Chocolate Cake


  • 1 ¾ cups cake flour
  • 2 cups Suganon Xylitol
  • ¼ cup cocoa
  • 1 ½ t baking powder
  • 1 ½ t baking soda
  • 1 t Himalayan rock salt
  • 2 eggs
  • 1 cup milk
  • ½ cup coconut/olive oil
  • 2 t vanilla extract
  • 1 cup boiling water


Method for the cake

  1. Heat oven to 180° Celsius then grease and flour two 20cm baking pans.
  2. Stir together the flour, Suganon Xylitol, cocoa, baking powder, baking soda and salt in a large bowl.
  3. Add eggs, milk, oil, and vanilla extract then beat on medium speed with a mixer for 2 minutes.
  4. Stir in boiling water (the batter will be thin) then pour into prepared pans.
  5. Bake for 35 minutes or until a toothpick inserted in the centre comes out clean.
  6. Remove from the pans, place on a cooling rack and allow to cool completely.



  • 1 cup raw cocoa powder
  • ½ cup coconut oil (or coconut butter)
  • 2 T Suganon Xylitol
  • ½ t vanilla extract
  • Pinch Himalayan rock salt


Method for the icing

  1. Pop your Suganon Xylitol in a blender and pulse until powdered. Add in the remaining ingredients, blend briefly then ice your cake generously!

Note: Coconut oil starts to melt once the temperature gets above 22° Celsius or so. Depending on how warm your house is, you might have to add a bit more cocoa powder if your coconut oil has melted or you might have to use a bit less if it’s wintertime and your coconut oil is rock solid. If it’s very hot, you may need to use butter instead of coconut oil.


Posted on

November 7, 2021

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