Low Cal, Low Carb, Intensely Chocolate Cake Recipe

This deliciously moist low cal, low carb chocolate cake has an irresistible chocolate flavour enhanced by a little molasses.


  • 3/4 cup plus 2 tablespoons whole-wheat pastry flour
  • 1 Tbsp. almond meal or flax meal
  • 1/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk with 1 tsp. of vinegar
  • 1/3 cup brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons canola, olive or grapeseed oil
  • 1 teaspoon vanilla extract
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1/2 cup hot strong black coffee
  • Icing sugar, for dusting


  1. Preheat oven to 350°F. Line the bottom of an 8-inch spring form pan with parchment paper and generously grease the sides. (Or use a standard round cake pan, greased and floured.)
  2. Whisk flour, almond meal, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl.
  3. Add milk, brown sugar, egg, oil, vanilla and molasses. Beat well. Add hot coffee and beat to blend. (The batter will be quite thin.)
  4. Pour the batter into the prepared pan.
  5. Bake the cake until the top feels set when lightly taped, 40 to 45 minutes.
  6. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the parchment paper and let cool completely. Dust the top with icing sugar before slicing.