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Chocolate Cake

Diabetic Recipe

Five variations of chocolate cake and rolls! From basic to Kahlua infused, they're all wonderfully delicious!

Chocolate Cake

Diabetics Chocolate Cake

An unexpected ingredient, bran cereal, helps keep fat down and nutrition up in this moist Chocolate Cake.

1 cup bran cereal
1 cup water
1/3 cup dry sugar substitute equivalent
1 medium egg
1/4 cup canola oil
1 teaspoon vanilla
1 teaspoon chocolate flavoring
1 tablesoon lemon juice
1 cup all-purpose flour
1 teaspoon soda
1/4 cup Dutch-process cocoa
1/4 cup sugar
2 tablespoons instant nonfat dry milk
1/2 teaspoon cinnamon
1/2 teaspoon salt

Recipe Directions

Place bran, water, sugar or sugar substitute, egg, canola oil, vanilla, chocolate flavoring and lemon juice in a mixer bowl. Mix lightly and let stand for 30 to 45 minutes.

Combine flour, soda, cocoa, sugar, dry milk, cinnamon and salt and stir to blend well. Add flour mixture to the bran mixture and mix at medium speed about one-half minute or until well blended.

Place in a spray-coated 9-inch square cake pan and bake at 350 degrees for about 20 minutes, or until the cake springs back when touched in the center and sides pull away from the pan. Cool to room temperature and cut into 3x4-inch squares. Recipe makes 12 servings.

Chocolate Zucchini Cake

A moist chocolate cake that does not need frosting. Make two, one for now, and one to freeze for later. Recipe courtesy of Sugar Twin Spoonable Sugar Replacement.

Chocolate Zucchini Cake

Vegetable cooking spray
3 cups all-purpose flour
1/2 cup Sugar Twin sweetener
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cream of tartar
1/2 teaspoon salt
12 tablespoons reduced fat margarine, melted
1/2 cup liquid egg substitute
1/2 cup light sour cream
1 cup 2 percent low fat milk
2 teaspoons vanilla extract
6 large egg whites, beaten until soft peaks form
3/4 pound zucchini, unpeeled, trimmed, and shredded

Preheat oven to 350-degrees. Lightly coat two 8 X 8-inch metal baking pans with cooking spray. In a medium bowl, sift together the flour, Sugar Twin©, cocoa, baking powder, baking soda, cinnamon, cloves, cream of tartar, and salt.

In a large bowl, beat together the melted margarine, egg substitute, sour cream, milk, and vanilla. Gradually stir in the sifted dry ingredients. Mix until smooth. Stir in zucchini and gently fold in beaten egg whites.

Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes, until a wooden pick inserted in center comes out clean. Completely cool in pan on a wire rack. Wrap and freeze one cake; refrigerate second cake for up to three days.

Nutrition Information

Serving Size: 1/8th of cake
Calories: 171; Total Fat: 7g; Saturated Fat: 1.9g; Carbohydrates: 23g; Cholesterol: 4mg; Sodium: 469mg; Fiber: 2g; Protein: 6g;
Calories from fat: 34 percent
Exchanges:  1-1/2 carbohydrate (1-1/2 bread-starch), 1 fat

Chocolate Mocha Cream Roll

First you bake up a delicious mocha flavored jelly roll, then fill and roll it with a filling made with whipped cream, instant coffee, skim milk, vanilla and chocolate extracts and sweetener. Delicious!

Chocolate Mocha Cream Roll

1 envelope low fat whipped topping mix
1/2 cup skim milk
2 teaspoons instant coffee crystals
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract
8 packets sweetener

To make roll: Spray bottom of a 15-1/2 by 10-1/2 by 1-inch jelly-roll pan with vegetable spray. Line bottom with waxed paper. Spray with vegetable spray. Preheat oven to 400-degrees. Sift together flour and baking powder onto a piece of waxed paper. Reserve

In a large bowl, at high speed, beat egg whites with salt until stiff peaks form. Beat egg yolks with coffee and cocoa until well blended. Beat in reserved flour mixture. Gently fold in beaten egg whites until no white streaks remain. Turn batter into prepared jelly-roll pan and bake five to seven minutes. Test cake by tapping center with your fingertip; cake should spring back when done.

Remove from oven and loosen cake around edges with knife. Invert cake onto a clean towel and peel the paper from the cake carefully. Use a knife to help peel off paper. Spring cake with five packets of sweetener. Place roll, seam side down, on rack. Cool. Meanwhile, prepare filling.

To make filling: Combine whipped topping mix, skim milk, instant coffee, vanilla, and chocolate extracts in a deep, narrow-bottom bowl. Whip at high speed in electric mixer about four minutes or until topping is light and fluffy. Add sweetener and stir to blend. Unroll cake and spread with filling.

Re-roll without the towel and place seam down on serving platter.

Yield: 10 servings
Serving Size: 1 slice
Calories: 94; Fat: 3g; Protein: 5g; Carbohydrates: 9g
Exchanges: 1 Bread

Chocolate Cake Roll

A tender Chocolate Cake Roll with a filling consisting of skim milk and sugar free chocolate instant pudding mix. Sprinkle with sugar free cocoa mix, if desired.

5 eggs
1/2 cup sugar
3 packets sugar substitute
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder

2 cups skim milk
1 package sugar free chocolate instant pudding mix

2 teaspoons sugar free cocoa mix

Preheat oven to 400 degrees.

Grease and line the bottom of a stainless steel 10 X 15 X 1 inch jelly roll pan with waxed paper.

Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle sugar, sugar substitute and vanilla over eggs; continue beating for 2 minutes.

Sift flour, cornstarch, and baking powder together. Sprinkle half the mixture over batter; fold in with spatula. Repeat with remaining flour mixture. Spread batter evenly in pan.

Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched. Arrange a towel on work surface and cover with aluminum foil. Loosen edges of cake; unmold on foil. Roll cake jelly roll style, using towel as a guide. Leave cake rolled until it cools into jelly roll shape.

To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens.

Unroll cake, spread evenly with pudding, and reroll. Lightly sprinkle sugar-free cocoa over the top to decorate. Serving size: 1-inch slice.

Nutrition information per serving:
Calories: 122; Sodium: 197mg; Cholesterol: 92mg; Fat: 2g; Carbohydrates: 21g
Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch

Chocolate Kahlua Cake

A box of devils food cake mix makes this Chocolate Kahlua Cake quick and easy. The addition of Kahlua liqueur adds a delicious and tasty flavor to chocolate cake.

Kahlua for Chocolate Kahlua Cake

1 18.25-ounce box devil's food cake mix
1 small box (1 ounce) sugar-free instant chocolate pudding mix
1 cup non-fat vanilla yogurt
1/4 cup vegetable oil
1/3 cup skim (fat free) milk
1 large egg
3 large egg whites
1/3 cup Kahlua liqueur
1/3 cup semisweet chocolate chips
Cocoa for dusting

Preheat oven to 350-degrees.

In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to ten hours or until vegetables are tender.

Coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa.

Place all ingredients except chocolate chips in a large bowl. Beat with mixer for two minutes or until well blended. Stir in chocolate chips.

Pour batter into prepared pan and bake for 50 minutes, or until a wooden pick inserted in middle comes out clean. Cool and dust cake with cocoa before cutting.

Recipe makes 10 servings.
Calories: 205; Fat: 8g; Cholesterol: 13mg; Carbohydrates: 31mg; Protein: 3g; Fiber: 1g
Exchanges: 2 Bread/Starch; 1-1/2 Fat

September 13th is International Chocolate Day.