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.

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