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.
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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