The BEST Diabetic Chocolate Cake with Chocolate Frosting

This Diabetic Chocolate Cake recipe is a chocolate lovers dream, A simple, easy and effortless recipe that makes a rich, sweet, delicious and moist cake loaded with a rich creamy chocolate frosting. With simple ingredients that can be easily sourced will have you making this cake more often than you plan.

Diabetic Chocolate Cake Recipe with Diabetic Chocolate Frosting, Chocolate cake for diabetics

When it comes to desserts especially my cakes I’m all for the real deal. My principal is ‘there is nothing like the real thing’. So no low fat, no low sugar or no any low for me. I’d rather eat one good slice of a dessert than a couple of low on calorie stuff.

Having said that, when it comes to special dietary restrictions or physical intolerance I believe there is a valid reason to do everything possible in terms of low sugar or low fat or no flour.

The BEST Diabetic Chocolate Cake with Diabetic Chocolate Frosting, Chocolate cake for diabetics

This recipe is based on my knowledge but is not approved by any medical professional

1. Some can eat flour while some say no sugar, no flour because flour converts to sugar eventually.
2. Others can eat a little bit of sugar but no flour.
3. There are some who can have honey instead of sugar.
4. While some say honey is a NO – with a preference to sugar substitute like sweet N low; while some prefer nothing other than Splenda.
5. Some prefer Agave syrup and nothing else.

Anyway, this is my recipe that I use when I need a diabetic cake. I adjust it per customer request. The secret to sweetness to this cake is the diabetic chocolate which has it’s own additions so I don’t have to add much of sugar substitute.

The BEST Diabetic Chocolate Cake with Diabetic Chocolate Frosting, Diabetic Chocolate cake recipe

A word on pricing

• The chocolate used here is not regular chocolate but one that is diabetic approved. Most supermarkets have a special section that’s dedicated to a special diet. You will definitely find a diabetic chocolate in there. Because this is not regular chocolate the price is more, often twice than that of regular chocolate. So please do calculate this cake individually instead of under regular pricing.
• We are using Almond Flour instead of regular flour here. So again the price of almond flour is more than regular flour. This is another addition to cost.

A word on nut meals

I’m using almond meal here. But you could use any other nuts that can be ground into a powder.  I have replaced pecan meal in this recipe successfully and it was delicious.

• Almond meal is basically ground almonds.
• You could also use half flour and half ground nuts if you are able to use flour.
• If you can’t find the almond meal – simply grind the nuts in the food processor or grinder yourself.  The best way to do this is to add the almonds with some of the sugar substitute or flour. Swift the ground mixture to ensure you have a flour consistency which will give you the right cake texture.  Adding the sugar substitute or flour to the nuts will prevent the nuts from releasing oil making it greasy.

The Best Diabetic Chocolate Cake with Diabetic Chocolate Frosting, Chocolate cake for diabetics

Recipe – Diabetic Chocolate Cake (Save/Pin)

Tools

• Mixer – Hand Mixer / Kitchen-Aid / Kenwood
• Baking Bowls
• Whisk
• Spatula
• Cake Pans
• Oven

Ingredients

For the Diabetic Chocolate Cake

• 150 grams diabetic chocolate
• 200 grams / 1 cup minus 2 tbsp butter (room temperature)
• 4 large eggs – separated
• 8 tbsp milk (hot)
• 2 tbsp cocoa powder (unsweetened)
• 2 tsp of coffee
• 1/4 tsp salt
• 200 grams / 2 cups almond meal or nut meal (see note)
• 1 tsp baking powder
• 50 grams of Splenda or 2 tsp Sweet N Low

For the Diabetic Chocolate Frosting

• 200 grams / 8 oz diabetic chocolate
• 200 ml sour cream
• 50 grams / 1/4 cup  butter
• 1 tsp vanilla

Method

Diabetic Chocolate Cake Recipe, Diabetic chocolate cake recipe, chocolate cake for diabetic

Prepare

• Preheat the oven to 180 C / 340 F.
• Grease and line one or two 8″ round baking pans ( one made one single layer).
• Have all the ingredients ready at room temperature.
• Separate the eggs – add the egg yolks to the mixer bowl.
• Sift the almond meal or flour with the baking powder, cocoa powder and a half the salt.
• Melt the butter and chocolate in a microwave-safe bowl or in a double boiler. Set aside to cool.
• Add coffee to the hot milk to make a paste. Let cool.

Mix Batter

• Break the eggs yolks in an electric mixer bowl, add salt – Use a whisk attachment and whisk on medium-low.
• Slowly add in the sugar substitute – continue to whisk until light and foamy.
• Combine the cooled coffee mixture to the cooled chocolate mixture – then add it to the whipped egg yolks.
• Followed by the almond/nut meal mixture.
• In a clean greaseproof mixer – whisk the eggs whites with a pinch of salt until light and fluffy.
• Gently fold the whipped egg whites to the batter. Use a whisk to mix in the first addition to lighten the batter then switch to a spatula and fold in the rest.

