Sugar Free German Chocolate Cake
Make the perfect dessert that they will probably love to eat! This is the recipe for how to make Sugar Free German Chocolate Cake.
Servings: 14
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
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 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.
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,
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Nutrition
Calories: 271kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 414mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 520IU | Calcium: 44mg | Iron: 1.9mg
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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