Sugar Free Chocolate Honey Christmas Tree Cake Recipe
Get ready to dazzle this holiday season with a cake that's as sweet as it is healthy! Introducing my Sugar-Free Chocolate Honey Christmas Tree Cake – the festive dessert that brings all the holiday cheer without the sugar rush. This gorgeous, tree-shaped cake is filled with the rich, comforting flavor of chocolate, kissed with natural honey sweetness, and adorned with a dusting of holiday magic.
Perfect for those who want a guilt-free treat, this cake offers the best of both worlds: indulgent chocolate goodness and a nourishing twist. With honey as our sweetener, each bite is luxuriously moist, adding a golden warmth that perfectly complements the chocolate. And yes, it’s sugar-free – no refined sugar here, just wholesome ingredients that make this cake a standout on your dessert table.
Whether you’re baking it as a centerpiece for your holiday gathering or just want to treat yourself (you deserve it!), this recipe is easy, fun, and totally delicious. Plus, I’ll share all my best tips for decorating it to look like the cutest Christmas tree on the block! So, let’s grab our aprons, crank up the holiday tunes, and bake something magical! 🎄
Precise Measurements
Weighing in grams is essential for the precision and successful result of this recipe. Measurements in cups are not included, nor recommended. With this approach, every detail is perfectly balanced for a stunning result that’s naturally sweet and full of chocolatey goodness.
Ingredients
Chocolate Honey Cake
270 g all-purpose flour
Pinch of salt
350 g honey
3 large eggs, room temperature
2 tsp baking soda
15 g vinegar
3 tbsp unsweetened cocoa powder
Honey Cream
5 g gelatin powder or agar powder
30 g cold water
120 g cream cheese, room temperature
120 g honey
200 g heavy cream, cold
250 g sour cream, cold
250 g fresh or frozen blueberries, washed, dried, and hulled
Directions
Sugar-Free Honey Cream
Bloom the Gelatin: Sprinkle the gelatin over cold water, mixing to combine. Let it bloom for about 5 minutes.
Whip Cream Cheese & Honey: In a stand mixer fitted with the whisk attachment, whip the cream cheese and honey on high speed until smooth and well combined.
Incorporate Gelatin: Melt the bloomed gelatin in the microwave for 10-15 seconds, then add it to the cream cheese mixture, whipping on low speed to blend.
Combine with Cream & Sour Cream: In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream and cold sour cream into the cream cheese mixture by hand, using a silicone spatula. Chill the honey cream in the refrigerator for at least 60 minutes while preparing the cake layers.
Chocolate Honey Cake Layers
Preheat Oven: Heat the oven to 350°F (175°C).
Prepare Dry Ingredients: Sift together the flour, cocoa, and salt; set aside.
Whip Eggs: In a stand mixer with the whisk attachment, whip the eggs on high speed until they double in volume and become pale in color, about 5 minutes.
Add Honey: Lower the mixer speed to the lowest setting and slowly add the honey. Gradually increase to medium-high speed and continue whipping for 6-8 minutes.
Activate Baking Soda: With the mixer on its lowest speed, combine the baking soda and vinegar in a small dish, allowing it to fizz. Add it to the honey mixture.
Incorporate Dry Ingredients: Switch to the paddle attachment, and with the mixer on low, gradually add the dry ingredients. Mix until smooth.
Prepare Cake Pans: Fill three greased Wilton Christmas Tree pans with a thin layer of batter (approx. ¼ inch thickness). If using a sheet pan, bake thin layers and cut them into tree shapes later.
Bake: Bake on the middle rack for 6-8 minutes until the cakes are a rich amber color. Let them cool completely in the pans or on the baking sheet.
Assembling & Decorating
Layer the Cake: Smooth a thin layer of honey cream on a 10-inch cake round. Place the first chocolate honey cake layer on top and press lightly to adhere. Spread approximately 80 g of honey cream over the cake layer. Repeat with the remaining cake layers and honey cream.
Chill & Decorate: Refrigerate the assembled cake for 30 minutes before decorating. Adorn with peeled mandarins, fresh mint leaves, sparkling cranberries, and any favorite holiday treats like cookies, waffles, candies, or chocolates.
Troubleshooting
Cake Layers Too Dry: Ensure eggs are whipped to their full volume and avoid overbaking. If the layers seem too dry, lightly brush them with honey diluted in water for extra moisture.
