Easy Diabetic Chocolate Cake! Recipe

Name: Easy Diabetic Chocolate Cake!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy flour; 1 tablespoon unsweetened cocoa powder; 1 egg; 1 tablespoon vegetable oil; 2 tablespoons Splenda sugar substitute; 1/4 teaspoon baking soda; 1/4 teaspoon vanilla; 1 pinch salt; 3 tablespoons sour cream; 1 tablespoon unsweetened cocoa powder; 2 tablespoons Splenda sugar substitute; 1 large strawberry

Servings: persons

1/4 cup soy flour
1 tablespoon unsweetened cocoa powder
1 egg
1 tablespoon vegetable oil
2 tablespoons Splenda sugar substitute
1/4 teaspoon baking soda
1/4 teaspoon vanilla
1 pinch salt
3 tablespoons sour cream
1 tablespoon unsweetened cocoa powder
2 tablespoons Splenda sugar substitute
1 large strawberry

1
In a bowl sift soy flour, cocoa powder, salt, and baking soda.
2
Add egg, splenda, oil, and vanilla. Mix until combined.
3
Line a small microwave safe bowl with a cup shaped(not cone) coffee filter.
4
Pour batter into bowl and microwave on high for aprox. 1 minute or until there are no wet spots.
5
Take cake out of coffee filter and set on paper towl to cool.
6
Combine frosting ingredients in a small bowl.
7
Cut cooled cake across creating two layers.
8
Frost bottom layer and replace top layer.
9
Frost top of cake and sides and decorate with strawberry slices.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup soy flour, 1 tablespoon unsweetened cocoa powder, 1 egg, 1 tablespoon vegetable oil, and more.

Yes, Easy Diabetic Chocolate Cake! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Diabetic Chocolate Cake!

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