Sugar Free Chocolate Cake

914328's Note:

This is a recipe for sugar free chocolate cake. I discovreed while trying to bake with Splenda that it rejects oil/ fat, making cakes disgustingly greasy, and leaving a bad aftertaste. This cake is fluffy and tastes like chocolate cake, not overpowering or leaving a horrible aftertaste. It's also moist and fluffy. It's really cake! It reminds me in texture of those cakes that come for the microwave.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 1

Yield: 1.0 cake

• 1/2 cup milk
• 1/3 cup Splenda granular
• 1/2 teaspoon vanilla extract
• 1/4 cup Hersheys cocoa powder, unsweetened
• 2 eggs
• 1 cup Splenda granular
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 2/3 cup powdered milk
• 2/3 teaspoon baking soda
• 1/2 cup vegetable oil
• 1/2 cup milk

Directions:

1. Directions.
2. In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
3. Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
4. Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though.
5. The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.

Reviews

[Chef #1109461]

I was actually very pleasantly surprised by this recipe. (I have not had much success with sugar-free cakes that taste good and have a decent texture.) Mine did not turn out spongey at all, but just like a regular cake, if a bit more dense. I am on a no/low-carb diet so I'm not even supposed to have things with flour, but this has only 3/4 cup in the whole cake, so I don't feel so bad!

[foodluver11]

I was really impressed when I saw that the WHOLE cake was only around 30 grams of sugar! Thank you!!!