Sugar Free Chocolate Cake Recipe

Name: Sugar Free Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake Batter; 4 tablespoons margarine, softened; 1/4 cup low-sugar raspberry preserves or 1/4 cup raspberry spreadable fruit; 1 egg; 24 teaspoons Equal sugar substitute (24 packets); 1/2 cup skim milk; 3 tablespoons dutch process cocoa or 3 tablespoons european process cocoa; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Chocolate Glaze; 1/3 cup skim milk; 3 ounces unsweetened baking chocolate, cut into small pieces; ⅛ teaspoons Equal sugar substitute (18 packets); Chocolate Garnish; 1/2 - 1 ounce unsweetened baking chocolate, grated (optional)

Servings: persons

Cake Batter
4 tablespoons margarine, softened
1/4 cup low-sugar raspberry preserves or 1/4 cup raspberry spreadable fruit
1 egg
24 teaspoons Equal sugar substitute (24 packets)
1/2 cup skim milk
3 tablespoons dutch process cocoa or 3 tablespoons european process cocoa
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Chocolate Glaze
1/3 cup skim milk
3 ounces unsweetened baking chocolate, cut into small pieces
⅛ teaspoons Equal sugar substitute (18 packets)
Chocolate Garnish
1/2 - 1 ounce unsweetened baking chocolate, grated (optional)

1
["For cake:", "Beat margarine, preserves, egg, and Equal in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth. Mix combined flour, baking powder, baking soda, and salt into cake margarine mixture alternately with milk and cocoa, beginning and ending with dry ingredients. Pour batter into greased and floured 8-inch cake pan. Bake in preheated 350u00b0 oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool pan on wire rack 5 minutes; remove from pan and cool completely.", "For glaze:", "Heat milk in small saucepan until very hot (do not boil). Remove pan from heat; immediately add chocolate, stirring until melted. Stir in Equal; return saucepan to low heat, stirring constantly, until smooth. Cool to room temperature; refrigerate glaze until thickened enough to spread, about 15 minutes Finishing: Place cake on serving plate, spread with Chocolate Glaze. Refrigerate until glaze has hardened, 15 to 20 minutes. Melt chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cake in ""lace"" pattern. Refrigerate until chocolate has hardened, about 10 minutes.", "Sprinkle with grated unsweetened chocolate."]

539

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 17 ingredients. The key ingredients include: Cake Batter, 4 tablespoons margarine, softened, 1/4 cup low-sugar raspberry preserves or 1/4 cup raspberry spreadable fruit, 1 egg, and more.

Yes, Sugar Free 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.

Sugar Free Chocolate Cake

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