Chocolate Cake For Diabetics

Eat What You Love Unbelievable Chocolate Cake!
To help kick off her new diabetes-friendly cookbook, “Eat What You Love,” we present this video of Marlene’s Unbelievable Chocolate Cake Recipe. Low in sugar, fat, and calories, it can be whipped up in 10 short minutes with one bowl and a whisk—simply unbelievable!

About Marlene Koch
Known as a magician in the kitchen, Marlene makes life easier for families worldwide with her incredible tasting healthy recipes and easy-to-follow realistic nutrition advice. Marlene Koch, R.D., is a leading nutritionist, popular TV personality and best-selling author in the field of cooking, health and wellness. With over 700,000 copies of her healthy, low-sugar cookbooks sold, shes a regular guest on QVC and her books and recipes have appeared on television programs including The Today Show and The Food Network, as well as in numerous magazine articles and columns.


  1. forhisglory723 says:

    Do you have to use splenda ? Also what is your recipe for the whipped stuff
    that is in and on top of the chocolate cake?

  2. AmericanDW says:

    For this particular reduced sugar recipe I have found a sucralose-based
    bulk sweetener, like Splenda granulated, or a similar store brand, to work
    best. The recipe for the frosting can be found on the Destination Diabetes
    web site* – enter “Chocolate Whipped Cream Frosting” in the search box on
    the Home Page. Enjoy! Marlene *Sincere apologies – Web addresses are not
    allowed in comments section.

  3. miss Kenji says:

    Exactly how much sugar substitute do you add to this cake?

  4. AmericanDW says:

    This recipe calls for 1 cup of Splenda granulated sweetener. The entire
    recipe can be found on the Destination Diabetes web site – enter
    “Unbelievable Chocolate Cake” in the search box on the Home Page. Enjoy!

  5. AmericanDW says:

    @KaFiveful, There are a couple of things you can do to ensure a stiffer
    texture. 1) The light tub-style cream cheese can be substituted with 1/2 of
    a block of light cream cheese that has been softened to room temperature.
    2) After slowly beating in 1/2 of the whipped topping, fold in the
    remaining topping rather than beating it in to ensure you do not break down
    the topping. best, Marlene Koch