Low Sugar Chocolate Cake
Here is the cake recipe that many of you requested! As I mentioned, I’ve been really trying to cut down on my sugar intake lately, but I still love cake and want some good options. This cake is perfect for anyone looking for a lower-sugar treat. I made it recently for my mum’s birthday, and it tasted even better the next day—so feel free to make it in advance!
Serves: 10 | Gluten-Free/Dairy-Free
Ingredients:
3 medium eggs, lightly beaten
140g maple syrup
75ml extra virgin olive oil (mild in flavour)
170g 70% dark chocolate, melted
140g ground almonds
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/3 tsp sea salt
55g gluten-free plain flour
100ml kefir or coconut yogurt
1 tsp vanilla extract
25g sugar
For the Icing:
160g dark chocolate
50g milk chocolate (I used dairy-free)
360g coconut cream (from 4-5 chilled cans, just the solid cream)
2 tbsp maple syrup
1 tsp vanilla extract
For Dusting:
Cocoa powder, ground almonds (10g), and blended pistachios (20g)
Instructions:
Preheat the Oven: Preheat your oven to 170°C (fan) and grease and line a 9-inch cake tin with parchment paper.
Make the Cake Batter: In a large bowl, mix together the eggs, maple syrup, sugar, and olive oil until well combined.
Melt the Chocolate: Melt the 170g dark chocolate over a bain-marie (double boiler) and set aside.
Combine the Dry Ingredients: In another bowl, mix the ground almonds, baking powder, bicarbonate of soda, sea salt, and gluten-free flour.
Mix Everything Together: Slowly stir the melted chocolate into the egg mixture, then add the dry ingredients. Finally, mix in the kefir and vanilla extract until just combined. Be careful not to over-mix!
Bake the Cake: Scrape the batter into the prepared cake tin and bake in the middle of the oven for about 45 minutes, or until the top has set and a skewer inserted comes out mostly dry but slightly gooey in the middle. Let the cake cool completely.
Prepare the Icing: Melt both the dark and milk chocolate over a bain-marie and let cool for 10 minutes. Scoop the solid coconut cream into a bowl (leave the coconut water behind), add maple syrup and vanilla extract, and whisk until light and fluffy. Slowly whip in the cooled melted chocolate until smooth.
Decorate the Cake: Spread the icing on top of the cooled cake in one thick layer. Dust with cocoa powder, ground almonds, and pistachios for a finishing touch.
Enjoy!
This Low Sugar Chocolate Cake is rich and indulgent, but without all the added sugar. It’s perfect for birthdays or just a special treat and tastes even better the next day! Let me know if you give it a try!