Zutaten für Sugar Free Chocolate Cake
- 1 cup unsweetened almond milk (or milk of choice)
- Splenda Granular
- Vanilla Extract
- Hersheys Cocoa Powder
- 3 large eggs
- All Purpose Flour
- ½ teaspoon salt
- Powdered Milk
- 1 teaspoon baking soda
- Vegetable Oil
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Zubereitung von Sugar Free Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, Splenda, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the almond milk and vinegar. Let sit for a minute to curdle slightly.
- Gradually add the milk mixture to the batter, mixing until just combined.
- Slowly pour in the boiling water while mixing gently. The batter will be thin.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting or serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
134g
Fat
186g
Carbs
42g
