Bake a Love Cake

low sugar cake

Bake a cake for someone you love.  It doesn’t have to be just for Valentine’s Day.  How about ‘any’ day.  Even sweeter, a chocolate cake for someone who can’t indulge in sweets because of dietary restrictions like diabetes.

I made this cake for my papa.  It uses sweetener and sweetener / sugar blends in place of regular sugar (including the icing), but still maintains an indulgent almost fudgy consistency, loaded with chocolaty flavour, and just enough sweetness.  Now it can’t be called a ‘sugar free’ cake, but it’s pretty darn close.


Chocolate Cake
1 3/4 cups all-purpose flour
1/2 cup Splenda, granulated sugar substitute (or similar)
1/2 cup Splenda brown sugar blend
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

1 1/4 cups low fat milk
2 Tbsp white vinegar
1 cup strong black coffee, cooled
1/4 cup unsweetened apple sauce
2 large eggs, lightly beaten
2 tsp vanilla extract

Preheat oven to 350°F

1.  Measure out the milk, add the white vinegar to it and set it aside to let it ‘sour’.
2.  Combine all of the dry ingredients into a bowl and set aside.
3.  In a mixing bowl, combine the soured milk and remaining wet ingredients.  Blend with an electric mixer until combined.
4. Add the dry flour mixture into the wet, a bit at a time and mix with an electric mixer on medium until batter is smooth and lump free.

5. Pour batter into two greased, 8 inch cake pans or equivalent, and bake for 18-20 minutes, until a toothpick inserted into the center of the cake comes out clean.  (I opted to do three layers with smaller diameter cake pans).

6. Let the layers set in the pan for 5 minutes or so, then invert onto a wire rack, removed from cake pans.  Let cool completely.

Chocolate Frosting
1 cup Splenda brown sugar blend
1/3 cup all-purpose flour
1 cup 2% reduced-fat milk
1 ounce unsweetened chocolate, chopped
3/4 cup butter, softened
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract

1. In a saucepan over medium heat, combine Splenda, flour and milk, whisking until combined and flour lumps are gone.
2. Stir in chocolate, increase heat to medium high and continue whisking until mixture comes to a boil, then lower heat to minimum and cook for another 5 minutes, or until mixture starts to thicken.
3. Remove from heat and stir in butter, cocoa and vanilla.
4. Set saucepan in an ice bath or cold water to cool, stirring occasionally.  Once cooled completely, ice the cake!

If you find the icing has gotten too stiff, hit it with the electric mixer adding a wee bit more milk to loosen it up, a Tbsp at a time.  If you add too much, add a touch of cocoa to balance it.

 

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Comments

  1. Anonymous says

    Yummy! I may have to try this one. I’ve been trying to cut down on sugar, what a great option! PS cute cake topper too!

  2. says

    This looks so delish! I could so easily go for some right now. Thank you for sharing this at the Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again on Monday. Toodles, Kathryn @TheDedicatedHouse

  3. Carol says

    You wouldn’t happen to have the nutritional info would you? I am a recently diagnosed diabetic and I’m sad about losing my sweets…especially since i LOVE to bake and do so quite often!

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