Note: Not all diabetics can enjoy cake. If you are one of those do not criticize those who can. Those who can must limit themselves to a small quantity on an occasional basis.
1 3/4 cups all-purpose flour (Note from Linda: I recommend diabetics use only whole grain flour such as white whole-wheat or their favorite low or no carb substitute.)
1/2 cup Splenda granular
1/2 cup Splenda brown sugar blend or Swerve brown sugar product
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable (I recommend olive oil)
1/2 cup Egg Beaters egg substitute (2 large eggs may be substituted)
2 teaspoons vanilla extract
1 cup hot strong black coffee
1/2 cup Splenda granular
1/2 cup Splenda brown sugar blend or Swerve brown sugar product
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable (I recommend olive oil)
1/2 cup Egg Beaters egg substitute (2 large eggs may be substituted)
2 teaspoons vanilla extract
1 cup hot strong black coffee
Directions:
Preheat oven to 350 degrees F.
Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
Pour batter into cake pan or bundt pan.
Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Source www.food.com for the original recipe which I have altered for us diabetics
This is a file photo used for reference only!
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