Honey Cream Not Setting: If using gelatin, make sure it's fully bloomed and melted. If it cools down too much before adding, it may not set properly.
Uneven Layers in Tree Pan: Fill each pan evenly, and tap the pans gently on the counter to remove air bubbles before baking.
Tips for Success
Room Temperature Ingredients: Room temperature eggs, cream cheese, and sour cream incorporate more smoothly, giving a perfect texture.
Don’t Skip the Chilling Step: Allow the honey cream to chill as directed; this ensures a firm, spreadable texture and the best layer stability.
Precise Gelatin Use: Gelatin is key to setting the honey cream. Measure accurately and use cold water to bloom it for the best results.
Pairing Suggestions
This cake pairs beautifully with:
Spiced Teas (like cinnamon or chai) for a cozy touch.
Fresh Berries or Citrus Slices on the side to complement the chocolate and honey.
Mulled Wine if you're looking for a warming holiday drink to serve alongside this showstopper!
Fun Trivia
Honey as a Sweetener: Honey is one of the oldest known sweeteners, prized for its natural sugars and subtle floral undertones.
Tree-Shaped Cakes Tradition: Tree-shaped cakes symbolize growth, festivity, and abundance, especially around the holidays.
Holiday Garnish Ideas: Cranberries and mint leaves make this cake look like it’s straight from a winter wonderland, with a touch of red and green that’s perfect for the season.
Bring on the holiday magic with every slice of this sugar-free, honey-sweetened cake! Whether for a party or a cozy family gathering, this delightful dessert is sure to make the season a little brighter.
Sugar Free Chocolate Honey Christmas Tree Cake Recipe
Ingredients
- 270 g all-purpose flour
- Pinch of salt
- 350 g honey
- 3 large eggs, room temperature
- 2 tsp baking soda
- 15 g vinegar
- 3 tbsp unsweetened cocoa powder
- 5 g gelatin powder or agar powder
- 30 g cold water
- 120 g cream cheese, room temperature
- 120 g honey
- 200 g heavy cream, cold
- 250 g sour cream, cold
- 250 g fresh or frozen blueberries, washed, dried, and hulled
Instructions
- Bloom the Gelatin: Sprinkle the gelatin over cold water, mixing to combine. Let it bloom for about 5 minutes.
- Whip Cream Cheese & Honey: In a stand mixer fitted with the whisk attachment, whip the cream cheese and honey on high speed until smooth and well combined.
- Incorporate Gelatin: Melt the bloomed gelatin in the microwave for 10-15 seconds, then add it to the cream cheese mixture, whipping on low speed to blend.
- Combine with Cream & Sour Cream: In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream and cold sour cream into the cream cheese mixture by hand, using a silicone spatula. Chill the honey cream in the refrigerator for at least 60 minutes while preparing the cake layers.
- Preheat Oven: Heat the oven to 350°F (175°C).
- Prepare Dry Ingredients: Sift together the flour, cocoa, and salt; set aside.
- Whip Eggs: In a stand mixer with the whisk attachment, whip the eggs on high speed until they double in volume and become pale in color, about 5 minutes.
- Add Honey: Lower the mixer speed to the lowest setting and slowly add the honey. Gradually increase to medium-high speed and continue whipping for 6-8 minutes.
- Activate Baking Soda: With the mixer on its lowest speed, combine the baking soda and vinegar in a small dish, allowing it to fizz. Add it to the honey mixture.
- Incorporate Dry Ingredients: Switch to the paddle attachment, and with the mixer on low, gradually add the dry ingredients. Mix until smooth.
- Prepare Cake Pans: Fill three greased Wilton Christmas Tree pans with a thin layer of batter (approx. ¼ inch thickness). If using a sheet pan, bake thin layers and cut them into tree shapes later.
- Bake: Bake on the middle rack for 6-8 minutes until the cakes are a rich amber color. Let them cool completely in the pans or on the baking sheet.
- Layer the Cake: Smooth a thin layer of honey cream on a 10-inch cake round. Place the first chocolate honey cake layer on top and press lightly to adhere. Spread approximately 80 g of honey cream over the cake layer. Repeat with the remaining cake layers and honey cream.
- Chill & Decorate: Refrigerate the assembled cake for 30 minutes before decorating. Adorn with peeled mandarins, fresh mint leaves, sparkling cranberries, and any favorite holiday treats like cookies, waffles, candies, or chocolates.
