16 Reviews

This cake will be my standard family chocolate cake from now on...it was everything the intro promised: moist with a well rounded chocolate flavour minus the sugar and high fat. I would never downgrade a review due to recipe changes I must make to feed my family members who are diabetic, but when I make these changes successfully I want to share them with others who may have the same needs. This gem of a recipe has already been tweaked to make it suitable, so the only other alteration I made was to substitute 3/4 of a cup of spelt flour for part of the all purpose flour, and other than the cake perhaps not rising quite as high as without spelt, the flavour was still excellent, and the cake moist. I could not detect a coffee flavour, but I understand that the addition of coffee serves to intensify the deep chocolate flavour of cocoa. It worked! I will use this recipe to make a layer cake also, as I'm sure it would adapt to a 9x13 or 9 inch round pans, but next time I will either line the pan with parchment, or grease and "flour" with a light dusting of cocoa for a perfect release. Probably because of the spelt flour, or because I didn't leave it in the pan for the full 5 minutes before turning it onto the rack, one little tear occurred, but I am quite sure it was my fault, not the recipe's. Thanks for this great dessert recipe.

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Sweet Baboo February 23, 2008

I have made this recipe twice now and love it. I replaced the oil with applesauce to lower the points and it turned out great. I also upped the splenda to 3/4 cup to make it a little sweeter. After adjusting the ingredients my calculation shows that the whole cake has 38 points.

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Monica May February 24, 2010

OMG!!! Made this cake as a wedding cake (had to bake 5 batches of it) and it was AWESOME!!! You couldn't even tell it was diabetic... taste was delicious, crumb was just like a regular cake. Thank you so much for posting it!

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marraine August 29, 2010

Wow! This is really good. I was skeptical how it would turn out since the batter was very thin. I'm glad I trusted though because it set up great and turned right out of the bundt pan no problem. It has a nice dense texture and a very chocolately flavor. We sprinkled powdered sugar on the top. Love it! Thanks for posting.

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Chris from Kansas February 07, 2010

This was a very good recipe, I was thinking that I wouldn't be able to make cakes any more as I have become diabetic, then Annacia told me about this. I made it into cupcakes and took them to a party I had been asked to bake for and when I opened the box every one's eyes popped, and needless to say they didn't last long. I made to the recipe but just altered the bake time. Thank you for a definite keeper.

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Tea Jenny September 05, 2010

WOW! The best answer to a chocolate craving. I used natural cocoa powder instead of the dutch process and 6oz expresso with 2oz water for the coffee. Made my buttermilk with skim milk and white vinegar. DH and I love the cake, it will be a regular at our house. Thanks for sharing the recipe!!

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vaflnc September 22, 2008

I made this for my dad's birthday, and it was great- He loved it. In fact, I'm going to make in again, just for my family! Never really thought about making a diabetic cake becuase I thought it would taste bad, but I was wrong! ;-) We like this frosted with Cool Whipped Frosting Diabetic as pictured in my photo. Yums.

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Photo Momma May 10, 2010

This is the best low-sugar cake I have tasted. Moist and rich. I used Hershey's Special Dark cocoa, so it was even richer. I think it would be good with almond, orange or cherry extract subbed for the vanilla, for a variety. I served mine with a scoop of vanilla lowfat, no sugar added ice cream.

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Mikekey May 09, 2010

oh oh oh...im in heaven. Fabulous, moist, great taste, no one would believe its diabetic cake. Since i noticed the nutritional guide here did not include some things i went to splenda's site and got the info for the recipe: 220 calories, 70 g fat, 2 saturated fat, 32 carbs,12g sugar. This would make a terrific layer cake too with frosting, the recipe makes enough for 2 8 inch pans as i discovered when my springform bundt pan started leaking on the floor and quickly tossed it into 2 tinfoil pans til i found my regular bundt pan.

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MarraMamba September 10, 2007

Best cake ever. I made it last year, along with the Absolutely Sugar Free Frosting, for a co-workers birthday that had recently found out she was diabetic. She loved it so much, she has requested it again this year. My only change was Stevia Blend in place of Splenda, my own personal preference, and applesauce in place of the oil, which I do in most of my bakings. Thank you so much Annacia for posting this recipe.

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tljsmiles July 07, 2014
Died and Went to Heaven Chocolate Cake,diabetic Version