Sometimes you want chocolate cake, but not the sugar crash that comes after. This low sugar chocolate cake is a quiet hero for those moments—a dessert that feels indulgent without going overboard on sweetness. It’s the kind of cake you slice while still warm, the edges slightly crumbly, the center soft and almost fudge-like. I remember one afternoon when I pulled this cake out of the oven, the smell of cocoa drifting through the kitchen and a little impatience to try it before it fully cooled. The first bite was a mix of surprise and comfort. It wasn’t sickly sweet, but it still managed to satisfy that chocolate craving in a way that made me want to savor every mouthful.
It’s not perfect—if you’re used to sugar-laden desserts, the subtle sweetness might seem a bit restrained. But that’s kind of the point. This cake lets the deep cocoa flavor shine through, and the moist crumb keeps it from feeling dry or heavy. It’s a reminder that sometimes less is more, especially when it comes to sugar.
- A rich, moist texture that feels indulgent even without much sugar.
- Less sweetness means the chocolate flavor stands out more clearly.
- Simple ingredients and straightforward preparation—nothing fancy, just good cake.
- It’s simple — and that’s kind of the point. If you’re after a sugar bomb, this isn’t it.
If you’re not totally sure about cutting back on sugar, this cake is a gentle place to start. It pairs beautifully with a dollop of lightly sweetened whipped cream or some fresh berries to add a bright contrast. Plus, it keeps well for a couple of days, so you can enjoy it without rushing through the whole thing.
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Low Sugar Chocolate Cake
- Total Time: 50 minutes
- Yield: 8 1x
Description
A moist and rich chocolate cake with reduced sugar, perfect for those looking to enjoy a delicious dessert with less sweetness.
Ingredients
1 and 3/4 cups (220 grams) all-purpose flour
3/4 cup (65 grams) unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (100 grams) granulated erythritol
1/4 cup (50 grams) brown sugar
2 large eggs
1 cup (240 ml) unsweetened almond milk
1/2 cup (120 ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240 ml) boiling water
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
Add the granulated erythritol and brown sugar to the dry ingredients and whisk to combine.
In a separate bowl, beat the eggs, then add the unsweetened almond milk, vegetable oil, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Carefully add the boiling water to the batter, mixing slowly until smooth. The batter will be thin.
Pour the batter into the prepared cake pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Don’t worry about fancy equipment here—just a reliable oven and a decent cake pan will do the trick. I usually serve it with a simple cup of coffee or tea; the bittersweet notes of the drink complement the cake’s subtle sweetness perfectly. If you want to switch things up, you could try adding a handful of chopped nuts for some crunch, or a sprinkle of espresso powder to deepen the chocolate flavor, although I haven’t experimented much with those tweaks yet. A touch of cinnamon might also add an interesting warmth, but again, I’m still testing that idea in my own kitchen.
FAQ
Can I use regular sugar instead of erythritol? Yes, but the cake will be sweeter and less low sugar. Adjust sweetness to your taste.
Is almond milk necessary? Not strictly; other plant-based or dairy milk can work fine.
How thin should the batter be? It’s thinner than typical cake batter due to boiling water—don’t worry, that’s what makes it moist.
Can I freeze leftovers? Absolutely. Wrap tightly and thaw overnight in the fridge.
Next time you crave chocolate without feeling like you went overboard, give this cake a go. It’s a little less sweet, a little more thoughtful, and totally worth your time.