Diana's Desserts - www.dianasdesserts.com
See more recipes in Diabetic and Lower Carb Treats 
Sugar-Free Chocolate Cake
in Diana's Recipe Book
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Average Rating:
 
(total ratings: 26) [Read reviews] [Post a review] |
| Servings: 10-12 |
| Comments: For anyone who wants their "chocolate fix", but can't have the sugar that is used in most cakes, here' a delicious recipe for you. Enjoy! *See below for Sugar-Free Icing recipes. |
Ingredients:  2 eggs 1 cup milk 1/2 cup canola oil 2 tsp. vanilla extract 2 1/4 cups Splenda No Calorie Sweetener Granular 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 cup boiling water 1 ounce unsweetened baking chocolate, shaved (optional) |
| Instructions: Preheat oven to 350ºF/180ºC. Grease and flour two 9-inch round cake pans or one 9 x 13-inch oblong baking pan. Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients (Splenda through baking soda) in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove from pans to wire cooling rack. Cool completely before icing with No-Fuss Sugar Free Icing or Sugar Free Chocolate Icing (recipes follow). To save some calories eat plain or drizzle with melted sugar-free chocolate. Makes 10-12 servings. No Fuss Sugar Free Icing Ingredients: 3/4 cup solid vegetable shortening 7/8 cup Splenda No Calorie Sweetener Granular 1 tsp. vanilla extract 3 tbsp. cornstarch 1 cup milk Instructions: Cook the milk and cornstarch until thickened, let cool. With an electric mixer beat the Splenda, shortening and vanilla until smooth. Add the milk mixture to the beaten Splenda/shortening mixture and beat very well. Makes enough icing for 1 9-inch round cake or a 9 x 13-inch oblong cake. Sugar Free Chocolate Icing Ingredients: 2 tbsp. whole milk 2 tbsp. buttermilk 4 tbsp. butter or margarine, softened or shortening 1 tbsp. all-purpose flour 3 cups Splenda No Calorie Sweetener Granular 3 tbsp. sifted unsweetened cocoa powder 1 tsp. vanilla extract Instructions: Mix flour and milk in a shaker or jar and shake until blended together. Place mixture in a small saucepan and heat on stove top until thickened, let cool. Cream the Splenda, cocoa powder, shortening and vanilla together. Add the milk mixture to the creamed mixture. Beat with an electric mixer until smooth and creamy. Makes enough icing for 1 (9-inch) round cake or a 9 x 13-inch oblong cake. |
| Date: July 24, 2007 |
Reviews
Reviewer: Judd
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I wanted to make a sugar-free chocolate cake for my grandpa as he is diabetic and he loves chocolate.I am sure this will turn out good.
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I wanted to make a sugar-free chocolate cake for my grandpa as he is diabetic and he loves chocolate.I am sure this will turn out good.
Reviewer: Maysah
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well, I think that this is the best suger-free chocolate cake that I have ever tasted. Seriously, it's so delicious without a doubt.
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well, I think that this is the best suger-free chocolate cake that I have ever tasted. Seriously, it's so delicious without a doubt.
Reviewer: ida
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Reviewer: Sharon
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Have been looking for a recipe for chocolate cake for my husband, he loved it.
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Have been looking for a recipe for chocolate cake for my husband, he loved it.
Reviewer: Jessica
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Thanks so much for this great recipe! I'm making a cake for my mother-in-law's birthday and need it to be diabetic friendly for her mother and her boyfriend. The cake tastes fantastic!
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Thanks so much for this great recipe! I'm making a cake for my mother-in-law's birthday and need it to be diabetic friendly for her mother and her boyfriend. The cake tastes fantastic!
Reviewer: Arlene
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Thank goodness somebody has created a chocolate "treat" that can truly be considered "sugar free". Gotta have my chocolate!!!
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Thank goodness somebody has created a chocolate "treat" that can truly be considered "sugar free". Gotta have my chocolate!!!
Reviewer: BARBARA
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THE CAKE WAS FANTASTIC, COULD NOT BELEIVE IT WAS SUGAR FREE
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THE CAKE WAS FANTASTIC, COULD NOT BELEIVE IT WAS SUGAR FREE
Reviewer: Jenny
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I'm a diabetic and made this cake for my birthday. Everyone LOVED it!
