Name: Almond Flour Chocolate Cake - Low Sugar
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 240 g xylitol; 4 large eggs; 300 ml sour cream; 240 ml vegetable oil; 160 g gluten free plain flour; 160 g almond flour; 120 g cocoa powder; 2 tsp baking powder; 1 tsp bicarbonate soda; 1/2 tsp xanthum gum; 50 g dark chocolate; 300 ml hot coffee; 2 tsp vanilla extract; 300 g softened butter; 200 g powdered xylitol; 75 g cocoa powder; 200 g chocolate, melted

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Fall in love with chocolate all over again with this low sugar almond flour chocolate cake recipe. A deliciously rich and moist gluten-free, diabetic chocolate cake with reduced carbs. This chocolate cake proves that with just a few substitutions, you can still enjoy your favourite sweet treat.

Chocolate cake is a popular cake, but also one that over the years I have struggled to get right. Before my daughter’s type 1 diabetes diagnosis, Nigella’s old fashioned chocolate cake was my go-to recipe. However, I really wanted to create a deliciously light and moist chocolate cake recipe that:

had a reduced diabetic carb count
had less sugar
was gluten-free.

And I am confident that this recipe can deliver all of that!

In this recipe, you’ll learn why this cake is perfect for anyone who loves chocolate but wants to cut back on sugar, how to make it, tips for the perfect bake, and even variations you could try.

a 2 tier low sugar chocolate cake with chocolate fosting on a cake stand

Why you should bake this low sugar almond flour chocolate cake

This really is a surprisingly easy cake to bake and will definitely have everyone coming back for more. This low-sugar chocolate cake is still rich, moist and decadent thanks to the cocoa powder and dark chocolate used in the recipe. But here are some other reasons you should bake this chocolate cake:

You love chocolate but want to reduce the sugar – By substituting traditional sugar with my choice of a natural sweetener, xylitol and reducing the amount used, this cake still achieves a wonderfully sweet and indulgent chocolatey flavour. Making the switch to using a sugar replacement has been a great tool for us in our diabetes management toolkit.

Sugar Substitutes and Diabetes Management

The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management

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You’re looking for a lower carb count cake – This recipe also switches the traditional wheat flour for a combination of almond and gluten free flour. Both have a different impact on blood glucose, which ultimately reduces the overall (diabetic) carb count for this cake

It’s a healthier option – With less sugar in the recipe, this cake is much healthier than traditional cakes. Additionally the almond flour and dark chocolate are nutritionally rich which is good for overall health.

The perfect diabetic cake – Thanks to its lower overall carb count by using sugar replacements and alternative gluten-free flours, like almond flour, it is a much kinder cake on blood sugar levels. The lower overall (diabetic) carb count per serving also reduces our insulin error rate.

Baking with Almond Flour

This article looks into the benefits of using almond flour in baking and for diabetes management, how to use it, along with plenty of top tips.

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Perfect for Special Occasions – Whether it’s a birthday party or a holiday celebration, this low-sugar chocolate cake is sure to be a crowd-pleaser. Your guests won’t even know it’s low in sugar!

A Versatile Recipe – You can easily adjust the sweetness level based on your personal preference by adding more or less sweetener. You can also add some other flavours or fruits like strawberries or raspberries as toppings which won’t increase the sugar too much.

Whether you’re a seasoned baker or a baking novice, this easy recipe is a great way to enjoy your favourite cake, while still reducing the sugar and carbs. But don’t take my word for it try it for yourself

Ingredients for Almond Flour Chocolate Cake

Eggs

A key component to any bake and should be free-range

Sugar Replacement

I used Xylitol, a 1:1 sugar replacement. But you could use any sweetener of your choice. Just make sure to adjust quantities as the sweetness levels vary between them as I explain here
You can find a list of my recommended products that I use on my shop page!

Sour Cream

A fermented cream used instead of butter to add moistness and creaminess to this cake

Vegetable Oil

I use rapeseed oil which has a very mild flavour
Again the oil adds a reliable moistness to this cake

Gluten Free Plain Flour

There are lots of variations of GF flour containing different mixes of grains

I use FREEE GF plain flour

Almond Flour

Gluten-free and add an extra nutty flavour
Used instead of wheat flour – it is a great no carb-count option.
Read more about using almond flour in this article!
You can find a list of my recommended products that I use on my shop page!

Unsweetened Cocoa Powder

Intensifies the chocolatey-ness of the cake and adds a slight bitterness
But make sure it doesn’t have any added sugar

Bicarbonate of Soda

An alkali that is used to raise full-flavoured cakes

Baking Powder

I use Gluten-free
Essential for adding air and lightness to your bakes

Xanthum Gum

This is used as a thickener, stabiliser and emulsifier but also it helps to bind gluten free grains together
Check to see if your flour already has it added

Dark Chocolate

Try and use chocolate that has a cocoa content 70% or above as this really makes the difference
Plus the higher the cocoa content the lower the sugar!

Hot Coffee

Compliments and brings out the rich chocolatey flavour
You can’t taste that it’s added so don’t worry if you’re not a coffee fan!

Vanilla Extract

Adds an extra sweetness to bakes and cakes

Ingredients for the sugar free chocolate icing

Butter

Essential for the smoothest of butter icings

Powdered Sweetener

It needs to be a powdered sweetener otherwise your frosting will be crunchy
For all my icings I use powdered xylitol

Unsweetened Cocoa Powder

Intensifies the chocolatey-ness of the icing
But make sure it doesn’t have any added sugar

Dark Chocolate

Try and use chocolate that has a cocoa content 70% or above as this really makes the difference
Plus the higher the cocoa content the lower the sugar!

