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Sugar-Free Chocolate Cake Recipe

Sugar-Free Chocolate Cake with Coconut Milk Dark Chocolate

Crafting a vegan and sugar-free chocolate cake that not only indulges the taste buds but also aligns with Coracao's commitment to ethical indulgence, high-quality ingredients, and a health-conscious lifestyle is a delightful challenge - and we say: challenge accepted. This recipe features our coconut milk dark chocolate bar, a choice bulk ingredient from our collection, offering a luxurious, creamy texture and deep, rich flavor without compromising on our values of sustainability, plant-based nutrition, and sugar-free sweetness.

Delicious Sugar-Free Chocolate Cake Ingredients:

  • 1 1/2 cups all-purpose gluten-free flour
  • 1 cup almond flour (for added richness and moistness)
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsweetened applesauce (as a natural sweetener and binder)
  • 1 cup unsweetened almond milk or any plant-based milk
  • 1/3 cup melted coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup (2 bars) of Coracao's Coconut Milk Dark Chocolate Bar, melted (for that decadent chocolatey goodness)
  • 1/4 cup chopped nuts or seeds (optional, for texture and nutritional value)
  • Sweetener of choice equivalent to 1 cup of sugar (e.g., monk fruit sweetener or stevia, adjusted to taste)

Instructions:

  • Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, cocoa powder, baking soda, and salt.
  • Combine Wet Ingredients: In a separate bowl, mix the applesauce, almond milk, melted coconut oil, vanilla extract, and melted Coracao coconut milk dark chocolate until well combined.
  • Combine Wet & Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to ensure the cake remains fluffy.
  • Add Nuts/Seeds: If using, fold in the chopped nuts or seeds gently.
  • Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool & Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as is, or top with a vegan chocolate ganache or a dusting of cocoa powder for extra decadence.

This recipe showcases the richness of our coconut milk dark chocolate bar while adhering to a vegan and sugar-free diet, proving that indulgence and health-conscious living can go hand in hand.

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