Best 3 Chocolate Splenda Cake Diabetic Recipes
For those with a sweet tooth and a desire to satisfy their cravings without compromising their health, the quest for a delectable yet diabetic-friendly chocolate cake recipe can be a challenging endeavor. Whether you're hosting a special occasion, celebrating a milestone, or simply seeking a delightful treat, finding the perfect recipe that caters to your dietary needs and tantalizes your taste buds can be an exciting and rewarding task. In this article, we present a curated collection of the best chocolate Splenda cake recipes designed specifically for individuals with diabetes, ensuring a guilt-free indulgence in the symphony of flavors that chocolate and sweetness can create.
Here are our top 3 tried and tested recipes!
SUGAR FREE CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
- For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
- Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.
- Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.
- In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.
- Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.
- After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.
- Place one cake layer on a plate.
- Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.
- Place the second cake on top.
- Frost the top and outside of the cake (if desired) with the remaining frosting.
- Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!
Nutrition Facts : Calories 329 kcal, Carbohydrate 44 g, Protein 5 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 510 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION
** PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO.** Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.
Provided by Annacia
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
- Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
- Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
- Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
- Pour batter into cake pan or bundt pan.
- Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
- Note.
- Exchanges per Serving: 2 Starches, 2 Fats.
CHOCOLATE SPLENDA CAKE (DIABETIC)
I have not tried this recipe. I got this recipe from Ossg Recipes. When I make this recipe I do not plan to use the glaze.
Provided by internetnut
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
- (375 ml sweet milk).
- Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350F (180C) for 20 to 25 minutes.
- Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
- For Glaze:.
- Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.
Nutrition Facts : Calories 212.6, Fat 9.2, SaturatedFat 2.3, Cholesterol 35.5, Sodium 286, Carbohydrate 29.3, Fiber 2.4, Sugar 4, Protein 5.8
Tips:
- For a richer chocolate flavor, use dark chocolate or cocoa powder with a higher percentage of cacao. - To make the cake extra moist, add a cup of sour cream or yogurt to the batter. - For a lighter cake, use a combination of all-purpose flour and cake flour. - If you don't have a baking pan, you can bake the cake in a 9x13 inch pan. Just reduce the baking time by 10-15 minutes. - To make the frosting, you can use any type of cream cheese frosting. If you want a sweeter frosting, add more Splenda or sugar. - For a more decadent frosting, add a cup of whipped cream to the frosting. - To decorate the cake, you can use chocolate chips, sprinkles, or chopped nuts. - Store the cake in an airtight container in the refrigerator for up to 3 days.Conclusion:
This chocolate Splenda cake is a delicious and easy-to-make dessert that is perfect for people with diabetes or anyone who wants to reduce their sugar intake. The cake is moist and flavorful, and the frosting is rich and creamy. With a few simple tips, you can make this cake even better. So next time you're looking for a sweet treat, give this chocolate Splenda cake a try. You won't be disappointed!
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