Sugar free chocolate cake

Fancy chocolate cake with erythritol instead of sugar, avocado, berries and ground almonds

6 pieces

Medium 40 Minutes



For the recipe  Sugar free chocolate cake


2 Medium Eggs
100 g Erythritol (Sweetener)
1 tsp Dr. Oetker Madagascan Vanilla Extract
100 g Ground Almonds
25 g Dr. Oetker Fine Dark Cocoa Powder
1 tsp Dr. Oetker Baking Powder
70 ml Unsweetened almond milk
20 g Coconut Oil (Liquid)


10 g Dr. Oetker Fine Dark Cocoa Powder
20 g Erythritol (Sweetener)
1 Avocado Ripe


30 g Blackcurrants
40 g Blueberries
1 tbsp Cocoa Nibs
Edible Flower Petals




For the cake

Preheat the oven (top/bottom heat:180 °C). Line the base of the spring-form tin with baking paper. Separate the egg whites from the yolk. Whip the egg whites with erythritol and salt until stiff. Whip the egg yolks with vanilla extract until foamy. Stir in the ground almonds, cocoa powder and baking powder to the egg yolk mixture, occasionally adding almond milk and coconut oil. Little by little, fold in the whipped egg whites and pour the resulting mass directly into the tin. Bake in the centre of the oven for around 30 minutes then allow to cool. 180 °C


For the cream

Meanwhile for the cream, remove the stone from the avocado, place the pulp into a tall bowl and puree with cocoa powder and erythritol.


For decoration and the topping

Remove the greaseproof paper from underneath the cake and structure the cream on top of the cake. Decorate the cake by forming a crescent shape on top with black currents, blueberries, cocoa nibs and edible petals. 

Nutritional Information for the recipe Sugar free chocolate cake

Per Serving Per 100 g / ml
Energy 795 kJ
190 kcal
1243 kJ
297 kcal
Fat 15.74 g 24.59 g
Carbohydrate 3.56 g 5.56 g
Protein 7.12 g 11.13 g
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