The Best Sugar Free Chocolate Cake

The Best Sugar Free Chocolate Cake is a simple and decadent recipe that we love.

This no added sugar dessert cake features a rich chocolate flavor with a moist and tender crumb all topped with a delicious sugar free chocolate buttercream frosting.

What makes chocolate cake so good?

While this may depend on individual preferences, this chocolate cake is both chocolatey and delicious.

I like that this is a chocolate cake with chocolate buttercream frosting all made with no added sugar.

Did you try my Sugar Free Chocolate Depression Cake recipe?

That sugar free cake is made without adding eggs or sugar to it. Both this chocolate cake and that depression cake are delicious chocolate cake ideas made without adding any sugar.

My cake is topped with chocolate buttercream frosting and chocolate sprinkles. You can find a selection of sugar free chocolate sprinkles here.

Why we love this chocolate cake recipe.

This cake is surprisingly easy to make.
You simply mix the ingredients and bake the cake to make it.

Here is what else we like about this recipe.

• This cake is made with basic ingredients that you probably already have on hand.
• It tastes great with our without the buttercream frosting.
• You can serve this cake with a scoop of Sugar Free Vanilla Ice Cream on the side or top it with a few berries...or both.
• This cake can be easily made in a baking dish (like mine), cake pan, or bundt style pan.
• The cake is both moist and chocolatey but, not too heavy.
• About everyone can agree on chocolate cake.

Ingredients needed to make easy chocolate cake.

The ingredients are basic ingredients that you most likely have on hand. I am also including sugar free chocolate buttercream frosting ingredients.

• Flour. Regular all purpose flour was used to make my cake. I have not tried this recipe using an alternative flour.
• Sugar Alternative. For best results, use a granular sugar alternative that measures like regular sugar and that can also be baked with.
• Unsweetened Cocoa Powder. Using a good quality powdered cocoa is recommended for the best flavor.
• Baking Powder and Baking Soda The leavening agents used to make this recipe.
• Espresso Powder. The 'secret' ingredient used to bring out the chocolate flavor in this cake.
• Buttermilk. The acid in buttermilk helps to break down the gluten in the flour and assist the leavening agents in making the cake fluffier.
• Sour Cream. It is the fat in sour cream that helps to make this cake even more moist than the average chocolate cake. The acid also aids in the leavening of the cake.
• Oil. Vegetable oil is used to bring moisture to this cake.
• Eggs. The eggs should be at room temperature for optimal blending.
• Vanilla extract. Added for flavor balance.
• Boiling Water. Another 'secret' ingredient used to make this cake great. Boiling water helps to enhance the flavor (enhancing the chocolate) and the texture of this cake (assisting the leveners).

Chocolate Frosting.

• Butter. Your butter should be softened to room temperature. Unsalted is preferred.
• Unsweetened Cocoa Powder. Our source of chocolate.
• Espresso Powder. Added to enhance the chocolate flavor.
• Sugar Free Powdered Sugar. You can adjust the amount used for consistency.
• Milk. A full fat milk adds the best structure and moisture.
• Vanilla Extract. Added for flavor balance.
• Sugar Free Chocolate Sprinkles. Optional but, they do add to the appearance.

Tips for making the best Chocolate cake recipe

Espresso powder is added to this cake recipe because it helps to bring out the chocolate flavor of the cake. You can omit this if needed or use instant coffee instead.

More helpful tips for you.

1. Prep your pan well for nonstick.I like to both grease and dust my pan for a cake recipe like this one.
2. Using a good cocoa powder really can make a difference in the success of this recipe as a chocolate cake. For a smoother texture you can use Dutch-process cocoa while regular cocoa will bring a richer flavor.
3. While this cake recipe works well as a cupcake or layered cake, keep in mind that baking times and needed batter amounts can vary depending on the pan and the size pan you are using.
4. Handle the boiling water carefully as it is boiling. It may make your cake batter seem thin but, that is okay as it will bake out.
5. When making your frosting, you can make adjustments as needed (adding milk or powdered sugar alternative in small amounts) to adjust the consistency.
6. Lastly, make sure that you cake has fully cooled before frosting it. Melting frosting on a cake rarely looks or tastes as good as it should.

1. Preheat your oven to 325 and prep your baking dish or pan well for nonstick.
2. In a medium mixing bowl, use a whisk to mix together the flour, sugar alternative, unsweetened cocoa powder, baking powder, baking soda, and espresso powder.
3. Next, in a large mixing bowl, combine together the buttermilk, sour cream, vegetable oil, eggs, and vanilla extract. Mix these ingredients until well combined.
4. Add the dry ingredients from the first bowl to the wet ingredients in the large mixing bowl, scraping down the sides of the bowl as needed. Mix these ingredients until just combined as overmixing can affect the texture of the cake.
5. Lastly, carefully and gradually add the boiling water to the batter using a whisk to blend it in.
6. Transfer the batter to your prepared baking pan or dish and use a rubber spatula if needed to evenly distribute it.
7. Bake your cake for 40-45 minutes or until a toothpick inserted into the center comes out clean. The center may puff up a bit, but do not press down on it.
8. Let the cake sit in the pan for 15 minutes and then run a butterknife around the edges to loosen it. The remove the cake from the pan (inverting in on a cutting board or similar item) so that it can fully cool on a cooling rack.

Expert Tip 👉 Baking times can vary depending on the kind and size of baking pan your are using. It is best to keep an eye on your baking cake especially after a half hour of baking has gone by.

How to make sugar free chocolate buttercream frosting.

As mentioned, the buttercream frosting is optional but, it really is a good idea as it completes this cake.

1. Start by beating your butter in a mixing bowl on medium high speed until it is light and fluffy.
2. Meanwhile, in a medium bowl, sift together the cocoa powder and espresso. If you do not have a sifter you can use a whisk. Make sure that you break up any clumps that are present.
3. Next, turn the speed down to low and add the cocoa powder and espresso mixture to your whipped butter and mix until combined.
4. For the next step we will alternate adding the powdered sugar alternative and the milk, half of the ingredients at a time. Start by slowly adding half of the powdered sugar alternative to the mixing bowl while it is mixing at a low speed and then add half of the milk. Repeat this step and continue beating the mixture until the frosting is smooth and creamy. Then mix in the vanilla extract.
5. Once the cake has fully cooled, you can spread the chocolate espresso buttercream frosting evenly over the top of the cake using an icing spatula.
6. Lastly, sprinkle the sugar free sprinkles on the cake as desired and serve.