Glenda Thompson 
A classic chocolate cake is a timeless dessert that is rich, moist, and has a decadent texture.
However, traditional chocolate cake recipes often include refined sugar and wheat flour, which can be problematic for those managing diabetes. This diabetic-friendly version uses wholesome ingredients like almond flour and natural sweeteners such as allulose or monk fruit extract, making it a safer and healthier option for those watching their blood sugar levels.
This diabetic-friendly classic chocolate cake is perfect for any occasion, whether it’s a birthday celebration, a family gathering, or a special treat to enjoy with loved ones. So go ahead and indulge in a slice of this guilt-free chocolate cake, knowing that you’re making a smart choice for your health and well-being.
Ingredients
For the cake:
– 2 cups almond flour
– 3/4 cup unsweetened cocoa powder
– 1/2 cup allulose or monk fruit sweetener
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1/2 cup unsweetened almond milk
– 1 tsp vanilla extract
For the frosting:
– 1 cup heavy cream
– 1/4 cup allulose or monk fruit sweetener
– 1/4 cup unsweetened cocoa powder
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Mix in the almond milk and vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before removing them and transferring them to a wire rack to cool completely.
7. To make the frosting, in a large bowl, beat the heavy cream, sweetener, cocoa powder, and vanilla extract until stiff peaks form.
8. Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
9. Serve the cake immediately or store it in the refrigerator for up to 3 days.
