Sugar Free Chocolate Cake

    1 hour 10 min

    Using granulated sugar substitute means you can enjoy a moist and rich chocolate cake, which is totally sugar free. It isn't overly sweet, so add more sweetener, if desired. For an icing, you could make a chocolate buttercream with sugar substitute, as well, though it's delicious if you layer it with whipped cream and berries.


    London, England, UK
    128 people made this

    Makes: 3 (23cm) cakes

    • 475ml boiling water from the kettle
    • 120g unsweetened cocoa
    • 350g plain flour
    • 2 teaspoons bicarb of soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt to taste
    • 225g butter or margarine, room temperature
    • 12 tablespoons granulated sweetener, such as Splenda
    • 4 eggs
    • 2 teaspoons vanilla extract

    Prep:20min  ›  Cook:30min  ›  Extra time:20min cooling  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease three 23cm round cake tins.
    2. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
    3. Sift together flour, bicarb, baking powder and salt; set aside.
    4. In a large bowl, cream butter and sugar substitute together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread cake mixture evenly between the 3 prepared tins.
    5. Bake in preheated oven for 25 to 30 minutes. Allow to cool before removing from tins.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    i took out the bicarb of soda and t salt tastes like a cake should i never ever put bicarb of soda in cakes that's what gives it a very bitter taste  -  30 Dec 2012


    very light and moist but omg so bitter with threw them straight in the bin even the 3rd which i added some dessicated coconut.  -  14 Dec 2012


    I made the cake as per the instructions was worryied that it would be too watery so I added oatmeal to it, it was fantastic!  -  13 Jun 2013