Milky Way Cake

Serves 8

Notes from the Chef

At the Diet Gourmet Shoppe in NYC, we used to serve a low calorie frozen desert custard in a flavor called Milky Way. It was made from a vanilla base with some chocolate flavoring added to it. It tasted remarkably like the candy bar. This is a lower carbohydrate cake version of that treat and you won’t believe your taste buds. Unlike many of my other cake recipes, this one benefits from a long (4 minute) beating time. To make it look like a giant candy bar I make this in a 5”x 9” x 3“ loaf pan. Or any measurements close to those, but can be made in a 9 inch round cake pan.


  • 2/3 -cup all purpose flour
  • ½ cup toasted walnuts or pecans, cooled
  • 1/4 tsp. ground cardamom
  • 1 tsp. baking powder
  • 1 tsp, baking soda (1/2 into dry mix, ½ into wet mix)
    pinch of salt
  • 3 TBSP. Instant sugar free chocolate pudding
  • 4 ounces – unsalted butter at room temperature
  • ¼ cup vegetable oil
  • 1 cup or equivalent GRANULATED SUGAR SUBSTITUTE
  • 4 large eggs at room temperature
  • 2 tsp. pure vanilla extract
  • ¼ cup milk
  • 2 tbsp. sour cream (Low fat is ok BUT NOT fat free)
  • 1 tsp. cider vinegar

Preparation for Dry Mixture

  1. Pre heat oven to 350°
  2. In a food processor: Combine nuts, salt, and 1/3 cup flour. Pulse until the nuts are totally pulverized.
  3. Add 1/3 cup more flour, and cardamom. Pulse until combined.
  4. Add instant pudding, ½ tsp. baking soda and baking powder and pulse until combined. (I often do this part a day ahead)

Preparation for Wet Mixture (Easiest if you have a stand mixer with a whisk attachment)

  1. Cream butter and GRANULATED SUGAR SUBSTITUTE until light and fluffy slowly add the oil and beat until well combined. Scrape down the sides of the bowl
  2. Alternately add the dry ingredients and the eggs, starting with the dry. Add vanilla and milk
  3. Beat on high speed for 4 minutes.
  4. Add remaining ½ tsp. of baking soda to sour cream and stir into the batter.
  5. Spoon into baking pan and bake for 30-35 minutes or until tester comes out dry from the center.
  6. Allow to cool, then remove from pan and place on a serving plate, rounded side up.

Preparing the Chocolate Frosting

Covers one 9” x 5” x 3” loaf cake generously
Net carbohydrates 16 per cake or 2.5 per slice


  • 8 ounces cream cheese (can use low fat but NOT Fat free)
  • 2 Tsp. Vanilla extract
  • 2 TBSP. Hershey’s Special Dark un- sweetened cocoa powder
  • 1 TBSP. milk

Procedure for Chocolate Frosting

  1. Bring the cream cheese to room temperature either by leaving out overnight or by removing the cheese from the package and microwaving it for 12 seconds then turning it a quarter turn and microwave it another 12 seconds and repeating until the cream cheese has softened
  2. Beat all ingredients Frost cake when it is still slightly warm
  3. To keep the serving plate clean, turn cake out on to two pieces of parchment or waxed paper each big enough to cover ½ of the cake.
  4. Frost and remove paper before chilling.

Nutritional Information per Serving

  • 11 g Carbohydrate per slice

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.


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