When it comes to the "best" sugar-free chocolate cake, some qualifiers are in order. By replacing sugar, you have to make a trade-off between the texture, loft and taste of the final cake, which is not always appealing. Add to this the variations on low-fat, low or no flour, and gluten-free versions of such a cake, and your sugar-free cake, while healthier, may test your standards for what makes a delicious chocolate cake.
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Sugar-free chocolate cakes can be made from several different types of sugar substitutes, including natural sweeteners like agave nectar. Being sugar-free may not necessarily mean the resulting chocolate cake is either low in calories or in fat. Moreover, even if there is no sucrose in the sweetener, a chocolate cake made from a sugar substitute and regular flour still has carbohydrates. "Diabetic Living" tested various types of sugar substitutes in baking and concluded that sucralose blended with sugar or sucralose was better than aspartame or saccharin in baking, although both types of sucralose have reduced volume and a gummier, denser texture than sugar-based cake. One recipe for sugar-free chocolate cake calls for 1 cup of Splenda granular per 2 cups of flour, 3 tbsp cocoa, 3 tbsp. Miracle Whip light and other ingredients.
Sugar-free and Gluten-free or Flourless
A step beyond sugar-free is the gluten-free, sugar-free chocolate cake. After all, if you are concerned with the sugar content in your desserts, you may also be concerned about the other ingredients contained in the cake. Some sugar-free chocolate cake recipes contain no flour, or may use a non-wheat-based flour. A denser cake, the flourless sugar-free chocolate cake, may be gooier and more liquid. A recipe for flourless gluten-free sugar-free chocolate cake uses 1 tsp instant espresso powder, 5 tbsp unsalted butter, 4 large eggs, 1/2 cup agave nectar and 1/2 cup cocoa powder and some water to serve eight.
Fat-free and Sugar-free
A sugar-free chocolate cake that also eliminates fat is a health-conscious alternative to a cake already designed not to add more to your waistline than necessary. Getting rid of the fat can be accomplished by using fat-free ingredients instead of oil. Fat-free sour cream can add a sinful touch to your chocolate cake without the fat element. A recipe that contains eggs, and thus fat, can be modified to use only egg whites. Keep in mind that, if using chocolate baking squares, the chocolate will have some fat from the cocoa butter; and if you use nuts, the nuts also contain fat; however these fats are not unhealthy unless used in excess.
Low-carb and Sugar-free
As though it weren't enough to be sugar-free, a low-carb sugar-free chocolate cake can also be improbably low in carbohydrates. Low-carb pancake mixes can offer a sugar-free base for your chocolate cake while providing only 3g of net carbs per serving. Note that recipes calling for low-carb ingredients may use high-fat ingredients like oil or eggs. If used in a flourless chocolate cake recipe, the amount of low-carb mix will be quite small, about 1 tbsp per four servings. For the recipe you will also need 1/4 cup Splenda, as well as eggs and egg yolks, butter and sugar-free chocolate bars.
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