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Sugar-Free Chocolate Cake



  • 1 3/4 cup flour
  • 3/4 cup unsweetened cocoa
  • 2 1/4 cup granulated sucralose sugar substitute
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 cup milk, room temperature
  • 2 eggs, room temperature
  • 1 cup boiling water
  • 1/2 cup vegetable oil or canola oil

For the Topping:


  1. Preheat oven to 350 degrees.
  2. Grease one 9 inch by 13 inch or two 9 inch round cake pans.
  3. Put all dry ingredients into one large mixing bowl and combine with a large spoon or spatula.
  4. In a separate bowl, combine all of wet ingredients except boiling water. Combine wet and dry ingredients and beat at medium speed for about 2 minutes. Add boiling water slowly while mixing to prevent clumping. Mix until blended thoroughly. Finally, stir in the cocoa.
  5. Bake sugar-free cake for 30 to 35 minutes or until a toothpick or knife inserted into the center of the cake comes out clean.
  6. When cake is completely cool, frost with chocolate whipped cream and garnish with fresh strawberries and shaved chocolate.

Source: MyDailyMoment.com

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