Sugar-Free Cake Recipe
You won't believe this is a sugar free homemade cake! An easy recipe for a fluffy, tender and moist Sugar Free Chocolate Cake. Frost with an easy cream cheese whipped frosting for a low-calorie dessert.
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Calories: 331kcal
Servings: 24
Equipment
- Mixing bowls (at least one medium-sized)
- Whisk or fork for mixing
- Measuring cups and spoons
- 8x8 inch baking pan or cake pan
- Parchment paper or non-stick cooking spray
- Oven for baking
- Cooling rack (optional but recommended)
Ingredients
CHOCOLATE LAYER CAKE:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups Splenda zero calorie sweetner
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1 cup freshly brewed strong hot coffee
CHOCOLATE FROSTING:
- 8 ounces cream cheese softened
- 2.1 ounces sugar free chocolate pudding 1 large box
- 1 1/2 cups milk
- 8 ounces Lite Cool Whip
Instructions
- Preheat oven to 350°F. Grease and flour 2 round 9-inch cake pans.
- In a bowl, mix flour, Splenda, cocoa, baking powder, baking soda, and salt.
- In a stand mixer, blend buttermilk, oil, eggs, and vanilla. Slowly add dry ingredients until combined. Mix in coffee.
- Pour batter into pans and bake for about 25 minutes, or until a toothpick comes out clean.
- Cool cakes on a rack. Meanwhile, make frosting: whip cream cheese until smooth. In another bowl, mix milk and sugar-free pudding mix until smooth. Add pudding to cream cheese gradually, then fold in whipped topping.
- To assemble, place one cake layer on a plate, spread frosting over it, add the second layer, and frost the top and sides. Refrigerate until serving
Nutrition
Calories: 331kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 508mg | Potassium: 221mg | Fiber: 2g | Sugar: 24g | Vitamin A: 331IU | Calcium: 103mg | Iron: 1mg