Prep 45 mins
Cook 25 mins
This is my favorite sugar free chocolate cake, made with oat flour, it is also high in fiber and absolutely delicious! It is so moist and fluffy, and not at all heavy like some sugar free cakes.
- 12 tablespoons unsalted butter (softened)
- 1 3⁄4 cups oat flour (I used Bob's oat flour)
- 4 ounces unsweetened chocolate (100% cocoa)
- 1⁄4 cup Dutch-processed cocoa powder
- 1⁄2 cup hot water
- 1 3⁄4 cups maltitol (must use crystals)
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt substitute (potassium chloride)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 large egg yolks
Chocolate Buttercream Frosting
- 2 ounces unsweetened chocolate (Ghiradelli)
- 1⁄3 cup heavy cream
- 1⁄2 cup unsalted butter, softened
- 1 cup maltitol (must use powdered form)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Heat oven to 350°F Grease 2 9-inch round cake pans with softened butter.
- Melt chocolate in double boiler. Then, combine cocoa powder and hot water and pour mixture into melted chocolate in boiler. Stir 1 minute. Add 1/2 cup malitol to chocolate mixture and stir 1 1/2 minutes.
- Remove from heat.
- Mix oat flour, baking soda, and salt in medium bowl.
- Combine buttermilk and vanilla in small bowl.
- Beat eggs and yolks on medium speed 10 seconds. Add remaining 1 1/4 cup malitol crystals increase speed to high 2-3 minutes.
- Add chocolate mixture to egg/malitol mixture and mix on medium speed 30-45 seconds. Add softened butter 1 Tbsp at a time. Add 1/3 of oat flour followed by half of buttermilk mixture and mix until incorporated and alternately mix until all oat flour and buttermilk blended inches.
- Pour batter into prepared cake pans.
- Bake 25 minutes. Cool cake pans 20 minutes then invert on wire rack. Let cakes cool 1 hour before frosting.
- Melt chocolate in double boiler. Remove from heat. Pour chocolate into medium bowl.
- Gradually whisk by hand cream into melted chocolate.
- With an electric mixer on medium speed, beat in butter, Malitol powder, cocoa powder, vanilla extract. Pour in chocolate mixture and beat until smooth and fluffy.
- Place 1 cake layer on serving platter. Spread 1/2 cup frosting evenly across top of cake. Place second layer on top then spread remaining eve evenly on top and sides if you wish. I like to pile all my frosting on top. Cut and serve.
- You can buy Malitol sugar replacer at whole food stores. For this recipe, you will need both Malitol crystals and Malitol powder. The brand I use is Nature Sweet. It measures cup for cup like sugar and is a natural sugar free sweetener made from corn. It contains no artificial ingredients and is suitable for low carb and diabetic diets. Once you cook with this, you will never want to use any other artificial sweetener again. This has no aftertaste and tastes just like sugar.
A friend and I made this cake and icing for her fiance' who is diabetic and has a huge sweet tooth..he loved it. We used splenda as our sweetner and it was delicious.
This cake is so delicious and moist, you would never know it was sugar free. I have made it 3 times already!