Ingrédients pour Easy Diabetic Chocolate Cake
- 1 cup soy flour
- Unsweetened Cocoa Powder
- 1 large egg
- Vegetable Oil
- Splenda Sugar Substitute
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Sour Cream
- Strawberry
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Comment préparer Easy Diabetic Chocolate Cake
- In a bowl, sift together 1 cup soy flour, ¼ cup unsweetened cocoa powder, ½ teaspoon salt, and 1 teaspoon baking soda.
- Add 1 large egg, ¼ cup Splenda (or other sugar substitute), ⅓ cup oil (vegetable or canola), and 1 teaspoon vanilla extract.
- Mix until thoroughly combined. The batter will be thick.
- Line a 6-ounce microwave-safe ramekin or mug with a coffee filter or parchment paper, leaving some overhang for easy removal.
- Pour batter into the prepared ramekin.
- Microwave on high for approximately 1 minute, or until a toothpick inserted into the center comes out clean. Microwave times may vary; start with 1 minute and add 15-second increments as needed.
- Carefully remove the cake from the ramekin using the coffee filter/parchment paper overhang. Let cool completely on a paper towel.
- While the cake cools, prepare the frosting (recipe below).
- Once cooled, carefully slice the cake horizontally to create two layers.
- Frost the bottom layer, replace the top layer, and frost the entire cake. Decorate with fresh strawberry slices.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
3g
Fat
23g
Carbs
2g