You know I just love me some Vegan Virtuoso. Her baking rocks my world. But since y’all may not know her then you don’t know that she is a tiny thing. Slender, slender, slender and young. So she can consume sugar filled items at will.
I on the other hand am in my
mid (ha ha, I mean late) 40’s, and am trying very hard to lose 40 pounds. I have lost 5 so far, and am doing Weight Watchers to get me the rest of the way. I also love to bake. However, I really can’t have all of the sugar. So I take other people’s recipes and alter them to make them lower in calories, yet still tasty. Most have been successful. Such as the chocolate chip cookies, the fruit cobbler, the strawberry scones, and my famous Diabetic Chocolate Swirl cheesecake. Some have been flops such as the Diabetic Blueberry cake, the whole wheat flour chocolate cake, and others.
This recipe adaption was super YUMMY!!! So much so that Bluebell has eaten almost the entire cake in one day. So I baked another last night and decided to share the recipe with y’all.
Diabetic Chocolate Death Pudding Cake
- 1/4 + 2 tbsp Truvia baking blend
- 1 cup all purpose flour (I used white flour)
- 3 tbsp unsweetened cocoa
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp light butter, melted
- 1/2 cup 1% milk
- 2 tsp vanilla
Mix sugar, flour, cocoa, baking powder, and salt in a medium mixing bowl. Add melted butter, milk, and vanilla, and stir until combined. Spread batter evenly in the bottom of an 8×8 pan.
In a small bowl, combine:
- 1/4 cup Truvia baking blend
- 1/4 cup splenda brown sugar baking blend
- 4 tbsp unsweetened cocoa
Sprinkle evenly over top of batter. Don’t stir.
- 1 1/4 cup hot water
Pour over batter and sugar mixture. Don’t stir. Bake 30 minutes. Remove from oven and let sit 10 minutes, until center is set.
NOTE: This cake doesn’t rise, but it does bubble. Make sure you bake it in a dish with at least a 2-inch depth.
Cut a piece of the cake, and place upside-down on your plate or in a bowl, and spoon some sauce from the bottom of the pan over it.
Mix flour, cocoa, salt and baking powder in a bowl:
Add butter, milk and vanilla:
Spread in an 8×8 baking dish:
Sprinkle mixed up brown sugar blend, cocoa, and remaining truvia on top.
Pour hot water on top. DO NOT STIR!
Bake at 350 oven for 30 minutes:
Cut into 12 servings, put on a plate and enjoy:
According to the weight watchers website this cake is 4 WW points per serving. Also it only has 8 sugars per serving!! YUM!
Other nutritional facts:
|Total Fat||3.1 g|
|Saturated Fat||1.9 g|
|Polyunsaturated Fat||0.2 g|
|Monounsaturated Fat||0.9 g|
|Total Carbohydrate||24.2 g|
|Dietary Fiber||0.4 g|