Every now and then, it is nice to bake a single chocolate layer and this one is sugar free and ahhhhhh-mazing!
This simple, nicely moist, not too sweet, deep dark rich chocolate cake is easy to make and you probably have all the ingredients in your kitchen right now. Truvia Baking Blend is a natural sugar replacer containing erythritol and stevia that provides similar structure to sugar, so it bakes up light and lovely.
Top a slice with sugar free whipped cream and Luxardo maraschino cherries for a very elegant Black Forest Cake dessert. Make cupcakes for even better portion control - I use silicone cups I picked up at TJMaxx for two dollars.
Baking Tips: 1. You cannot substitute Splenda as it does NOT create the same support for your cake to rise. 2. You must use this blend of all purpose flour and cannot swap for all almond flour as the gluten is what holds the cake together without eggs. 3. Coffee enhances chocolate flavor without adding coffee taste on its own.
- Nonstick vegetable cooking spray
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa
- 1/2 cup Truvia sugar replacer for baking
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons butter, melted
- 1 cup strong coffee or water
- 1 tablespoon vinegar - white, apple or rice
- 1 teaspoon almond extract (I prefer almond but you can use 1 1/2 teaspoons vanilla)
- Preheat oven to 350 degrees. Spray a 9 inch round cake pan with vegetable cooking spray and line with a parchment round.
- Whisk together the flour, cocoa, Truvia, salt and baking soda in a large bowl.
- Add the butter, coffee, vinegar, vanilla extract to the dry ingredients stirring until thoroughly combined and smooth.
- Pour the batter into the prepared pan and bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it..
- Serve this cake warm from the oven, right from the pan, OR after ten minutes invert onto a wire rack to cool.