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Chocolate Maple Torte (no sugar)

No Sugar Chocolate Maple Cake

This cake is so good! I first made it when I was on my 30-day Real Food diet, which means it’s made with 100% whole wheat and lightly sweetened with maple syrup. Honey is the only other sweetener allowed on the initial diet, and I had limited myself to one treat per week. I scoured the web for sugar-free recipes and when I finally found this one, I ate almost the entire pan in one sitting (and didn’t feel guilty).

No Sugar Chocolate Maple Cake

One of my tricks for transitioning from white flour to whole wheat was to use whole wheat pastry flour in all my non-yeast recipes. It’s still 100% whole grain, but it’s made from a mildly flavored winter wheat (also known as white wheat, but not to be confused with white flour) and has a finer grind similar to all-purpose flour.

The maple flavor is hardly noticeable after baking, but in addition to sweetening the cake, it helps keep the cake moist with a dense, fudge-like texture. If you want a light, fluffy cake, add ¼ teaspoon baking powder. You’ll end up with a cake like this:

No Sugar Chocolate Maple Cake

Chocolate Maple Torte

No Sugar Chocolate Maple Cake

Chocolate Maple Torte (no sugar)

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Clean eating chocolate cake that's 100% whole wheat and contains no refined sugar!


  • 3/4 cup whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder (optional, see above)
  • 1/2 cup butter, melted
  • 2 large eggs
  • 3/4 cup pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • Fruit, for garnish


  • Preheat oven to 350°F. Lightly grease an 8×8 baking pan or 8 inch cake pan.
  • In a medium bowl, whisk together flour, cocoa powder and baking powder (if using); set aside.
  • In a separate bowl, beat butter, eggs, syrup and vanilla. Add to dry ingredients and mix until just combined. Pour into prepared pan and bake for about 20 minutes or until just set. A toothpick inserted in the center will still have sticky-but-not-wet crumbs. Serve warm or at room temperature with fruit.
  • Did you make this recipe?

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    Source: The Cheerful Agrarian

    Lisa T

    Monday 16th of January 2023

    I made this tonight with gluten free flour 1:1. It was good! Thanks for the recipe!


    Tuesday 17th of January 2023

    Thanks, good to know!

    Patricia Seaton

    Sunday 22nd of August 2021

    My friend who doesn’t eat wheat or refined sugar asked me to bring a dessert. I made your wonderful recipe using cassava (tapioca) flour instead of wheat and it turned out beautifully. I did use the optional baking powder. Thank you for this!


    Thursday 25th of February 2021

    Liked the recipe, easy and just right for chocolate lovers!

    Regina A

    Wednesday 19th of February 2014

    Perfect recipe to have for chocolate lovers!


    Friday 14th of February 2014

    I'm looking for some more "real food" dessert recipes, this looks like the one!

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