Sugar Free Chocolate Sour Cream Cake

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I can’t tell you how excited I am to be blogging about this cake! I’ve been fiddling about and am so happy with the flavour of this chocolate cake made on stevia instead of sugar. The cake that results is moist and chocolatey but isn’t at all rich. The whipped cream tops it off nicely, and although it looks dry when it comes out of the oven, it’s really not at all on the inside (the second picture shows it’s moist loveliness best). When covered in cream, this phenomenon isn’t noticed at all. This cake costs less than $5 to make and can be topped with berries of your choice for an even fancier (mostly) sugar free dessert (obviously berries have some sugar, but not much).

  • 300 grams plain flour
  • 100grams stevia (Natvia is my preferred brand for taste)
  • ¾ teaspoon baking powder
  •  ¼ teaspoon bicarb soda
  • ½ teaspoon salt
  • 200grams butter, cut into cubes and softened
  • 50grams cocoa (Woollies homebrand has improved LOTS and is now quite useable)
  • 200ml or ½ cup sour cream
  • 3 large eggs
  • 1 ½ teaspoons vanilla extract
  • 120ml or 1/2 cup milk
  • 300ml cream, whipped

1. Preheat the oven to 180°C (170 degrees fan forced). Grease and line your choice of 25cm springform tin, 25cm square tin or 25cm ring tin.

2. In the bowl of an electric mixer, combine the flour, stevia, baking powder, baking soda and salt.

3. Then, using the electric mixer on a low setting, add the cubed, softened butter. This will produce a rough crumb-like consistency.

4. In a wide-mouthed measuring cup, whisk together the cocoa, sour cream, eggs and vanilla, then slowly add this cocoa mixture to the ingredients in the bowl, beating until thoroughly combined. With motor running slowly, add milk which will make the batter take on a dropping consistency.

5. Pour the batter into tin and bake for 40 minutes. The cake will have risen and cracked a little on top. Don’t stress about this – although it looks dry, it’s actually quite moist on the inside. Leave in the tin for 10 minutes on a cooling rack, then turn out to cool.

6. When cake has cooled completely, top with whipped cream and store in the fridge.

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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

4 responses »

  1. Berries are some of the lowest sugar fruit 🙂 I am absolutely going to make this very soon. I need to have a gluten free one up my sleeve too, I wonder if I should go for all ground almonds? It might make it a bit too moist…. I’ll let you know!

  2. Thanks for the yummy sugar-free recipes. I’ve bookmarked them, ready for a quiet day when I can get into the kitchen to bake!

  3. Hi Jane,

    I was doing a Google search for recipes that could use up my sour cream and this one popped up in my search results. I have made it this afternoon and will be sharing it with some friends. It was easy to make and your instructions were clear to follow. Thanks for sharing this recipe.

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