Low Sugar Chocolate Cake for Quiet Evenings and Sweet Cravings

Sometimes, the craving for chocolate sneaks up quietly in the evening, just as the day winds down and the world feels a little softer. This Low Sugar Chocolate Cake fits that moment perfectly — it’s moist, deeply chocolatey, but not overloaded with sweetness. It’s the kind of treat you want to savor slowly, maybe with a cup of tea or a glass of almond milk, letting each bite unfold its gentle richness.

I remember the first time I baked this, distracted by a phone call that cut off halfway and a timer that I set too late. When I finally pulled it out of the oven, it was this warm, tender cake with just enough sweetness to feel indulgent without being overpowering. It wasn’t perfect, but somehow that made it even more comforting — like a little secret dessert that wasn’t trying too hard. The texture was somewhere between fluffy and dense, and the hint of coffee added a depth I hadn’t expected but loved.

Why You’ll Love It:

• Rich chocolate flavor without the sugar overload, so it feels indulgent but balanced.
• Moist texture that stays tender, even if you don’t eat it all at once.
• The coffee infusion deepens the cocoa notes without making it taste like coffee — a subtle, grown-up twist.
• It’s simple — and that’s kind of the point. No fuss, just real chocolate satisfaction.

If you’re hesitant about reducing sugar in desserts, this cake might just change your mind. It’s not overly sweet, so if you prefer your cakes sugary and bright, this might feel a little mellow at first. But for those quiet moments when you want to treat yourself without the sugar crash, it’s a lovely compromise.

Low Sugar Chocolate Cake

Print Recipe

A moist and rich chocolate cake with significantly reduced sugar, perfect for those looking to enjoy a delicious dessert with less sweetness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8

Ingredients

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1 and 3/4 cups (220g) all-purpose flour
3/4 cup (65g) unsweetened cocoa powder
1 teaspoon baking powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (120ml) vegetable oil
1 cup (240ml) unsweetened almond milk
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (100g) granulated erythritol
1/2 cup (120ml) unsweetened applesauce
1/2 cup (120ml) hot brewed coffee

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan.
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the vegetable oil, unsweetened almond milk, vanilla extract, eggs, granulated erythritol, and unsweetened applesauce until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
Slowly pour in the hot brewed coffee and stir until the batter is smooth and well combined. The batter will be thin.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack to cool completely before serving.

Kitchen Notes: This cake bakes well in a standard round pan, and you don’t need anything fancy to get a great result. It pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream if you want a little extra richness. Sometimes I like to sprinkle a pinch of sea salt on top before baking — it brings out the chocolate even more, but I haven’t tested it with all toppings. You could try swapping the almond milk for oat milk, or even regular milk, and it should work fine, though the texture might change slightly. And if you don’t have brewed coffee handy, a strong cocoa powder and a splash of hot water might do the trick for that depth of flavor.

FAQ:

Can I make this cake gluten-free? I haven’t tried it myself, but a gluten-free flour blend might work. Keep in mind the texture will be a bit different.

What’s the best way to store leftovers? Wrap it tightly and keep it at room temperature for a couple of days or freeze it if you want to keep it longer.

Is the coffee flavor strong? It’s subtle and just enhances the chocolate; it won’t taste like coffee unless you add more than the recipe calls for.

So, if you’re looking for a chocolate cake that’s a little less sweet but still full-on chocolate, give this one a try. It’s a quiet little celebration for your taste buds, without the sugar rush.