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Refined sugar-free chocolate cake
Refined sugar-free chocolate cake
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulge in a guilt-free chocolate cake with no refined sugar, topped with creamy cream cheese frosting.
Ingredients:
  • 125g butter, chopped
  • 125ml (1/2 cup) maple syrup
  • 300g (2 cups) self-raising flour
  • 50g (1/2 cup) dark cocoa powder
  • 250ml (1 cup) buttermilk
  • 3 eggs
  • 1/2 vanilla bean, split, seeds scraped
  • 250g spreadable cream cheese, at room temperature
  • 54.00 gm maple syrup
  • 20.00 gm dark cocoa powder
  • 20g (1/4 cup) shredded coconut, toasted
Instructions:
  • 1. Preheat your oven to 180C (160C fan forced) and grease a 20cm round cake pan, lining the base with baking paper. 2. In a small saucepan over medium heat, combine the butter and maple syrup. Stir occasionally for about 3 minutes until the butter is melted and the mixture is fully combined. Allow it to cool before use.
  • In a large bowl, sift together the flour and cocoa powder. Create a well in the center. In a separate jug, whisk together the buttermilk, eggs, and vanilla seeds. Pour this mixture into the well along with the butter. Gently fold everything together using a balloon whisk until well combined. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Combine cream cheese, maple syrup, and cocoa powder in a bowl using a spatula until smooth. Spread the mixture over the cake and top with coconut.

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