Best 6 Diabetic Chocolate Cake Recipes
Indulge in a guilt-free sweet treat with our delectable Diabetic Chocolate Cake. Crafted with wholesome ingredients and a touch of sweetness from natural sources, this cake caters to those with diabetes or anyone seeking a healthier dessert option. Our collection of recipes offers a variety of flavors and textures to satisfy every craving. Dive into the classic richness of our original Diabetic Chocolate Cake, embrace the moist decadence of our Flourless Chocolate Cake, or relish the zesty delight of our Orange Chocolate Cake. Each recipe is meticulously formulated to balance taste and health, ensuring a satisfying and guilt-free experience. With detailed instructions and helpful tips, baking these cakes is a breeze, allowing you to enjoy a slice of chocolate heaven without compromising your well-being.
Here are our top 6 tried and tested recipes!
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 OAT BRAN CAKE (DIABETIC)
A healthy snack cake. Do NOT sub Splenda for the 1/3 cup sugar in the dry ingredients. The sugar helps keep cake moister. Eat plain or with a dollop of sugar-free Cool Whip.
Provided by Outta Here
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Mix lightly, in a mixer bowl, the oat bran, water, egg, oil, Splenda, extracts, and vinegar. Let stand 30 to 45 minutes. DO NOT SKIP THIS STEP!
- Preheat oven to 350°F Coat a 9-inch square cake pan with non-stick cooking spray.
- Stir remaining dry ingredients together in a separate bowl to blend well.
- Add dry ingredients to bran mixture and mix at medium speed about 1 minute.
- Spread batter evenly into prepared cake pan.
- Bake for about 35 minutes, or until cake tester comes out clean from center.
- Cool on wire rack. Cut into 16 squares.
Nutrition Facts : Calories 112.9, Fat 5.8, SaturatedFat 0.8, Cholesterol 14.2, Sodium 160.5, Carbohydrate 15.2, Fiber 1.6, Sugar 4.7, Protein 2.8
CHOCOLATE CAKE IN A MUG (DIABETIC, LOW SODIUM)
Fast, 2 servings of chocolate cake. No baking powder or baking soda means low sodium. Splenda replaces sugar for low calorie or diabetic version.
Provided by Jean 7
Categories Dessert
Time 6m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Optional: Add 2 tbsp chocolate chips.
- Reduce flour by 1 - 2 tsp if using all purpose.
- Mix dry ingredients in a coffee mug.
- Whisk egg white in a separate cup, add remaining wet ingredients, whisk to mix well. If your applesauce is thick, dilute with a bit of water before using.
- Add to dry ingredients. Mix well.
- Microwave 3 minutes on high. (1000W). The cake will likely rise above the top of the cup but that's OK.
- Let stand 1 - 2 minutes to finish rising and cool slightly.
- Run a knife around inside of cup, tip out and eat.
- If you diet allows it, this is nice with a bit of vanilla ice cream. Otherwise try it with some diet whipped topping.
Nutrition Facts : Calories 117.2, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.4, Sodium 68.7, Carbohydrate 20.2, Fiber 1.6, Sugar 0.3, Protein 6.9
EASY DIABETIC CHOCOLATE CAKE!
Living with diabetes limits your indulgences, and finding this recipe had opened new doors for me. This cake is made in the microwave and is fast to boot. It is great for birthdays and valientines day. Since there is no sugar it is healthy and it has fiber too!!
Provided by diabeticbaby
Categories Dessert
Time 6m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl sift soy flour, cocoa powder, salt, and baking soda.
- Add egg, splenda, oil, and vanilla. Mix until combined.
- Line a small microwave safe bowl with a cup shaped(not cone) coffee filter.
- Pour batter into bowl and microwave on high for aprox. 1 minute or until there are no wet spots.
- Take cake out of coffee filter and set on paper towl to cool.
- Combine frosting ingredients in a small bowl.
