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–+ servings

Sugar Free Cake

This easy Sugar Free Cake is so moist and flavorful that you won't believe it has no oil, no sugar or artificial sweetener. With its rich chocolate frosting, this recipe is perfect for holiday meals, birthdays and healthy desserts. Only 83 calories per slice!
35 minTotal
6servings
  • 83 kcal
  • P 4g
  • C 16g
  • F 2g
https://mattsfitchef.com/sugar-free-cake/

Ingredients

  • 2 large ripe bananas about 8 oz/225 g in total
  • 1 large egg
  • ⅓ cup (30 g) cocoa powder unsweetened
  • ⅓ cup (30 g) oat flour or almond flour
  • ½ tsp baking powder
  • 1 tsp vanilla extract optional
  • a pinch of salt

Sugar Free Chocolate Frosting

  • ¼ cup (60 g) Greek yogurt 5% fat or higher recommended
  • 2 ½ tbsp cocoa powder
  • 1 to 2 tsp maple syrup or honey, optional for sweetener frosting

Instructions

  1. Preheat the oven to 350°F (180°C) and line a 5 inches (12 cm) round baking mold with parchment paper or grease it with oil.
  2. In a large bowl, mash the bananas.
    Mashing bananas with a fork for a sugar-free cake
  3. Add egg, cocoa powder, oat flour or almond flour, baking powder, a pinch of salt and vanilla extract, if using it.
    Adding cocoa powder and oat flour to the sugar-free batter
  4. With the help of a fork or spatula, mix to combine until the batter is smooth and free of lumps.
    Mixing all ingredients to form a smooth chocolate batter
  5. Transfer the mixture to your prepared baking mold, spreading it out evenly.
  6. Bake in the middle rack of a hot oven for 25-35 minutes, or until the cake has set and is cooked inside. To check for doneness, insert a toothpick into the center–it should come out clean with just a few crumbles.
  7. Let cool, then serve immediately or top it with sugar-free frosting.

Sugar Free Frosting

  1. In a small bowl, mix Greek yogurt with cocoa powder until smooth and thick. If desired, you can add little maple syrup or honey for more sweetness.
  2. Spread evenly over the cooled cake before serving.

Notes

Storage Directions
  • To store: Store unfrosted in an airtight container for up to 2 days.  Store unfrosted or frosted cake for up to 4 days.
  • To freeze: Freeze slices (without frosting) for up to 3 months. Thaw overnight in the fridge or reheat quickly in hot oven at 350°F (180°C) or microwave for some seconds.
Variations
  • High-protein: Swap oat flour for protein powder.
  • Vegan: Replace the egg with ⅓ cup (80 g) peanut butter or a flax egg.
  • Diabetic-friendly: Use blended apples or unsweetened applesauce instead of bananas.
  • Mix-ins: Add berries, nuts, or sugar-free chocolate chips.
Nutritional Values
Nutritional values are estimated, provided per slice. Frosting is included in the calculations.