Food / 09.01.2015

Low sugar baking: Simple chocolate sponge

By Kim Morphew
The classic chocolate cake recipe reinvented to be totally refined sugar-free

LowSugarBaking_forwebXylitol and pure fruit jam adds some sweetness to this super simple and light-as-a-feather chocolate sponge recipe, from our Food Guru Kim Morphew. Low sugar baking can be just as sweet.

Serves 8-10

175g butter, softened
175g xylitol
3 large eggs
150g self-raising flour, sieved
½ tsp baking powder
25g good quality cocoa powder, sieved plus extra for dusting
2 tbsp skimmed milk
3 tbsp 100% pure fruit jam, such as strawberry


1 Preheat oven to 180˚C/160˚C fan/gas mark 4, grease and base line 2 x 18cm sandwich tins.

2 Put the butter and xylitol into a large bowl and hand whisk, until light and fluffy. Add the eggs, flour, baking powder, cocoa and milk and continue to whisk until smooth.

3 Divide equally between the tins, level the tops with the back of a spoon and bake for 25 minutes until risen and the top springs back when pressed. Leave to cool in the tin for 10 minutes, then remove and cool on a wire rack.

4 To serve, remove and discard the baking paper, sandwich together with the jam and arrange on a plate. Dust very lightly with cocoa and serve.

recipe image
Recipe Name
Low sugar baking: Simple chocolate sponge
Author Name
Published On
Preparation Time
Cook Time
Total Time