Dreamy Low-Carb Dr. Pepper Cake

Diet soda and dessert -- two of my favorite things in the whole world!

I remember drinking Diet Dr. Pepper as a kid and thinking about how good it tasted compared with the "other" diet sodas that were out there. I guess it was the strong, kick-you-in-the-pants flavor of Dr. Pepper that made it taste so similar in the original and diet versions.

In 2006, there are MANY great-tasting diet sodas to enjoy: Diet Coke with Splenda (while it lasts!), Diet Rite, Pepsi One, Cheerwine, and many more. While all of these diet sodas that I have mentioned have Splenda in them instead of aspartame (Nutrasweet) like most of them contain (yes, that includes Coke Zero, too!), you might want to use the Splenda-sweetened instead.

However, if you like the taste of Dr. Pepper (which has Nutrasweet in it!) and want to use it for this recipe, that's fine. You might even use one of the new flavors of Diet Dr. Pepper that have come out, including Cherry Vanilla and Berry. That would make for a different twist on this cake!

Just so you know, though, you may be able to find a generic brand of Diet Dr. Pepper at your local grocery store that contains Splenda instead. The choice is up to you.

THANKS to Elaine at Low-Carb Connoisseur for sharing this tasty dessert with us. Mmmmmmmm!

DREAMY LOW-CARB DR. PEPPER CAKE

1 1/2 cups high gluten flour
1 cup almond flour
1 cup granulated Splenda
1/4 cup Diabetisweet
1 Tablespoon baking powder
1 1/2 teaspoons cinnamon
4 Tablespoons Dutch-Process Cocoa powder
1/2 teaspoon salt
8 large egg whites (room temp)
1/2 teaspoon cream of tartar
3/4 cup cold Diet Dr. Pepper
2 Tablespoons Buttermilk
4 large egg yolks
1/3 cup oil
2 teaspoons vanilla extract

Grease and flour (use the gluten flour) two 8" or 9" round cake pans. Preheat oven to 325°F.

In large mixing bowl, sift together high gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, cinnamon, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In small bowl, mix cold Diet Dr. Pepper with egg yolks and whisk well. Add oil, buttermilk, and vanilla extract. Add egg yolk mixture to flour mixture and beat till smooth.

Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't overbake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting.

(A chocolate/peanut butter/cream cheese frosting is great on this cake!)

Total carbs in cake: 96

Cut into 16 pieces for 6 grams per slice or 12 pieces for 8 grams per slice.