Do you know any good cake recipes for diabetics?!
I need a cake recipe that's healthy for diabetics and that taste good!. Thanks so much :)Www@FoodAQ@Com
Answers:
Chocolate Marble Cake
Cake:
3 tablespoons Dutch process cocoa
1 tablespoon SPLENDA? Sugar Blend for Baking
1/4 teaspoon baking soda
2 1/2 tablespoons hot water
2 cups sifted cake flour
1/2 cup SPLENDA? Sugar Blend for Baking
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
2 large eggs, lightly beaten
2/3 cup milk
1 teaspoon vanilla extract
Glaze (optional):
2 tablespoons whipping cream
1/4 cup semisweet chocolate morsels
1!. Preheat oven to 325°F (175°C)!. Grease and flour a 6-cup Bundt pan or an 8 1/2x4 1/2-inch loaf pan!. Set aside!.
2!. Combine cocoa, 1 tablespoon SPLENDA? Sugar Blend for Baking, and baking soda; gradually stir in hot water to form a paste!. Set aside!.
3!. Combine flour, SPLENDA? Sugar Blend for Baking, baking powder, and salt in a large mixing bowl!. Cut butter into flour mixture with a fork or a pastry blender until crumbly!. (This procedure may be done with a mixer at the lowest speed!. Cover mixing bowl with a clean tea towel to prevent spattering)!.
4!. Combine eggs, milk, and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture!. Beat at low speed of an electric mixer until blended!. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl!. Repeat procedure 2 times!. Set aside half of the batter!. Add cocoa mixture to remaining batter, beating at low speed until blended!. Alternate light and dark batters by tablespoonfuls into prepared pan!. Gently swirl batters with a knife to create a marble effect!.
5!. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean!. Cool in pan on a wire rack 10 minutes!. Remove from pan; cool completely on a wire rack!. Drizzle with chocolate glaze, if desired!.
6!. Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot!. Add chocolate morsels; stir until smooth!. Place mixture in a small heavy-duty zip-top plastic bag!. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake!.
Makes 12 servings!.
Nutritional Facts Per Serving: Calories: Calories: Calories: 250; Calories from Fat: 100; Total Fat: 11g; Saturated Fat: 7g; Cholesterol: 60mg; Sodium: 220mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 12g; Protein: 4g
Exchanges Per Serving: 1 1/2 Starches, 3 Fats
Recipe and photograph courtesy of Splenda, Inc!. Splenda? is a no-calorie sweetener made from sugar that is suitable for diabetics!. For more information regarding this product, please call 1-800-777-5363 or visit their website at www!.splenda!.com!.
Sorry it's so long!. For about a million more diabetic-safe recipes, go to the link below!. Hope this helps and good luck! :)Www@FoodAQ@Com
Cake:
3 tablespoons Dutch process cocoa
1 tablespoon SPLENDA? Sugar Blend for Baking
1/4 teaspoon baking soda
2 1/2 tablespoons hot water
2 cups sifted cake flour
1/2 cup SPLENDA? Sugar Blend for Baking
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
2 large eggs, lightly beaten
2/3 cup milk
1 teaspoon vanilla extract
Glaze (optional):
2 tablespoons whipping cream
1/4 cup semisweet chocolate morsels
1!. Preheat oven to 325°F (175°C)!. Grease and flour a 6-cup Bundt pan or an 8 1/2x4 1/2-inch loaf pan!. Set aside!.
2!. Combine cocoa, 1 tablespoon SPLENDA? Sugar Blend for Baking, and baking soda; gradually stir in hot water to form a paste!. Set aside!.
3!. Combine flour, SPLENDA? Sugar Blend for Baking, baking powder, and salt in a large mixing bowl!. Cut butter into flour mixture with a fork or a pastry blender until crumbly!. (This procedure may be done with a mixer at the lowest speed!. Cover mixing bowl with a clean tea towel to prevent spattering)!.
4!. Combine eggs, milk, and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture!. Beat at low speed of an electric mixer until blended!. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of bowl!. Repeat procedure 2 times!. Set aside half of the batter!. Add cocoa mixture to remaining batter, beating at low speed until blended!. Alternate light and dark batters by tablespoonfuls into prepared pan!. Gently swirl batters with a knife to create a marble effect!.
5!. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean!. Cool in pan on a wire rack 10 minutes!. Remove from pan; cool completely on a wire rack!. Drizzle with chocolate glaze, if desired!.
6!. Glaze Directions: microwave cream in a glass measuring cup at HIGH 30 seconds or until hot!. Add chocolate morsels; stir until smooth!. Place mixture in a small heavy-duty zip-top plastic bag!. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over cake!.
Makes 12 servings!.
Nutritional Facts Per Serving: Calories: Calories: Calories: 250; Calories from Fat: 100; Total Fat: 11g; Saturated Fat: 7g; Cholesterol: 60mg; Sodium: 220mg; Total Carbs: 31g; Dietary Fiber: 1g; Sugars: 12g; Protein: 4g
Exchanges Per Serving: 1 1/2 Starches, 3 Fats
Recipe and photograph courtesy of Splenda, Inc!. Splenda? is a no-calorie sweetener made from sugar that is suitable for diabetics!. For more information regarding this product, please call 1-800-777-5363 or visit their website at www!.splenda!.com!.
