After visiting a sugar free chocolate studio, I was really inspired to bake something on my own. Chocolate cake seemed to be the best way to start. Ditching the traditional way of making sweets and savories for Vijaya Dashmi, I baked a cake for hubby and a small group of Indian friends.
All purpose flour 1 cup
Salt ½ teaspoon
Baking powder 1 teaspoon
Baking soda 2 teaspoons
Unsweetened cocoa powder ½ cup
Sugar substitute – 6 teaspoons
Vegetable Oil – 1 cup (I used sunflower oil)
Milk – ½ cup
Vanilla Extract – 1 teaspoon
White sugar free chocolate 1 slab
Preheat the oven to 160C
Sift together the flour, salt, baking powder, baking soda, cocoa and sugar substitute into a large mixing bowl.
Add vanilla extract, oil and milk. With an electric mixer, beat at medium speed for 3 to 4 minutes.
Grease the baking pan with oil and flour. Pour the batter evenly into the baking pans.
Place the pan on the middle shelf and bake for 20 to 25 minutes, until a knife inserted into the center of the cake comes out clean.
Let the cake cool completely before removing from the oven.
I avoided frosting the cake with cream, instead melted the white sugar free chocolate on a double boiler and poured on the cake.