Sugar Free Chocolate Cake, Gluten Free and One Bowl

Sugar does more than sweeten a cake — it holds moisture, so removing it usually leaves a dry crumb. This recipe compensates with sour cream and hot coffee, which is why it stays soft for three days even without a gram of sugar or wheat flour.

If this is your kind of baking, try our gluten free carrot cake with no sugar (blender recipe) next.

Browse the full index of sugar free and gluten free recipes to plan the week.

Ingredients

• 1 1/2 cups (170 g) almond flour
• 1/2 cup (60 g) tapioca starch
• 3/4 cup (75 g) unsweetened cocoa powder
• 1 cup (200 g) granulated erythritol
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 3 large eggs
• 1/2 cup (120 g) sour cream or full-fat Greek yogurt
• 1/2 cup (120 ml) light olive oil
• 3/4 cup (180 ml) hot brewed coffee
• 2 tsp vanilla extract

Instructions

1. 1

   Heat the oven to 350°F (175°C) and line a 9-inch round pan with parchment.

2. 2

   Whisk the almond flour, tapioca starch, cocoa, sweetener, baking powder, and salt in a large bowl.

3. 3

   Add the eggs, sour cream, oil, and vanilla and whisk until smooth.

4. 4

   Pour in the hot coffee and whisk again — the batter will be thin. That is intentional and it is what keeps the cake moist.

5. 5

   Bake 33 to 38 minutes, until the center springs back and a skewer comes out with moist crumbs.

6. 6

   Cool in the pan 15 minutes, then turn out onto a rack and cool completely before frosting.

Frequently asked questions

Will the cake taste like coffee?

No. Coffee deepens the cocoa flavor without being detectable. Use hot water if you prefer, though the chocolate will read slightly flatter.

Can I make cupcakes with this batter?

Yes — it fills 12 liners. Bake at 350°F (175°C) for 20 to 23 minutes.

How should I store a sugar free cake?

Covered at room temperature for 2 days, or refrigerated for 5. Without sugar to retain moisture, always keep it wrapped.