Sugar free cake made with Splenda
Basic Yellow Cake – Splenda
- 1/4 cup softened butter
- 2/3 cup granular splenda
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup 1% milk
- 1/3 cup pineapple or apple juice
- Preheat oven to 350. Coat an 8″ round cake pan with cooking spray. Cream butter & splenda. Beat in egg & vanilla. Sift dry ingredients together in a small bowl, then alternate liquid with dry ingredients into butter mixture. Pour batter into prepared pan and bake 25-30 minutes or until done.
8 servings, 140 calories each with 17 net grams carbs and 6 fat grams (1.5 saturated). Diabetic exchange = 1 carb, 1 fat
can this recipe easily be doubled for a 10 inch cake?
Ok, this recipe sounds cool, but pineapple & apple juice, you used for what?
I would imagine that pineapple/apple juices would ADD sugar, not decrease it. Perhaps water and pineapple extract should be used?
I made this recipe for my diabetic parents with a little twist. I wasn't comfortable with the fruit juice, so I omitted it and added an additonal 1/3 c of milk. I also added a small package of sugar free strawberry jello mix. The batter was thicker than what I am used to but it worked out fine. Maybe next time, I will mix 1/3 cup of water with jello and then add to batter. I baked it in a heart shaped pan for Valentine's day and topped it with the sugar free whipped cream recipe found on this site. They both enjoyed it very much. Thank you for the recipe!!
I'm hoping to try this with Chocolate sugar-free pudding mix...I'll see if it works out.
I am looking for a plain white cake with white icing, all made with splenda. Any suggestions? Thanks!
Just FYI: Splenda lets you use less sugar but it is not sugar-free. Sugar is a generic term for different types of sugars:such as maltose, dextrose, fructose, glucose, sucrose, etc. All of these raise blood sugar levels, so are to be used sparingly in recipes for diabetics.--Not that this is called a diabetic recipe, I'm just sayin'.......
this came out great!! instead of the fruit juice, i substituted 1/3 cup of natural, unsweetened applesauce. the cake was very moist & and not too dense. my diabetic co-workers were thrilled to finally try some of my cupcakes :)
Awesome, I put 1/3 blend splenda (instead of 2/3 granulated splenda) and substitute 1/3 lemon low fat yogurt for apple juice. Very Moist...Jummy!
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