For a richer mocha flavor, use dark cocoa powder. If you don't have dry milk powder, you can omit it, but it adds a nice depth of flavor. Be careful not to overbake the cake, as it can become dry. Store the cooled cake in an airtight container at room temperature for up to 3 days.
Low Sugar Mocha Nut Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS21
Indulge in the rich flavors of mocha and nutty goodness without the guilt! This cake offers a delightful balance of flavors while keeping the sugar content low, making it a perfect treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol36 mg
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Fiber1 g
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Protein5 g
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Saturated Fat5 g
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Sodium200 mg
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Sugar7 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan. (5 minutes)
02
Step
2 mins
In a small bowl, combine hot water and instant coffee powder. Stir until dissolved and set aside. (2 minutes)
03
Step
3 mins
In a medium bowl, whisk together flour, cocoa powder, dry milk powder, baking powder, and salt. (3 minutes)
04
Step
5 mins
In a large bowl, cream together softened butter and brown sugar until light and fluffy using an electric mixer. (5 minutes)
05
Step
2 mins
Add the artificial sweetener, egg, and vanilla extract to the creamed mixture. Beat for 1 minute until well combined. (2 minutes)
06
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, alternating with the coffee mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)
07
Step
2 mins
Fold in the chopped walnuts. (2 minutes)
08
Step
1 mins
Pour the batter into the prepared baking pan and spread evenly. (1 minute)
09
Step
30 mins
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (30-35 minutes)
10
Step
10 mins
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
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Korey Greenfelder
Jun 19, 2025I appreciate that this recipe uses ingredients I usually have on hand. Will definitely make again!
Barrett Kihn
Jun 18, 2025I used a sugar substitute that was new to me, and it worked perfectly. The coffee flavor is subtle but really enhances the chocolate.
Eloy Spinka
May 26, 2025This cake was surprisingly moist and delicious, considering it's low in sugar! My family loved it.
Alexander Murphy
May 12, 2025Easy to follow recipe, and the cake turned out great! I added a sugar-free chocolate frosting for an extra touch.