Sugar-Free Chocolate Cake With Sugar-Free Frosting

Warm and moist chocolate cake always sounds like a great idea, especially if it is sugar-free. This recipe is great for diabetics or people who cannot tolerate sugar. This is a sucrose (sugar) intolerance safe recipe. Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.


  • 2 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 2 teaspoon vanilla extract
  • 2 ¼ cups Splenda No-Calorie Sweetener, Granulated
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 cup boiling water
  • 1 ounce unsweetened baking chocolate, shaved (optional)


  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or one 9 x 13-inch oblong baking pan.
  2. Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients (Splenda through baking soda) in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pan(s).
  3. Place in oven and bake for 30-35 minutes or until toothpick inserted in center comes out clean.
  4. Cool in pans for ten minutes then remove from pans to wire cooling rack.
  5. Cool completely before icing with No-Fuss Sugar-Free Icing or Sugar-Free Chocolate Icing (recipes follow). To save some calories eat plain or drizzle with melted sugar-free chocolate.

No-Fuss Sugar-Free Icing


  • 3/4 cup solid vegetable shortening
  • 7/8 cup Splenda No-Calorie Sweetener, Grantulated
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 1 cup milk


  1. Cook the milk and cornstarch until thickened, let cool.
  2. With an electric mixer beat the Splenda, shortening and vanilla until smooth. Add the milk mixture to the Splenda/shortening mixture and beat very well.
  3. Makes enough icing for one 9-inch round cake or a 9 x 13-inch oblong cake.

Sugar-Free Chocolate Icing


  • 2 tablespoons whole milk
  • 2 tablespoons buttermilk
  • 4 tablespoons butter or margarine, softened or shortening
  • 1 tablespoon all-purpose flour
  • 3 cups Splenda No-Calorie Sweetener, Granulated
  • 3 tablespoons sifted, unsweetened cocoa powder
  • 1 teaspoon vanilla extract


  1. Mix flour and milk in a shaker or jar, and shake until blended together.
  2. Place mixture in a small saucepan and heat on stovetop until thickened; let cool.
  3. Cream the Splenda, cocoa powder, vanilla, and shortening or butter together. Add the milk mixture to the creamed mixture. Beat with an electric mixer until smooth and creamy.
  4. Makes enough icing for one 9-inch round cake or a 9 x 13-inch oblong cake.

Recipe by: Diane’s Desserts

We understand at My Gut Health Today how challenging it can be to live with a food intolerance, a food allergy or a food sensitivity. One of the biggest obstacles is finding tasty recipes and/or substitutions that will not make us or our loved ones sick. Please carefully review all of the ingredients to ensure the recipe you are interested in is safe for you and your family to consume. Only you understand the unique nuisances of your situation. We are simply offering helpful suggestions to hopefully make your cooking lives easier and your stomachs happier.

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