Savor our Easy Sugar Free Chocolate Cake, expertly crafted, rich, fudgy, gluten-free, and sweetened with natural, zero-calorie monk fruit.
- ½ cup (4 oz/120 g) butter (browned, if desired)
- ½ cup (4 fl oz/120 ml) coconut oil, melted
- 1 ⅓ cups (8 oz/225 g) sugar free chocolate, chopped
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (8 oz/225 g) granulated monk fruit sugar
- 1 cup (4 oz/115 g) cocoa powder
- ¼ teaspoon instant espresso powder
- ¼ teaspoon salt
- 2 tablespoons powdered monk fruit sugar (or cocoa powder), for dusting
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Preheat the oven to 350°F (180°C). Butter and line a 9 inch spring form pan with parchment paper. Set aside.
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Combine the butter, coconut oil and chopped chocolate in a microwave safe bowl and heat in 30-second intervals, stirring in between, until the chocolate is melted. Set aside to cool for 10 minutes.
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Add the eggs one at a time, making sure it is fully incorporated between each addition, then stir in the vanilla extract
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In a separate bowl, combine the monk fruit sugar, cocoa powder, espresso powder and salt, then whisk this into the wet ingredients until smooth
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Transfer the batter to the prepared pan and bake for 35-40 minutes or until a crust has formed and the cake has risen slightly.
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Allow the cake to cool for 10 minutes before releasing from the spring form pan.
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Dust with powdered monk fruit sugar or cocoa powder for garnish.
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Slice and enjoy! Cover and store the cake in the fridge for up to 4 days.
- If you do choose to brown the butter (see the method above) be sure to remeasure the butter as you will lose volume because water in the butter evaporates during this process. You can make up the loss in volume with some additional butter or more coconut oil.
- Coconut oil is solid at room temperature. To most easily get an accurate measurement, either use a scale to measure by weight or melt the oil to measure by volume.
- Although we have only tested this recipe with monk fruit sweetener, you can try a different sweetener if you like. Allulose, Swerve Sweetener and coconut sugar are all options to explore if you choose. Leave your experiment results in the comments!
- Using espresso powder in chocolate cakes helps bring out the chocolate flavor. If you don't have any, its okay to leave it out. This cake will still be very chocolaty!
- For the best texture, don't overbake this cake - it is done once it has risen and the top is just set but still slightly jiggly.
- Try serving this cake with a big scoop of our Sugar Free Ice Cream!