Sugar-Free Chocolate Cake: The Recipe Everyone Asks For

Sugar-Free Chocolate Cake: The Recipe Everyone Asks For

After testing dozens of sugar-free chocolate cake recipes, this is the one we settled on. It's been made for birthdays, holidays, potlucks, and random Tuesdays. Every time, someone asks for the recipe.

The Cake

Ingredients

• 2 cups almond flour
• 1/2 cup cocoa powder (Dutch-process preferred)
• 1 cup allulose
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup melted butter
• 1/4 cup strong brewed coffee (enhances chocolate flavor without tasting like coffee)
• 2 teaspoons vanilla
• 2 oz sugar-free dark chocolate, melted

Instructions

1. Preheat oven to 325°F. Grease two 8-inch round pans, line bottoms with parchment.
2. Whisk almond flour, cocoa, allulose, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, sour cream, melted butter, coffee, and vanilla.
4. Add wet to dry. Stir until combined. Fold in melted chocolate.
5. Divide evenly between pans. Smooth tops.
6. Bake 25–30 minutes until a toothpick comes out with moist crumbs (not wet batter).
7. Cool in pans 15 minutes, then invert onto wire racks. Cool completely.

The Frosting

Chocolate Cream Cheese Frosting

• 16 oz cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup powdered allulose
• 1/3 cup cocoa powder
• 2 oz sugar-free dark chocolate, melted and cooled
• 1 teaspoon vanilla

Beat cream cheese and butter until smooth. Add allulose and cocoa, beat until incorporated. Add melted chocolate and vanilla. Beat on medium 2 minutes until fluffy.

Assembly

1. Place first layer on plate or cake board
2. Spread generous frosting layer on top
3. Place second layer
4. Thin crumb coat over entire cake → refrigerate 15 minutes
5. Final frosting coat → smooth with offset spatula

Decorating Options

• Chocolate shavings (use a vegetable peeler on a bar of sugar-free chocolate)
• Fresh berries on top
• Cocoa powder dusted through a stencil
• Drizzle of allulose caramel sauce
• Sprinkle of flaky salt

Why This Cake Succeeds

The coffee: It doesn't make the cake taste like coffee — it amplifies chocolate flavor. Every great chocolate cake recipe includes coffee.

The sour cream: Adds moisture and tang that keeps the cake from being one-dimensionally sweet.

The melted chocolate + cocoa: Double chocolate delivery. The cocoa provides deep flavor, the melted chocolate adds richness and fudginess.

The allulose: Keeps the cake moist for days, browns the crust beautifully, and provides clean sweetness.

Nutrition (per slice, 12 slices)

| Nutrient | Amount |

|----------|--------|

| Calories | 350 |

| Fat | 30g |

| Net Carbs | 5g |

| Protein | 9g |

| Fiber | 3g |

| Sugar | 0g |

Storage

• Room temperature: 1 day (the cream cheese frosting needs refrigeration for longer)
• Refrigerator: 5 days, covered. Bring to room temp 30 minutes before serving.
• Freezer: 2 months (unfrosted layers freeze best; frost after thawing)

Variations

Chocolate Lava: Fill cupcake liners 2/3 full. Press a piece of sugar-free chocolate into each center. Bake 15 minutes. The center stays molten.

German Chocolate: Top with coconut-pecan filling (coconut flakes, pecans, heavy cream, allulose, egg yolk — cook until thick).

Mexican Chocolate: Add 1 teaspoon cinnamon and 1/4 teaspoon cayenne to the batter.

Mint Chocolate: Add 1/2 teaspoon peppermint extract. Frost with peppermint cream cheese frosting.

This is the recipe. Make it once and it becomes your go-to chocolate cake — sugar-free or otherwise.