Died and Went to Heaven Chocolate Cake,diabetic Version

"** PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO.** 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."
photo by Photo Momma photo by Photo Momma
photo by Photo Momma
photo by Tea Jenny photo by Tea Jenny
photo by GennyOfAllTrades photo by GennyOfAllTrades
photo by GennyOfAllTrades photo by GennyOfAllTrades
photo by Outta Here photo by Outta Here
Ready In:




  • Preheat oven to 350 degrees F.
  • Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
  • Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
  • Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
  • Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
  • Pour batter into cake pan or bundt pan.
  • Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
  • Note.
  • Exchanges per Serving: 2 Starches, 2 Fats.

Questions & Replies

default avatar
  1. Tasha J.
    I've made 1 cake yes not a good baker. My mum has just found out she's diabetic and struggling she scared to eat. Really want to make her a cake for her birthday but looking at ingredient in already out of my depth. Is there an easier recipe anyone can recommend at all please thank you in advance ??
  2. Caitlyn14ree
    Hi. Does anyone know how long this cake keeps after it is made and if it needs to be refrigerated?
  3. mor4brooke
    I have to make this to serve approximately 30 people. Is it possible to to turn it into a sheet cake?
  4. Cheryl C.
    What is the middle and toping made out of ?
  5. rfvitt_12224347
    can I substitute Stevia for the Splenda?


  1. Sweet Baboo
    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.
  2. Monica May
    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.
  3. marraine
    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!
  4. cassandrafarris
    I don't think it's fare that we don't get the whole recipe. Like the icing.
  5. Photo Momma
    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.


  1. Kim M.
    I used 2 whole eggs since I didn't gave egg beaters. I baked in two rounds for 22 minutes. Instead of frosting, I used 2 pkg cheesecake sugar free pudding with only 3 cups milk instead of 4 for the extra thickness. I covered the sides and most of the top with fresh strawberry halves. I sprinkled dark chocolate chips on top as garnish. Everybody wanted seconds, even my husband who hates sugar free desserts. I've never seen a cake disappear so quickly.
  2. david w.
    I used 2 whole eggs instead of eggbeaters and a dash of cinnamon
  3. GennyOfAllTrades
    Using a sugarfree pudding mix (1/2 pkg), plus unsweetened coconut milk, I let the pudding set up, then added unsweetened coconut flakes, poppyseeds, and fruit of my client's choice and sugar tolerance, then add the top. The result is beautiful and sweet (and you can even leave off the top!)
    • Review photo by GennyOfAllTrades
  4. cassandrafarris
    Icing recipe
  5. Holly M.
    Subbed all purpose flour for almond flour



Find More Recipes