Sugar Free Chocolate Cake
Posted on January 14, 2020
For all my healthy, happy friends!
I am all about being healthy. I am an avid fitness enthusiast, mostly because I love my Irish dancing, and it keeps me moving! But I also love my chocolate. Like.. a lot. And while I want to stay healthy, I don’t think I can be happy without it.
I know I can’t be the only one! I have diabetic friends who feel the same way. But good news, y’all.. we don’t need the refined sugar to get our chocolate fix!
This cake recipe is going to blow your minds. It feels like cheating… but it ISN’T. Make it. Make cupcakes. Make a cake for the next church social. Slather on some SUPER simple sugar-free chocolate mousse. Your sugar-free friends will thank you (with their mouths full).
- 1 3/4 cups cake flour
- 1/2 cup Splenda, granulated
- 1/2 cup Splenda, brown
- 3/4 cup cocoa (I like the Hershey’s Special Dark)
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/4 cups Buttermilk *
- 1/4 cup Vegetable Oil
- 2 Eggs
- 2 tsp Vanilla Extract
- 1 Cup French Roast Coffee
Preheat oven to 350 degrees. Grease and flour 2 8″ rounds, or a 9×13″ cake pan.
Mix dry ingredients together in a large mixing bowl (flour, Splenda white and brown baking powder and soda, cocoa, and salt).
In a stand mixer, combine buttermilk, oil, eggs, vanilla, and coffee. Mix, and add dry ingredients a little at a time on low speed until fully incorporated. Kick the speed up to medium high and beat just until smooth.
Pour batter into pans halfway up, and bake for 35 minutes, or until toothpick comes out clean.
* Buttermilk – If you don’t have this on hand (like me) just pour a tablespoon of vinegar into an 8oz cup and fill it to the brim with milk. Let it sit for a minute, and you have buttermilk substitute!