Sugar Free Chocolate Cake

"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."
photo by mandyace photo by mandyace
photo by mandyace
Ready In:
1 cake




  • Directions.
  • 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.
  • 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.
  • 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.
  • 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.

Questions & Replies

  1. I'm really confused by the nutritional information. Over 2,000 calories for one serving?
  2. This is not "sugar free" though. I made it for my husband who has started a no sugar/low carb recipe before reading the nutritional information. In an 8 serving cake, there's at least 5 grams of sugar per slice. Am I missing something?
  3. Can I substitute an milk for powdered milk


  1. how many cupcakes did it make
  2. Really good. I used this recipe for cupcakes. I used pilsbury sugar free chocolate icing with it.
  3. 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!
  4. To get it to rise more try adding some heavy whipping cream so its lighter n so much better :)
  5. 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!



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