Sugar-Free Chocolate Apple Cake Recipe
This sugar-free chocolate apple cake is a perfect dessert option for anyone looking to enjoy a sweet treat without the added sugar. It’s packed with the natural sweetness of apples, a rich chocolate flavor, and the moist texture of a cake that is still satisfying without being too heavy. A great option for those on a low-sugar, keto, or diabetic-friendly diet.
Table of Contents
Ingredients:
Instructions:
Description:
Notes:
Tips:
Servings:
Nutritional Info (per serving, approximate):
Health Benefits:
Q&A:
Ingredients:
2 medium apples, peeled and finely grated (or 1 ½ cups)
2 large eggs
½ cup unsweetened applesauce
¼ cup almond flour
½ cup cocoa powder, unsweetened
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1/4 cup sugar substitute (such as stevia, monk fruit, or erythritol, depending on your preference)
¼ cup coconut flour (for added structure)
¼ cup unsweetened almond milk (or any plant-based milk)
2 tbsp coconut oil (melted)
Instructions:
Preheat the oven to 350°F (175°C) and grease a cake pan (8-inch round or square works well).
Grate the apples finely and set aside.
In a large mixing bowl, whisk together the eggs, applesauce, melted coconut oil, and vanilla extract.
In another bowl, combine the almond flour, cocoa powder, cinnamon, baking powder, baking soda, salt, and sugar substitute. Stir well.
Gradually fold the dry ingredients into the wet ingredients, adding the almond milk as you mix until smooth.
Fold in the grated apples, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Top with a dusting of cocoa powder or a few sugar-free chocolate chips for extra indulgence.
Description:
This sugar-free chocolate apple cake is a delightful dessert that combines the richness of cocoa with the natural sweetness of apples, making it a perfect low-sugar option. The apples provide moisture, while the use of almond and coconut flour gives the cake a nutty flavor and a light texture. It’s ideal for those who are looking to reduce their sugar intake without sacrificing flavor or indulgence.
Notes:
Apple Choice: You can use any type of apple, but Granny Smith or Gala apples tend to be best for baking as they balance sweetness and tartness.
Substitute Options: If you’re not into coconut oil, you can substitute with olive oil or butter, though it may slightly alter the flavor.
Egg-Free: To make this cake egg-free, try using flax eggs or chia eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).
Flour Alternatives: If you’re not following a gluten-free diet, you can substitute almond flour with whole wheat flour, but the texture will change.
Tips:
For a Denser Cake: You can add a few tablespoons of Greek yogurt or sour cream to the batter for a denser texture and extra moisture.
Check for Doneness: Every oven is different, so make sure to check the cake’s doneness around 30 minutes to avoid overbaking.
Sugar Substitute Amounts: Different sugar substitutes can have varying sweetness, so adjust the amount depending on your preferred level of sweetness.
Servings:
This recipe serves 8 people, depending on how large you slice the pieces.
Nutritional Info (per serving, approximate):
Calories: 150 kcal
Protein: 3 g
Carbs: 12 g
Fiber: 5 g
Net Carbs: 7 g
Fat: 10 g
Saturated Fat: 6 g
Sugar: 0 g (sugar is from natural sources like apples and the sugar substitute)
Health Benefits:
Low Sugar: With the use of natural sweeteners and apples, this cake is free of added sugars, making it ideal for those monitoring blood sugar levels.
High Fiber: The apples, almond flour, and coconut flour provide a good source of fiber, which supports digestive health.
Healthy Fats: Coconut oil adds medium-chain triglycerides (MCTs), which are a healthy fat that can promote energy and satiety.
Antioxidants: Cocoa powder is rich in antioxidants, which may contribute to improved heart health and combat oxidative stress.
Q&A:
Q: Can I use regular flour instead of almond or coconut flour? A: Yes, you can substitute regular flour for almond or coconut flour. However, this will change the texture and potentially the moisture of the cake, as almond flour is denser and absorbs more liquid. You may need to adjust the liquid content if you use traditional flour.
Q: Can I make this recipe vegan? A: Yes! To make this cake vegan, simply replace the eggs with flax or chia eggs and use a plant-based milk like almond milk. Ensure the sugar substitute you are using is also vegan-friendly.
Q: How do I store the leftover cake? A: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze individual slices for up to 2 months.
Q: Can I add nuts or other add-ins to this recipe? A: Absolutely! You can fold in a handful of walnuts, almonds, or even sugar-free chocolate chips to the batter for extra flavor and texture.
This sugar-free chocolate apple cake is a healthy indulgence that brings together the best of fruity sweetness and chocolatey richness while keeping the sugar content in check!
This vibrant, tropical ice cream blends sweet dragonfruit and juicy strawberries into a creamy, refreshing frozen treat! With its naturally bright pink color and fruity flavor, it’s as beautiful as it is delicious! 
Ingredients:
Directions:
Blend the Fruits:
Prepare the Ice Cream Base:
Churn or Freeze the Ice Cream:
Freeze Until Firm:
Serve and Enjoy:
Pro Tip:
Prep Time: 10 mins | Churn Time: 25 mins | Freeze Time: 4 hrs | Total Time: ~4 hrs 35 mins
Servings: 6 | 
Calories: 290 kcal
