Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 138.3
- Total Fat: 8.7 g
- Cholesterol: 0.5 mg
- Sodium: 443.1 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.2 g
- Protein: 4.6 g
View full nutritional breakdown of Diabetic Sugarfree Chocolate Cake calories by ingredient
Diabetic Sugarfree Chocolate Cake
Introduction
Only 14 net carbs and 0.2 grams of sugar!! I adapted this recipe from a Hershey's recipe. Make sure to use oat flour and Hershey's Cocoa for best results! Only 14 net carbs and 0.2 grams of sugar!! I adapted this recipe from a Hershey's recipe. Make sure to use oat flour and Hershey's Cocoa for best results!Number of Servings: 12
Ingredients
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Cake:
2 cups Splenda
1 3/4 cups oat flour
3/4 Hershey's unsweeted cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup liquid eggs (egg beaters)
1 cup skim milk
1/2 cup extra virgin olive oil
2 tsp vanilla extract
1 cup boiling water
Glaze:
3 TBS Splenda
1 TBS Hershey's unsweetened cocoa
1 tsp cinnamon
4 tsp water
Directions
Heat oven to 350 degrees. Grease and flour a
13 x 9 pan.
Cake:
Stir together sugar, flour, cocoa, baking powder, baking soda, cinnamon and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 20-25 minutes.
Glaze:
Mix 3 TBS. Splenda, 1 TBSP Cocoa, 1 tsp cinnamon and 4 tsp water. Drizzle over cake.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user PEACH103.
13 x 9 pan.
Cake:
Stir together sugar, flour, cocoa, baking powder, baking soda, cinnamon and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 20-25 minutes.
Glaze:
Mix 3 TBS. Splenda, 1 TBSP Cocoa, 1 tsp cinnamon and 4 tsp water. Drizzle over cake.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user PEACH103.
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Member Ratings For This Recipe
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Incredible!
1 of 1 people found this review helpfulI live in an "extremely rural" area, and must make do, no oat flour available so I put "quick"(not instant) oatmeal in the food processor, til it was down to 1 1/2 cups of flour, added 1/4 cup corn starch to it.....wonderful !!!! tasted like "real cake", it didn't need the glaze. - 7/15/09
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Incredible!
1 of 1 people found this review helpful -
Incredible!
i can't get recipe to come out to 130 calories for 12 servings. It comes out to about 184. It is delicious even my husband that doesn't need to watch his calories liked it. I changed the olive oil to regular oil and the egg beater to 2 eggs but that would only change the calories by 1 or 2. - 8/30/09
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I shared this recipe with several Diabetic friends - 2 of them made it, and both said that the cake never turned out right. One said it never baked to a cake-like consistancy, she ended up throwing it out.
We live near the Rockies, do you think the higher altitude had something to do with it? - 5/19/09
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Incredible!
0 of 1 people found this review helpful -
Incredible!
