Peppermint Cake

This diabetic-friendly chocolate cake proves you don’t need sugar to get a rich, satisfying dessert. Unsweetened chocolate and peppermint extract deliver bold flavor, while a granulated sugar replacement handles the sweetness without spiking blood sugar.

The batter gets its tenderness from cake flour and a combination of yogurt, milk, and skim milk that keep it moist. Creaming the shortening with the sugar replacement until light and fluffy is just as important here as in any standard cake. That step traps air and gives the cake its rise.

Alternating the flour and milk when adding to the batter prevents the mixture from splitting. Add a little flour, beat, add a little milk, beat, and repeat until everything is incorporated.

Kitchen Tips

• Sift the cake flour, baking soda, and salt together before adding to the wet ingredients. Sifting aerates the flour and ensures even distribution of the leavening.
• Melt the chocolate gently and let it cool slightly before adding to the batter. Hot chocolate can cook the egg and cause lumps.
• Test doneness with a toothpick at 30 minutes. Sugar-free cakes can dry out faster since sugar replacement doesn’t hold moisture the same way.

Variations

• Add crushed sugar-free peppermint candies on top for decoration and extra mint crunch.
• Frost with a sugar-free whipped cream flavored with a drop of peppermint extract.
• Use two 9-inch pans for layers, or one 9×13 sheet for a simpler presentation.