deliciously moist, low calorie, diabetic friendly chocolate cake

Low Cal, Low Carb, Intensely Chocolate Cake Recipe

chocolate cake with raspberry

Don’t be deceived, everyone will love this low carb, low cal chocolate cake.

chocolate cake with fork

A note about the “diabetic-friendly” rating:

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, we 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 chocolatey cake that ‘s also low-calorie, low fat, 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.

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Low Cal, Low Carb, Intensely Chocolate Cake Recipe

This deliciously moist low cal, low carb chocolate cake has an irresistible chocolate flavour enhanced by a little molasses.

  • Author: Crosby Molasses
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 serving(s) 1x
  • Category: Cakes

Ingredients

Scale
  • 3/4 cup plus 2 tablespoons whole-wheat pastry flour
  • 1 Tbsp. almond meal or flax meal
  • 1/3 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 grapeseed oil
  • 1 teaspoon vanilla extract
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1/2 cup hot strong black coffee
  • Icing sugar, for dusting

Instructions

  1. 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.)
  2. Whisk flour, almond meal, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl.
  3. Add milk, brown sugar, egg, oil, vanilla and molasses. Beat well. Add hot coffee and beat to blend. (The batter will be quite thin.)
  4. Pour the batter into the prepared pan.
  5. Bake the cake until the top feels set when lightly taped, 40 to 45 minutes.
  6. 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.

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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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