K.G.
I have a recipe for a sugar free dairy free chocolate cake from a book called "The 'I Can't Believe This Has No Sugar' Cookbook by Deborah E. Buhr. The recipe is as follows:
2. C frozen, dark, sweet cherries partially thawed.
2 to 4 tbls water
4 egg whites OR 2 extra large eggs
1/3 cup vegetable oil
1/4 cup unsweetened grape juice
1/4 cup unsweetend apple juice concentrate
1 tbls plus 2 tsp all-purpose flour
1 1/3 C. all-purpose flower
1/4 cup firmly packed unsweetend cocoa powder or carob powder
1 1/4 tsp. baking soda
Preheat oven to 325. Oil and flour 9x9 pan. Puree partially thawed cherries and water in a blender. Blend until mixture turns and folds. Place puree in a small strainer over a small bowl and let drain for 10 minutes, stirring occasionally. Pour pulp remaining in strainer into a measuring cup and add enough of the juice to make 3/4 cup of pulp and juice. In a large bowl combine 3/4 c. cherry pulp and juice, eggs, oil, concentrates, and 1 tbsp plus 2 tsp flour. Beat for 30 seconds with beater. Add 1 1/3 cups flour and cocoa;beat well. Stir in baking soda quickly, and then mix (28 to 30 beats); immediatly pour mixture into prepared baking pan.
Bake 30-31 minutes, or until a cake tester inserted in center of cake comes out clean.
Remove pan from oven and cool on wire rack until completely cooled. To store, cover coo9led cake with plastic wrap or in an airtight container and store on countertop or free.
Hope it works for you.