Ok, here’s the issue: I need to make a sugar free chocolate cake for a diabetic tomorrow, but I live far from a store. I have Splenda, cake flower, cocoa powder, vanilla extract, eggs and low-fat milk. Do you have any idea of the amounts of each I could use to make this cake? Is it even possible?
Oh and I have shortening and wheat flower, if that helps :{
Your Cake Ideas
5 Responses
to “How do I make a SUGAR-FREE chocolate cake?”
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By corvato on Jul 28, 2010 | Reply
you can’t.
you can reduce the sugar by using splenda instead of any sugar you would usually use, but the flour and likely the cocoa powder still has plenty of sugar/carbs.
By alicias7768 on Jul 28, 2010 | Reply
SUGAR FREE CHOCOLATE CAKE
18 packets Sweet-N-Low
3 c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/2 c. cocoa
1 tsp. salt
1 1/2 c. oil
3 eggs
1 1/2 c. chopped nuts
1 tsp. vanilla
1 sm. can drained pineapple (no sugar)
3 mashed very ripe bananas
In a large mixing bowl, sift Sweet-n-Low, flour, soda, cinnamon, cocoa, and salt. Make a well in center. Add oil, eggs, nuts, vanilla, drained pineapple and bananas and stir together (do not beat). Pour into greased and floured tube or bundt pan. Bake 1 hour at 350 degrees or until done.
Another recipe
Chocolate Cake
6 tablespoons reduced calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet’n Low granulated sugar substitute
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Preheat oven to 325F. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet’n Low or 3 teaspoons bulk, egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet’n Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack. Makes 12 servings.
By Beth B on Jul 28, 2010 | Reply
look under “recipes.com” or “BonApetit.com” or “epicure.com” or google “sugarfree chocolate cake. I wouldn’t guess on this.
By TX2step on Jul 28, 2010 | Reply
The exact same amounts as you would use in a regular cake recipe, just substituting Splenda for sugar. Make sure it’s regular Splenda though; baking Splenda will say on the bag that it’s 1/2 Splenda = 1 full sugar. There’s no sugar in flour, unsweetened cocoa, vanilla or eggs. The milk has some sugar in it, but that should be ok… My husband is diabetic, and I’ve substituted Splenda for sugar in nearly everything, and it works out just fine. HINT: when you flour the pan, use unsweetened cocoa instead of flour for chocolate cakes & brownies; flour will leave white on the sides
By violet on Jul 28, 2010 | Reply
For a lower carbohydrate level, can use almond flour as partial substitution to flour.
Diabetic Chocolate Cake Recipe
http://www.kitchencraftsnmore.net/recipe016.html
1 1/2 c. flour
1/4 c. granulated sugar replacement
1/2 c. unsweetened cocoa
1 1/2 t. baking soda
1 t. salt
1 c. low fat milk. 2% (or use non fat fat milk made extra rich by adding more powder to ice cold filtered water)
2/3 c. liquid shortening (I use canola); also can used unsweetened applesauce as a partial substitution to oil
2 eggs (or use 1/2 cup Egg Beaters)
Combine all ingredients in large bowl and beat just until blended. Pour into well greased and floured 13×9 inch cake pan. Bake at 350 degrees for 40 to 45 minutes or until done.
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for topping can use sugar free, low fat cool whip.
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Diabetic Powdered Sugar
1 c. of your splenda or sugar twin into a blender
Add 2-3 T. of cornstarch to it.
Run blender on high for a minute. It will make a diabetic powdered sugar that is so light and the same texture as store bought.
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