Sugar Free Chocolate Birthday Cake
User Reviews
5
Sugar Free Chocolate Birthday Cake
Description
The cake forms with a batter mixed in a blender to ensure smooth incorporation of wet ingredients like eggs, Greek yogurt, almond milk, melted butter, and vanilla. Dry ingredients include coconut and almond flours, cacao powder, powdered sweetener, baking powder, bicarbonate of soda, and salt, contributing to a gluten-free sponge with chocolate depth. The cake bakes in round pans and cools fully before ganache application.
The ganache is created by heating heavy cream just to simmering, then adding finely chopped sugar-free chocolate to melt smoothly without stirring at first to prevent splitting. If the ganache splits, blending restores texture. This topping adds a glossy, creamy layer for a traditional birthday cake finish without sugar.
This cake serves well sliced for occasions where sugar reduction is desired. It holds up in the fridge for several days and can be frozen for months, making it practical for advance preparation or large gatherings. Optional chocolate decorations can be made with melted dark chocolate shaped with a scraper or grated for simple garnish.
Ingredients
Chocolate Sponge
- 7 egg large
- ⅓ cup / 84g Greek yoghurt
- 2 teaspoon vanilla extract
- ⅔ cup / 170g almond milk
- 3.5 oz / 100g butter melted
- ⅓ cup / 45g coconut flour
- 2.5 cups / 250g almond flour
- 1 cup / 90g cacao powder
- 1 ¼ cup / 200g sweetener powdered
- 3 teaspoon baking powder
- 2 teaspoon bicarbonate of soda
- ⅓ teaspoon salt
Chocolate Ganache
- 1 cup plus 2 tablespoon / 200g chocolate chips or 85 - 90% dark chocolate roughly chopped, sugar free
- 1 cup/ 240ml heavy cream
Instructions
Chocolate Sponge
- Preheat the oven to 180C / 350 Fahrenheit. Generously grease two 21 x 4 cm round non-stick baking tins with butter.
- Add all ingredients to blender, starting with the wet, and blend until smooth. You may need to scrape the sides a couple of times and blitz again.
- Spoon the mix into your greased baking tins and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking. Do not over bake as it will firm up as it cools.
- Allow to fully cool.
Ganache
- Place the cream in a pan on med/ low and heat until hot, just as it starts to simmer. Do not boil. Turn off the heat.
- Chop the chocolate quite fine. Add to the hot cream. Do not stir. Let the mixture sit for 5 minutes. Stirring will cool down the mix too quickly and may result in splitting.
- Stir with a spatula until melted. If your ganache splits, don’t panic, just put in a food processor and blend until smooth and it will right itself. Allow to cool for a couple of minutes so not boiling but still easily spreadable.
Assembly
- Spread the ganache on the top of both cakes. Allow to set and then stack the cakes one on top of the other.
Notes
- Melt wet ingredients first in the blender, then add dry to prevent clumping.
- If ganache splits, blend it in a food processor to restore smoothness.
- To make a smaller cake, halve the recipe and bake in one round pan using 4 eggs.
- Store the cake refrigerated up to 4 days or freeze for up to 3 months.
- Optional decoration: make chocolate shavings with melted chocolate cooled on a marble slab.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Total Carbohydrates | 13.1g | 4% |
| Protein | 9.3g | 19% |
| Fat | 26.1g | 40% |
| Saturated Fat | 11.3g | 57% |
| Fiber | 7.6g | 30% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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