• Prep Time: 20 mins
  • Cooking Time: 55 mins
  • Serves: 10

Refined Sugar-Free Chocolate Cake

  • Recipe Submitted by on

 Ingredients List

  • 125g butter, chopped
  • 125ml (1/2 cup) maple syrup
  • 300g (2 cups) self-raising flour
  • 50g (1/2 cup) dark cocoa powder
  • 250ml (1 cup) buttermilk
  • 3 eggs
  • 1/2 vanilla bean, split, seeds scraped
  • 250g spreadable cream cheese, at room temperature
  • 2 tablespoons maple syrup
  • 2 tablespoons dark cocoa powder
  • 20g (1/4 cup) shredded coconut, toasted


Step 1
Preheat oven to 180C/160C fan forced. Grease a round 20cm (base measurement) cake pan and line the base with baking paper. Place the butter and maple syrup in a small saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until butter is melted and the mixture is well combined. Set aside to cool.
Step 2
Sift the flour and cocoa powder into a large bowl. Make a well in the centre. Whisk the buttermilk, eggs and vanilla seeds in a jug. Add to the flour mixture along with the butter mixture. Use a balloon whisk to gently fold together until combined. Transfer to the prepared pan and bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
Step 3
For the cream cheese topping, use a spatula to stir the cream cheese, maple syrup and cocoa powder in a bowl until well combined. Spread over the cake. Sprinkle with coconut.

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