Sugar-Free Flourless Chocolate Cake

Name: Sugar-Free Flourless Chocolate Cake
Total time: 30 min
Ingredients: 1/4 cup unsweetened cocoa powder; 1/4 cup almond flour; 1/4 teaspoon baking soda; Pinch of salt; 1/4 cup unsweetened applesauce; 1 egg; 1 teaspoon vanilla extract; 2 tablespoons almond milk

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30 minTotal time

EasyDifficulty

200kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Almond flour Finely ground hazelnut flour in the same amount
Almond milk Unsweetened oat milk in the same amount
Unsweetened applesauce Unsweetened pear puree in the same amount

Nutrition per serving

Estimated values for 1 serving, 200 kcal

Protein8 g

Carbohydrates20 g

Fat10 g

Fiber 4 g · Sugar 8 g · Sodium 180 mg

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Indulge in a decadent dessert without worrying about sugar or flour, perfect for individuals with type 2 diabetes.

Steps

Preheat the oven to 350°F (175°C) and grease a small cake pan.
In a bowl, mix cocoa powder, almond flour, baking soda, and salt.
Add applesauce, egg, vanilla extract, and almond milk to the dry ingredients. Stir until well combined.
Pour the batter into the cake pan and smooth the top.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Let the cake cool before slicing and serving.

Tips for Sugar-Free Flourless Chocolate Cake

The finished cake should look set at the edges with a slightly soft center; it firms as it cools.
Use a small pan close to the recipe's intended size; a wider pan makes the cake thinner and can shorten baking time.
For neater slices, let the cake cool fully and use a sharp knife, wiping it between cuts.

Storage

Refrigerate leftovers in an airtight container within 2 hours and keep for 3–4 days. Serve chilled or let a portion come to room temperature before eating.

Frequently asked questions

How can I tell when the cake is done?

The edges should look set and the center should no longer appear wet. A few moist crumbs on a tester are fine; a completely dry tester may mean it has baked too long.

Why did my cake turn out dry or crumbly?

It may have baked too long or been sliced before cooling. Check it near the early end of the stated baking window and let it cool fully to help it set.