Sugar-Free Birthday Cake Recipe

Whether you need a sugar-free cake for someone you love who has diabetes or is on a sugar-free diet, or you simply want to enjoy a guilt-free chocolate cake, you’ve come to the right place. There are many people who think sugar is a necessity in desserts…well it is, but it is also very important which type of sugar you use. This chocolate cake is made without sugar, but it still tastes delicious!

Which Sweetener Should You Use?

In order to keep your sugar-blood levels stable, you need to choose a sugar or sweetener that won’t affect your sugar-blood levels. However, with so many options, how do you decide which is the best?

Sugar, also known as sweetener, comes in two main forms: nutritive and non-nutritive. Artificial sweeteners have no nutritional value, whereas sugar alcohols and natural sweeteners like honey do.

Some of you have probably seen artificial sweeteners before; small packets in your local diner, but they are also found in diet drinks, light yogurt, gum, and some candies.

The majority of artificial sweeteners are intense sweeteners, which are several times sweeter than white table sugar. Splenda, for example, is 600 times sweeter than white table sugar.

My personal favorite is Splenda. However, after some research, I discovered that some sweeteners may cause stomach upset.

Sorbitol, xylitol, and erythritol are the most popular sugar alcohols, which are derived from natural fiber in fruits and vegetables.

Blood sugar levels can be raised by fruit sugars, but not enough to cause harm.

The most popular natural sweeteners are Stevia and monk fruit. Just like other sweeteners, these can be several hundred times sweeter than sugar.

Diabetes patients are considered to be perfectly safe to consume these sweeteners.

How To Use Sweeteners In Baking

As many sugar substitutes are sweeter than sugar, they require less to achieve the desired sweetness. As a result, you will need to adjust your recipe when using these sweeteners.

The following are some other considerations:

Artificial sweeteners don’t brown as well as real sugar, so your baked goods may appear lighter in color.
It may be necessary to adjust the cooking time.
There may be a texture or aftertaste you are not used to. Erythritol gives baked goods a minty taste.
Using a more potent sweetener may result in a smaller volume of cake or baked goods.

Making Sugar-Free Sponge Cake

When looking at the ingredients, sponge cake is pretty basic. I used the classic cake ingredients, but substituted powdered Erythritol for sugar.

This chocolate combo is perfect with erythritol, which has a minty aftertaste, and is the easiest to swap out.

Occasionally, I whisk the egg whites separately with yogurt for a perfectly moist and fluffy sponge cake.

If you don’t have a food processor, you can use a whisk to combine the dry and liquid ingredients.

When using a blender, add liquid ingredients first, followed by dry ones to prevent your batter from sticking.

Making The Ganache

With this cake, I decided to make chocolate ganache both a filling and a topping. I used heavy cream and sugar-free dark chocolate to make the ganache.

If you see bubbles around the edges of the heavy cream, it is time to remove it from the stove. Heat your heavy cream, but do not boil it.

Place the ganache in a food processor or blender and blend until smooth. If the ganache splits, do not worry. Place the ganache in a food processor or blender and blend until smooth.

When the ganache is cooled, it will become like a chocolate spread. Spread it over the sponge cakes and stack them.

Before serving, allow the cake to chill in the refrigerator for a few hours.

Decorating The Cake

The sugar-free cake is best decorated with fresh fruits such as blueberries, strawberries, and sugar-free chocolate-coated mandarins.

Sugar-free Chocolate Cake

30 minutes for preparation

30 minutes for cooking

12 servings

Ingredients

The sponge cake:

A total of seven eggs
Greek yogurt, 1/3 cup
1 12 teaspoons vanilla extract
Cocoa powder, 1 cup
Butter melted in 4 ounces
Flour 2 cups
Milk 12 cups
Erythritol powder, 14 cups
Baking powder, 3 tablespoons
Salt to taste, 1 good pinch

For the ganache:

Chocolate chips or chopped chocolate, sugar-free
Heavy cream, 1 cup

Instructions

Prepare two 9-inch spring forms by lining them with parchment paper and preheating the oven to 350°F.

Mix eggs, butter, and sweetener in a mixing bowl.

Then add yogurt and whisk until smooth.

The flour, cacao, and baking powder should be sifted together.

The batter should be smooth. Divide the batter between two spring forms and bake for 30 minutes.

Once the sponge cake has been baked, let it cool in a springform pan.

7. Heat heavy cream over medium heat. Once bubbles appear around the edges, add chopped chocolate.

After the chocolate has rested for a few minutes, stir until smooth. Let the ganache cool.

The sponge cake should be removed and half the ganache spread over the sponge cake. Spread the remaining ganache over the second sponge cake and stack.

The cake should be chilled for a few hours and decorated with fresh fruits if desired.

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