Diabetic Sugar Free Chocolate Cake
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
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.
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.
