SUGAR FREE CHOCOLATE CAKE
This is a recipe for sugar free chocolate cake. I discovreed while trying to bake with Splenda that it rejects oil/ fat, making cakes disgustingly greasy, and leaving a bad aftertaste. This cake is fluffy and tastes like chocolate cake, not overpowering or leaving a horrible aftertaste. It's also moist and fluffy. It's really cake! It reminds me in texture of those cakes that come for the microwave.
Provided by 914328
Categories Dessert
Time 35m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 12
Steps:
- Directions.
- In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
- Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
- Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though.
- The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.
Nutrition Facts : Calories 2113.5, Fat 153.2, SaturatedFat 37.2, Cholesterol 489, Sodium 1710.5, Carbohydrate 128.7, Fiber 6.5, Sugar 33.7, Protein 56.7
HEALTHY SUGAR FREE CHOCOLATE CAKE
I was looking for a sugar free chocolate cake and couldn't find one so I made this one up, I just had a slice and its fantastic!!! there isnt even butter in the recipe. Its a one bowl recipe so little mess as well.
Provided by blonder
Categories Dessert
Time 1h7m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 12
Steps:
- DIRECTIONS.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the honey, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 50 minutes to an hour in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
SUGAR-FREE CHOCOLATE CAKE ROLL
Make and share this Sugar-Free Chocolate Cake Roll recipe from Food.com.
Provided by Sunni B
Categories Dessert
Time 22m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cake.
- Preheat oven to 400°F Spray 15"x10"x1" jelly roll pan with non-stick cooking spray. Line with waxed paper. Coat waxed paper well with a non-stick cooking spray.
- Sift dry ingredients together into a medium mixing bowl. Set aside. In a large mixing bowl, beat egg whites and cream of tartar at high speed until foamy. Sprinkle 2 tablespoons of SugarTwin® over mixture and beat until stiff peaks form. Set aside.
- In a second large mixing bowl, beat egg yolks at medium-high speed until thick and lemon colored, 5 minutes. Lower speed; blend in milk and flavorings. Add sifted dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping bowl occasionally.
- Pour batter mixture over egg whites. With rubber spatula, carefully fold by hand until evenly blended. Pour into prepared pan; bake 7 minutes until done.
- Allow cake to set 1 minute; loosen around edges. Invert onto clean towel; roll with towel from narrow end, leaving open side on bottom. Cool completely on a wire rack.
- Unroll; spread cake with SugarTwin® Whipped Frosting (see recipe below) to within 1/2" of edges. Roll cake from narrow end; place on serving platter. Decorate with confectioner's sugar and toasted sliced almonds, if desired.
- Chill. To serve, slice diagonally into pieces.
- For best results, eggs should be at room temperature before using.
- Whipped Frosting.
- Chill smaller mixer bowl and beaters in freezer 5 to 10 minutes.
- Combine non-dairy creamer and milk. Whip at highest speed until stiff peaks form, scraping bowl occasionally. Add SugarTwin® and flavoring and blend. Refrigerate. For best results, use promptly. Makes about 1 cup.
SUGAR FREE DECADENT MOIST CHOCOLATE CAKE
Chocolate cake w/semi sweet swirls/ topped with frozen Raspberry sauce/ topped with Whipped cream This cake is my variation of Recipezaar's Super Moist Chocolate Cake Using Splenda. It is DELICIOUS, MOIST & NOT FATTENING! You can Cut this Recipe in 1/2 - It is just not as tall but still delicious This cake is for chocolate lovers
Provided by strang_smith
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- CAKE.
- Mix all dry ingredients together
- Add all wet ingredients & beat untill smooth batter.
- Pour into greased Angle Food or Bundt pan.
- SWIRLL.
- Heat semi sweet chocolate in Microwave til melted.
- Stir in Cream untill Just thin enough to pour.
- Pour over batter in pan & swirll through untill it looks marbled.
- Bake @ 350 for 30-35 minute or until clean toothpick test.
- Let cool & turn out on serving plate.
- Poke holes (3 rows) through top to bottom of cake.
- TOPPING 1.
- In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
- Heat & stir constantly until sauce like.
- add Seltzer water or any kind of fizzy liquid to thin slightly.
- Pour the raspberry sauch over the cake.
- Cool
- TOPPING 2.
- Beat whip cream with Splenda & salt to form thick peaks.
- add extracts.
- Spread over top of cake & refridgerate until serving.
- .
Nutrition Facts : Calories 491.3, Fat 37, SaturatedFat 13.5, Cholesterol 56.1, Sodium 350.3, Carbohydrate 34.9, Fiber 2.4, Sugar 5.6, Protein 5.5
FLOURLESS, NO SUGAR ADDED CHOCOLATE CAKE
If you use a sugar free vanilla extract like Since Singing Dog Vanilla, the only sugar source in this cake is the naturally occurring sugar in the almond flour. Top it with the Sugar Free Chocolate Mousse for a decadent sugar free treat.
Provided by weirdoguyboy808
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
- Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
- With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
- Pour into prepared pan and smooth the top.
- Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
- Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
- This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
- *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
- 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
- 1 g. Sugar.
- www.ycchocolate.com.
Nutrition Facts : Calories 225.9, Fat 14.3, SaturatedFat 8.3, Cholesterol 57.5, Sodium 121.4, Carbohydrate 19.9, Fiber 2.1, Sugar 15.8, Protein 4.6
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SUGAR FREE CHOCOLATE CAKE - MY SUGAR FREE KITCHEN
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4.4/5 (31)Total Time 45 minsCategory SnackCalories 164 per serving
- Prepare coffee: Make the instant coffee and let cool to room temperature. (putting it in the fridge helps to cool it quickly)
- Preheat oven/prepare tin: Line a 22 cm springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Preheat oven to 175 degrees C or 350 degrees F.
- Mix Dry Ingredients: In a large mixing bowl, mix together the flour, baking powder, salt and cocoa powder.
- Whisk Eggs: Use a whisk to beat together the eggs, granulated sweetener and vanilla until fluffy and pale. Hand whisk for about 1 – 2 minutes o make sure sweetener is dissolved.
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- Start by preheating your oven to 325 degrees. This cake bakes best when it is placed in the center of your oven. I suggest rearranging your oven racks if you are able to do so. Also, prep your cake pan well for this cake. Using two methods works best. For example, using a nonstick spray plus dusting with flour over that spray.
- Using the stove top method for melting, place a saucepan on your stove set to medium heat. Melt your butter until it is melted and just about to bubble. Then remove the saucepan from the heat and stir in the chocolate chips. Alternatively, you can use a microwave safe bowl and melt your butter in that. Stir in your chocolate chips. If they are unable to melt, place the mixture into the microwave in 15 second intervals, stirring after each, until melted. By the end of this step, your chocolate should be smooth and melted.
- Now, in a mixing bowl, blend together the eggs and sugar alternative. Then stir in the flour. Once this is blended, you can add the melted chocolate and stir until gently combined. Bake your cake for 20-25 minutes. If your cake seems like it is baking too quickly, you can bump down the heat to 300 for the last five minutes of baking. Allow this cake to cool.
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