Diabetic Mexican chocolate cake

1 cup white all purpose flour 
3/4 tsp low sodium baking powder 
1/2 tsp baking soda 
1/2 tsp salt 
1/4 cup light brown sugar or sugar substitute
1/4 cup Cocoa Powder, unsweetened 
1/2 tsp ground cinnamon 
1/8 tsp  cayenne 
1 cup Buttermilk, low fat, 1%, cultured 
1/4 cup liquid egg substitute 
1 tbsp vegetable oil 
1 cooking spray 

1 Preheat oven to 375 degrees F.
2 In a medium bowl, combine the first 8 ingredients. Make a well in center of mixture.
3 Combine buttermilk, egg substitute, and oil and add to dry ingredients, stirring just until dry ingredients are moistened.
4 Pour batter into an 8-inch round cake pan coated with cooking spray.
5 Bake for 25 minutes, or until a wooden pick inserted in center comes out clean. 
6 Cool 10 minutes in pan on a wire rack.
7 Serve warm. Garnish with whipped cream, powdered sugar- optional



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