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Sukrin Chocolate Cake mix 375 g

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Now it’s easy to make your own healthy chocolate cake!

This cake mix contains Sukrin instead of sugar, and we’ve replaced part of the flour with fat-reduced sesame flour and FiberFin. The result is a delicious low-carb and low GI cake.

Chocolate Cake mix

Now it’s easy to make your own healthy chocolate cake!

This cake mix contains Sukrin instead of sugar, and we’ve replaced part of the flour with fat-reduced sesame flour and FiberFin. The result is a delicious low-carb and low GI cake.

Product advantages compared to an ordinary chocolate cake:

  • 34% less calories
  • 70% less carbohydrates
  • 32% more protein
  • Sugar-free

Nutritional information per 100 g:

Per 100 g finished cake Sukrin Chocolate cake Ordinary chocolate cake
kcal 239 361
Fat 15 18
Net carbs 13 43
Fibre 5.5 1.9
Protein 10 6.8


  • Pour the cake mix into a large bowl and add 300 ml water, 3 eggs and 100 ml neutral oil (rapeseed or coconut).
  • Mix well together. Pour the mixture into a round cake tin  (24 cm in diameter).
  • Bake at 175 degrees Celsius for about 25-30 minutes on the middle rack.


  • Use vanilla quark (curd cheese) as frosting or use a light sprinkle of SukrinMelis as garnish.
  • You can also use the cake mix for chocolate muffins. Makes about 12 large muffins; the baking time stays the same.
  • Add chocolate chips or chopped nuts/almonds.
  • If you want a darker and less sweet cake, add 2 tablespoons of unsweetened cocoa powder.


Wheat flour, sweetener erythritol, low-fat sesame flour, 7 % cocoa, modified potato starch, fiber (from resistant corn starch, chicory, potato), leavening agent (sodium bicarbonate, disodium phosphate), wheat gluten, salt, emulsifier (mono- and diglycerides), aroma, acidity regulator (citric acid), stabilizer (xanthan gum), sweetener sucralose.

Nutrition per 100 g dry mix:
Kcal: 261  |  protein: 17,8 g  |  carbohydrates: 29,7 g (of which sugars 0,2 g)  |  fibre: 12,8 g  |  fat: 5,6 g

Net Weight: 375 g. Yields approx. 850 g finished cake.





There are many ways to add variety to the Healthier Chocolate Cake mix:

  • The cake can be baked in a small roasting tin (20 x 30), a bread tin or any oven-safe tin.


  • For a richer taste and a more fudge-like consistency, replace regular oil with coconut oil and reduce the recommended baking time by a few minutes. Leave the cake in the refrigerator overnight.  (If you like the taste of coconuts you can use extra virgin coconut oil.)


  • If you want an even lighter version of the chocolate cake, you can replace 1 dl oil with 100 g (light) quark. Some people prefer adding 1 tsp of psyllium husk for a chewier consistency. This is a great idea if you have some handy, but by no means a necessity. And for anyone really wanting to reduce their caloric intake, two of the eggs can be replaced with egg white. Replacing the oil with light quark at the same time will almost halve the number of calories in the cake.


  • Make Sachertorte: Slice a complete cake into two layers, and fill with a thin layer of apricot marmelade. Make dark chocolate icing and spread over the cake. You can make icing from 200 g dark (sugar-free, if you wish) chocolate and 2 dl whipping cream.


  • Cake pops: Finished cake is crumbled into small crumbs. These are then mixed together with a sauce or icing. You can make chocolate sauce from 100 g  dark chocolate, 100 g butter, 1/2 dl cream and  50 g SukrinMelis – icing sugar melted in a water bath and stirred together.  Mix the dry ingredients with the sauce so it turns into a firm dough. Roll the dough out into small balls and place in the freezer for about 30 minutes. Dip small sticks into melted chocolate and then stick them into the pops. (The chocolate will work like a glue to keep the sticks firmly in place). Place back in the freezer and allow the chocolate to set thoroughly. Dip the completely set cake pops in the melted chocolate- you can also coat them with sprinkles, chopped nuts or whatever you want to dress them up with. The only limit is your imagination!


  • Use the Healthier Chocolate Cake mix for muffins or cupcakes: Follow the instructions, with the same baking times and temperatures. Makes about 12 large muffins.


  • Split the cake in two and fill with vanilla cream or vanilla quark.


  • Add chopped nuts and/or roughly-chopped dark chocolate into the mix.


  • Serve the cake with whipped cream (sweetened with Biosüsse Powder – icing sugar) and fresh berries.


  • Icing: Heat 2 dl single cream (or soya cream) and melt in 200 g sugar-free chocolate (or dark chocolate)


  • For a simpler icing, use vanilla quark or a light sprinkle of Biosüsse Powder – icing sugar as decoration.


  • Add 2 tablespoons of cocoa powder if you want a darker and less sweet cake.


  • To make an egg-free version, you add 1 dl oil, 3.5 dl water and 3 heaped tbsp of soy flour (or powdered egg replacer) to the mix.
Article No.:
375 g/pcs