This recipe does not use flour or sugar, so the Sugar Free Chocolate Cake is not only low in calories, but also vegan and healthy.
Ingredients for Sugar Free Chocolate Cake:
100 g oat flour
50 g hazelnuts, ground
2 tsp baking powder
1 pinch salt
120 ml almond milk
100 g apple pulp, unsweetened
85 g maple syrup
70 g coconut oil
0.5 tsp coconut oil, for the mould
50 g cocoa, baking cocoa unsweetened
Ingredients for the icing:
90 g chocolate, dark, 80 % cocoa content
1 tsp coconut oil
First preheat the oven to 350 °F top/bottom heat.
Then put the oat flour in a bowl and mix with the nuts, cocoa, baking powder and salt.
Next, warm the coconut oil slightly. Grease a springform pan (Ø 20 cm) with a little coconut oil and line the bottom with baking paper.
Warm the almond milk slightly, add the remaining coconut oil, apple pulp and maple syrup and mix all the ingredients together well. Then stir into the oatmeal mixture.
Now pour the batter into the prepared tin and bake in the preheated oven on the middle shelf for about 30 minutes. Then remove and leave to cool on a cooling rack.
For the glaze, roughly chop the chocolate and place in a bowl with the coconut oil. Fill a saucepan one-third full with water, heat over a low heat and suspend the bowl with the chocolate over the water bath.
Let the chocolate melt slowly in about 15 minutes and coat the cooled sugar-free chocolate cake with it. Allow the icing to cool and set with it.
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