Sugar Free Cake with Whipped Cream and Chocolate Ganache

Looking for a cake that is diabetic friendly? Then, look no further! Our sugar free cake uses monk fruit (you can also use stevia), as a substitute for sugar.

As an increasing number of people are starting to avoid sugar, sugar substitutes are becoming more and more popular. One of the most popular sweeteners available right now is monk fruit.

It has been available for many years, but has gained popularity recently as the sugar substitute in a keto diet. It is all natural and contains zero calories.

A perfect way to enjoy your cake guilt free!

Ingredients (for the cake)

120 gms butter, at room temperature (extra to grease the pan)

120 gms sugar free

120 gms eggs (around 2 large eggs)

1 tsp vanilla extract

120 gms plain flour (extra to grease the pan)

1 tsp baking powder

a pinch of salt

40 ml milk

Ingredients (for the chocolate ganache)

½ cup sugar free chocolate chips

½ cup heavy whipping cream

Ingredients (for the whipped cream frosting)

1 cup heavy whipping cream

3 tbsp sugar free

Instructions

(1) In a bowl, cream the sugar free substitute and butter for about 5 mins till light and fluffy.

(2) To that add the eggs and beat them in.

(3) To that, add the vanilla, flour, baking powder and milk, and fold it in.

(4) Pour the batter into two 6 inch pans which have been greased and floured. Tap the pans a few times on the counter to even out the batter.

(5) Bake the cakes in a pre heated oven at 180 degrees for 18 – 20 minutes or till they have been baked through, until a toothpick inserted into the cakes comes out clean.

(6) Let the cakes cool down completely and then take them out of the pans.

(7) To make the ganache, heat the cream, and add the chocolate chips to it. Let it sit for 5 minutes. After that, give it a good mix, so that the chocolate melts completely. Let it cool down completely before using it.

(8) To make the whipped cream frosting, add the sugar and whip the cream till you get soft peaks.

(9) To assemble the cake, put a little whipped cream on the cake board. Layer the first cake in the middle of the board. Add whipped cream on top and cover the cake completely with it.

(10) Then, add the second layer.And add the remaining whipped cream. Clean off the excess whipped cream from the sides.

(11) Drizzle the cooled down melted chocolate on top. I also added a little melted chocolate to the remaining whipped cream and piped swirls on top and added a border. Serve fresh.

Instructions (step-by-step)

This is a list of ingredients.

To a bowl, add the sugar free.

Next, add the butter.

Beat the butter and sugar till it turns nice and fluffy.

To that, add the eggs.

And beat the eggs in.

Next, add the vanilla.

Add the flour, baking powder and salt.

Finally, add the milk.

And give it a good mix.

Pour the batter into two 6 inch pans which have been greased and floured.

Bake in a pre heated oven at 180 degrees for 18 – 20 minutes or till they have been baked through.

These are the ingredients for the chocolate ganache.

To a bowl, add the sugar free chocolate chips.

To that, add the hot heavy whipping cream.

Let it sit for 5 minutes.

After that, give it a good mix, so that the chocolate melts completely. Let it cool down completely before using it.

These are the ingredients for the whipped topping.

To the heavy whipping cream add the sugar free.

And whip the cream till you get soft peaks.

Below are the steps to assemble the cake.

Onto the cake board, put a little whipped cream.

Layer the first cake in the middle of the board.

Add whipped cream on top and cover the cake completely with it.

Then, add the second layer.

And add the remaining whipped cream. And clean off the excess whipped cream from the sides.

Drizzle the cooled down melted chocolate on top. i also added a little melted chocolate to the remaining whipped cream and piped swirls on top and added a border.