This delicious sugar-free chocolate cake is the perfect treat to quell a craving for chocolate! NO added sweeteners! Top it with a rich peanut butter sauce, and it is truly satisfying.
Sugar-free chocolate cake
Things I learned this weekend...
First, don't ask your husband to stir the peanut butter...ever. Those muscles are only for show, evidently.
Two, never ever go grocery shopping on a Saturday afternoon...with your kids in tow. Knowledge I've already acquired, but never seem to retain...
...third, when you jokingly want to curse at someone via text, T9word will default to mother fuchsia. Funny, but it doesn't really get the point across as well.
The final item I learned this weekend is that I will never ever tire of this chocolate cake...
How to make sugar-free more enjoyable!
This may not be the dream dessert for some of you sugar lovers, but this is heaven on a plate for me! This is my typical afternoon treat, usually after a big lunch salad.
Though there are no sweeteners added to the cake, the addition of a small amount of maple syrup in the (optional) peanut butter topping really sets the whole thing off.
When eating sugar-free desserts, I find that when you're working in layers, not every layer needs to have sweetness. In this case, the cake has a moist, soft texture, resembling true cake, but it needs no actually sugar thanks to the lightly sweetened 'frosting'.
If you don't tolerate peanut butter, coconut butter or Sunbutter are delicious alternatives! My girls enjoy theirs with a dollop of whipped cream, so there are plenty of ways to make this your own. Peanut butter is my fave though.
However, you top this, I hope you enjoy this bite of chocolate bliss!
Bitter Chocolate Cake for One
- 5 T oat flour
- 1 ½ T cocoa powder
- ¼ t baking powder
- dash sea salt
- 1 egg
- 2 t coconut oil
- 1 T applesauce
- 1 T fresh orange juice (or milk of your choice)
- 1 t orange zest
OPTIONAL PEANUT BUTTER FROSTING
- 1 ½ T peanut butter (or use whatever nut or seed butter you like)
- 1-3 T milk of your choice as desired for your preferred consistency
- 1 t maple syrup
- stevia if desired for extra sweetness
- Preheat the oven to 350 degrees.
- Mix all the ingredients for the cake.
- Pour the batter into a small, well-oiled ramekin (mine holds about one cup of liquid).
- Bake the cake for 15-20 minutes until springy to the touch.
- In the meantime, whisk together the ingredients for the 'frosting', if using. Add more milk as desired for consistency.
- Cool the cake a bit, remove it from the ramekin, and top!
Some of the items I use in this recipe include: