ANNE'S LOW-SUGAR CHOCOLATE CAKE
Even the non-diabetics in my family will eat this... happily! Granular sucrolose is a heat stable sweetener that can be substituted for sugar in equal amounts.
Provided by Anne Whitcombe
Categories Chocolate Cake
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Stir the boiling water into the cocoa powder, and set aside to cool. In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt.
- In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy. Beat in the vanilla, the cold water, and the cooled cocoa mixture.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 282.6 calories, Carbohydrate 31.4 g, Fat 12 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 2.3 g, Sodium 363 mg, Sugar 6 g
FLOURLESS, NO SUGAR ADDED CHOCOLATE CAKE
If you use a sugar free vanilla extract like Since Singing Dog Vanilla, the only sugar source in this cake is the naturally occurring sugar in the almond flour. Top it with the Sugar Free Chocolate Mousse for a decadent sugar free treat.
Provided by weirdoguyboy808
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
- Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
- With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
- Pour into prepared pan and smooth the top.
- Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
- Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
- This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
- *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
- 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
- 1 g. Sugar.
- www.ycchocolate.com.
Nutrition Facts : Calories 225.9, Fat 14.3, SaturatedFat 8.3, Cholesterol 57.5, Sodium 121.4, Carbohydrate 19.9, Fiber 2.1, Sugar 15.8, Protein 4.6
ANNE'S LOW-SUGAR CHOCOLATE CAKE
Even the non-diabetics in my family will eat this... happily! Granular sucrolose is a heat stable sweetener that can be substituted for sugar in equal amounts.
Provided by Anne Whitcombe
Categories Chocolate Cake
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Stir the boiling water into the cocoa powder, and set aside to cool. In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt.
- In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy. Beat in the vanilla, the cold water, and the cooled cocoa mixture.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 282.6 calories, Carbohydrate 31.4 g, Fat 12 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 2.3 g, Sodium 363 mg, Sugar 6 g
VEGAN LOW FAT LOW SUGAR CHOCOLATE CAKE
This is a lovely squidgy indulgent tasting dessert-like chocolate cake. It is very tasty, quick and easy to make.
Provided by devenawright1
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the dry ingredients together in a mixing bowl.
- Add the banana, the pineapple juice, maple syrup and salt. Beat well to make a smooth batter.
- Add the vinegar and stir. It will begin to froth.
- Pour into an oiled pound loaf tin.
- Bake at 190 degrees (medium oven) for 20 minutes.
- Turn out onto a wire rack and leave to cool.
- Slice the cake lengthways and spread both halves with the yoghurt. Then top one half with the jam. Sandwich back together.
Nutrition Facts : Calories 112.1, Fat 0.8, SaturatedFat 0.3, Sodium 179.4, Carbohydrate 25.7, Fiber 2.4, Sugar 7.8, Protein 2.7
ANNE OF GREEN GABLES CHOCOLATE GOBLIN'S FOOD CAKE
This recipe is the Anne of Green Gables Cookbook, by Kate MacDonald. This the excerpt from the book that inspired this recipe: "I just grow cold when I think of my layer cake. Oh, Diana, what if it shouldn't be good! I dreamed last night that I was chases all around by a fearful goblin with a big layer cake for a head." -Anne of Green Gables
Provided by gingerkitten D
Categories Dessert
Time 1h35m
Yield 1 Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 2 9-inch round cake pans.
- In a small saucepan boil a little water--about 1 cup.
- Set a samll mixing bowl over the boiling water and add the chocolate.
- Turn the heat to low and melt the chocolate.
- Remove the bowl and let it cool.
- Measure the sifted flour, soda, baking powder, salt, and sugar to a large mixing bowl.
- Mix dry ingredients together.
- Add chocolate, milk, and melted butter to the flour mixture.
- Mix together then beat for 1 minute with electric mixer.
- Add eggs and vanilla to the cake batter and mix another 3 minutes with the mixer constantly scraping down the sides with an rubber spatula.
- pour cake batter into prepared pans, dividing evenly.
- Bake for 30 to 35 minutes.
- Test cake with a toothpick.
- when the cake layers are done remove from the oven and let cool in the pans for 10 minutes.
- Remove from pans onto a cooling rack and let cool completely before frosting.
- Frost with Chocolate Fudge frosting.
ANNE'S LOW-SUGAR CHOCOLATE CAKE
Even the non-diabetics in my family will eat this... happily! Granular sucrolose is a heat stable sweetener that can be substituted for sugar in equal amounts.
Provided by ANNE WHITCOMBE
Categories Chocolate Cake
Time 1h15m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Stir the boiling water into the cocoa powder, and set aside to cool. In a separate bowl, sift together the cake flour, baking soda, baking powder, cinnamon and salt.
- In a medium bowl, cream together the margarine and the granular sucrolose until light and fluffy. Beat in the vanilla, the cold water, and the cooled cocoa mixture.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add the cream of tartar and sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 282.6 calories, Carbohydrate 31.4 g, Fat 12 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 2.3 g, Sodium 363 mg, Sugar 6 g
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