Dee-licious Sugar Free Chocolate Cake

Dee Stillwell

By
@LILLYDEE

I usually avoid making sugar free baked goods because of the after taste. But this combination of sweeteners makes this cake a pleasure to eat. It is very moist and chocolatey. The bananas added sweetness and moisture, but it didn't taste like bananas. The cocoa and coffee did a good job of disguising them.
I made them into lady bug cupcakes for a pregnant diabetic mommy's baby shower. Enjoy!


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Comments:

Serves:

15-24

Prep:

15 Min

Cook:

35 Min

Ingredients

1 c
strong black coffee
1/2 c
butter, softened
1/2 c
coconut oil or canola oil (i used coconut oil)
1/2 c
agave syrup or nectar
2/3 c
stevia in the raw
3
very ripe bananas or 1 cup unsweetened applesauce (i used bananas)
1 c
light sour cream
3 large
eggs
2 tsp
vanilla extract
2 c
unbleached flour
2/3 c
white whole wheat flour
3/4 c
cocoa, unsweetened
1 1/2 tsp
baking soda
1 tsp
baking powder
1/2 tsp
salt

WHIPPED CREAM FROSTING

1 qt
heavy cream or whipping cream
1 small
box sugar free instant cheesecake pudding mix (may sub french vanilla or white chocolate flavors)
2 tsp
vanilla extract
1 - 2 Tbsp
stevia in the raw (added to your taste)

Directions Step-By-Step

1
Preheat oven to 350 degrees.
Make coffee and let cool a bit while making batter.
Cream Butter, oil, Agave, Stevia, and bananas. Beat in eggs one at a time...add vanilla.
2
Sift dry ingredients, Add to creamed mixture alternatly with the hot coffee. Beat just until mixture comes together.
3
Pour into 24 cupcake liners or 2 greased and floured 8" round pans. bake 15-17 minutes for cupcakes and 30-40 minutes or until done, for cake layers.
4
WHIPPED CREAM FROSTING:
Chill mixer bowl, wire whip, and spatula. Beat cold whip cream until just set and still soft. Incorporate pudding mix, vanilla and Stevia to taste. Continue to beat until medium stiff peaks form. Don't overbeat or it will turn into butter, but make it stiff enough to pipe swirls on cupcakes. Chill and frost cupcakes.
5
This recipe makes enough to frost 2 dozen cupcakes with a nice tall swirl, with about 2 cups leftover...there's nothing wrong with having extra whip cream around for SF pudding or jello, or even strawberry shortcake. I'm thinking I'll try making a SF pound or yellow cake next. That would be wonderful with fresh strawberries and This whip cream topping. yummm
This frosting can be cut in half, if you are just making enough for the top of a 9"x13" cake or don't want a lot of icing on 24 cupcakes. Enjoy!

About this Recipe

Course/Dish: Cakes
Hashtags: #Free, #sugar