Who says you can’t have your cake and eat it too? If you’re trying to cut down on sugar or have dietary restrictions, you don’t have to give up on indulging in your favorite desserts. With these sugar-free cake quotes, you can have your cake and eat it too – without the guilt!
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut oil
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together applesauce, coconut oil, eggs, vanilla extract, and almond milk.
- Add wet ingredients to dry ingredients and mix well.
- Stir in chocolate chips.
- Pour batter into a greased 9-inch cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Nutritional Information
Serving Size: 1 slice
- Calories: 250
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 250mg
- Total Carbohydrates: 12g
- Dietary Fiber: 4g
- Sugars: 1g
- Protein: 8g
Cooking Time
Preparation Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Equipment
- 9-inch cake pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Serving Suggestions
This sugar-free cake goes great with a dollop of whipped cream or a scoop of sugar-free ice cream. You can also top it with fresh berries for a burst of color and flavor.
Variations
You can substitute the sugar-free chocolate chips with other add-ins, such as chopped nuts, dried fruit, or shredded coconut. You can also use different extracts, such as peppermint or almond, for a different flavor profile.
Substitutions
- You can use melted butter instead of coconut oil.
- You can use regular milk instead of almond milk.
- You can use regular chocolate chips instead of sugar-free.
Storage
This cake can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Tips
- Make sure to let the cake cool before slicing, as it can crumble if it’s too warm.
- You can also make this recipe into cupcakes by pouring the batter into a lined muffin tin and baking for 20-25 minutes.
- If you don’t have almond flour or coconut flour, you can make your own by blending almonds or shredded coconut in a food processor until they form a flour-like consistency.
Notes
This recipe is gluten-free, dairy-free, and paleo-friendly.
Frequently Asked Questions
Can I use a different type of flour?
You can try using other types of flour, such as oat flour or rice flour, but keep in mind that the texture and flavor may be different.
Can I use regular sugar instead of sugar-free?
You can, but keep in mind that it will no longer be a sugar-free recipe and the nutritional information will change.
Can I double the recipe?
Yes, you can double the recipe to make a larger cake or more cupcakes.
Whoever said that you can’t have your cake and eat it too clearly hasn’t tried these sugar-free cake quotes. With a rich chocolate flavor and a moist, fluffy texture, this cake is a delicious and guilt-free treat that you can enjoy any time of day. So go ahead, indulge a little – you deserve it!