Sugar Free Chocolate Cake
Recipe type: Cake, Chocolate, Sugar Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12
A delicious sugar free chocolate cake with a chocolate mousse sugar free frosting. This is the best sugar free cake I've ever made.
  • 2 3/4 cups flour
  • 3 cups Keystone Pantry Allulose
  • 1/2 cup cocoa
  • 3 teaspoons baking soda
  • Sift these ingredients together.
  • Add:
  • 1 1/8 cups milk to which 2 1/2 tablespoons vinegar has been added. (note: this will curdle the milk…so don’t panic)
  • 1 cup oil
  • 3 eggs beaten
  • 1 1/8 cups water
  • Blend until well mixed about 3-4 minutes.
  • Mousse
  • 1 qt. of whipping cream
  • 1/3 cup cocoa
  • 1 cup Keystone Pantry Allulose
  • 1 teaspoon vanilla
  • To Assemble
  • Sugar Free Apricot Jam
  • Strawberries
  1. Grease 3 – 8 inch pans and line pans with parchment rounds cut to fit the bottom. Follow directions in recipe on how to mix the cake. Batter will be thin.
  2. Divide batter between pans. Bake at 350°F. for 25 - 30 minutes or until a tester comes out clean. Remove from pans and allow to thoroughly cool.
  3. Mousse
  4. Whip the cream, cocoa with the allulose. It should be soft and just able to hold its shape (to medium peaks). Add the vanilla. Beat in. Be careful not to beat to much or you will have chocolate butter.
  5. To assemble:
  6. Cut the tops off the cake to make the layers flat. Spread a thin layer of the apricot jam on top of cakes.
  7. Add a generous layer of the chocolate mousse to top of first cake. Top with a cake layer. Top with mousse. Add 3rd cake.
  8. Frost the sides of the cake. I just barely covered the sides and roughly smoothed it out.
  9. Top the cake with the remaining chocolate mousse.
  10. Decorate top of cake with strawberries.
You could also fill the inside of the cake with fresh fruits like sliced strawberries, sliced bananas, oranges, sweet cherries or kiwi. If adding fruit I would spread a layer of sugar free jam, next add sliced fruit and top with the chocolate mousse.
This cake freezes well, assemble before serving. When freezing I wrap in wax paper or saran wrap and then wrap in foil. You can freeze for 2 months.
You can also bake 3 - 6 inch cakes and there is enough batter for 6 cupcakes left.
Recipe by Recipes Food and Cooking at