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Sugar-Free Flourless Chocolate Cake

Who says eating chocolate cake has to feel guilty?

 By Thomas John of @thomasjohn26

Ingredients

Cake Ingredients: 

  • 1 cup sugar-free dark chocolate chips
  • 8 tablespoons unsalted butter, room temperature
  • 1 cup Purecane™ Baking Sweetener
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs (yolks and egg whites separated) 
  • 1/2 cup cocoa powder

Icing Ingredients: 

 

Directions

  1. Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment paper to fit, grease it, and lay it in the bottom of the pan.
  2. To make the cake, separate the egg whites and yolks into different bowls. Whip the egg whites until you have stiff peaks and set aside. Put the chocolate chips and butter in a microwave-safe bowl, and heat until the butter is melted, and the chips are soft. Stir until the chips melt, reheating briefly if necessary. Transfer the melted chocolate/butter to a mixing bowl.
  3. Stir in the Purecane™ Baking Sweetener, salt, egg yolks, and vanilla into the melted chocolate/butter mixture, and mix to combine. Add the cocoa powder, and mix to combine. 
  4. Fold the whipped egg whites into the chocolate mixture. Try not to overmix! Spoon the batter into the prepared baking pan.
  5. Bake the cake for 25 minutes, until the top forms a thin crust. Remove it from the oven for about 5 minutes until it’s cool enough to handle.
  6. Loosen the edges of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom. Allow the cake to cool completely before glazing.
  7. While the cake cools, make the icing. Place the chocolate chips and Purecane™ Baking Sweetener in a heatproof bowl. Heat the cream until it's not quite at a simmer but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again until the chocolate is completely melted, and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave, and stir until smooth.
  8. Spoon the icing over the cake, spreading it to drip over the sides a bit. Allow the icing to set for several hours before serving the cake. Enjoy!
    Optional: top with Purecane™ Confectioners Sweetener and/or strawberries, or chopped pistachios

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
Made with Purecane
Sugar-Free Flourless Chocolate Cake
Sugar-Free Flourless Chocolate Cake

Who says eating chocolate cake has to feel guilty?

 By Thomas John of @thomasjohn26

Ingredients

Cake Ingredients: 

  • 1 cup sugar-free dark chocolate chips
  • 8 tablespoons unsalted butter, room temperature
  • 1 cup Purecane™ Baking Sweetener
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large eggs (yolks and egg whites separated) 
  • 1/2 cup cocoa powder

Icing Ingredients: 

 

Directions

  1. Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment paper to fit, grease it, and lay it in the bottom of the pan.
  2. To make the cake, separate the egg whites and yolks into different bowls. Whip the egg whites until you have stiff peaks and set aside. Put the chocolate chips and butter in a microwave-safe bowl, and heat until the butter is melted, and the chips are soft. Stir until the chips melt, reheating briefly if necessary. Transfer the melted chocolate/butter to a mixing bowl.
  3. Stir in the Purecane™ Baking Sweetener, salt, egg yolks, and vanilla into the melted chocolate/butter mixture, and mix to combine. Add the cocoa powder, and mix to combine. 
  4. Fold the whipped egg whites into the chocolate mixture. Try not to overmix! Spoon the batter into the prepared baking pan.
  5. Bake the cake for 25 minutes, until the top forms a thin crust. Remove it from the oven for about 5 minutes until it’s cool enough to handle.
  6. Loosen the edges of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom. Allow the cake to cool completely before glazing.
  7. While the cake cools, make the icing. Place the chocolate chips and Purecane™ Baking Sweetener in a heatproof bowl. Heat the cream until it's not quite at a simmer but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again until the chocolate is completely melted, and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave, and stir until smooth.
  8. Spoon the icing over the cake, spreading it to drip over the sides a bit. Allow the icing to set for several hours before serving the cake. Enjoy!
    Optional: top with Purecane™ Confectioners Sweetener and/or strawberries, or chopped pistachios