Low Sugar Mocha Nut Cake5 Reviews
“A mocha treat that is lower in sugar than most cakes. Make sure that the amount of sugar substitute you use works out to be the equivalent of 1/2 cup white sugar.” - by JJOHN32
Original recipe yields 1 - 9 inch square cake
- Combine the hot water and instant coffee. Set aside.
- Whisk together flour, cocoa, dry milk, baking powder and salt.
- In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. Add the egg and vanilla; beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee. Stir in the nuts. Beat at medium speed until smooth. Pour the batter into a 9 inch square pan that has been sprayed with cooking spray.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until the cake pulls away from the sides of the pan. Cool on a wire rack.
Amount Per Serving (12 total)
- 186 cal
- 10.2 g
- 20.6 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This is a great dessert for people watching their sugar intake! I made this with Splenda artificial sweetener packets as well as Splenda brown sugar blend. I didn't have any powdered milk so I added..." See more a splash of nonfat milk to the batter and it turned out well. Reminds me of mocha brownies :). Thanks for the recipe!"
"The cake turned out very moist, especially if you take it out a few minutes early and let it still cook a bit on its' own. People were so anxious to get this with the wonderful smells it made alone!..." See more"
"Excellent low sugar cake. I used 3/4 hot coffee in place of water & coffee powder. ALSO, ADDED 2/3 C. UNSWEETENED APPLESAUCE to add moistness, and reduced splenda to 10 packets. Very strong, rich c..." See morehocolate flavor, almost brownie-like. Dusted lightly with powdered sugar & sprinkled with sliced almonds. Will be making again."
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