The BEST Diabetic Chocolate Cake Recipe, chocolate cake for diabetics, diabetic chocolate cake recipe

Bake

• Pour batter into your prepared baking pan.
• Baked for about 30 to 40 minutes (or 20 to 25 minutes for two layers) until the skewer inserted in the center comes out clean.
• Once baked cool in the pan for 10 mins then remove from pan and cool completely before decorating.

The BEST Diabetic Chocolate Cake with Chocolate Frosting, Diabetic chocolate cake recipe

Make the Frosting

• Melt chocolate in a microwave-safe bowl or double boiler.
• Add in the butter. The heat in the chocolate is usually enough to melt the butter if not just place in microwave for 10 secs or so.
• Let the chocolate cool to room temperature then add the sour cream and vanilla. Mix well.
• You can use this as filling between layers while still soft and warm, let it cool further in the fridge for a couple of hours until firm.
• Once firm, give it a good stir with a spatula to lighten it.
• Spread on the cake.
• Pipe the rest as decoration.

The BEST Diabetic Chocolate Cake with Diabetic Chocolate Frosting, Chocolate cake for diabetics

The BEST Diabetic Chocolate Cake with Diabetic Chocolate Frosting

Author: Veena Azmanov

This Diabetic Chocolate Cake recipe is a chocolate lovers dream with it's rich sweet delicious and moist cake loaded with a rich creamy chocolate frosting. There are very simple ingredients and very little effort involved to make this cake more often than you plan.

5 from 20 votes

Print Pin Rate

Course: Dessert

Cuisine: French

Adjust Servings Here: 10 servings

Calories: 392kcal

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Ingredients

For the Diabetic Chocolate Cake

• 150 grams Diabetic chocolate
• 200 grams Butter room temperature
• 4 Eggs - separated large
• 8 tbsp Milk hot
• 2 tbsp Cocoa powder unsweetened
• 2 tsp Coffee
• 1/4 tsp Salt
• 200 grams Almond meal or nut meal see note
• 1 tsp Baking powder
• 50 grams Splenda or 2 tsp Sweet N Low

For the Diabetic Chocolate Frosting

• 200 grams Diabetic chocolate
• 200 ml Sour cream
• 50 grams Butter
• 1 tsp Vanilla

Metric - US customary

Instructions

Prepare

• Preheat the oven to 180 C / 340 F.
• Grease and line one or two 8" round baking pans ( I made one single layer).
• Have all the ingredients ready at room temperature.
• Separate the eggs - add the egg yolks to the mixer bowl.
• Sift the almond meal or flour with the baking powder, cocoa powder and a half the salt.
• Melt the butter and chocolate in a microwave-safe bowl or in a double boiler. Set aside to cool.
• Add coffee to the hot milk to make a paste. Let cool. 

Mix Batter

• Break the eggs yolks in an electric mixer bowl, add salt - Use a whisk attachment and whisk on medium-low.
• Slowly add in the sugar substitute - continue to whisk until light and foamy.
• Combine the cooled coffee mixture to the cooled chocolate mixture - then add it to the whipped egg yolks.
• Followed by the almond/nut meal mixture.
• In a clean greaseproof mixer - whisk the eggs whites with a pinch of salt until light and fluffy.
• Gently fold the whipped egg whites to the batter. Use a whisk to mix in the first addition to lighten the batter then switch to a spatula and fold in the rest. 

Bake

• Pour batter into your prepared baking pan.
• Baked for about 30 to 40 minutes for a single layer (about 20 to 25 minutes for two layers) until the skewer inserted in the center comes out clean.
• Once baked cool in the pan for 10 mins then remove from pan and cool completely before decorating.

Make the Frosting

• Melt chocolate in a microwave-safe bowl or double boiler.
• Add in the butter. The heat in the chocolate is usually enough to melt the butter if not just place in microwave for 10 secs or so.
• Let the chocolate cool to room temperature then add the sour cream and vanilla. Mix well.
• You can use this as filling between layers while still soft and warm, let it cool further in the fridge for a couple of hours until firm.
• Once firm, give it a good stir with a spatula to lighten it.
• Spread on the cake.
• Pipe the rest as decoration.

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Nutrition Information

Serving: 100g | Calories: 392kcal | Carbohydrates: 19.2g | Protein: 10g | Fat: 33.4g | Saturated Fat: 16.2g | Polyunsaturated Fat: 17.2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 108mg | Potassium: 0mg | Fiber: 5.8g | Sugar: 4.5g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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