Sugar Free Chocolate Cake

Submitted by 914328

"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."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 1 cake
• Serves: 1

ingredients

• 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

[cbeth2022]

how many cupcakes did it make

 

[Chris W.]

Really good. I used this recipe for cupcakes. I used pilsbury sugar free chocolate icing with it.

 

[Dan T.]

This chocolate cake is awesome. You can barely tell it is sugar free! Now if I could only find a sugar free frosting worthy of this cake!

 

[beccajean101]

To get it to rise more try adding some heavy whipping cream so its lighter n so much better :)

 

[doublenickel]

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!