- Cut cooled cake across creating two layers.
- Frost bottom layer and replace top layer.
- Frost top of cake and sides and decorate with strawberry slices.
Nutrition Facts : Calories 198.8, Fat 16.1, SaturatedFat 4.8, Cholesterol 113.7, Sodium 281.9, Carbohydrate 7.9, Fiber 2, Sugar 0.8, Protein 8.9
CHOCOLATE PUDDING CAKE - (DIABETIC - FRIENDLY)
This is a great recipe from "Keep It Simple". A diabetic dessert cook book. It best served warm and perfect for a comforting and delicious dessert. Nutrients per serving: (Approx. values) Makes: About 16 servings Calories: About 112 Calories from Fat: 8% Total Fat: 1g Saturated Fat: 0g Cholesterol: 2mg. Sodium: 65mg. Carbs.:...
Provided by penny jordan
Categories Puddings
Time 45m
Number Of Ingredients 10
Steps:
- 1. PREHEAT: Oven to 350 degrees F. COAT: 9x9x2" baking pan with nonstick baking spray, (Bakers' Joy).
- 2. IN: Medium mixing bowl, combine sugar, flour, baking powder, and 2 Tbsp. cocoa. STIR: In milk, vanilla, and butter. SPREAD: Batter in prepared pan.
- 3. IN: Another small mixing bowl, mix together brown sugar and remaining 1/4 cup cocoa. SPRINKLE: Over batter. POUR: Boiling water over all. BAKE: For 25 to 30 minutes. LET: Sit for 5 minutes. SERVE: Warm. COVER: Leftovers and refrigerate.
DIABETIC CHOCOLATE CAKE
This recipe is for a diabetic chocolate cake that uses no flour. I honestly have never tried this one but am posting for another member here : ) Let me know how it turns out. And post a pic if you can.
Provided by Deneece Gursky
Categories Chocolate
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F. Lightly coat 9-inch springform pan with butter-flavored cooking spray.
- 2. In bowl of electric mixer, beat egg whites on high until stiff, glossy peaks form.
- 3. Microwave chocolate in microwave-safe bowl on high for 1- 2 minutes. Stir until smooth.
- 4. Scrape chocolate into medium size mixing bowl. 6 Stir in cocoa, nuts, Splenda, sour cream, eggs, and vanilla extract.With spatula, fold in egg whites. Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool.
- 5. Loosen edges of pan and remove cake. Cake will deflate. Slice and dust with powdered sugar or drizzle with chocolate drizzle if desired and serve
Tips for Baking a Decadent Diabetic Chocolate Cake:
- Embrace Almond Flour: Almond flour serves as a low-carb alternative to traditional wheat flour, offering a rich nutty flavor and a moist, dense texture to your cake.
- Sweeten Wisely: Instead of refined sugar, opt for natural sweeteners like stevia or erythritol. These alternatives provide sweetness without spiking blood sugar levels.
- Bind It Together: Use a combination of eggs and a binder like flax eggs or chia eggs to hold the cake together without compromising its texture.
- Enhance with Cocoa Powder: Incorporate cocoa powder to intensify the chocolate flavor and add depth to the cake's overall taste profile.
- Balance with Baking Soda: Baking soda acts as a leavening agent, helping the cake rise and achieve a fluffy texture.
- Garnish Elegantly: Top your cake with sugar-free chocolate chips, chopped nuts, or a dusting of powdered sweetener for a visually appealing and flavorful finish.
Conclusion:
With its symphony of flavors and textures, this diabetic chocolate cake is a testament to the culinary artistry that can be achieved while adhering to dietary restrictions. The combination of almond flour, natural sweeteners, and rich cocoa powder creates a moist, indulgent cake that satisfies your sweet cravings without compromising your health goals. Remember, baking is an art form that requires patience and creativity; experiment with different ingredients and techniques to discover your own unique culinary masterpiece.
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