dee-licious low sugar chocolate cake or cupcakes
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!
prep time
15 Min
cook time
35 Min
method
Bake
yield
15-24 serving(s)
Ingredients
- 1 cup strong black coffee
- 1/2 cup butter, softened
- 1/2 cup coconut oil or canola oil (i used coconut oil)
- 1/3 cup agave syrup or nectar
- 1/2 cup monk fruit sweetener
- 1/3 cup stevia in the raw
- 3 - very ripe bananas or 1 cup unsweetened applesauce (i used bananas)
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups unbleached flour
- 2/3 cup white whole wheat flour or oat flour
- 3/4 cup cocoa, unsweetened
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- WHIPPED CREAM FROSTING
- 1 quart heavy cream or whipping cream
- 1 small box sugar free instant cheesecake pudding mix (may sub french vanilla or white chocolate flavors)
- 2 teaspoons vanilla extract
- 1 - 2 tablespoons stevia in the raw (added to your taste)
How To Make dee-licious low sugar chocolate cake or cupcakes
-
Step 1Preheat oven to 350 degrees. Make coffee and let cool a bit while making batter. Cream Butter, oil, Agave, Monlfruit, Stevia, and bananas. Beat in eggs one at a time...add vanilla. Beat for 1 minute.
-
Step 2Sift dry ingredients, Add to creamed mixture alternatly with the hot coffee. Beat just until mixture comes together.
-
Step 3Pour 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.
-
Step 4WHIPPED CREAM FROSTING: Chill mixer bowl, wire whip, and spatula. Beat cold whip cream until very soft peaks form. 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 whip cream frosting until cupcakes are completely cool and ready to frost.
-
Step 5This recipe makes enough to frost 2-3 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes