Nana is 95 today, yay! She lives 20 000 km from here and has never seen her great-grandchildren… Aww. We celebrate however our excellent genetics as well as her amazing life. We need a cake therefore. And we have a sugarfree kitchen.

Sugarfree needs a definition, and I can only offer it by stating the goal, which is avoiding diabetes and sugar-load. My experience as a cook and my profession suggests that natural sources of sugars all contain limiting chemicals. These offer a taste or an independent nutrient that simply prevents over consumption. You can’t eat a kilo of honey. This isn’t true to purified sugar, limiting mechanisms don’t work, you can easily drink a coke while you have a piece of chocolate cake. So this is what doesn’t happen at our place.

My other point is not the amount of sugar but the context of it. I don’t fuss about a bread and honey once the kids had filled their tummies with lower release carbohydrates and their pancreas is already prepared to produce just the right amount of insulin. At the same time I avoid offering fruit juice on an empty stomach just to protect their bodies getting off-balance.

But we still like chocolate cakes.

I haven’t seen icing or cake cream recipes offering sugar free versions before on the internet. This recipe is strictly the pharmacist’s invention.

Mix flour, baking soda, baking powder, vanilla powder and salt. Add some water and an egg without mixing, then keep on adding water while mixing into a gooey consistency. If it’s not smooth, let the handmixer awaken.

Make nice and thick pancakes in a pan.

For the cream, melt butter and cocoa butter. Add enough white flour to still keep a liquid consistency. Fry the flour. Add cocoa powder, cream cheese and peanut butter in a nice and yummy proportion, maybe a couple of tablespoonfuls of each. Let them melt. Take the mixture off the hob and pour COLD water/milk/cream in about 4:1 volume parts to the buttery mixture. Mix until even then place back on hob and stir frequently until a thick creamy consistency.

Layer the chocolate cream and the pancakes in a pancake tin, decorate with cocoa butter shavings (aka sugarfree white chocolate) and puffed wheat. Chuck it in the fridge until the cream hardens and remove the tin. Cover with some spare chocolate cream.



Expect an earthy, contrasty taste experience. The nutty, soft, dark chocolate cream will have the overtones of bitter roast cocoa nuts and the salty sweetness of the peanuts making a rich and buttery statement. The dough will stand out as the sweeter, softer, mellower, lighter layer, offering quiet relief between the bursts of flavour.


You may sweeten this cake in the following ways:

  • honey, golden syrup, maple syrup, mashed bananas, apple or other fruit juice, sultanas, dates or other dried fruit in the liquid part of the pancake mix
  • stevia, shredded coconut, coconut or nut flour in the solid part of the pancake mix
  • caramellise golden syrup, maple syrup in melted butter before adding flour in the chocolate cream
  • add stevia, mashed bananas, cold apple or fruit juice, honey, golden syrup or maple syrup to chocolate cream when ready to layer