By Annacia on March 21, 2007
Photo by Photo Momma
Photo by Photo Momma
"Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe."
Serving Size: 1 (100 g)
Servings Per Recipe: 10
"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."
"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."
"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!"
"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."
"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."
"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!!"
"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 Recipe#255557 as pictured in my photo. Yums."
"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."
"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."
"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."
"This is the perfect opportunity for the diabetics that have not had their Chocolate cake in a long time. One must remember a few things. 1) Ovens vary along with the age of the oven. I had to leave it in the oven for much longer at a slightly lower temp. After three attempts, it turned out great. 2) You need to eat all of it within a day or two. Three days, of what was left, was coated in mold. Total surprise. Thanks to all."
"This is not a truly diabetic recipe. Splenda brown sugar blend has about 50% sugar in it also. My Mom is diabetic and cannot eat this."
"I am NOT a diabetic but my mother in law is and she is very strict with her diet. As a result, it is hard to eat desserts around her and enjoy them without feeling guilty. On mother's day, I made this for her and the family. It was a hit with everyone!!!! Even I (who is extremely picky about my sweets), LOVED IT! Very good....if you didn't know it...you'd never believe that it had Splenda instead of regular sugar. NOTE: Splenda brown sugar is 50% regular sugar."
"This was really good. I made for my DH as he just found out he has diabetes and is really craving his sweets. This will be my go to recipe for chocolate cupcakes."
"This cake was sooooooooo good. I baked the cake in 9" round pans and then frosted it with Recipe #123602. I took the cake to a work luncheon and it was a huge hit with the staff. I had at least half a dozen people ask me for the recipe. Everyone was surprised to find out that this was a cake for diabetics. I'm keeping this one in my keeper file. Thanks for another great recipe, Annacia. Made for Diabetic Cooking Tag Game."