Want a Splenda cake recipe?
Here's a healthier Splenda recipe.

There have been NO independent, long-term safety studies of Splenda done on humans. All of the studies that the manufacturer cites as their proof of safety were financed by the company itself.

Talk about a conflict of interest!

But there are two other great options: stevia and erythritol (similar to xylitol). Both have proven safety records, and they also taste great!

Following is a nice Splenda cake recipe alternative, which your whole family will love.

If you'd like another Splenda recipe alternative, check out my "Uncooked Chocolate Pie" recipe (weird name, but it tastes AMAZING).

4 tsp butter, softened (can also use extra virgin coconut oil)
1/4 cup fruit juice-sweetened raspberry spread (for an even lower carb option, thaw 1/2 cup of frozen raspberries, and sweeten with 1/4 tsp of stevia powder)
1 large Omega-3 (or free range) egg
1/2 tsp stevia powder
3 tsp unsweetened cocoa powder
1 ounce unsweetened baking chocolate
1/2 cup milk
1 cup sprouted spelt flour (or regular whole-grain flour)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees Fahrenheit.

In a heavy-bottom saucepan, combine cocoa powder, baking chocolate, and milk. Stir until melted over LOW heat.

Beat butter, raspberry preserves, egg, and stevia in a medium bowl until smooth. In another bowl, combine four, baking powder, baking soda, and salt.

Mix dry ingredients into preserve mixture alternately with melted chocolate mixture.

Pour batter into greased and floured 8-inch cake pan. Bake for about 20 minutes, until a toothpick inserted in center comes out clean.

Cool in pan for 5 minutes, then remove cake from pan and cool completely on plate or wire rack.

Top with Vanilla Cream Cheese Frosting or Choco-Nut Glaze.

There are lots of other Splenda recipe alternatives on my site: click on the "Sugar Free Recipes" button on the left.

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