Low 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.