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.
SUGAR FREE BLUEBERRY COFFEE CAKE
A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
Provided by IBSERVICE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
- In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 36.7 g, Cholesterol 99 mg, Fat 21.3 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 12.9 g, Sodium 258.6 mg, Sugar 5.6 g
SUGAR FREE CINNAMON COFFEE CAKE
Steps:
- Prepare the filling layer and the topping layer in advance (see post). For the cake layer, Prep a 9 X 13 or square pan well for nonstick. Preheat your oven to 325.
- In a medium bowl use a fork or a whisk to blend together the flour, baking soda, and the cinnamon. Set this bowl aside.
- Beat together the butter with the sugar alternative until creamy. Then add the eggs, one at a time, mixing between additions. Lastly, you can add the vanilla extract.
- Now in this step we will alternate adding the sour cream and the flour mixture from the first bowl to the mixing bowl. Add ½ of each at a time, mixing gently between additions. Mix until just combined.
- To layer cake for baking. Pour half of the cake batter from the mixing bowl into the prepped pan. Top this layer with the filling layer. Then cover the filling layer with the remaining batter. Lastly, top this with the topping layer. Bake your coffee cake for 60-65 minutes or until a toothpick comes out clean. Allow your cake to cool before serving.
Nutrition Facts : Calories 338 kcal, Carbohydrate 25 g, Protein 6 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 113 mg, Sodium 275 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
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