Description
A chocolate treat without added sugar
This Sugar Free Dark Chocolate Almond Cake brings together grated dark chocolate, almond powder, and a hint of chocolate essence for a simple homemade bake. It’s easy to mix, lovely to serve with a cup of tea or coffee, and finished with extra grated chocolate for a little something special.
Ingredients
Units
Scale
- 3 cups all-purpose flour
- 4 large eggs
- 1/2 cup refined vegetable oil
- 4 tsp almond powder
- 1 cup grated dark chocolate, divided
- 6 tsp sugar-free sweetener powder
- 2 drops chocolate essence
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat your oven to 350⁰F (180⁰C). Grease a cake tin and line the base with parchment paper to help the cake release easily.
- Add 3 cups all-purpose flour, 4 large eggs, 1/2 cup refined vegetable oil, 4 tsp almond powder, 6 tsp sugar free sweetener powder, 2 drops chocolate essence, 1 tsp baking powder, and 1 tsp baking soda to a large mixing bowl.
- Mix until everything is combined into a smooth, thick batter. If the mixture seems unusually stiff, add a little unsweetened almond milk, 1 tbsp at a time, until it reaches a spoonable consistency.
- Fold in about half of the 1 cup grated dark chocolate, keeping the rest for the topping.
- Pour the batter into the prepared cake tin and smooth the top.
- Sprinkle the remaining grated dark chocolate evenly over the batter.
- Bake at 350⁰F (180⁰C) for approximately 30 to 40 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. Start checking around the 30 minute mark, as oven temperatures and cake tin sizes vary.
- Leave the cake in the tin for 10 to 15 minutes before transferring it to a wire rack to cool.
