Sugar Free Chocolate Cake Recipe {with Sugar Free Whipped Frosting} (2024)

FAQs

What happens when you bake a cake without sugar? ›

Sugar helps cakes stay moist after baking. A completely sugar-free cake will dry out quickly, so wrap cooled cakes in cling film to prevent moisture loss.

A sugar-free cake is a type of cake that is made without using granulated sugar. Instead of sugar, other sweeteners, such as natural sweeteners like honey and maple syrup or artificial sweeteners like aspartame, stevia, or sucralose, are used to provide sweetness to the cake.

To make a true diabetic-friendly cake you will need low-carb flour and a sugar-free sweetener. Some diabetic cakes use a regular cake recipe with wheat flour, gluten-free flour, whole wheat flour, or all-purpose flour, But these starchy traditional flours will raise your blood sugar, whether you have diabetes or not.

In summary, sugar-free cakes can be a viable option for individuals with diabetes, provided they are made with suitable sugar substitutes and consumed in moderation.

Because of this, when consumed in moderate amounts, Angel Food Cake does not affect blood sugar levels. People with diabetes can safely eat Angel Food in moderate amounts because it doesn't have simple carbohydrates and sugars, meaning that it won't cause a sudden or significant spike in blood sugar levels.

How do you stiffen whipped cream for a cake? ›

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

However, if it is simply heavy cream that is whipped and deposited in the midst of cake layer it will likely absorb into the cake. If you wanted to put whipped cream “into” a cake (I'm assuming between layers) you would want to use something to stabilize and possibly thicken it a bit.

You can bake cakes that are significantly less sweet, but the only way to cut sugar completely is to use artificial sweeteners. Sugar adds more to cakes than a sweet taste. Beets, carrots and fruit all make excellent natural sweeteners.

Without sugar, cake has a raw-like flavor, devoid of nuances that come out as sugar decomposes in caramelization and as it contributes to browning in Maillard reactions. The result of sugar's presence is a “baked” flavor in cake.

Sugar easily binds with water, which accomplishes two main things. 1) It locks in moisture, keeping your baked goods from drying out; and 2) It inhibits the development of gluten which keeps your cookies, cakes and sweet breads softer. Variances in sugar type will create different outcomes here.

Maple syrup

A natural substitute for sugar, maple syrup is derived from boiled tree sap. Because it's in a liquid state, you'll have to reduce the amount of liquid in your recipe by 3 tablespoons. For every cup of white sugar, try ¾ cup of syrup.