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I'm a diabetic and made this cake for my birthday. Everyone LOVED it!
Reviewer: Lilja
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This was terrible. It looked great but after 1 bite my husband and I threw the cake out. I've used Splenda before and I was surprised to see I had to use a whole packet for the cake+frosting. It was way too "sweet", not much flavor and the texture was weird. The worst sugar free cake I've made.
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This was terrible. It looked great but after 1 bite my husband and I threw the cake out. I've used Splenda before and I was surprised to see I had to use a whole packet for the cake+frosting. It was way too "sweet", not much flavor and the texture was weird. The worst sugar free cake I've made.
Reviewer: j
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Made it for a best friend on her 21st birthday. She loved it.
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Made it for a best friend on her 21st birthday. She loved it.
Reviewer: Charlotte Allen
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It's in the oven as we speak, it looks and smells great. TRUST ME, I'm not really a mater baker or anything but it's easy and go by the ingredients even if you think they're weird (if you don't know what you're doing).
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It's in the oven as we speak, it looks and smells great. TRUST ME, I'm not really a mater baker or anything but it's easy and go by the ingredients even if you think they're weird (if you don't know what you're doing).
Reviewer: Allyssa
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i have not made it yet but i hear it is good. wish me luck!
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i have not made it yet but i hear it is good. wish me luck!
Reviewer: Earl
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Turned out real good. Used 1/2 cup boiling water instead of 1,and added 1 T. buttermilk powder. I also used a thin layer of canned icing and chocolate chips.
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Turned out real good. Used 1/2 cup boiling water instead of 1,and added 1 T. buttermilk powder. I also used a thin layer of canned icing and chocolate chips.
Reviewer: Carlos
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I am planning on making this cake this weekend for sure. It sounds delicious. I have also tried to calculate the nutrition in it so as to keep track of carbs and cals so here it is, without the icing. 1/12 of whole recipe comes out to CALS=211, T-FAT=11.3g, CARBS=27.6g, FIBER=5.0g, SUGAR=1.3g, and SODIUM=246.9g . For a cake as rich and delicious as this sounds, that's pretty good. I DID replace Eggbeaters for the eggs, and used 1% milk instead of whole milk in my cals. If anyone has any different calcs, please let me know.
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I am planning on making this cake this weekend for sure. It sounds delicious. I have also tried to calculate the nutrition in it so as to keep track of carbs and cals so here it is, without the icing. 1/12 of whole recipe comes out to CALS=211, T-FAT=11.3g, CARBS=27.6g, FIBER=5.0g, SUGAR=1.3g, and SODIUM=246.9g . For a cake as rich and delicious as this sounds, that's pretty good. I DID replace Eggbeaters for the eggs, and used 1% milk instead of whole milk in my cals. If anyone has any different calcs, please let me know.
Reviewer: Sarah Johnson
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I made this cake using a bunt pan and it came out great. I was impressed with the taste. It did not have a strong after taste as with other sugar free cakes that I have tried.
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I made this cake using a bunt pan and it came out great. I was impressed with the taste. It did not have a strong after taste as with other sugar free cakes that I have tried.
Reviewer: Lola
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The cake was wayyyyy to sweet. The icing was horrible. 3 Cups of Splenda? Way too much. There was not enough wet ingredients to make it an icing.. I had to keep adding milk. I only used 1 1/2 cups of Splenda and even that was too sweet. I made a Weight Watchers cake with icing that tasted way better than this. Save your money.. Don't make it!!
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The cake was wayyyyy to sweet. The icing was horrible. 3 Cups of Splenda? Way too much. There was not enough wet ingredients to make it an icing.. I had to keep adding milk. I only used 1 1/2 cups of Splenda and even that was too sweet. I made a Weight Watchers cake with icing that tasted way better than this. Save your money.. Don't make it!!
Reviewer: Somebody
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Superb!
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Superb!
Reviewer: Missy Fisher
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This was the best sugar free- chocolate cake we have eaten since my husband became diabetic. I thought the chocolate icing was very sweet, but he loved it. He thought the icing was great. I am saving this recipe to make again.
