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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 138.3
  • Total Fat: 9.1 g
  • Cholesterol: 0.5 mg
  • Sodium: 443.1 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.6 g

View full nutritional breakdown of Diabetic Sugar Free Chocolate Cake calories by ingredient
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Diabetic Sugar Free Chocolate Cake

Submitted by: ELISE17

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

    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 (or use cooking spray)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 ELISE17.






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