These Chocolate and Raspberry cakes are a great way to get a great chocolate taste with less calories. I have used the artificial sweetener sucolin to make them no added sugar. Even better they are also Gluten free. This is relatively low GI, low sugar, cake recipe. However it is not low calorie due to chocolate, eggs and cream so don’t too many. A big thank you goes out to make friend Agnes who gave me the original full sugar and gluten version of this recipe. If you don’t want to use artificial sweetener the original recipe used icing sugar instead.

They do create a lot of mess whilst you are making them, but if you like chocolate they are definitely worth trying.

I served them with some double cream mixed with fresh raspberries. The picture shows them made into a mini sandwich cake, as they are very rich this might be too filling for most people. I just had 1 piece of cake with a cream topping.

If you don’t have a mini cake tin you could cook them in a small lined cake tin, they will take a little longer to cook.

I got good feedback from  my taste testers at work. Most of us and trying to be good at the moment before the Christmas cookie season starts. Nobody could taste that they didn’t have real sugar in them.

Let me know what you think of these Chocolate and Raspberry cakes.

For other low sugar recipes you can try:

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