How to Make a Diabetic, or Sugar-Free, Chocolate Cake

Carbohydrates, like those in sugar, can send a diabetic's blood sugar to dangerously high levels. You can avoid the danger of diabetic shock and still enjoy favorite desserts such as chocolate cake by substituting safer alternatives for the sugar. Sugar substitutes with an U.S. Food and Drug Administration status of GRAS, or generally regarded as safe, help satisfy your sweet tooth without risking your health while you enjoy a taste of this chocolate cake. Add this to my Recipe Box.

Instructions

1

Move your oven rack to the middle position. If you have two racks, remove one from the oven or set it to the lowest position so it will be out of the way. Set the oven to 350 degrees Fahrenheit and turn it on. Leave it to preheat while you work. Typically, an oven takes eight minutes to reach this temperature.

2

Spray a 9-by-13-inch baking dish with canola oil cooking spray. Avoid spraying too much in corners and only coat the surface of the dish lightly along the bottom and sides. Dust the dish with the 1 tablespoon of flour.

3

Stir eggs, milk, oil and vanilla extract together in a large mixing bowl. Scrape the sides of the bowl periodically and stir as briskly as needed to get the ingredients to mix. Stir until the mixture is all one consistency and the individual ingredients are no longer identifiable.

4

Mix the non-caloric sugar substitute, remaining 1 3/4 cup flour, cocoa powder, baking powder and baking soda in a separate large bowl. Fold the ingredients together, raking the sides occasionally, until the mix is a consistent color. When the cocoa and flour are well mixed, the mixture is a light brown color with no identifiable splotches of either white or brown.

5

Pour the wet ingredients into the dry ingredients slowly. Stir the two together, scraping the sides to incorporate all ingredients.

6

Set your electric mixer to medium speed and lower the beaters into the bowl. Mix all the ingredients with the mixer for two minutes.

7

Pour in the boiling water slowly. Continue mixing until the water and other ingredients are well mixed and the mixture is all one consistency. Scrape the sides of the bowl with a large spoon occasionally while mixing to keep from missing any ingredients.

8

Pour the mixture into your baking dish. Set the dish into the oven and bake for 30 minutes. Insert a toothpick into the center of the cake to test it. Pull the toothpick out and if any wet cake mix is on it, bake the cake an additional 5 minutes, then retest.

9

Remove the cake from the oven using pot holders and let it rest for 10 minutes in the dish. Then flip the cake out onto platter and leave it to cool completely.

10

Spread sugar-free icing over the cake evenly along the top and sides. Decorate the cake with any sugar-free decorations of your choice.