Before & After with ‘135 Low-Carb, High-Protein recipes for a healthier, happier and slimmer you’ was nominated for three IACP International Association of Culinary Professionals awards—Best First Cookbook, Best Health & Diet Book, and Cookbook of the Year—when it was first published. Now, in its 2nd revised edition it remains the best bariatric resource with foolproof WLS friendly recipes that meet professional standards and have been tested until they offer consistently great results.
Here’s a recipe for a taste of something sweet that’s sugar free for your entire family to enjoy.
rich chocolate cake – no added sugar
Sometimes you need a perfectly moist single layer for a party or special event; the kind of cake that needs a dollop of real whipped cream and nothing else. I decided to make the focus on this cake “sugar free,” and not substitute almond flour to reduce carbohydrates. It is delicious, dark, and decadent.
- Vegetable oil cooking spray
- 1 cup all purpose flour
- ½ cup unsweetened cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) butter, softened
- 1 cup Truvia baking blend
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup milk
Preheat the oven to 350°F. Lightly spray an 8-inch round cake pan with vegetable spray. Line the bottom with a round of wax paper and spray again.
In a medium bowl, combine the flour, cocoa, baking powder, baking soda, and salt. In a large bowl, beat the butter and Truvia blend using a mixer at a high speed; continue to beat until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture alternately with the milk, beginning and ending with flour. Beat until the batter is smooth, scraping down the bowl with a rubber spatula. Pour batter into prepared pan. Bake 30 to 35 minutes, until cake tests done – or 15 to 18 minutes as cupcakes.