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Sugar Free Chocolate Cake With Chocolate Buttercream Icing Recipe

Indulge in this unbelievably moist and fluffy sugar-free chocolate cake! Made with oat flour for a boost of fiber, this recipe is surprisingly rich and decadent, without the guilt. Say goodbye to heavy, artificial-tasting sugar-free cakes. This one is light, delicious, and perfect for any occasion. Made with Nature Sweet maltitol, a natural sugar-free sweetener.

Prep Time 25 mins
Cook Time 70 mins
Calories 446.4 kcal
Protein 19g
Rating 4.5 (4 Reviews)
Sugar Free Chocolate Cake With Chocolate Buttercream Icing 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sugar Free Chocolate Cake With Chocolate Buttercream Icing

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How to Make Sugar Free Chocolate Cake With Chocolate Buttercream Icing

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Melt 6 ounces of semi-sweet chocolate chips in a double boiler.
  3. In a separate bowl, whisk together 1/4 cup unsweetened cocoa powder and 1/4 cup boiling water. Pour into the melted chocolate and stir for 1 minute.
  4. Stir in 1/2 cup maltitol crystals and continue stirring for 1 1/2 minutes. Remove from heat.
  5. In a medium bowl, whisk together 1 1/2 cups oat flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. In a small bowl, combine 1 cup buttermilk and 1 teaspoon vanilla extract.
  7. In a large bowl, beat 2 large eggs and 2 large egg yolks on medium speed for 10 seconds.
  8. Add the remaining 1 1/4 cups maltitol crystals and beat on high speed for 2-3 minutes until light and fluffy.
  9. Gradually add the chocolate mixture to the egg mixture, mixing on medium speed for 30-45 seconds.
  10. Add 1/2 cup (1 stick) softened unsalted butter, 1 tablespoon at a time, mixing until incorporated.
  11. Alternately add the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients, mixing until just combined. Do not overmix.
  12. Divide the batter evenly between the prepared cake pans.
  13. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  14. Let the cakes cool in the pans for 20 minutes before inverting onto a wire rack to cool completely.
  15. Once completely cool (about 1 hour), frost the cake.
  16. **Frosting:** Melt 4 ounces semi-sweet chocolate chips in a double boiler. Remove from heat.
  17. Pour the melted chocolate into a medium bowl.
  18. Gradually whisk in 1 cup heavy cream until smooth.
  19. Using an electric mixer on medium speed, beat in 1/2 cup (1 stick) softened unsalted butter, 1/4 cup maltitol powder, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon vanilla extract until light and fluffy.
  20. Add the chocolate cream mixture and beat until smooth and fluffy.
  21. Frost the cake layers. Place one cake layer on a serving platter, frost the top, add the second layer, and frost the top and sides (or just the top!).
  22. Cut and serve. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

9g

Fat

116g

Carbs

7g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Diabetic Cakes Chocolate Dietary 4 Hours Or Less