Recipe by Beth Warren

Low-Sugar Chocolate Bundt Cake

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Parve Parve
Easy Easy
12 Servings

Oftentimes we feel the need to fight our sweet tooth. How many times have you felt that a food is “bad” and that you shouldn’t be eating it, and then you find yourself overindulging in the forbidden food late at night? A balanced diet where you can fit in all the foods you love is key to maintaining your weight and health. Staying aware of how you’re feeling and what you’re craving in an honest, nonjudgmental way can lead to a portion-controlled indulgence without the guilt.

When creating a dessert menu, it’s a great idea to include a healthier, low-sugar option. Try a piece of this cake to satisfy your sweet tooth in a mindful way. Enjoy it with your favorite frosting, the ganache recipe featured here, and/or toppings such as fruit or nuts.


Low-Sugar Chocolate Bundt Cake

Low-Sugar Ganache

  • pinch sea salt


Prepare the Chocolate Bundt Cake


Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a Bundt pan and set aside.


In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Add eggs, maple syrup, milk, oil, and vanilla extract. Whisk until fully combined. Pour the batter into the Bundt pan. Bake for 25–30 minutes, or until a skewer comes out clean. Allow to cool.

Prepare the Ganache


In a medium pot, mix together the ingredients.


Turn the heat to low and stir until melted.


Pour over the cooled cake; the ganache will thicken as it cools. Alternatively, dust with confectioners’ sugar or shredded coconut.

Low-Sugar Chocolate Bundt Cake

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