How to Prepare / Make / Cook - ?Cake chocolate diabetic recipe
Cake chocolate diabetic recipe
Chocolate Zucchini Cake
Recipe courtesy of Sugar Twin ® Spoonable Sugar Replacement.
(makes 16 servings)
A moist chocolate cake that doesn't need frosting. Make two, one for now,
and one to freeze for later.
vegetable cooking spray
3 cups (420 g) all-purpose flour
1/2 cup (9.5 g) Sugar Twin ® Spoonable
1/2 cup (9.5 g) unsweented cocoa powder
1 tablespoon (15 ml) baking powder
2 teaspoons (10 ml) baking soda
2 teaspoons (10 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground cloves
1/2 teaspoon (2.5 ml) cream of tartar
1/2 teaspoon salt
12 tablespoons (150 g) reduced-fat margarine, melted
1/2 cup (120 ml) liquid egg substitute
1/2 cup (115 g) light sour cream
1 cup (240 ml) 2% low-fat milk
2 teaspoons (10 ml) vanilla extract
6 large egg whites, beaten until soft peaks form
3/4 pound (360 g) zucchini, unpeeled, trimmed, and shredded
Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat two 8X8-inch
(20X20-cm) metal baking pans with cooking spray.
In a medium bowl, sift together the flour, SugarTwin, cocoa, baking powder,
baking soda, cinnamon, cloves, cream of tartar, and salt.
In a large bowl, beat together the melted margarine, egg substitute, sour
cream, milk, and vanilla. Gradually stir in the sifted dry ingredients.
Mix until smooth. Stir in zucchini and gently fold in beaten egg whites.
Divide the batter evenly between the prepared pans. Bake for 45 to 55
minutes, until a wooden pick inserted in center comes out clean. Completely
cool in pan on a wire rack. Wrap and freeze one cake; refrigerate second
cake for up to 3 days.
Per serving: 171 calories (34% calories from fat), 6 g protein, 7 g total
fat (1.9 g saturated fat), 23 g carbohydrate, 2 g dietary fiber, 4 mg
cholesterol, 469 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread-starch), 1 fat
|
