Decadently Moist Chocolate Cake: A Guilt-Free Sugar-Free Treat

Serving: This cake pairs beautifully with a dollop of whipped cream or a scoop of sugar-free vanilla ice cream.
Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake can also be frozen (unfrosted) for up to 2 months.
Variants:

Nut-Free Option: Replace almond flour with coconut flour, adjusting liquid ingredients as needed (coconut flour absorbs more moisture).
Dairy-Free Version: Use coconut milk or oat milk for the frosting and cake batter.
Extra Indulgence: Add a layer of sugar-free chocolate ganache between two layers of the cake.
Flavor Twist: Incorporate a hint of espresso powder or orange zest into the batter for added depth.
FAQ:

Q: Can I use a different sweetener?
A: Yes! Maple syrup, monk fruit sweetener, or other sugar alternatives work well. Adjust the quantity to maintain the desired sweetness level.

Q: How can I ensure the cake stays moist?
A: Be careful not to overbake the cake. Use applesauce or yogurt to retain moisture in the batter.

Q: Can I make this into cupcakes?
A: Certainly! Divide the batter into a lined cupcake tin and bake at 350°F (175°C) for about 18–22 minutes.

Enjoy your guilt-free chocolate indulgence!