{"id":338522,"date":"2025-12-11T01:36:47","date_gmt":"2025-12-11T01:36:47","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/sugar-free-chocolate-cake-from-recipes-food-and-cooking\/"},"modified":"2025-12-11T01:36:47","modified_gmt":"2025-12-11T01:36:47","slug":"sugar-free-chocolate-cake-from-recipes-food-and-cooking","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=338522","title":{"rendered":"Sugar Free Chocolate Cake from Recipes Food and Cooking"},"content":{"rendered":"


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Sugar Free Chocolate Cake<\/h3>\n

I was recently sent a new product to try to enter a Blogger Recipe Challenge for Lang\u2019s Chocolates, the maker of Keystone Pantry Allulose. Allulose is a natural derivative of starches like corn and potatoes and 95% less calories than sugar. I decided to see how my favorite scratch chocolate cake recipe that I\u2019ve made for years would adapt using the Allulose. I was not disappointed at all! I\u2019ve tried quite a few sugar replacements over the years when baking and this one by far is superior to them all. First off it bakes likes sugar! It is just a little less sweet than sugar so I did increase the amount of Allulose I used as opposed to sugar. The cake baked up light, tender and moist. It stayed fresh for a week in the refrigerator.<\/p>\n

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If you are diabetic you really want to try this product. It will not raise your blood sugar or insulin levels.\u00a0Allulose also provides only 0.2\u20130.4 calories per gram, or about 1\/10 the calories of table sugar. I think in the future we are going to be seeing this around in many different products. I also did not notice an aftertaste in this product like some sweeteners have.<\/p>\n

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As I said before this is one of my favorite scratch chocolate cake recipes. It only took a few modifications to make this cake as good as the original. The cake shown here was baked in 6 inch pans and I got 6 cupcakes out of the batter also. You could bake it in 8 or 9 inch pans. If you do 9 inch you might not have quite the height this cake has. If you have baking strips that go around the cake pan before baking I would definitely use them with this cake to keep it from doming as much. I bought some a few years ago and use them often when I bake. They help the cake to bake more evenly. I especially love using them around my glass pans when I bake.<\/p>\n

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These cakes did bake with a rounded top so I did cut the cakes to make the layers flatter. We snacked on that as our taste test.\u00a0You could also fill the inside of the cake with fresh fruits like sliced strawberries, sliced bananas, oranges, sweet cherries or kiwi. If adding fruit I would spread a layer of sugar free jam, next add sliced fruit and top with the chocolate mousse. This cake freezes well, assemble before serving. When freezing I wrap each cake in wax paper or saran wrap and then wrap in foil. You can freeze for 2 months.<\/p>\n

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Sugar Free Chocolate Cake<\/p>\n

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Author:\u00a0Mary Ellen @ Recipes Food and Cooking<\/span><\/p>\n

Recipe type:\u00a0Cake, Chocolate, Sugar Free<\/span><\/p>\n

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Prep time:\u00a0

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Serves:\u00a0Serves 12<\/span><\/p>\n

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A delicious sugar free chocolate cake with a chocolate mousse sugar free frosting. This is the best sugar free cake I’ve ever made.<\/p>\n

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Ingredients<\/p>\n