Anne's Low-Sugar Chocolate Cake Recipe - Allrecipes.com
  • READY IN hrs

Anne's Low-Sugar Chocolate Cake

Recipe by  

"Even the non-diabetics in my family will eat this... happily! Granular sucrolose is a heat stable sweetener that can be substituted for sugar in equal amounts."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch round cake layers Change Servings
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  • PREP

    40 mins
  • COOK

    35 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Stir the boiling water into the cocoa powder, and set aside to cool. In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt.
  2. In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy. Beat in the vanilla, the cold water, and the cooled cocoa mixture.
  3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  4. Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2009

This is a VERY good low sugar recipe.What I liked best about this one is most low sugar recipes tend to cut out fat as well making a very dry cake, this one did not.

 
Most Helpful Critical Review
Jan 25, 2010

Awful. I have made a lot of cakes from scratch and this recipe is needlessly complex and didn't rise properly. Not sure how it tastes but it looks so awful that I am not going to try it. Go with a standard chocolate cake recipe (i.e better homes and gardens) and sub sucralose for sugar instead.

 

8 Ratings

May 13, 2006

I used 2 1/4 cups of All-purpose flour for this one, and decided to substitute the sugar substitution with (you guess it) granulated white sugar, and finally, replaced the cream of tartar with 1 1/2 teaspoons of vinegar. It's rather dense, and tends to go well with coffee or tea. The cinnamon and chocolate did actually come together well in the end. The recipe is however flawed, as there is no indication of where the flour mixture is to be added (I added it along with the cold water/vanilla). Of course, no cake is complete without icing-- so I used a maple-syrup-meringue one for sandwiching and covering. Very good indeed.

 
Dec 12, 2002

Sugar substitute brings it down.

 
Feb 23, 2011

A good healthy choice recipe for diabetics, you can also play around with this switching the granulated sugar for the one cup of water using diet soda 7up pop for added sweetness. I used unbleached flour along with 3 eggs including the yolk. It leaned to more of a more dense brownie type cake. I topped off with cream sweetened with equal sugar substitute & vanilla & fresh strawberries. I got lots of thumbs up when served at my office. (Maybe they were just being nice..but I liked it :)

 
Sep 07, 2010

I made this cake for our diabetic neighbor's 80th birthday party - he said it was one of the best desserts he's had. Complicated to make and didn't really rise, but still good. I'll try it again.

 
Feb 02, 2014

This cake had so much promise. My birthday boy liked it as he is pre-diabetic and trying to reduce sugars and carbs. It was dry and needed a topping. After the tricky, but not impossible steps it took to make, I am so glad that he likes it and doesn't want me to search out a low sugar/carb topping. I think it would be wonderful with a fresh strawberry compote.

 

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Nutrition

  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 363 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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