Diabetic Chocolate Cake Recipe (Sugar Free)

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Having diabetes can be really draining on the spirit, especially when it comes to the topic of desserts. It can be hard finding good chocolate cake recipes that are easy to make and won’t spike your blood sugar. And sure, you can just pick up a box of premade cake mix, but it definitely won’t be as good as something homemade. Besides, if everyone else gets to participate in fun desserts, why should you be the only one missing out?

Luckily, this is an easy recipe that bakers of all levels can make that will satisfy your sweet tooth cravings. It uses simple ingredients, but can be jazzed up for special occasions. Personally, I look to this great recipe whenever I want to make a birthday cake. My family is full of chocolate lovers so this is always a hit at my house. 

But the best part is that it is incredibly versatile and can be modified based on any diet restrictions you may have. I have included some popular variations at the bottom of this post. 

Why is everything in grams?

When it comes to baking, I find that the more precise the better the texture and flavor. I use a cheap food scale that I purchased on Amazon, but you can feel free to convert grams to cups, tablespoons, and teaspoons. To do this, you can either Google “grams to cups converter” or use a conversion table. I like to use Allrecipes’ table (linked here). 

Diabetic Chocolate Cake Recipe (Sugar Free)

Cake Ingredients:

• 112g all purpose flour
• 112g zero calorie sweetener of choice
• 48g unsweetened cocoa powder
• 2g baking powder
• 3g baking soda
• 2g salt
• 85g sour cream
• 29g water
• 54g avocado oil
• 1 egg, room temperature
• 2g vanilla extract
• 112g hot coffee

Whipped Cream Ingredients:

• 1/4 cup heavy cream
• 1-2 tsp vanilla extract
• 1 tablespoon powdered sugar or maple syrup

Optional: dark chocolate or chocolate chips for top of the cake

Directions: 

1. Preheat the oven to 350 degrees. 
2. Grease and flour an 8 inch cake pan. You can also line your pan with parchment paper for easier cleanup.
3. In a large mixing bowl, combine egg, vanilla extract, sour cream, avocado oil, water, and hot coffee. 
4. In a separate medium bowl, combine flour, sweetener, cocoa powder, baking powder, baking soda, and salt. 
5. Using a whisk or electric mixer, slowly pour dry ingredients into the wet ingredients and mix at a medium speed. Be sure not to overmix the batter. 
6. Pour batter into your greased cake pan and bake in the oven for 20-25 minutes or until a toothpick comes out clean. Bake time will vary depending on your oven model. 
7. Let the cake cool on a wire rack. Once cooled, you can top with your frosting of choice, whipped cream, or serve with fresh fruit.

Note: this is for a single layer cake . If you wish to make additional layers, simply double the recipe. 

Variations:

Flour: 

If you want to decrease the carb count per serving or are following a keto diet, you can use almond flour or coconut flour as a 1:1 substitute for all purpose flour. The texture will be slightly different, but the flavor will still be great! You can also use whole wheat flour for some additional fiber. 

Egg Free:

You can substitute the egg with ¼ cup applesauce. Just make sure that you use unsweetened applesauce or cut down on the sugar substitute if you only have a sweetened version. 

Sugar:

If you are okay with sugar, you can use regular sugar, coconut sugar, or maple syrup as a sugar substitute for the zero calorie sweetener. 

Oil:

Coconut oil can be substituted for avocado oil in this recipe, but there will be a slight coconut undertone. You can also use vegetable oil if this is all you have on hand (see why you stop buying vegetable oil here).

Conclusion

And that’s it! Hopefully you will keep this recipe in mind the next time you’re planning on baking!

Now I want to hear from you!

Did you try this chocolate cake recipe? How did it come out for you?

Do you have other variations you’d like for me to test in my kitchen?

Either way, let me know by leaving me a comment down below!