Sugar Free Chocolate Cake Recipes

SUGAR FREE CHOCOLATE CAKE

Sugar Free Chocolate Cake image

Provided by Julie Clark

Categories Dessert

Time 47m

Number Of Ingredients 15

Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups Splenda zero calorie sweetner
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs (room temperature)
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
8 ounces cream cheese ((softened))
2.1 ounces sugar free chocolate pudding ((1 large box))
1 1/2 cups milk
8 ounces Lite Cool Whip

Steps:

Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.
In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.
Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.
In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.
Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.
After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.
Place one cake layer on a plate.
Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.
Place the second cake on top.
Frost the top and outside of the cake (if desired) with the remaining frosting.
Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!

Nutrition Facts : Calories 329 kcal, Carbohydrate 44 g, Protein 5 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 510 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

SUGAR FREE CHOCOLATE CAKE

Sugar Free Chocolate Cake image

This is a recipe for sugar free chocolate cake. I discovreed while trying to bake with Splenda that it rejects oil/ fat, making cakes disgustingly greasy, and leaving a bad aftertaste. This cake is fluffy and tastes like chocolate cake, not overpowering or leaving a horrible aftertaste. It's also moist and fluffy. It's really cake! It reminds me in texture of those cakes that come for the microwave.

Provided by 914328

Categories Dessert

Time 35m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup milk
1/3 cup Splenda granular
1/2 teaspoon vanilla extract
1/4 cup Hersheys cocoa powder, unsweetened
2 eggs
1 cup Splenda granular
3/4 cup all-purpose flour
1/8 teaspoon salt
2/3 cup powdered milk
2/3 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup milk

Steps:

Directions.
In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though.
The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.

Nutrition Facts : Calories 2113.5, Fat 153.2, SaturatedFat 37.2, Cholesterol 489, Sodium 1710.5, Carbohydrate 128.7, Fiber 6.5, Sugar 33.7, Protein 56.7

SUGAR FREE DECADENT MOIST CHOCOLATE CAKE

Sugar Free Decadent Moist Chocolate Cake image

Chocolate cake w/semi sweet swirls/ topped with frozen Raspberry sauce/ topped with Whipped cream This cake is my variation of Recipezaar's Super Moist Chocolate Cake Using Splenda. It is DELICIOUS, MOIST & NOT FATTENING! You can Cut this Recipe in 1/2 - It is just not as tall but still delicious This cake is for chocolate lovers

Provided by strang_smith

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 21

Ingredients

3 cups flour
2 cups Splenda sugar substitute
3/4 cup cocoa
1/2 teaspoon salt
2 teaspoons baking soda
2 cups water
1 cup oil
4 tablespoons vinegar
4 teaspoons vanilla
4 semi-sweet chocolate baking squares
1 heavy cream
1 tablespoon heavy cream
1 (8 ounce) package frozen fruit
2 tablespoons Splenda sugar substitute
1 tablespoon cornstarch
1/4 cup seltzer water
2 cups whipping cream
2 tablespoons Splenda sugar substitute
2 teaspoons vanilla
1 teaspoon raspberry extract
1/8 teaspoon salt

Steps:

CAKE.
Mix all dry ingredients together
Add all wet ingredients & beat untill smooth batter.
Pour into greased Angle Food or Bundt pan.
SWIRLL.
Heat semi sweet chocolate in Microwave til melted.
Stir in Cream untill Just thin enough to pour.
Pour over batter in pan & swirll through untill it looks marbled.
Bake @ 350 for 30-35 minute or until clean toothpick test.
Let cool & turn out on serving plate.
Poke holes (3 rows) through top to bottom of cake.
TOPPING 1.
In a sauce pan or fry pan .add raspberries allready coated with splenda & cornstarch.
Heat & stir constantly until sauce like.
add Seltzer water or any kind of fizzy liquid to thin slightly.
Pour the raspberry sauch over the cake.
Cool
TOPPING 2.
Beat whip cream with Splenda & salt to form thick peaks.
add extracts.
Spread over top of cake & refridgerate until serving.
.

Nutrition Facts : Calories 491.3, Fat 37, SaturatedFat 13.5, Cholesterol 56.1, Sodium 350.3, Carbohydrate 34.9, Fiber 2.4, Sugar 5.6, Protein 5.5

EGGLESS CHOCOLATE CAKE II

Eggless Chocolate Cake II image

You don't need eggs to make a very moist and chocolate-y cake when using this easy recipe.

Provided by GINGER P

Categories Desserts Cakes Chocolate Cake Recipes

Yield 24

Number Of Ingredients 8

Ingredients

4 ½ cups sifted all-purpose flour
3 cups white sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
½ teaspoon salt
3 tablespoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
Add oil, water and vanilla and mix thoroughly.
Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 276 calories, Carbohydrate 45 g, Fat 9.9 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 208 mg, Sugar 25.3 g

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