Skip to main content

Diabetic Friendly Eggless Chocolate Cake

After visiting a sugar free chocolate studio, I was really inspired to bake something on my own. Chocolate cake seemed to be the best way to start. Ditching the traditional way of making sweets and savories for Vijaya Dashmi, I baked a cake for hubby and a small group of Indian friends.











 


Ingredients

All purpose flour 1 cup
Salt ½ teaspoon
Baking powder 1 teaspoon
Baking soda 2 teaspoons
Unsweetened cocoa powder ½ cup
Sugar substitute – 6 teaspoons
Vegetable Oil – 1 cup (I used sunflower oil)
Milk – ½ cup
Vanilla Extract – 1 teaspoon
White sugar free chocolate 1 slab

Method

Preheat the oven to 160C

Sift together the flour, salt, baking powder, baking soda, cocoa and sugar substitute into a large mixing bowl.

Add vanilla extract, oil and milk. With an electric mixer, beat at medium speed for 3 to 4 minutes.

Grease the baking pan with oil and flour. Pour the batter evenly into the baking pans.

Place the pan on the middle shelf and bake for 20 to 25 minutes, until a knife inserted into the center of the cake comes out clean.
Let the cake cool completely before removing from the oven.

I avoided frosting the cake with cream, instead melted the white sugar free chocolate on a double boiler and poured on the cake.
Labels:

Comments

  1. SatyaOctober 17, 2010 at 7:22 PM

    welcome back dear ...i am so happy to c ...this chocolate cake looks wonderful n eggles with low calories sounds really interesting ...yummy

    Satya

    http://www.superyummyrecipes.com

    ReplyDelete
  2. Ms.ChitchatOctober 18, 2010 at 5:03 AM

    Super soft and moist cake,loved it.

    ReplyDelete
  3. MunchmanyOctober 18, 2010 at 6:54 AM

    Welcome back, sweets! Was missing this space for a long time.
    Interesting recipe and the pics are wow! Superb!
    Keep going and dare you to disappear again! Grr!

    ReplyDelete
  4. Priya SureshOctober 18, 2010 at 9:59 AM

    Omg, wat a droolworthy cake, absolutely irresistible!

    ReplyDelete
  5. Sandhya HariharanOctober 18, 2010 at 12:20 PM

    Lovely... I m drooling...
    Here after quite a long time!


    CHeers
    Sandhya
    Sandhya's Kitchen

    ReplyDelete
  6. Prathima RaoOctober 18, 2010 at 12:48 PM

    Just what we all need in this present day!!!The cake looks so moist n delicious...

    ReplyDelete
  7. Sushma MallyaOctober 18, 2010 at 5:33 PM

    Yummy chocolate cake, very very tempting clicks...

    ReplyDelete
  8. Jayanthy KumaranOctober 18, 2010 at 9:27 PM

    Totally rich n royal...fantabulous clicks...beautful dear...

    Tasty Appetite

    ReplyDelete
  9. Vegetarian ZestOctober 18, 2010 at 9:47 PM

    Thank you ladies for such lovely comments. It seems all together worth while.

    ReplyDelete
  10. Aparna S MallyaOctober 18, 2010 at 10:50 PM

    Cool!! Looks really nice. Even I use sugar substitute in my cakes sometimes for diabetic/ weight conscious friends/ relatives.

    ReplyDelete
  11. MunchmanyOctober 19, 2010 at 8:56 AM

    How do u know we are all ladies???

    ReplyDelete
  12. Vegetarian ZestOctober 19, 2010 at 9:22 PM

    Munchmany, for me my blog readers are very precious so i keep track of them. Hope that is a satisfactory answer.

    ReplyDelete
  13. aipiOctober 28, 2010 at 2:53 PM

    hey..glad to see you back in action..how are you..
    Cake looks divine..totally irresistible for a chocoholic like me :)

    US Masala

    ReplyDelete
  14. Pari VasishtOctober 28, 2010 at 3:48 PM

    Lovely cake.
    FOODELICIOUS

    ReplyDelete
  15. NinaMay 23, 2013 at 11:30 AM

    umm, i have a question...sugar substitute makes the cake hard, n we aren't adding eggs ass well, so is the cake made soft?

    ReplyDelete
  16. Vegetarian ZestMay 27, 2013 at 1:06 PM

    Nina, if you read the recipe carefully, you will see that i have added vegetable oil and milk. These two ingredients give enough moisture that is required for the cake. Also, Splenda (sugar substitute)is just perfect for baking any confectionery.

    ReplyDelete
  17. AnonymousJune 3, 2013 at 8:04 AM

    Can I use canola or olive oil?

    ReplyDelete
  18. UnknownAugust 7, 2015 at 8:04 AM

    MMMM Mouth watering! looking delicious.

    Want to order a same kind of cakes cookies and sugar free sweets ?
    visit www.diabeticsdezire.com

    ReplyDelete

Post a Comment

Dear Readers,

Thanks for taking the time to leave a comment.
I do read each comment and greatly value the feedback from readers. If I delay in replying to your comments, please bear with me.I will try to respond as early as possible.

Please note that comment moderation has been enabled to keep the website free of inappropriate comments.So keep it clean. Stay on topic. No spam.

Cheers!
Srivandya

Popular posts from this blog

Punjabi Karela Sabzi

Here’s this bitterly sweet recipe that I've been dying to share with you. As a kid there was this one veggie that I have always found super intimidating was – Bitter Gourd. As years have grown by, I have started liking mom’s Punjabi style karela recipe. Mom was behind me to use it on a regular basis as it helps in controlling blood sugar levels. Did I ever mention that she made me drink bitter gourd juice every morning on an empty stomach to control my blood sugars? Actually it helps. It has plant insulin which brings down your sugar levels. Back to the recipe…I saw it…I grabbed it....and then I got home, and didn't really know what to do with it. I have always eaten at my Delhi home but never made it myself. Googled but wasn’t very sure. One international call, jotted the recipe on back of the grocery bill and decided to make it instantly. --> Ingredients Bitter Gourd/ Karela 2 Chopped onions (1 medium size) Chopped tomatoes (2 medium size) Crus
19 comments
Read more

Smoked Vegetable Biryani

I have to admit that when I’m cooking something new, I aim to post the recipe here. But luck doesn’t always favor. Either the picture is not satisfactory or we are too impatient to wait for the photo session to get over or the dish itself disappoints me. I have to admire the food bloggers, who are so regular in posting new recipes with beautiful looking pictures. Anyway, I’m glad to post a new recipe here after getting convinced that this biryani is the best that I have ever made.  The biryani features many of the same ingredients that I have used all these years but the end result is entirely different. I thought it would be fun to show that with the simple addition of charcoal, you can take the recipe to an entirely new direction. This recipe is my aunt’s, who learnt it ages ago while doing her home science course. She then passed the recipe to all her sisters and that’s how I got to learn how to cook vegetable biryani. The only change/ addition that I made was th
15 comments
Read more