Sometimes, dessert cravings hit when you’re looking for something indulgent but not overwhelming. This low sugar chocolate cake fits that spot just right. It’s the kind of cake that feels like a cozy hug without the sugar crash that often follows.
I remember baking this one afternoon, the kitchen filled with the warm scent of cocoa and vanilla. The batter was a bit thinner than I expected, which made me hesitate for a second—was that right? But I went with it, trusting the recipe’s promise. When it came out of the oven, the top had a slight crack, a little imperfection that made it feel homemade and real. The first bite was silky and rich, the chocolate flavor deep and satisfying without being too sweet. It’s the kind of cake you can enjoy slowly with a cup of tea, no guilt attached.
- Rich chocolate flavor shines through even with less sugar, so don’t expect it to be overly sweet.
- The texture is moist and tender, thanks to a simple mix of ingredients and careful baking.
- It’s simple — and that’s kind of the point. No complicated steps, just good results.
- Made with almond milk and vegetable oil, it feels a little lighter than traditional cakes.
- Great for those days when you want a treat that won’t leave you feeling like you overdid it.
If you’re worried about the sugar cutback, don’t be. This cake keeps just enough sweetness to satisfy but lets the chocolate do the talking.
PrintLow Sugar Chocolate Cake
A moist and rich chocolate cake with reduced sugar, perfect for those who want to enjoy a delicious dessert with less sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8
Ingredients
1 3/4 cups (220 grams) all-purpose flour
3/4 cup (65 grams) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (100 grams) granulated erythritol
1/4 cup (50 grams) brown sugar
2 large eggs
1 cup (240 ml) unsweetened almond milk
1/2 cup (120 ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240 ml) boiling water
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
Add the granulated erythritol and brown sugar to the dry ingredients and whisk to combine.
In a separate bowl, beat the eggs. Add the almond milk, vegetable oil, and vanilla extract, mixing well.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Carefully add the boiling water to the batter, stirring slowly until smooth. The batter will be thin.
Pour the batter into the prepared cake pan.
Bake for 30 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.
Transfer the cake to a wire rack to cool completely before serving.
About your kitchen setup: you don’t need anything fancy here—just an 8-inch round pan and a mixer or sturdy spoon to bring it all together. I usually serve this cake plain or with a dusting of cocoa powder, but sometimes, a dollop of whipped cream or a few fresh berries make it feel like a proper celebration. If you feel adventurous, swapping almond milk for coconut milk might add a subtle twist, though I haven’t tested it thoroughly. A touch of espresso powder in the batter could deepen the chocolate notes, but that’s just a personal experiment I’m still figuring out. And if you want to play with sweetness, maybe try adjusting the brown sugar slightly—just know the texture might change a bit.
FAQ
Can I use regular milk instead of almond milk? Yes, regular milk works fine and will keep the cake moist, though the flavor might shift slightly.
Will this cake taste dry with less sugar? Not at all. The oil and almond milk keep it moist, so the reduced sugar doesn’t dry it out.
Can I freeze the cake? Definitely. Wrap it well and freeze for up to two months. Thaw before serving.
Is this cake good for special diets? It’s lower in sugar but not sugar-free or keto. Still, it’s a nice option for cutting back without giving up dessert.
Ready to try something that feels indulgent but balanced? Give this low sugar chocolate cake a shot and see how it fits into your sweet moments.