Simple and Sweet Chocolate Cake

Serves 8

Notes from the Chef

When using sugar substitutes, cakes do not brown or rise the same way as when using sugar. I use the sour cream, baking soda and vinegar to help the cakes get a little more loft. This cake will be only about 1-1/2 inches high.

I have replaced 1/3 of the flour in the original recipe with ground nuts. This cuts the carbohydrate count and adds both fiber and protein.

I like to use an 8-inch springform pan or cupcake tin, coated with cooking spray to avoid sticking.

Ingredients

Cake

  • 2/3 cup flour, divided
  • ½ cup toasted almonds, cooled
  • 1 tsp cinnamon
  • Pinch of salt
  • 3 tbsp dark cocoa powder
  • 1 tsp baking soda, divided
  • 1 tsp baking powder
  • 6 tbsp butter, room temperature (can sub with "I can’t believe it's not butter")
  • 1 cup granulated sugar substitute
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 tbsp sour cream (low-fat OK but NOT fat-free)
  • 1 tsp cider vinegar
  • 3 large eggs, room temperature

Frosting

  • 8 ounces cream cheese (low-fat OK but NOT fat-free)
  • ½ cup granulated sugar substitute
  • ½ tsp vanilla extract
  • 1-2 tbsp unsweetened cocoa powder or coffee-flavored liquor (for chocolate frosting)
  • 2 tbsp Trop 50 or orange-flavored liquor and 1 tsp orange zest (for orange-flavored frosting)
  • ¼ tsp almond extract or 2 tsp amaretto liquor (for almond frosting)

Preparation

  1. Pre heat oven to 350 F.
  2. In a food processor, combine 1/3 cup flour, almonds, cinnamon and salt. Pulse until the nuts are totally pulverized. Add remaining flour and cocoa powder. Pulse until combined. Add ½ tsp baking soda and baking powder, and pulse until combined.
  3. Cream butter and 1 cup granulated sugar substitute until light and fluffy. Add the oil and beat until well combined. Scrape down the sides of the bowl. Add 1 tsp vanilla.
  4. Add remaining baking soda to sour cream. Add cider vinegar and stir.
  5. Alternately add the dry ingredients, the eggs, and the sour cream mixture to the butter mixture. Start with the dry and mix only until just incorporated, otherwise you'll wind up with bread.
  6. Pour mixture into baking pan. Bake for 24-28 minutes, or until a tester comes out dry from the center of the (cup)cake. Allow to cool.
  7. Beat frosting ingredients until smooth.
  8. Remove (cup)cake from pan. Frost when still slightly warm.

Nutritional Information per Serving

  • Net carbohydrate: 16 g

Recipe from Ward Alper, the Decadent Diabetic

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Cake

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