So, I was hungry for something sweet and chocolaty yesterday and, as a type 2 diabetic, I’m pretty limited on what I can eat that will satisfy those particular cravings. There are several cookie recipes out there that are sugar free, but cakes?
Not so much.
Enter the Splenda website. It’s chock full of sugar-free recipes, and the ones that I’ve tried aren’t bad at all. I settled on this recipe and wasn’t disappointed! Sweet, chocolaty, and moist. Almost brownie-like. And very, VERY satisfying. 🙂
- 1 3/4 cups all-purpose flour
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 cup SPLENDA® Brown Sugar Blend
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups low-fat buttermilk
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup hot strong black coffee
- Preheat oven to 350 degrees F. Grease 10 cup bundt pan with non-stick cooking spray, and 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, eggs, 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). (Any batter comes out smoother when you add dry ingredients to wet ingredients rather than wet to dry.)
- Pour batter into cake pan or bundt pan.
- Bake for 30-35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
You can find the original recipe for this cake, as well as nutrition information, here. Enjoy! 🙂