Sugar Free Devil’s Food Cake
Sugar Free Devil's Food Cake, a delicious cake recipe with a deep chocolate flavor, soft velvety crumb, and incredibly moist texture and no added sugar.
Servings: 16 depending on size of pan(s) used
Equipment
- Mixing Bowl -several
- cake pans
Ingredients
- 1¾ cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder.
- ½ tsp Salt
- ¾ cup Milk.
- ¼ cup Sour Cream
- ¾ cup Dutch Process Cocoa.
- ½ cup Coffee -- Hot coffee
- ½ cup Butter. --soft
- ½ cup Neutral Oil -Such as vegetable or canola oil.
- 2 cups Sugar Alternative. --Use a granular sugar alternative that measures like 1:1 sugar and that can also be baked with.
- 4 Eggs. --At room temperature
- 1 tsp Vanilla Extract
- Optional- ½ teaspoon of espresso powder to bring out the chocolate flavor in this cake.
Instructions
- Prepare. Preheat your oven to 350°F (175°C) and prep your pans for nonstick. I like to grease the pan and then dust them with additional cocoa powder.
- Dry Ingredients. In a medium bowl, use a clean whisk to combine together the flour, baking soda, baking powder, and salt.
- Wet Ingredients. In a small bowl, use a clean whisk to combined together the milk and sour cream.
- Bloom. In this step we will be blooming the cocoa. In a medium bowl, use a whisk to combine together the cocoa powder, hot coffee, and (optional) espresso powder. Then let the mixture sit while you move on.
- Cream. In a large mixing bowl, beat together the butter, oil, and sugar alternative until light and fluffy (about two to three minutes). Then add the eggs, one at a time, stopping to stir between additions. Then mix in the vanilla extract.
- Combine. Add the cocoa mixture from the fourth step to the mixing bowl and mix until combined.
- Build For this next step we will alternate adding the dry ingredients and remaining wet ingredients. Scrape down the sides of the bowl and then add half of the dry ingredients (from the second step) and gently mix. Then add half of the ingredients from the wet ingredients (milk and sour cream) and gently mix again. Repeat this process with the remaining, taking care to now over-mix the ingredients.
- Bake. Transfer the cake batter to your prepared cake pan(s), evenly spreading the batter out. Gently tap the bottom of the pan on the kitchen counter and then place the pan(s) into your oven. Bake the cake for 28-32 minutes (round pans) or 32-28 minutes. Allow the cake cool in the pan for 10 minutes before inverting it over a cooling rack to fully cool. The cake should be fully cooled before frosting it.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
February 27, 2026*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
Calories: 199kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 236mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
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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