Died and Went to Heaven Chocolate Cake,diabetic Version
photo by Photo Momma
- Ready In:
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup Splenda granular
- 1⁄2 cup Splenda brown sugar blend
- 3⁄4 cup cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 cups low-fat buttermilk
- 1⁄4 cup vegetable oil
- 1⁄2 cup Egg Beaters egg substitute
- 2 teaspoons vanilla extract
- 1 cup hot strong black coffee
- 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.
- Exchanges per Serving: 2 Starches, 2 Fats.
Questions & Replies
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 ??
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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 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.
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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.
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