Sugar Free Chocolate Loaf Cake

This Sugar Free Chocolate Loaf Cake recipe is based upon the popular cakes that are baked in a loaf pan.

Made with unsweetened cocoa powder, this easy sugar free cake is deliciously dense and moist with the rich flavor of chocolate.

What makes loaf cake so good?

 
Loaf cakes are cakes that are baked in a (bread) loaf pan to give the cake a denser texture and richer flavor.

I have added an option of adding fruit for even more flavor and texture (my cake was made with pear slices!).

Have you tried my recipe for Sugar Free Low Carb Chocolate Cake ?

That delicious chocolate cake recipe is made with almond flour and coconut flour and has just three net carbs per serving.
Both this chocolate loaf cake and that low carbohydrate chocolate cake are delicious dessert ideas that do not have added sugar.

To make this recipe you will need a loaf pan to bake the cake in. You can find a selection of loaf pans here.

Ingredients you need to make a Chocolate Loaf Cake.

• Flour. All purpose flour was used to make my cake. If you are using an alternative flour, use one that measures like all purpose flour and take into consideration any needed binders.
• Sugar Alternative. For best results, use a granular sugar alternative that measures like sugar and that can also be baked with.
• Unsweetened cocoa powder. Use a good quality unsweetened cocoa powder for the best flavor.
• Baking powder. Added for leavening.
• Oil. Use a neutral oil such as vegetable oil or canola oil
• Eggs. Your eggs should be at room temperature for this recipe.
• Vanilla Extract. Added for flavor balance.
• Boiling Water. Added to enhance the leavening process.
• Optional- fruit. My cake has chopped pears added to the cake itself and a sliced pear for garnish.

Expert Tip👉 You can add a teaspoon of dry espresso to the flour to kick up the flavor of the chocolate in this recipe.

Ingredients needed to make the Sugar Free Chocolate Glaze.

• Sugar Free Powdered Sugar. You powdered sugar should be free of lumps (sift or run a whisk though it).
• Unsweetened cocoa powder. Dutch process should not be used for the glaze.
• Boiling water. The amount used can be adjusted as needed for consistency.

How to make a Chocolate Loaf Cake.

1. Preheat your oven to 325 and double prep a loaf pan for nonstick. I like to grease my pan and also line it with parchment paper for example.
2. In a large mixing bowl, use a whisk to combine together the flour, sugar alternative, unsweetened cocoa powder, and baking powder.
3. Next, in a medium sized mixing bowl, use a clean whisk to mix together the oil, eggs and vanilla extract. Then add these wet ingredients from the second mixing to the first bowl with the dry ingredients. Mix until just combined.
4. Add your boiling water to the mixing bowl and continue to mix until the batter is blended and smooth. If you are adding chopped fruit, you can fold it into the batter at this point.
5. Transfer the ingredients to your prepared loaf pan and top with any additional fruit. Then bake for 50-55 minutes or until a toothpick comes out clean.
6. After removing the cake from the oven, carefully run a butter knife around the cake to loosen it from the loaf pan. Then allow the cake to continue to sit in the pan for ten minutes. After ten minutes, you can remove the cake from the pan and allow it to continue to cool to room temperature.
7. To make the glaze, simply whisk together the glaze ingredients, making ingredient adjustments as needed, until the glaze reaches a drizzling consistency. Drizzle the glaze over the loaf cake once it has fully cooled.

Tips for making the best loaf cake.

This chocolate cake is made with regular unsweetened cocoa powder. You can however swap in Dutch-processed cocoa powder for a richer flavor and darker color in your cake.

More helpful tips.

1. Boiling water is an important ingredient used both in the cake and the glaze in this recipe. Please take precautions when using boiling water in this recipe.
2. After you add the boiling water to the cake batter, the batter may seem to be a bit too runny. This is okay as this helps give the cake its moist texture.
3. Boiling water is added to a cake recipe to help activate the leavening agents, such as baking powder and baking soda. This gives the cake a light and fluffy texture.Boiling water also helps to dissolve the cocoa powder in the batter, which results in a richer chocolate flavor.The boiling water helps to activate the baking powder and baking soda, which gives the cake a light and fluffy texture. 
4. You may require more or less boiling water for the glaze to reach a drizzling consistency. If your glaze ends up too runny, simply balance it out by stirring in a small amount of the powdered sugar. However, if your glaze is too thick, you can simply balance it out by adding a small amount of additional water.
5. The cake is baked through when it springs back after you lightly touch it in the center. Alternatively, you can insert a toothpick into the center of the cake and if it comes out clean, the cake is done.
6. Lastly, make sure that your cake has cooled completely before adding the glaze topping.

How to store loaf cake .

This sugar free chocolate loaf cake should be stored in an airtight container.
If properly stored, this cake should keep for up to three days at room temperature or frozen for up to three months.

Here are some similar recipes that you may also like.

• Sugar Free White Chocolate Chip Berry Cookies
• 5 Ingredient Sugar Free Cream Cheese Frosting
• Chocolate Sheet Cake with No Added Sugar
• Sugar Free Mocha Chocolate Chip Cookies
• Keto and Sugar Free Chocolate Waffles
• Sugar Free Double Chocolate Cherry Muffins