Sugar Free Black Forest Cake

Black Forest Cake

Hands On Time: 1 hour and 15 minutes

Total Time: 25 hours and 15 minutes

Serves: 16

Nutritional Information:

Net Carbs- 6.4g

Protein- 8.3g

Fat- 41.3g

Calories- 431


Imagine this as your table centerpiece! All of the wonderful flavors of a traditional, sugar filled, Black Forest Cake but without the nasties.

And I know that you’re looking at the serving size and thinking 1/16th of a cake? That’s just a crumb! Nope. I love chocolate and I love cake and I could barely make it through a slice.

This cake is intense and rich and all of the good things in the world, and 1/16th is more than enough.




3 cups of almond meal

1 teaspoon of bicarb soda

7 tablespoons of cacao powder

6 eggs

1 ¼ cups of olive oil

1 Tablespoon of vanilla

1 cup of boiling water

2 cups of Sukrin Monk


2 cups of cream

¼ cup of Sukrin Icing

1 cup of sugar-free cherry jam


Day One:

  1. Preheat oven to 340 F.
  2. Grease your cake pans with a little oil and line the base and sides with baking paper. (I used a set of two 8in x 1in sandwich cake pans, measuring but you could also use standard 8in spring-form cake pan. This recipe makes two cakes, so don’t pour the entire mixture into one pan.)
  3. Pour the boiling water into a heatproof jug and add the cacao powder and vanilla extract.
  4. Whisk until it forms a smooth paste and then sit it aside to cool.
  5. Put the almond meal into a mixing bowl, along with the bicarb and stir to combine.
  6. Put the Sukrin Monk, olive oil and eggs in the bowl of your stand mixer and beat until it is pale yellow and slightly thickened.
  7. Add the cocoa mixture to the olive oil mix, beating slowly as you go.
  8. When it is all combined, add the dry ingredients.
  9. Pour the cake batter into the prepared cake pans.
  10. Bake for approx. 45 minutes, depending on the cake pan that you used.
  11. A skewer inserted into the centre will come out with just a bit of moist cake on it.
  12. Remove from oven and cool on cake racks.

Day Two:

  1. Whip the cream with the Sukrin Icing.
  2. Very carefully, cut each cake evenly in two.
  3. Starting and ending with cake, layer cake with the cream and the jam filling. (Use a piping bag to pie balls of jam and cream around the edges for presentation, if you like. Or just spread the jam and cream out)
  4. Top the cake with either more whipped cream, or with a dusting of cocoa, along with piped cream and jam.

Store in the refrigerator for up to one week.

This recipe was created by the talented Naomi Sherman, creator of