Sugar Free Devil’s Food Cake
A sugar free version of a classic Devil's Food Cake.
Ingredients
- Flour- 2 cups AP.
- Cocoa Powder Unsweetened Dutch Style- ½ cup.
- Baking Powder- 2 teaspoons.
- Butter unsalted is best- 1 ½ sticks room temperature (that's ¾ cup).
- Sugar Alternative- The equivalent to 2 cups of sugar granular style alternative recommended.
- Salt- ¼ teaspoon.
- Eggs- 4 lightly beaten.
- Milk- 1 cup.
- Warm tap Water- ½ Cup.
- Preheat your oven to 350 and prep your pans for nonstick. I am a fan of cocoa powder or flour dusted parchment paper. The flour works well but will also leave a bit of white residue (which you can dust off or frost over later). This cake bakes well when in the center of the oven to allow the heat to distribute evenly. This recipe can make a sheet cake or two standard sized smaller cakes (round etc.).
- Sift or whisk together the flour cocoa powder and baking soda in a bowl. Set this bowl aside.
- Using a stand mixer paddle works best, cream together the butter, sugar alternative and the salt. This will need to get creamy so cream it for 5-7 minutes if needed.
- Once the butter and sugar alternative mixture is creamy you can add your eggs, one egg at a time, mixing between additions. Then add the vanilla, water and milk- mixing a bit between additions.
- Finally add the dry ingredients from the first bowl to the mix half at a time. Be sure to scrape the sides of the bowl between and after these additions.
- Depending on what size pan you are using your cake(s) will need to bake for about 30-35 minutes. Simply check the cake(s) with a toothpick to be sure.
- Allow your cake s to cool completely before frosting them as you do not want melted frosting on your beautiful cake(s).
Instructions
- Preheat your oven to 350 and prep your pans for nonstick. I am a fan of cocoa powder or flour dusted parchment paper. The flour works well but, will also leave a bit of white residue (which you can dust off or frost over later). This cake bakes well when in the center of the oven to allow the heat to distribute evenly. This recipe can make a sheet cake or two standard sized smaller cakes (round etc.).
- Sift or whisk together the flour, cocoa powder and baking soda in a bowl. Set this bowl aside.
- Using a stand mixer (paddle works best), cream together the butter, sugar alternative and the salt. This will need to get creamy so cream it for 5-7 minutes if needed.
- Once the butter and sugar alternative mixture is creamy, you can add your eggs, one egg at a time, mixing between additions. Then add the vanilla, water and milk- mixing a bit between additions.
- Finally, add the dry ingredients from the first bowl to the mix half at a time. Be sure to scrape the sides of the bowl between and after these additions.
- Depending on what size pan you are using, your cake(s) will need to bake for about 30-35 minutes. Simply check the cake(s) with a toothpick to be sure.
- Allow your cake(s) to cool completely before frosting them as you do not want melted frosting on your beautiful cake(s).
Recipe Notes
See post for details.
most recently updated:
December 27, 2017*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,
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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!
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