dee-licious low sugar chocolate cake or cupcakes

(6 ratings)
Recipe by
Dee Stillwell
Citrus Heights, CA

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!

(6 ratings)
yield 15 -24
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For dee-licious low sugar chocolate cake or cupcakes

  • 1 c
    strong black coffee
  • 1/2 c
    butter, softened
  • 1/2 c
    coconut oil or canola oil (i used coconut oil)
  • 1/3 c
    agave syrup or nectar
  • 1/2 c
    monk fruit sweetener
  • 1/3 c
    stevia in the raw
  • 3
    very ripe bananas or 1 cup unsweetened applesauce (i used bananas)
  • 1 c
    sour cream
  • 3 lg
    eggs
  • 2 tsp
    vanilla extract
  • 2 c
    unbleached flour
  • 2/3 c
    white whole wheat flour or oat flour
  • 3/4 c
    cocoa, unsweetened
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • WHIPPED CREAM FROSTING
  • 1 qt
    heavy cream or whipping cream
  • 1 sm
    box sugar free instant cheesecake pudding mix (may sub french vanilla or white chocolate flavors)
  • 2 tsp
    vanilla extract
  • 1 - 2 Tbsp
    stevia in the raw (added to your taste)

How To Make dee-licious low sugar chocolate cake or cupcakes

  • 1
    Preheat 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.
  • 2
    Sift dry ingredients, Add to creamed mixture alternatly with the hot coffee. Beat just until mixture comes together.
  • 3
    Pour 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.
  • 4
    WHIPPED 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.
  • 5
    This 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!

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