Ingredients
Scale
2 cups all-purpose flour
1½ cups monk fruit sweetener (or sugar alternative)
1 cup unsweetened cocoa powder
2 tsp baking powder
½ tsp baking soda
1 tsp espresso powder
1 cup buttermilk
½ cup sour cream
½ cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water
Frosting:
1 cup butter, softened
⅔ cup unsweetened cocoa powder
¼ tsp espresso powder
3 cups sugar free powdered sweetener
⅓ cup milk
1 tsp vanilla extract
Sugar free chocolate sprinkles (optional)
Instructions
- Step 1: Preheat oven to 325°F and grease or line a baking dish.
- Step 2: In a medium bowl, whisk flour, monk fruit sweetener, cocoa, baking powder, baking soda, and espresso powder.
- Step 3: In a large mixing bowl, combine buttermilk, sour cream, oil, eggs, and vanilla. Beat until smooth.
- Step 4: Gradually mix dry ingredients into wet ingredients, scraping the bowl as needed.
- Step 5: Slowly whisk in boiling water until fully incorporated. Batter will be thin.
- Step 6: Pour into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Let cool in pan 15 minutes, then transfer to a wire rack to cool fully.
- Step 8: For frosting: beat butter until fluffy. Sift cocoa and espresso, then add to butter. Mix in powdered sweetener and milk in two additions. Stir in vanilla.
- Step 9: Frost cooled cake with chocolate buttercream and sprinkle with sugar free chocolate sprinkles if desired.
Notes
Store unfrosted cake at room temperature for 3–4 days or refrigerated for up to 5 days. To freeze, wrap slices individually and store in a freezer-safe bag for up to 2 months. Thaw overnight before frosting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake, Dessert
- Method: Oven
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 slice
- Calories: 269
- Sugar: 1g
- Sodium: 272mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg