Best Diabetic Chocolate Cake Recipes

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

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 ZUCCHINI CAKE (DIABETIC FRIENDLY)

Steps:

• Preheat oven to 350°F
• Spray a 9 x 13 baking pan with nonstick cooking spray.
• In a large bowl, combine the first seven ingredients and mix well.
• Add remaining ingredients and stir until well blended.
• Pour into prepared pan.
• Bake for 30-35 minutes, until an inserted toothpick comes out clean.
• Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).

CHOCOLATE SPLENDA CAKE (DIABETIC)

Steps:

• To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
• (375 ml sweet milk).
• Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350F (180C) for 20 to 25 minutes.
• Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
• For Glaze:.
• Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.

CHOCOLATE OAT BRAN CAKE (DIABETIC)

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.

DIABETIC GERMAN CHOCOLATE CAKE ICING

Steps:

• Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
• Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
• Remove from heat and stir in coconut and pecans.
• Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
• NOTE: If you would like to make this with "real" sugar, sub in 2 cans "commercial sweetened condensed milk and 1/2 cup "regular" brown sugar.

CHOCOLATE BUNDT CAKE - DIABETIC FRIENDLY

Steps:

• 1. 1.) Preheat oven to 325 degrees F. 2.) Coat Bundt pan with BAKERS JOY cooking spray. 3.) In large mixing bowl, beat all ingredients together until well blended. (Mixture will be thick) 4.) Pour batter to prepared pan. 5.) Bake approx. 35 minutes or until inserted toothpick comes out clean. (DO NOT overbake). *** Meanwhile, make CAKE GLAZE *** (OPTIONAL) (see recipe below). 6.) Cool cake about 10-15 minutes on cooling rack. 7.) Invert on to serving plate. 8.) Cool and drizzle with glaze, if desired. (OR dust with powdered sugar/cinnamon mixture). 9.) Top with roasted almond slivers. 10.) Cover cooled cake with cake taker ...enjoy! *Refrigerate leftovers (covered).
• 2. *** GLAZE *** (OPTIONAL) 1.) In small bowl, mix all ingredients,(except roasted almonds) until smooth. OR DUST: Lightly with powdered sugar/cinnamon mixture (to save some calories and carbs!)

EASY DIABETIC CHOCOLATE CAKE!

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.

CHOCOLATE CAKE IN A MUG (DIABETIC, LOW SODIUM)

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.

DIABETIC GERMAN CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350.
• 2. Grease and flour 3 round 9 inch cake pans or 9x13 pan. tap to remove excess flour.
• 3. Stir chocolate into boiling water and stir until melted. Cool while mixing rest of ingredients.
• 4. Stir sour cream,milk and vanilla together
• 5. beat margerine and sugars until fluffy and add egg yolks one at a time, beat well after each.
• 6. Gradually beat in chocolate mixture.
• 7. gradually beat in flour and milk mixture alternately.
• 8. Beat egg whites untill stiff but not dry. Gently fold into chocolate batter.
• 9. Pour into prepared pans or pan.Bake 30-35 minutes or until tooth pick inserted comes out clean. Cool and remove from pans. If using the 9x13 pan just leave in pan, just put frosting on top.
• 10. Make frosting, combine evaporated milk ,sugars, egg yolks,margerine and vanilla in large sauce pot. Cook stirring constantly over medium heat until thick(do not let boil)
• 11. Remove and stir in coconut and nuts. Stir occasionally to cool. Spread 1/4 of frosting between cake layersand spread rest of frosting on top.

CHERRY CHOCOLATE CAKE (DIABETIC)

Steps:

• 1. In a large bowl, combine the cake mix, eggs and almond extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
• 2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling. Yield: 18 servings.

CHOCOLATE PUDDING CAKE - (DIABETIC - FRIENDLY)

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

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