritol, on a very low flame or in a microwave oven.
Let the mixture cool before spreading evenly on the cake.