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Charming Chocolate Bundt Cake Recipes



Servings: 10


1 cup all-purpose flour

1/2 cup unsweetened cocoa

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup canola oil

3 large eggs

1/2 cup granulated sugar

1/2 cup granular no-calorie sweetener

1/2 cup low-fat buttermilk

1 tsp vanilla extract

2 tbsp sugar-free chocolate syrup


Nutrition Facts



2 Carbohydrate

1 Fat


Calories 185

    Calories from Fat 70

Total Fat 8g

    Saturated Fat 1g

Cholesterol 64mg

Sodium 195mg

Carbohydrate 26g

    Dietary Fiber 2g

    Sugar 14g

Protein 4g

Cooking Methods

  1. Preheat oven to 350 degrees. Coat a 6-cup Bundt pan with cooking spray. Set aside.
  2. Whisk and mix well the flour, cocoa, baking soda, baking powder, and salt in a bowl. Set aside.
  3. Combine the oil and eggs in another bowl and beat to mix well. Gradually beat in the sugar and no-calorie sweetener. Add the flour mixture and beat at low speed until smooth. Beat in the butter-milk and vanilla.
  4. Spoon the batter into the prepared pan. Bake 25-30 minutes or until a wooden toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and drizzle the warm cake with syrup.
  5. Serve warm or at room temperature. The cake can be stored in an air-tight container at room temperature up to 2 days.

Fun Facts / Cooking Tips

Baked in a small Bundt pan and drizzled with glossy chocolate syrup, this diabetic bundt cake recipes is almost too cute to eat. Almost.




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