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Diabetic Chocolate Sponge Cake
Tarla Dalal
26 July, 2016
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
None Mins
Total Time
10 Mins
Makes
1 cake (8 pieces)
Ingredients
Main Ingredients
1 cup jowar (white millet) flour
4 tbsp cocoa powder
1 tsp baking powder
1/2 cup low fat milk
1/2 cup low fat curds (dahi)
1/4 cup sugar substitute
4 tbsp melted low fat butter
1/2 tsp vanilla essence
2 tsp melted butter for greasing
2 tbsp jowar (white millet) flour for dusting
Method
- Sieve the jowar flour, cocoa powder and baking powder together and keep aside.
- Combine the milk, curds, sugar, melted butter, vanilla essence and mix well.
- Add the prepared sieved jowar flour-cocoa mixture, sugar substitute and approx. ½ cup of water and mix gently with help of a spatula.
- The batter should be of dropping consistency.
- Grease the cake tin with butter on all the sides.
- Dust with jowar flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
- Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
- Bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till done.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
- 11. With the help of a sharp knife, cut into 8 equal pieces.
- Serve immediately.
Diabetic Chocolate Sponge Cake recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 984 cal |
| Protein | 23.7 g |
| Carbohydrates | 102.8 g |
| Fiber | 17.5 g |
| Fat | 55.3 g |
| Cholesterol | 151.3 mg |
| Sodium | 527.7 mg |
Click here to view Calories for Diabetic Chocolate Sponge Cake
The Nutrient info is complete
Healthy Eating
Feb. 25, 2021, 3:12 p.m.
An excellent chocolate cake for diabetics and healthy too. Maida is replaced by jowar and you just cannot tell. There is a nice softness to the cake and the richness of cocoa.
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