chocolate cake withcoffee sub/ low cal

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 306.2
  • Total Fat: 11.6 g
  • Cholesterol: 43.9 mg
  • Sodium: 488.9 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 12.6 g

View full nutritional breakdown of chocolate cake withcoffee sub/ low cal calories by ingredient
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Chocolate cake made with stevia, apple sauce, soy protein powder, postum Chocolate cake made with stevia, apple sauce, soy protein powder, postum
Number of Servings: 16


    1.75 cups all purpose flour
    1 cup granulated sugar
    5 packets truvia
    1 cup soy protein powder
    1 tsp xantham gum
    1.5 tsp baking powder
    2 tsp baking soda
    1 cup cocoa powder
    1 tsp kosher salt
    1 cup low fat buttermilk (shaken)
    0.25 cups canola oil
    0.4 cups unsweetened applesauce
    1 tsp vanilla extract
    1 cup freshly brewed postum
    2 droppers of chocolate stevia
    3 large eggs (room temp)

    4 oz bar of ghiradelli semisweet chocolate
    7 dove squares- dark chocolate
    1 tsp vanilla extract
    0.5 cups powdered sugar
    1 tbsp postum
    8 oz light cream cheese (room temp)


Preheat oven to 350F. Spray 2 9x9 inch pans with cooking oil.
Sift the dry ingredients for the cake into a large bowl and mix well.
In another bowl combine the buttermilk, eggs, oil, applesauce, chocolate stevia, and vanilla (whisk together).
Slowly add the wet ingredients to the dry ingredients (use a large spoon). Add the hot postum and use a large whisk to mix well. Mixture will be very thick and seem gummy. Stir just enough to combine. Put 1/2 of total in each pan and flatten with spatula. Bake at 350F, check after 25 minutes with wooden toothpick and bake a little longer if necessary. Cool for 10-15 minutes and turn out onto platters. Let cool to room temp. Now make the frosting.

Cut up the chocolate and put into a heat resistant bowl that fits over a pot. Put water into the pot and turn heat up to medium high. Put the bowl of chocolate on top of the pot of water and stir over heat until completely melted. Set aside and let it cool to room temp.
In another bowl beat the cream cheese (room temp) and add sugar, beat that in. Add vanilla and beat in. Scrape bowl down and beat again. Dissolve the postum in 2 tsp of hot water. Add the soft chocolate and hot dissolved postem to the cream cheese mixture and beat well. Scrape down as needed until mixed well.

Turn 1 piece of the cake upside down onto cake platter and frost using less than half of the total frosting. Put next cake round side up on top of frosted cake and frost. Refrigerate cake.

Makes 16 servings.

Number of Servings: 16

Recipe submitted by SparkPeople user SALEE100.

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