How to Make Sugar Free Chocolate Cake
July 6, 2025
This guilt free chocolate cake is sugar free and has no flour. This proves that healthy doesn’t mean boring. Naturally sweetened with dates and made without any refined sugar or flour, it delivers everything you want in a dessert: deep chocolate flavor, moist texture, and just the right amount of indulgence—without the crash.
It’s perfect for anyone looking to cut back on processed ingredients without giving up chocolate cake. Whether you’re gluten-free, avoiding sugar, or just baking smarter, this recipe hits the sweet spot.
🍰 Flavor Profile:
Rich, bold, and slightly bittersweet thanks to unsweetened dark chocolate and cocoa powder. The dates add a natural caramel-like sweetness that balances beautifully with the intensity of the chocolate. The almond flour gives it a moist, tender crumb with a subtle nuttiness, while whipped egg whites keep it light and airy. Coffee deepens the chocolate flavor without overpowering it—don’t skip it if you want full richness.
🔄 Substitutions & Tips:
Dates: Medjool are best for softness, but any pitted dates work. If your dates are very dry, soak them a bit longer.
Coffee: You can use hot water if preferred, but strong coffee gives a deeper, more decadent chocolate flavor.
Butter: Substitute with coconut oil for a dairy-free version (expect a slightly different texture).
Almond Flour: Swap with hazelnut flour for a more pronounced nutty flavor, or use sunflower seed flour to keep it nut-free.
Chocolate: Use 100% cacao for zero sugar or a 90% bar if you’re okay with trace amounts of sweetener.
Tip: Don’t overbake! This cake is meant to stay soft and moist in the center. A toothpick should come out just clean—not dry.
🍫 Guilt Free Sugar Free Chocolate Cake
Rich, moist, and naturally sweetened with dates
🍴 Ingredients:
✅ 1 cake pan (8-inch / 20 cm) – preferably springform
✅ Parchment paper
✅ 1 cup dates, pitted (about 180 g)
✅ 1 cup hot strong coffee or water (240 ml)
✅ ½ cup unsalted butter (113 g)
✅ 4 oz unsweetened dark chocolate (113 g)
✅ 1 teaspoon vanilla extract (5 ml)
✅ 3 eggs, separated
✅ ¼ teaspoon cream of tartar or a pinch of salt (1 g)
✅ ¼ cup unsweetened cocoa powder (25 g)
✅ ½ cup almond flour (60 g)
✅ ¼ teaspoon salt (1 g)
🔥 Instructions:
✅ Preheat oven to 375°F (190°C).
✅ Line the bottom of the cake pan with parchment and butter generously.
✅ Place dates in a bowl and pour in the hot liquid. Let soak for 30 minutes.
✅ Melt butter and chocolate in a double boiler or microwave (stir every 30 seconds). Let cool.
✅ Beat egg whites with cream of tartar or salt until stiff peaks form. Set aside.
✅ Blend soaked dates with 2 tablespoons (30 ml) of soaking liquid and vanilla into a smooth paste.
✅ Stir in egg yolks, then the melted chocolate.
✅ Sift in cocoa powder. Add almond flour and salt. Stir gently until just combined.
✅ Fold in ⅓ of the egg whites, then the remaining egg whites until fully incorporated.
✅ Transfer to the prepared pan and bake for 15–18 minutes, or until a toothpick comes out clean.
✅ Cool completely before removing from pan.
🎉 Serve with whipped cream and berries, just berries, or enjoy as-is!
🧮 Nutrition (Per Slice – 1/8 of cake, approx.):
Calories: 215
Protein: 5g
Fat: 14g
Carbs: 19g
Fiber: 4g
Net Carbs: 15g
Sugar: 11g (from dates only – no added sugar)