Equipment Needed

Spatula / Mixing spoon

Measuring Spoon

Mixing Bowl

Weighing Scales

2 Springform Cake Tin 8″/20cm

Measuring Jug

Electric Whisk

Cooling Rack

How to make almond flour Chocolate Cake

almond flour chocolate brownies dry and wet ingredients in 2 bowls

almond flour chocolate brownies batter in a bowl witha spatula.

This recipe is simple and easy to follow, although it does have a few steps to it. You don’t need any fancy equipment as you can make it with the baking basics like mixing bowls and a whisk. However, I do prefer to use a stand or electric whisk with all my cakes to get as much air in as possible

Start by preheating your oven to 180c / 160c fan and preparing your 2 x 8″ round cake tins, lining them with baking paper.

Next beat the eggs and xylitol together until slightly lighter in colour. Then add in the sour cream and oil and whisk again until well combined.

In a large bowl combine all your dry ingredients – GF flour, almond flour, cocoa powder, baking powder, bicarbonate of soda and xanthum gum. Mix well.

Now add your wet mixture to your dry ingredients and whisk gently. However, if you are using a stand mixer then add the dry ingredients to the bowl with the wet ingredients and mix on slow.

Make your hot coffee with 150ml of water, add the dark chocolate and vanilla extract and mix well until the chocolate has melted. Now add this to your cake batter and mix in gently.

Pour your cake batter into your prepared tins and bake in the oven for 45-50 minutes, but start checking from around 40 minutes.

Leave the cakes to cool slightly before turning out to completely finish cooling on a cooling rack

How to make sugar free chocolate icing

I do like to use a stand mixer or electric whisk for this part.

Simply whisk the butter until it is smooth and creamy. Then add the powdered sweetener and cocoa slowly. Finally, add the slightly cooled melted chocolate and keep whisking until you have a nice smooth icing.

Now you are ready to assemble the cake(s). Once the cake is completely cool spread the icing generously on top and in between for a layer cake.

Tips for making the perfect chocolate cake

To make the perfect low-sugar almond flour chocolate cake, there are a few tips you should keep in mind.

Start by measuring all your ingredients accurately, – use kitchen scales as this is the most accurate method. This will help ensure that your cake is balanced and not too dry or dense.

Use quality ingredients where you can, especially when it comes to your cocoa powder and dark chocolate. Look for a high-quality cocoa powder and dark chocolate that has a cocoa content of 70% or above. This will make a big difference in the taste of your cake as well as reduce the added sugar in the chocolate bar.

Be sure not to overmix your batter. Overmixing the batter can result in a tough and dry cake. Instead, mix until everything is just combined and the batter is smooth.

Let your eggs come to room temperature before using them, as this can help them mix in more easily and create a better texture.

Finally, be sure to let your cake cool completely before adding the icing, slicing and serving. This will ensure that your icing doesn’t melt and the cake holds together without crumbling.

With these tips in mind, you’ll be able to make a delicious chocolate cake that will satisfy your sweet tooth without all the added sugar. And for more ways to customise this recipe to your liking, check out the variations below.

a 4 tier almond flour chocolate cake with chocolate fosting and chocolate decorations

a 4-tier almond flour chocolate cake – Just carefully slice each cake in half to make an impressive celebration cake

Variations for this chocolate cake recipe

Get creative and experiment with different variations of this low-sugar chocolate cake recipe. Here are just a few ideas to get you started:

Add some texture with chopped nuts or seeds. Hazelnuts, almonds, or even sunflower seeds could all work well in this recipe.
Make it mocha-flavoured by increasing the intensity of the coffee used. Add extra coffee granules to the 300ml of water for an even richer flavour.
Add some spice with cinnamon, nutmeg, or chilli powder. Start with 1 teaspoon and adjust to taste.
Make it fruity by stirring in 1/2 cup of chopped dried fruit like cherries or cranberries. But you will need to remember to add this to your overall carb counting.

These are just a few ideas to get you started, but there are so many other ways you could customize this recipe to your liking. Have fun experimenting and enjoy your delicious, almond flour chocolate cake!

a slice of low sugar almond flour chocolate cake

How to store your chocolate cake

For any leftovers carefully wrap the cake in foil or place it in a lidded cake box and keep it at room temperature for 3-4 days.

If you want to keep it a little longer then you can store it in the fridge for up to a week. Just bring it out of the fridge 1-2 hours before so you don’t have hard icing.

You can also freeze slices of chocolate cake. Again ensure the cake is in a suitable container and freeze for up to 6 months.

If you liked this recipe, then take a look at these other delicious and nutritious recipes that are blood sugar-friendly and beneficial for managing diabetes

Diabetes Note

This recipe makes a wonderful diabetic-friendly chocolate cake. Because of the use of almond flour, dark chocolate and sugar alternatives, the overall carb count is dramatically reduced. We have found making some switches, like these, helps to reduce blood glucose spikes and the error rate when giving insulin.

This is just one part of our toolkit bit if you would like to learn more then make sure to read this post.

Carb Counting

The overall carb count for a double-layer almond flour chocolate cake with chocolate icing, based on one slice would be calculated as follows:

160g Gluten free plain flour (FREE) = 128g of carbs
300ml of Sour Cream = 10.8g of carbs
120g +75g = 195 of Cocoa Powder (Food Thoughts)= 28.3g of carbs
50g + 200g = 250g of 70% dark chocolate (Lindt) = 85g of carbs

Now add all the carbs together – 128+10.8+28.3+85= 252.1g of carbs

For one slice of cake, divide this by the approx serving size of 12 slices – 252/12 = 21g of carbs per slice

For a more accurate carb count, you can weigh your total cake including the icing and then weigh your slice of cake when cut.

Then use the formula below:

infographic of the diabetic carb counting formula

Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.

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