There’s a chocolate cake recipe our family has been making for years. It’s one of our favorite of all cakes – mostly because it’s not dry like many homemade cakes can be.
But – you know how my body won’t let me eat much sugar anymore? I mostly don’t even want it – but sometimes I just get a hankering for something chocolaty. That’s what inspired the invention of Chocolate Whipped Cream, Coconut Fudge Bars – and now this – a Low Sugar Chocolate Cake. I decided to try making our favorite chocolate Texas Sheet Cake recipe with less sugar to see how it would turn out.
You guys!!!!!! Why in the name of a diabetic coma do recipes (including many of mine) call for so much sugar???!?! Originally, this recipe includes 6 cups of sugar. SIX. That’s 2 cups in the cake and 4 cups in the frosting and none of us can possibly imagine that cutting out so much of the sugar would still produce a cake that actually tastes good.
Well neener, neener to all of us. I just recreated this cake to include a grand total of 1/2 cup of sugar. Yes, that is one-half cup. Total. Neener.
I love this cake like nobody’s business. But what do I know? I’m the one who can no longer tolerate much sugar, so even the barely sweet stuff tastes quite sweet to me. The true test was serving this to my children. They still love their sugar (what kid doesn’t?) and they are used the “the regular way” we’ve always made the Texas Sheet Cake. Would they feel like the cake wasn’t sweet enough? I mean, going from 6 cups to just 1/2 cup of sugar – that’s a big drop.
Two things:
- Yes, they could tell.
- No, they didn’t care.
They ate the cake, they liked the cake, they had seconds on the cake (which was only allowed because of the low sugar content). This makes me think that we could likely drastically cut the sugar in most cake and cookie recipes and everyone would still enjoy the treats. Why yes I will be testing this theory. And I will share my results with you – one recipe at a time.
One thing to note: The brand of stevia you use in the frosting really does make a difference. Some stevia has a stronger, more bitter taste than others. My family prefers NuNaturals Alcohol-Free Stevia. It’s much less bitter. But no matter what brand you use – if you overdo it, the taste goes from sweet to bitter. A little goes a long way – don’t forget! (More info on stevia here.)
- In a large mixing bowl, stir together flour, sucanat, salt, and baking soda.
- Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
- Pour liquid mixture into the bowl with the dry ingredient mixture.
- Stir well.
- Add sour cream and eggs, mixing well.
- Pour batter into a 9x13 inch baking pan.
- Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow cake to cool completely before frosting.
Stevia-Sweetened Cream Cheese Frosting
2 cups heavy whipping cream
2 Tablespoons softened butter
8 ounces softened cream cheese
1 teaspoon vanilla extract
Liquid stevia to taste (I use about 20 drops)
In a large bowl, whip cream until soft peaks form. Add softened butter, cream cheese, vanilla, and stevia – whipping until well combined and smooth. Spread over cooled cake. Store in refrigerator. Makes about 20 servings.
Part of what makes this cake so moist is the use of sour cream. It doesn’t hurt that we use an entire cup of coconut oil. Bring on the healthy fat! You can use regular whole wheat flour if you like, but whole wheat pastry flour (ground from soft white wheat berries) really helps make this cake less dense.
So here’s to this amazing Low Sugar Chocolate Cake. Now we can have our cake and eat it too and not even have a sugar crash afterward. Of course, we will also still be eating our veggies with this lovely side of chocolate. Amen and amen.
Have you tried cutting back on sugar in your diet? Have you found recipes to turn out successfully when you cut the sugar?
Original article and pictures take heavenlyhomemakers.com site
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