Easy Whole Wheat Chocolate Cake (Sugar Free)
User Reviews
5.0
6 reviews
Excellent
Easy Whole Wheat Chocolate Cake (Sugar Free)
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This recipe is perfect for beginners. This cake offers a soft, moist, and spongy texture with a superb crumb, and it is all made with simple yet delicious ingredients. By using white whole wheat flour and a sugar substitute, you can enjoy a delicious chocolate cake that's both healthier and full of flavor, all guilt-free!
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Ingredients
- 3 cups white whole wheat flour , spooned, leveled and sifted.
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ¾ avocado oil or (unsalted butter, softened)
- 4 eggs , room temperature
- ¼ teaspoon kosher salt
- 1 tablespoon clear vanilla flavor
- 1 cup homemade buttermilk , room temperature*(see substitution below
- ¾ cup unsweetened cocoa powder
- 1 ¾ cup allulose
- 2 Tablespoons chocolate liquor , such as Godiva
- ½ cup whole milk , room temperature
Instructions
- Preheat the oven to 350° F. Lined with parchment paper a 9" x 13" pan or spray with baking spray, brush it with melted butter and then sprinkle with flour. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes.
- Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, Chocolate liquor, and coffee. In another bowl, sift together the flour, cocoa, baking powder, and baking soda. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
- Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to ensure it’s completely blended. Divide the batter among the prepared pans and bake in the middle of the oven for 45 to 50 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store your Whole Wheat Chocolate Cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container to keep it fresh. Store it at room temperature for up to two days or in the refrigerator for up to a week. To reheat, simply microwave a slice for a few seconds until warm, or place it in a preheated oven at 350°F (175°C) for a few minutes. If the cake was stored in the refrigerator, allow it to come to room temperature before reheating to retain its moisture and flavor.
- Make-Ahead
- Make-Ahead
- To make the Whole Wheat Chocolate Cake (Sugar-Free) ahead of time, follow the recipe instructions and bake the cake as directed. Once the cake has completely cooled, you can wrap it tightly in plastic wrap or place it in an airtight container. Store the cake at room temperature or in the refrigerator for up to 2 days. When you're ready to serve, you can either enjoy it as is or bring it to room temperature if stored in the refrigerator.
- To make the Whole Wheat Chocolate Cake (Sugar-Free) ahead of time, follow the recipe instructions and bake the cake as directed. Once the cake has completely cooled, you can wrap it tightly in plastic wrap or place it in an airtight container. Store the cake at room temperature or in the refrigerator for up to 2 days. When you're ready to serve, you can either enjoy it as is or bring it to room temperature if stored in the refrigerator.
- How to Freeze
- How to Freeze
- To freeze the Whole Wheat Chocolate Cake (Sugar-Free), ensure the cake has completely cooled down. Wrap the cake tightly in plastic wrap, ensuring it is well-sealed to prevent freezer burn. Then, place the wrapped cake in a freezer-safe container or airtight freezer bag. Label the container with the date and place it in the freezer. The cake can be frozen for up to 2-3 months. When ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, bring the cake to room temperature before serving.
- To freeze the Whole Wheat Chocolate Cake (Sugar-Free), ensure the cake has completely cooled down. Wrap the cake tightly in plastic wrap, ensuring it is well-sealed to prevent freezer burn. Then, place the wrapped cake in a freezer-safe container or airtight freezer bag. Label the container with the date and place it in the freezer. The cake can be frozen for up to 2-3 months. When ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, bring the cake to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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