You are here: Home > Equipment > Oven > Diabetic Chocolate Sponge Cake Diabetic Chocolate Sponge Cake by Tarla Dalal Here i share low cal version of basic chocolate sponge cake. You can enjoy this cake absolutely guilt-free!! Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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How to make Diabetic Chocolate Sponge Cake Tags BakedOvenLow Calorie Indian Sweets, DessertsGluten Free Indian Desserts Preparation Time: 10 mins Baking Time: 30 to 35 minutes Baking Temperature: 180ºC (360ºF) Cooking Time: 0 mins Total Time: 45 mins 1Makes 1 cake (8 pieces) Show me for cake (8 pieces) Ingredients 1 cup jowar (white millet) flour4 tbsp cocoa powder1 tsp baking powder1/2 cup low fat milk1/2 cup low fat curds (dahi)1/4 cup sugar substitute4 tbsp melted low fat butter1/2 tsp vanilla essence2 tsp melted butter for greasing2 tbsp jowar (white millet) flour for dusting Method MethodSieve the jowar flour, cocoa powder and baking powder together and keep aside.Combine the milk, curds, sugar, melted butter, vanilla essence and mix well.Add the prepared sieved jowar flour-cocoa mixture, sugar substitute and approx. ½ cup of water and mix gently with help of a spatula.The batter should be of dropping consistency.Grease the cake tin with butter on all the sides.Dust with jowar flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.Bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till done.The cake is ready when it leaves the sides of the tin and is springy to touch.When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.11. With the help of a sharp knife, cut into 8 equal pieces.Serve immediately. Nutrient values (Abbrv) per cake (8 piece)Energy984 calProtein23.7 gCarbohydrates102.8 gFiber17.5 gFat55.3 gCholesterol151.3 mgSodium527.7 mgClick here to view calories for Diabetic Chocolate Sponge Cake