Don’t be deceived, this is a delicious cake that everyone will love.
Here’s how I came to discover the recipe…We were planning a baby shower for my colleague who happens to have gestational diabetes. She’s been drooling her way through baby showers full of treats that she can’t eat, which I thought was a little sad. So for our party here at work I went in search of diabetic-friendly treats to help her feel extra special at her happy send off.
The recipe is an adaptation of a chocolate cake recipe in the Eating Well Diabetes Cookbook.
Although this recipe fits within diabetic guidelines according to Eating Well, I have heard from a few Type 1 diabetics that the sugar and carbohydrate amounts are still too high. If you’re a diabetic (Type 1 or 2) you can refer to the nutritional analysis below to decide if this cake will suit your diet.
For non-diabetics, this cake is an excellent substitution for any standard chocolate cake recipe. If your goal is to eat more healthfully, the website Health Ambition is full of simple tips to get you off to a good start.
This is an extra chocolaty cake that ‘s also low-calorie, low sugar and low in carbohydrates. As well, it has a good amount of fibre and protein.
Serve it with fresh berries and a little lightly sweetened Greek yogurt.
Low-cal, Low-carb Chocolate Cake
Makes: 12 servings
- 3/4 cup plus 2 tablespoons whole-wheat pastry flour
- 1 Tbsp. almond meal or flax meal
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk with 1 tsp. of vinegar
- 1/3 cup brown sugar
- 1 large egg, lightly beaten
- 2 tablespoons canola, olive or grape seed oil
- 1 teaspoon vanilla extract
- 1 ½ Tbsp. Crosby’s Fancy Molasses
- 1/2 cup hot strong black coffee
- Icing sugar, for dusting
- Preheat oven to 350°F. Line the bottom of an 8-inch spring form pan with parchment paper and generously grease the sides. (Or use a standard round cake pan, greased and floured.)
- Whisk flour, almond meal, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl.
- Add milk, brown sugar, egg, oil, vanilla and molasses. Beat well. Add hot coffee and beat to blend. (The batter will be quite thin.)
- Pour the batter into the prepared pan.
- Bake the cake until the top feels set when lightly taped, 40 to 45 minutes.
- Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the parchment paper and let cool completely. Dust the top with icing sugar before slicing.
Nutritional info: Per serving: Calories: 142, Fat: 4 g, Saturated Fat: .6 g, Cholesterol: 17 mg, Sodium: 193 mg, Carbs: 25 g, Sugar: 16 g, Protein: 3 g, Fibre: 2 g, Potassium 145 mg
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