Died and Went to Heaven Chocolate Cake, diabetic Version

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1 3/4 cups all-purpose flour

1/2 cup Splenda granular

1/2 cup Splenda brown sugar blend

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cups low-fat buttermilk

1/4 cup vegetable oil

1/2 cup Egg Beaters egg substitute

2 teaspoons vanilla extract

1 cup hot strong black coffee


1. Preheat oven to 350 degrees F. Grease a deep cake pan or bundt with non-stick cooking spray, set aside.

2. Blend flour, splenda® granulated sweetener, splenda ® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.

3. Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).

4. Pour batter into cake pan or bundt pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.

Bon Appetit!

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