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Sugar Free Chocolate Cake & Swiss Meringue Buttercream

Author Shannon Lyon | Plum Street Collective

Ingredients

Sugar Free Chocolate Cake

  • 2 1/2 c. flour (can sub nut flours to make it keto)
  • 1 c. dry Steviva sugar substitute (if using real sugar, you need to double to 2 c.)
  • 2/3 c. cocoa powder (unsweetened)
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 c. warm water
  • 2 tsp. vanilla extract
  • 2/3 c. oil
  • 2 tsp. vinegar

Sugar Free Chocolate Swiss Meringue Buttercream

  • 4 egg whites
  • 2/3 c. dry Steviva sugar substitute (if using real sugar, double amount)
  • 3/4 c. butter, melted (1.5 sticks)
  • 1/2 c. liquid Stevia, KetoseSweet
  • 1 c. heavy cream
  • fresh fruit of choice for topping

Instructions

Cake

  • Preheat oven to 350 degrees. Line two 8/9 inch cake pans with butter and parchment paper or spray with cooking oil. Set aside.
  • In a large bowl, whisk together all the dry cake ingredients. Then add the remaining ingredients in order, mixing with a large spoon.
  • Be sure to add the ingredients in order. Because there are no eggs in the batter, the vinegar should go in last to react with the baking soda and help the cake to rise.
  • Pour batter evenly into prepared pans. Bake on the same rack for 17-20 minutes, until cake springs back slightly when you touch the top.
  • Remove from oven and let cool in pans for 10 minutes. Then turn out of pans onto a parchment lined baking sheet. Place the cooked cake layers in the freezer to cool before frosting. (Can also make ahead of time and freeze layers until ready to frost and serve.)

Swiss Meringue Buttercream

  • The first step to making a Swiss Meringue is to heat up the egg whites and dry sweetener. In a double boiler set on medium heat or a bowl set over a pan of boiling water, gently whisk egg whites and 2/3 c. of the dry Steviva together.
  • Whisk together until all sugar crystals are dissolved. The best way to ensure this is to feel a little bit of the mixture to make sure it's not grainy. Continue whisking until all the Stevia is dissolved.
    Then transfer to a stand mixer bowl, or a large bowl with a hand mixer.
  • Whisk in a stand mixer (or with hand mixer) with whisk attachment on medium speed until mixture is completely cool. It will take several minutes. Feel bowl to see if it's cool.
  • While that mixture is whisking and cooling in the stand mixer, prepare your chocolate and butter. Melt butter in medium sized bowl and whisk cocoa powder into it. Be sure to whisk well to make sure there are no clumps of cocoa powder.
  • Once smooth, add liquid Stevia to chocolate mixture and continue to whisk until incorporated.
  • Once egg white mixture is cool and stiff peaks are forming, you are ready to slowly add the chocolate mixture. Very slowly drizzle the chocolate mixture into the egg white mixture, while mixer whisks on a low speed. (The mixture will fall a but but if you add the chocolate slowly it will still have some air in it.)
  • As soon as the chocolate is fully incorporated, remove frosting from mixer bowl, transfer to a medium sized bowl and place in fridge to chill.
  • While that's chilling, whip up the 1 c. of heavy cream into a thick whipped cream (stiff peaks). Once it's thick, slowly fold it into the chocolate frosting mixture with a spatula. Fold until the whipped cream is completely incorporated. Chill until ready to frost the cake. The frosting is so light and fluffy, you'll hardly believe it's sugar free!
  • Once cakes have chilled, frost with chocolate frosting. Add any fresh fruit you'd like. Serve immediately or chill until serving. This frosting is so light you won't want to frost it too early so it doesn't fall. Enjoy this sugar free chocolate cake!