Several things about this cake:

It’s sugar free. (Yep, thanks to Swerve!!)

It’s gluten free (thanks to Bob’s Red Mill)

This frosting is the best. 

It’s packed with sprinkles because decorating cakes is hard. (Sprinkles are not sugar free… but sprinkle calories don’t count, right?)

Dark Chocolate > Milk chocolate. Always and forever.

 

 

Sugar Free Chocolate Cake
Serves 12
Sugar Free and Gluten Free rich chocolatey cake
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 cups (248g) gluten free flour blend
  2. 2 cups (384g) Swerve Granulated sweetener
  3. 1 cup (80g) Hershey's special dark cocoa powder
  4. 2 tsp baking soda
  5. 1 tsp baking powder
  6. 1 tsp salt
  7. 3 large eggs
  8. 1 cup (240 mL) buttermilk*
  9. 1 cup (240 mL) warm water
  10. 75g coconut oil, melted
  11. 2 tsp vanilla extract
Frosting
  1. 6 tbsp (84g) butter, softened
  2. 2 oz fat free cream cheese, softened
  3. 30g hershey's special dark cocoa powder
  4. 1 tsp vanilla
  5. 2 cups (288g) swerve confectioner's sweetener
  6. 1 tbsp (15 mL) unsweetened almond milk
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare two 9 inch cakes pans by spreading with butter and powdering with flour.
  3. Mix together flour, sweetener, cocoa, baking soda, baking powder and salt in large bowl. Next, add eggs, buttermilk, water, coconut oil, and vanilla. Mix together on medium speed until smooth.
  4. Pour batter evenly into two cake pans.
  5. Bake for 25-30 minutes, until toothpick comes out clean.
  6. Allow cake to cool completely before removing from pans.
To assemble
  1. Mix together all frosting ingredients in medium bowl until smooth. Place one half of cake on serving platter and spread with frosting. Place second half of cake on top and frost entire cake, including the sides.
  2. Optional: Decorate with sprinkles.
Notes
  1. *For buttermilk, add 1 tbsp vinegar to liquid measuring cup. Add almond milk until liquid reaches 1 cup. Stir and set aside for 5 minutes before adding to cake batter.
Cut into 12 slices. Macros per slice
  1. 219 calories
  2. 22g carbs
  3. 14g fat
  4. 5g protein
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