Description
A moist and rich chocolate cake with reduced sugar, perfect for those looking to enjoy a delicious dessert with less sweetness.
Ingredients
1 and 3/4 cups (220 grams) all-purpose flour
1/4 cup (25 grams) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) unsweetened almond milk
1 teaspoon pure vanilla extract
1/2 cup (100 grams) granulated erythritol
2 large eggs
1/2 cup (120 ml) hot water
1/4 cup (60 ml) brewed coffee, cooled
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the vegetable oil, unsweetened almond milk, vanilla extract, granulated erythritol, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
Stir in the hot water and brewed coffee until the batter is smooth and thin.
Pour the batter evenly into the prepared cake pan.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes