Chocolate Cake

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Servings: 16 Difficulty: Intermediate
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A rich, moist diabetic-friendly chocolate cake made with simple ingredients for a guilt-free treat.
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This lightweight chocolate cake is designed for those watching their sugar and calorie intake without sacrificing flavor. Using margarine, an egg substitute, and instant dry milk, it creates a surprisingly tender crumb with deep cocoa notes. It’s perfect for afternoon tea, a light dessert after dinner, or a quick snack when you have a sweet tooth craving. The batter comes together easily with just a few simple steps, making it an accessible option for weeknight baking. Serve it plain or with a dollop of sugar-free whipped cream for a satisfying finish that feels indulgent yet responsible.

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Chocolate Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 96.0

Description

This lightweight chocolate cake is designed for those watching their sugar and calorie intake without sacrificing flavor. Using margarine, an egg substitute, and instant dry milk, it creates a surprisingly tender crumb with deep cocoa notes. It&# 226;€™s perfect for afternoon tea, a light dessert after dinner, or a quick snack when you have a sweet tooth craving. The batter comes together easily with just a few simple steps, making it an accessible option for weeknight baking. Serve it plain or with a dollop of sugar-free whipped cream for a satisfying finish that feels indulgent yet responsible.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (177ðC). Grease a 9-inch square baking pan with margarine and set aside.
  2. In a small bowl, combine 1/3 cup sugar, 1 cup water, and 2 teaspoons vanilla extract; stir until sugar is dissolved.
  3. In a large mixing bowl, cream the margarine and remaining sugar together at medium speed until light and fluffy.
  4. Add the liquid egg substitute to the creamed mixture and beat at medium speed for 30 seconds.
  5. In a separate small bowl, whisk together the cake flour, baking powder, instant dry milk, and cocoa powder.
  6. Gradually add the sugar-water mixture and the dry flour mixture to the wet ingredients, alternating between the two.
  7. Mix at medium speed just until the batter is smooth and no dry streaks remain.
  8. Pour the batter evenly into the prepared 9-inch square pan.
  9. Bake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean and the edges pull away slightly from the pan.
  10. Allow the cake to cool in the pan on a wire rack before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 96.0kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 2.7g14%
Cholesterol 28.0mg10%
Sodium 124.6mg6%
Total Carbohydrate 3.9g2%
Dietary Fiber 0.0g0%
Sugars 3.8g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate cake, diabetic dessert, low sugar, egg substitute, margarine, baking, easy cake, vegetarian, cocoa, light dessert, sweet treat, healthy baking, afternoon tea, moist cake, simple recipe
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