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SugarDoctor Recipe Sugar free chocolate cake topped with raspberries on a plate
Sweet Treats

sugar-free, gluten-free chocolate frosted cake

Perfect for treating the one you love with a sweet treat, this delicious cake is indulgent but not unhealthy. I love mine topped with raspberries, but you can add any type of topping you like – sliced strawberries would also be divine.


2 cups light gluten-free flour blend (see below)

1 tsp xanthan gum

1/4 cup – plus 2 tbsp – cornstarch

1 tsp Himalayan salt

1 and 1/4 tsp baking powder

1/4 cup – plus 2 tbsp – cocoa powder

1 and 1/4 cups unsalted butter, room temperature

1 and 1/4 cup xylitol

3 eggs, room temperature, beaten

1 and 1/2 tsp vanilla extract

1 cup organic milk, room temperature

Cream cheese frosting (see below)


For the light gluten-free flour blend


1 and 1/2 cups brown rice flour

1 and 1/2 cups white rice flour

3/4 cups arrowroot powder

3/4 cups potato starch


Spoon out each of the ingredients with a spoon. Place into a plastic bag and shake well. Store in a sealed container in a cool dry place. It will keep for a month.


How to make the chocolate cake

Pre-heat a fan oven to 180C/350F. Grease two 9-inch heart-shaped baking pans (or circular if this is all you have) and set aside.

In a bowl, place the flour blend, xanthan gum, cornstarch, salt, baking powder and cocoa powder, and whisk to combine. Set aside.

In the bowl of a stand mixer (such as a Kitchen Aid), fixed with a paddle attachment, beat the butter on medium speed until it is light and fluffy. Add the xylitol, followed by the eggs and vanilla, beating to combine well after each addition. Add the dry ingredients, alternating with the milk, mixing to combine after each addition. The mixture should be smooth and relatively thick.

Divide the cake batter evenly between the two prepared pans and smooth each down evenly. Place both into the pre-heated oven and bake for 25 minutes, or until a knife inserted in the middle of each comes out clean.

Remove from the oven and allow to cool in the pans before inverting the cakes onto a wire rack to cool completely.

Next, you will need to make the frosting…


Cream Cheese Frosting


300ml double cream

600g full-fat cream cheese

500g mascarpone

300g Sukrin icing sugar


Whip the cream in a large bowl until you have medium-firm peaks, then set aside. In a separate bowl, beat the cream cheese, mascarpone and icing sugar together until stiff, then fold through the whipped cream.

Assemble the cake. Place one of the cooled cakes upside down on a serving platter. Spread the frosting over the top and sides and smooth evenly. Invert the second cake on top, pressing gently to adhere, and repeat the process with the rest of the frosting, spreading evenly over the top and sides. Decorate with raspberries and pomegranate seeds. Refrigerate at least 15 minutes before serving.

Andy’s Sugar Safe® Tips

Xylitol and Sukrin are natural sugar substitutes. Both are suitable for those seeking to maintain stabilised blood sugar levels.

If you enjoyed this sweet treat, why not try my poached pears?