This Low Syn Squidgy Chocolate Cake is perfect for when you fancy something chocolatly but don’t want to use too many syns.
I first came across this recipe for Squidgy Chocolate Brownie Cake while browsing on a Delia Smith recipe for Chocolate Cake which uses NO flour. So with my creativeness, I wondered if this could work for a Slimming World recipe if I substitute the sugar with a sweetener. When I first made this I use splenda, but now I prefer to use Sukrin, which is a natural sweetener with no aftertaste.
I have tried many different types of sweetener in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some syns on honey or maple syrup, but it’s nice to know I can now use this and reduce the syns even further.
Instead of sukrin you can use any sweetener of choice, but if you don’t want that after taste normal sweetener give, I recommend the sukrin.
Click here if you live in the UK: Sukrin UK
Click here if you live in the USA: Sukrin USA
NOTE: For those in the USA and Canada there is now also a similar sweetener called Swerve that comes in a white granulated sweetener and an icing sugar, that are natural and like Sukrin, have no after taste. Unfortunately they don’t carry a brown sugar version, but the white granulated is on par with Sukrin.
The final result of this squidgy chocolate brownie cake is actually rather nice considering it doesn’t use many syns. It like a very light brownie, kind of crunchy on the exterior but soft and moist inside.
Since I first posted this recipe a few years back now it has been shared like crazy and I have seen many variations of it. I use to add quark as the topping, but recently discovered cottage cheese when blended, has a much nicer taste (all you cottage cheese haters, trust me, it really is nice).
A little side note though – don’t make this Squidgy Chocolate Brownie Cake if you are expecting it to taste exactly like a high synned piece of chocolate cake, because it doesn’t – but it is a good substitute when you fancy something chocolately.
The cake on it’s own, can be a little bitter from the pure cocoa powder, so I do recommend one of the toppings. It just takes it to a whole other level and is really nice for not many syns.
I like to bake this in a 8 inch square cake pan, as it is about the right size for the mixture. But you can make it in a round cake tin or any cake tin if you prefer. I have tried it as mini single cakes, I am guessing the timing will have to be adjusted if you was to do that.
If you are doing an SP day you will be pleased to know, this is perfect for an SP day, as well as being gluten free and vegetarian friendly.
So why not have a go of this Squidgy Chocolate Cake next time you crave something sweet and chocolatey? Only thing to decide is which topping to choose.
Can’t decide between the chocolate or vanilla frosting? Then do half and half just like I did.
Low Syn Squidgy Chocolate Brownie Cake
Yield 6 servings
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - 2.5 syns per serving
- Green/Vegetarian - 2 syns per serving
- Original/SP - 2.5 syns per serving
- WW Smart Points - 4
- 6 large eggs, whites separated from the yolks
- 1/2 cup/8 tbs of sukrin (or other sweetener of choice) - 4 syns
- 5 tbs of cocoa powder (be sure to use 100% pure cocoa powder and not drinking chocolate etc) - 5 syns
- 3 tbs of almond of cashew milk - 0.5 syns
- 1 teaspoon of vanilla essence
- spray oil
Choose from the following frostings below:
- 1 cup (240ml) of fat free cottage cheese
- 1 tsp of vanilla extract
- 2 tbs of sukrin: 1 (or other sweetener of choice) - 1 syn
- 1 tbs of chocolate sprinkles - 2.5 syns
- Preheat oven to 180c or 350f
- Line a cake tin with parchment paper and then grease with spray oil just to prevent the cake form sticking (I use a 8 inch square cake tin)
- Whisk the egg whites to the soft peak stage. (you should be able to tip bowl upside down with the mixture staying in place)
- Add the vanilla and sukrin:1 and whisk until mixture appears velvety.
- Place the egg yolks in another mixing bowl.
- Add the cocoa powder and cashew (or almond milk) into the egg yolk mixture and mix until a smooth chocolatey paste.
- Carefully fold the egg whites into the chocolate mixture with a metal spoon, the mixture should be an even milky chocolate colour.
- Pour the mixture into the cake tin
- Bake the cake for approx 35 minutes until springy and a skewer entered in the centre comes out clean.
- Remove it from the oven but leave it in the cake tin to cool.
- For the topping, add the ingredients for your choice of topping to a blender and blend till smooth.
- Spread over the top of the cake, sprinkle with the sprinkles and then slice.
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 6.5 g
Saturated Fat 2.6 g
Cholesterol 187 mg
Sodium 221 mg
Total Carbohydrates 32 g
Dietary Fiber 1.8 g
Sugars 3.3 g
Protein 11.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Nutritional information is an estimate and is to be used for informational purposes only
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