Sugar-Free Chocolate Glazed Loaf Cake

Description

A moist, deeply chocolatey loaf cake made without added sugar, sweetened with a balanced blend of low-carb sweeteners. Finished with a silky sugar-free chocolate glaze that still gives that beautiful shine.

Ingredients

For the Cake:

1 ¾ cups (220g) all-purpose flour (or almond flour for low-carb)
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup erythritol + monk fruit blend (or allulose for softer texture)
2 large eggs
1 cup (240ml) unsweetened almond milk or milk
½ cup (120ml) vegetable oil or melted butter
1 tbsp vanilla extract
¾ cup (180ml) hot coffee or hot water

For the Sugar-Free Chocolate Glaze:

1 cup sugar-free chocolate chips (sweetened with stevia/erythritol)
½ cup heavy cream
1 tbsp butter
1 tsp vanilla extract

Instructions

Follow the same method as the original:

Preheat oven to 350°F (175°C), line loaf pan.
Mix dry ingredients.
Mix wet ingredients.
Combine and stir in hot coffee.
Bake 50–60 minutes. Cool completely.
Heat cream, pour over sugar-free chocolate, stir smooth, add butter + vanilla.
Pour glaze over cake and let set.

Servings

8–10 slices

Nutritional Info (Approx, varies by sweetener)

Calories: ~250
Net Carbs: significantly lower (especially with almond flour)
Sugar: 0g added sugar

Important Tips (Sugar-Free Baking Reality Check)

Allulose is best → gives the most moist, non-gritty texture.
Erythritol alone can feel “cooling” and slightly dry—blend it if possible.
Don’t skip fat (oil/butter), it replaces moisture lost from sugar.
Cake may brown faster—check early.

Benefits

No added sugar
Lower glycemic impact
Suitable for diabetic-friendly or low-carb diets
Still rich and satisfying

Q&A

Q: Why is my sugar-free cake dry?
A: Sugar holds moisture—use allulose or add a bit of yogurt/sour cream.

Q: Can I make it keto?
A: Yes—use almond flour + allulose + sugar-free chocolate.

Q: Does it taste exactly like regular cake?
A: Very close, but slightly different depending on sweetener used.