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.
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
You’re looking for a lower carb count cake – This recipe like my LOW CARB CHOCOLATE TORTE 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.
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
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
How to make almond flour Chocolate Cake
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, and bicarbonate of soda. 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 – 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!
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.
More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:
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:
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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Almond Flour Chocolate Cake – Low Sugar
Fall in love with this deliciously rich and moist gluten-free, diabetic almond flour chocolate cake with reduced carbs and sugar.
2
Cakes15
minutes50
minutes1
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minutesKeep the screen of your device on
Ingredients
240 g 240 xylitol
4 large 4 eggs
300 ml 300 sour cream
240 ml 240 vegetable oil
160 g 160 gluten free plain flour
160 g 160 almond flour
120 g 120 cocoa powder
2 tsp 2 baking powder
1 tsp 1 bicarbonate soda
50 g 50 dark chocolate
300 ml 300 hot coffee
2 tsp 2 vanilla extract
- For the Chocolate Icing
300 g 300 softened butter
200 g 200 powdered xylitol
75 g 75 cocoa powder
200 g 200 chocolate, melted
Directions
- 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, and bicarbonate of soda. 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
- Directions for the Sugar Free Chocolate Icing
- Using a stand mixer or electric whisk 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.
- Assembling the Chocolate Cake
- Now you are ready to assemble the cakes. Once the cake is completely cool spread the icing generously on top and in between for a layer cake.
For a 4 tier cake slice each cake in half and sandwich it with the chocolate icing.
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