Really Good Chocolate Cake


Really Good Chocolate Cake

Really Good Chocolate Cake
1 (1-inch) slice
35 Min

Every once in a while, you just need a piece of Really Good Chocolate Cake. Well, have no fear, because the Test Kitchen has come up with a diabetes-friendly recipe that will let you indulge your sweet tooth every once in a while.

What You'll Need

  • 1 3/4 cup all-purpose flour
  • 1/2 cup granulated Splenda
  • 1/2 cup Splenda brown sugar blend
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 1 1/4 cup low-fat buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup liquid egg substitute
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee

What to Do

  1. Preheat oven to 350 degrees F. Coat a bundt pan with cooking spray and set aside.
  2. In a large bowl, mix flour, both kinds of Splenda, baking powder, baking soda, salt and cocoa powder.
  3. In a small bowl, combine buttermilk, oil, egg substitute, vanilla and coffee. Add to flour mixture, and with an electric mixer on medium speed, mix about 2 minutes or until smooth. Pour into prepared pan.
  4. Bake 35 minutes or until a toothpick inserted comes out clean. Cool in pan 5 minutes, then invert onto platter. Let cool completely before serving.


For more healthy recipes for Christmas, check out our collection of Diabetic Christmas Dinner Ideas: 20 Festive & Healthy Holiday Recipes.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 144
  • Calories from Fat 51
  • Total Fat 5.7g 9 %
  • Saturated Fat 1.2g 6 %
  • Trans Fat 0.0g 0 %
  • Protein 5.5g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 1.0mg 0 %
  • Sodium 299mg 12 %
  • Total Carbohydrates 21g 7 %
  • Dietary Fiber 3.2g 13 %
  • Sugars 1.5g 0 %

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Cant wait to try this recipe!

Made mine in a springform pan. Added a sugar free chocolate drizzle

I make this recipe on a regular basis, it is the best diabetic cake! I bake it in a round cake layer, then cut the layer in half to have two layers and frost with a whipping cream frosting. Excellent!


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