Confessions of a Mama Born with a Crazy Sweet Tooth: Go Ahead Have Your Chocolate Cake!

I have mentioned before that I have a BIG love for sweets!  I love my coffee sweet and of course it tastes best with a dessert to accompany it.  What is one of the best ways I have found to have my sweets but watch my sugar intake too?  SPLENDA.  This sweetener was highly recommended by my dietitian as being safe to use daily.  And it can help you effectively reduce sugar intake yet still have some of the foods you enjoy.  I know for me that was a huge factor in seeking healthy changes that can last a lifetime.  If Kay told me I could never eat chocolate cake again, ever, I would have been out of there quicker than lightening.

Go Ahead Have Your Chocolate Cake

Shopping & Prep List
  • 1 3/4 cups (430 ml) all-purpose flour
  • 1/2 cup (125 ml) SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup (125 ml) SPLENDA® Brand Brown Sugar Blend
  • 3/4 cup (180 ml) cocoa powder
  • 1 1/2 tsp (7mL) baking powder
  • 1 1/2 tsp (7mL) baking soda
  • 1/2 tsp (2 ml) salt
  • 1 1/4 cups (310 ml) low-fat buttermilk
  • 1/4 cup (60 ml) unsweetened applesauce + 2TB vegetable oil
  • 2 large eggs, lightly beaten
  • 2 tsp (10 ml) vanilla extract
  • 1 cup (250 ml) strong black coffee

What to do:
  1. Preheat oven to 350° F (180° C). Prepare your cake pan with non-stick cooking spray, set aside.
  2. Blend flour, SPLENDA® Granulated, SPLENDA® Brown Sugar Blend, cocoa powder, baking powder, baking soda and salt in large mixing bowl.
  3. Combine buttermilk, applesauce + oil, eggs, vanilla extract, and coffee in a separate bowl.
  4. Add dry ingredients to buttermilk mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).
  5. Pour batter into pan.
  6. Bake for 35 minutes.  Cool in pan for 5 minutes.
  7. Dust with cocoa powder as a garnish, and serve with small serving of whipped cream.

*This recipe is adapted from Deliciously Moist Chocolate Cake found at
**This post is not sponsored or endorsed by but is a true and honest account of my own experience with the use of artificial sweeteners.
*** Image borrowed from The Gourmet Project.


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