A few weeks ago a reader asked me if I had a recipe for a Sugar Free German Chocolate Cake.
This request got me thinking about how I could go about making such a great tasting cake but, without all of the sugar in it.
Sugar Free German Chocolate Cake
This is the sugar free version of that favorite chocolate layered cake.
Thankfully, figuring our how to make this cake was a lot easier than I had originally anticipated it to be.
I have made a few modifications in the regular sugared version of this cake.
Most of the modifications have been made in order to take out the sugar from the cake. However, a few modifications have been made to just make this easier to make as I value my time as well as my effort in a cake such as this one and, the point of making this cake is more about making it without adding a bunch of sugar to it.
From what I have been told, German Chocolate Cake is actually an American cake.
It got its name from the use of German Chocolate in it.
Since German Chocolate is sugared, we will forego it in this recipe. We will be using unsweetened baking chocolate instead.
This recipe also calls for buttermilk.
Buttermilk does come with its own natural sugar.
If you do not want to use buttermilk, try using ¾ cup of yogurt whipped with about ¼ cup of water (amount of water will vary depending on the kind of yogurt you are using). Mixing just under two teaspoons of cream of tarter with a glass of milk is another substitute for buttermilk as well.
German chocolate cake is known for its layers.
By layers, I mean layers of the chocolate cake made with the German chocolate bar.
In between the layers of cake is usually a frosting that featured coconut.
This cake is almost always topped with a German Chocolate Coconut Frosting.
Sometimes, the German chocolate cake will have a chocolate icing or glaze under that frosting too!
You can find my recipe for chocolate glaze here if you choose to add this to your cake.
I recently posted a Sugar Free German Chocolate Coconut Frosting.
The frosting recipe that I have posted should be enough to use in this recipe.
It should frost an eight to nine inch double layered cake. Also, the sugar free frosting recipe should be enough to use between the layers.
This recipe should be enough batter for at least two layers.
However, you could possibly squeeze an additional layer out of it. I suggest using a six to nine inch round cake baking pan, the number depending upon your cake needs.
Here are some similar recipes that you may also like.
Subscribe to the SugarFreeDiva
I'll email this post to you as well as my new recipes weekly!
- Sugar Free White Cake Recipe.
- Also, Sugar Free Triple Chocolate Cake.
- Sugar Free Buttercream Frosting.
Keep up to date with my recipes
You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.
The recipe for Sugar Free German Chocolate Cake
As mentioned, I suggest using a six to nine inch round cake baking pan, the number depending upon your cake needs.
We will be using unsweetened baking chocolate instead of the usual sweetened chocolate.
This recipe also calls for buttermilk.
Buttermilk does come with its own natural sugar.
If you do not want to use buttermilk, try using ¾ cup of yogurt whipped with about ¼ cup of water (amount of water will vary depending on the kind of yogurt you are using). Mixing just under two teaspoons of cream of tarter with a glass of milk is another substitute for buttermilk as well.
What you will need to make this Sugar Free German Chocolate Cake
- Flour- 2 ½ cups, (Cake Flour). Sorry, I do not have a low carb alternative to this at this time.
- Baking Soda- 1 teaspoon.
- Salt- 1 teaspoon.
- Butter- 1 cup (two sticks) softened to room temperature.
- Sugar Alternative- 2 cups. Please use a granular sugar alternative that measures 1:1 with sugar in volume for best results.
- Unsweetened Baking Chocolate- 1 bar (four ounces), chopped.
- Water- ½ cup plus 1 teaspoon.
- Vanilla Extract- 1 teaspoon.
- Eggs- 5 separated and at room temperature.
- Buttermilk- 1 cup. Please see post for alternatives to this.
How to make Sugar Free German Chocolate Cake
- Start by prepping your cake pans well for nonstick (I use two methods for this- parchment paper cut to size and grease or spray over it) and preheat your oven to 325.
- Sift or whisk together the flour, baking soda and salt. Set this bowl aside.
- Next, we will melt together the unsweetened chocolate with the water. You can do this in a microwave (stopping to stir every 30 seconds until melted) or over a low heat on the stove (stirring continuously).
- In a mixing bowl, cream together the sugar alternative the butter. Set the mixer on low and add the egg yolks, one at a time, mixing between additions. Then add the vanilla extract to the bowl. Next we will add the cooled melted chocolate mixture and the flour mixture adding half of each at a time, alternating additions, and mixing between additions. (ie. ½ chocolate, mix, ½ flour, mix, repeat). Then you can add the buttermilk and mix gently.
- For the next step, we will need clean mixer beaters and a new mixing bowl. Using a hand mixer is one way to get around having to find an additional bowl to fit your stand mixer. This is where we will beat the egg whites until they form stiff peaks. Then, folks these stiff peaked egg whites into the bowl with the cake batter.
- Bake this cake for 28-30 minutes or until a toothpick comes out clean.
I recently posted a Sugar Free German Chocolate Coconut Frosting.
The Recipe Card for Sugar Free German Chocolate Cake
Sugar Free German Chocolate Cake
Ingredients
- 2 ½ cups Flour Please use cake flour.
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Butter softened to room temperature
- 2 cups Splenda Please use a granular sugar alternative that measures 1:1 with sugar in volume for best results
- 4 ounces Unsweetened Baking Chocolate chopped
- 25 tsp Water ½ cup plus 1 tsp
- 1 tsp Vanilla Extract
- 5 Eggs Seperated
- 1 cup Buttermilk see post for alternatives
Instructions
- Start by prepping your cake pans well for nonstick (I use two methods for this- parchment paper cut to size and grease or spray over it) and preheat your oven to 325.
- Sift or whisk together the flour, baking soda and salt. Set this bowl aside.
- Next, we will melt together the unsweetened chocolate with the water. You can do this in a microwave (stopping to stir every 30 seconds until melted) or over a low heat on the stove (stirring continuously).
- In a mixing bowl, cream together the sugar alternative the butter. Set the mixer on low and add the egg yolks, one at a time, mixing between additions. Then add the vanilla extract to the bowl. Next we will add the cooled melted chocolate mixture and the flour mixture adding half of each at a time, alternating additions, and mixing between additions. (ie. ½ chocolate, mix, ½ flour, mix, repeat). Then you can add the buttermilk and mix gently.
- For the next step, we will need clean mixer beaters and a new mixing bowl. Using a hand mixer is one way to get around having to find an additional bowl to fit your stand mixer. This is where we will beat the egg whites until they form stiff peaks. Then, folks these stiff peaked egg whites into the bowl with the cake batter.
- Bake this cake for 28-30 minutes or until a toothpick comes out clean.
Recipe Notes
We will be using unsweetened baking chocolate instead or the sweetened version that a cake like this one usually calls for. This recipe also calls for buttermilk.
Buttermilk does come with its own natural sugar.
If you do not want to use buttermilk, try using ¾ cup of yogurt whipped with about ¼ cup of water (amount of water will vary depending on the kind of yogurt you are using). Mixing just under two teaspoons of cream of tarter with a glass of milk is another substitute for buttermilk as well. Please see post for more details on this recipe.
Also, nutritional information can vary dependent upon ingredients that are used. I recently posted a Sugar Free German Chocolate Coconut Frosting.
most recently updated:
June 14, 2019*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me
Thanks so much for visiting!
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
Looking for a recipe that is not on my site?
Please let me know and I will will on getting that recipe for you.
Happy baking, eating, and enjoying life!
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
Make the perfect dessert that they will probably love to eat! This is the recipe for how to make Sugar Free German Chocolate Cake.