A very simple and delicious low-carb chocolate cake.
Ingredients:
1/4 cup canola oil
1 egg, large
1 tsp vanilla extract
1/4 cup packed light brown sugar
1 cup Splenda No Calorie Sweetener, granulated
1 cup low fat buttermilk
1 1/4 cups white cake flour
1 tsp baking soda
1 tsp low sodium baking powder
1/4 cup unsweetened cocoa
1/4 cup hot water
cooking spray
2 tsp powdered sugar
Directions:
1. Preheat oven to 350 degrees F.
2 In a large bowl, whisk together the oil and the egg for 1 minute until the mixture is thick and frothy.
3 Add the vanilla, brown sugar, and Splenda, and beat with the whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly beaten into the mixture.
4 Add 1 cup buttermilk and mix.
5 Using a sifter or a metal sieve, sift the flour, baking powder, baking soda, and cocoa powder into the liquid mixture.
6 Whisk vigorously for 1 to 2 minutes until the batter is nice and smooth.
7 Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin.
8 Pour the batter into a cooking spray coated 8x8-inch cake pan and tap the pan on the counter to level the surface and to help remove any air bubbles.
9 Bake for 18 to 20 minutes or just until the center springs back when touched and a cake tester or toothpick comes out clean. Do not overcook.
10 Remove the cake from the oven and cool.
11 Before serving, sift powdered sugar over cake.
Amount Per Serving
Calories 188.6
Total Carbs 27.2 g
Dietary Fiber 0.8 g
Sugars 7.9 g
Total Fat 9.2 g
Saturated Fat 0.8 g
Unsaturated Fat 8.4 g
Potassium 117.9 mg
Protein 3.6 g
Sodium 178.5 mg
Dietary Exchanges
1 1/4 Fat, 1/2 Other Carbohydrate, 1 Starch
Yield 9 Servings