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Mexican Chocolate Cake
Source: dLife

A traditional Mexican chocolate cake with a pinch of ground red pepper.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 164.5
Total Carbs 29.1 g
Dietary Fiber 1.2 g
Sugars 14.9 g
Total Fat 3.6 g
Saturated Fat 0.6 g
Unsaturated Fat 1.5 g
Potassium 122.1 mg
Protein 4.6 g
Sodium 276.2 mg
Dietary Exchanges
1 Fat , 1/2 Milk , 1 Other Carbs , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  white all purpose flour
0 3/4 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/2 tsp  salt
0 1/2 cup  packed dark brown sugar
0 1/4 cup  Cocoa Powder, unsweetened
0 1/2 tsp  ground cinnamon
0.125 tsp  ground red pepper (cayenne)
1 cup  Buttermilk, low fat, 1%, cultured
0 1/4 cup  liquid egg substitute
1 tbsp  vegetable oil
1 each  cooking spray
2 tbsp  slivered almonds
  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. Sprinkle with toasted almonds.
  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.

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