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This was the best sugar free- chocolate cake we have eaten since my husband became diabetic. I thought the chocolate icing was very sweet, but he loved it. He thought the icing was great. I am saving this recipe to make again.
Reviewer: Taylor
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This cake was GREAT. I used a different icing recipe, but the cake itself was moist and fabulous. Not overly sweet, and it didn't have the aftertaste that most sugar-free things do. A definite maker!
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This cake was GREAT. I used a different icing recipe, but the cake itself was moist and fabulous. Not overly sweet, and it didn't have the aftertaste that most sugar-free things do. A definite maker!
Reviewer: Shannon
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Reviewer: Jean
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I'll definitely try this...however...I wasn't aware that Splenda made a powdered sugar that could be used for icing...is that what you all have used or are you using the Granulated Splenda?...if that's the case...no no I will not be using 3 cups...that WOULD BE wicked sweet! A regular buttercream calls for 3 cups of real sugar...so you can't possibly use that much Splenda and get a good icing! I'll let you all know how mine turns out and I'll include my icing recipe...it will still be sugar free...but no Splenda.
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I'll definitely try this...however...I wasn't aware that Splenda made a powdered sugar that could be used for icing...is that what you all have used or are you using the Granulated Splenda?...if that's the case...no no I will not be using 3 cups...that WOULD BE wicked sweet! A regular buttercream calls for 3 cups of real sugar...so you can't possibly use that much Splenda and get a good icing! I'll let you all know how mine turns out and I'll include my icing recipe...it will still be sugar free...but no Splenda.
Reviewer: Juliana
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I love this recipe. My best friend in the whole wide world is diabetic and she loved this cake!!
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I love this recipe. My best friend in the whole wide world is diabetic and she loved this cake!!
Reviewer: Shannon
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I made this with 1/4 cup of sugar mixed in with the Splenda, whole wheat flour and egg whites. I was able to get it down to about 90 calories per slice, but it was a little sweet. I think I'll try it with less Splenda next time, and maybe try to leave out the sugar all together. It did take care of my chocolate craving though.
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I made this with 1/4 cup of sugar mixed in with the Splenda, whole wheat flour and egg whites. I was able to get it down to about 90 calories per slice, but it was a little sweet. I think I'll try it with less Splenda next time, and maybe try to leave out the sugar all together. It did take care of my chocolate craving though.
Reviewer: ANW
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This is excellent. I did use the melted unsweetened chocolate which makes it rich and moist. This recipe has replaced my old SF chocolate cake recipe.
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This is excellent. I did use the melted unsweetened chocolate which makes it rich and moist. This recipe has replaced my old SF chocolate cake recipe.
Reviewer: Nina Scarella
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The cake itself turned out excellent. Very rich and chocolaty, it had more chocolate taste than some "regular" cakes. The icing was another story. It was way too sweet and had something of an aftertaste. The recipe did not have enough liquid in it so we had to keep adding more. I don't know if it was just me adjusting to the sweetness, but the icing seemed to mellow out after awhile. The people who tasted it all loved the cake, but had mixed reviews on the icing. Some people thought it "wasn't bad",and did seem to like it. Thank you for putting this recipe out there. My husband is a chocoholic who is also watching his sugar intake. I made this for his birthday and he loved it.
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The cake itself turned out excellent. Very rich and chocolaty, it had more chocolate taste than some "regular" cakes. The icing was another story. It was way too sweet and had something of an aftertaste. The recipe did not have enough liquid in it so we had to keep adding more. I don't know if it was just me adjusting to the sweetness, but the icing seemed to mellow out after awhile. The people who tasted it all loved the cake, but had mixed reviews on the icing. Some people thought it "wasn't bad",and did seem to like it. Thank you for putting this recipe out there. My husband is a chocoholic who is also watching his sugar intake. I made this for his birthday and he loved it.
Reviewer: Katasia
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For sugar free this is good! I'd always wanted regular chocolate cupcakes before this, but for a diabetic this is really good!
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For sugar free this is good! I'd always wanted regular chocolate cupcakes before this, but for a diabetic this is really good!