My husband and I are both diabetics so I try to make sugar free dishes when I can. I have tried a lot of cake mixes for sugar-free cakes and I am just turned away because the flavor is just not pleasant. I want a sugar free cake that does not TASTE like it is sugar free. I played around until I came up with this recipe and it will definitely fool you. Even my non-diabetic friends and family were shocked to find out that it is sugar free. Yahoo!
I understand that diabetics are to pay more attention to the carbohydrates of a dish now but being low in calories and sugar is not to be discouraged either. Just think of it as a healthier cake with a lot less guilt!
For the cake:
- 1 ¾ c. all-purpose flour
- 1 ¾ c. sweetener (I used Splenda)
- 1 c. buttermilk
- 1 c. strong brewed coffee, still hot
- ¾ c. unsweetened cocoa powder
- ½ c. canola oil
- 2 lg. eggs
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. vanilla
For the frosting:
- 8 oz. cream cheese (softened)
- 8 oz. whipped topping (homemade or Cool-Whip)
- Lg. box sugar-free chocolate pudding
- 1 1/2 c. milk
Preheat your oven to 350 degrees. Grease a 9”x13” cake pan or 2 round 9” pans. Set aside.
In a large mixing bowl, mix together the flour, sweetener, cocoa powder, baking soda, baking powder, and salt. Mix well. Now mix in the buttermilk, oil, eggs, and vanilla. Once mixed up, mix in the coffee and mix until blended up. The batter will be thin and that is okay. Pour the batter into the cake pan. Bake for 25-35 minutes or until an inserted toothpick comes out clean. Remove from oven and allow the cake to cool.
As the cake is cooling, make the frosting. In a mixing bowl, blend up the cream cheese until it is creamy.
In a separate bowl, mix together the pudding and milk. Whisk until it is smooth. Now take the pudding mixture and pour a little bit at a time (about a tablespoon amount) in with the cream cheese. Beat to incorporate and then add in a bit more. Keep doing it this way until all the pudding is in blended in with the cream cheese. It has to be done a little at a time or else the pudding just won’t mix in all the way. Once it is all in, fold in the whipped topping and gently stir.
When the cake is cool enough, frost as usual. Place the cake in the refrigerator for about 2-3 hours before serving. Also, the cake does need to be kept refrigerated if it is not all eaten right away.
Serves 15 with each slice having roughly 45 carbs.
Be sure to check out some of my other sugar free recipes: Sugar Free Spiced Chocolate Cookies, Sugar Free Peanut Butter Cookies, Sugar Free Pumpkin Pie, and a beautiful Sugar Free Blueberry Coffee Cake!
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