Chocolate Cake with Cream Cheese Frosting

Serves 8

Notes from the Chef

When using a granulated sugar substitute, cakes do not rise the same way as when using regular sugar. I use the sour cream, baking soda and vinegar to help the cakes get a little more loft. A cake in an 8-inch round will be only about 1 - 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 - 8 1/2-inch springform, well-buttered or sprayed to avoid sticking.


  • Chocolate Cake
  • 1/2 cup toasted almonds, cooled
  • Pinch of salt
  • 2/3 cup flour, divided
  • 3 Tbsp dark cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking soda, divided
  • 1 tsp baking powder
  • 6 Tbsp butter, room temperature
  • 1 cup granulated sugar substitute
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1 tsp cider vinegar
  • 2 Tbsp sour cream (low-fat is OK but not fat-free)
  • 3 large eggs, room temperature
  • Cream Cheese Frosting
  • 8 ounces cream cheese (low-fat is OK but not fat-free)
  • 1/2 cup granulated sugar substitute
  • 1/2 tsp vanilla extract
  • Chocolate Drizzle
  • 16 dark chocolate chips
  • 1 Tbsp coffee
  • 1 tsp butter


  1. Preheat oven to 350 F.
  2. In a food processor, combine toasted almonds, salt and 1/3 cup flour. Pulse until the nuts are totally pulverized. Add another 1/3 cup flour, cocoa powder and cinnamon. Pulse until combined. Add 1/2 tsp baking soda and all of the baking powder. Pulse until combined. (I often do this a day ahead.)
  3. In a stand mixer, 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. Add vanilla.
  4. Add the cider vinegar and remaining 1/2 tsp baking soda to sour cream and stir.
  5. Alternately add the dry ingredients, the eggs and the sour cream mixture to the butter mixture, starting with the dry. (Mix only until just incorporated, otherwise you wind up with bread.)
  6. Bake for 26-28 minutes, until a tester comes out dry from the center of the cake. Allow to cool.
  7. To make the frosting, beat the cream cheese until smooth. Add the sugar substitute and beat again until smooth. Add the vanilla extract and combine well.
  8. Remove the sides from the springform pan and frost the cake with cream cheese frosting while it is still slightly warm.
  9. To make the drizzle, melt the dark chocolate chips in a microwave-safe container with the coffee and the butter. Stir to combine. Dip a spoon into the melted chocolate mixture and then wave it back and forth over the cake. (Note: You will have about half the mixture left over.)

Nutritional Information per Serving

  • 14 g Net Carbohydrate

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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