Sorry it's so long!. For about a million more diabetic-safe recipes, go to the link below!. Hope this helps and good luck! :)Www@FoodAQ@Com
heres a couple from my diabetic cook book !.the glaze is not sugar free but the cake is and is fantastic!
Chipotle Apple Pecan Cake
3 cups all purpose flour
2 tsp!. cinnamon
1 ? tsp!. nutmeg
1 tsp!. baking soda
1 tsp!. chipotle pepper powder
? tsp!. ground ginger or 1 tsp!. fresh grated
? tsp!. white pepper
? tsp!. kosher salt
1/8 tsp!. ground cloves
1 ? cup vegetable oil
1 ? cup Splenda? or xylitol (substitute same amount of sugar for regular diets)
3 large eggs
1 Tbs!. vanilla
3 cups sweet-tart apples, peeled, cored, and diced
1 cup roasted pecans, chopped
Spicy Caramel Glaze
? cup packed brown sugar
? cup butter
? cup heavy whipping cream
? to ? tsp!. ground chipotle powder
1 tsp!. vanilla
Lightly butter and flour a 10” Camp Chef UDO (ultimate Dutch oven) or use a 10” bunt pan, Set aside!. In a large bowl, combine dry ingredients and gently stir to combine ingredients!. In another bowl combine oil and sugar or Splenda? and beat with a hand mixer!. Add one egg at a time beating well after each egg has been added!. Beat in vanilla, chipotle, and fresh ginger!. Slowly add as much or the 3 cups of flour as you can!. Stir in remaining flour, apples and pecans!. Spoon batter into Dutch oven or bunt pan and
bake at 325° for about 1 ? hours or until inserted toothpick pulls out clean!. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack!. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven!. Bring to boiling, stirring occasionally!. Boil gently for about 2 minutes remove from heat and add vanilla!. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce!. Spoon sauce drippings from cake back onto cake!. Cool completely before serving!. Serves 16
Molten Irish Cream Chocolate Cakes
? cup butter
4 oz!. bittersweet chocolate
2 large eggs, slightly beaten
? cup Splenda? or sugar
1 Tbs!. Irish cream liqueur
1 Tbs!. flour
8 Tbs!. Irish cream liqueur, divided; optional garnish
Lightly butter four 5” Dutch ovens!. In an 8” or 10” Dutch oven pour 2 cups water into bottom then place a glass or metal bowl over the Dutch oven, being careful to be sure water does not touch the bottom of the bowl!. Pour butter and chocolate into bowl and simmer water to slowly melt butter and chocolate!. Stir the mixture 2 times during the melting process!. Add eggs, Splenda?, and liqueur, Beat with a wire whip until foamy!. Beat un flour until just combined!. Pour equal amounts of batter into each Dutch oven!. Bake at 450° for 10 to 15 minutes, or until set around edges and soft in the center!. Let stand 5 minutes then invert onto small plates!. Drizzle 2 Tbs!. liqueur around the edges of each cake (optional) Serves 4
Www@FoodAQ@Com
Chipotle Apple Pecan Cake
3 cups all purpose flour
2 tsp!. cinnamon
1 ? tsp!. nutmeg
1 tsp!. baking soda
1 tsp!. chipotle pepper powder
? tsp!. ground ginger or 1 tsp!. fresh grated
? tsp!. white pepper
? tsp!. kosher salt
1/8 tsp!. ground cloves
1 ? cup vegetable oil
1 ? cup Splenda? or xylitol (substitute same amount of sugar for regular diets)
3 large eggs
1 Tbs!. vanilla
3 cups sweet-tart apples, peeled, cored, and diced
1 cup roasted pecans, chopped
Spicy Caramel Glaze
? cup packed brown sugar
? cup butter
? cup heavy whipping cream
? to ? tsp!. ground chipotle powder
1 tsp!. vanilla
Lightly butter and flour a 10” Camp Chef UDO (ultimate Dutch oven) or use a 10” bunt pan, Set aside!. In a large bowl, combine dry ingredients and gently stir to combine ingredients!. In another bowl combine oil and sugar or Splenda? and beat with a hand mixer!. Add one egg at a time beating well after each egg has been added!. Beat in vanilla, chipotle, and fresh ginger!. Slowly add as much or the 3 cups of flour as you can!. Stir in remaining flour, apples and pecans!. Spoon batter into Dutch oven or bunt pan and
bake at 325° for about 1 ? hours or until inserted toothpick pulls out clean!. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack!. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven!. Bring to boiling, stirring occasionally!. Boil gently for about 2 minutes remove from heat and add vanilla!. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce!. Spoon sauce drippings from cake back onto cake!. Cool completely before serving!. Serves 16
Molten Irish Cream Chocolate Cakes
? cup butter
4 oz!. bittersweet chocolate
2 large eggs, slightly beaten
? cup Splenda? or sugar
1 Tbs!. Irish cream liqueur
1 Tbs!. flour
8 Tbs!. Irish cream liqueur, divided; optional garnish
Lightly butter four 5” Dutch ovens!. In an 8” or 10” Dutch oven pour 2 cups water into bottom then place a glass or metal bowl over the Dutch oven, being careful to be sure water does not touch the bottom of the bowl!. Pour butter and chocolate into bowl and simmer water to slowly melt butter and chocolate!. Stir the mixture 2 times during the melting process!. Add eggs, Splenda?, and liqueur, Beat with a wire whip until foamy!. Beat un flour until just combined!. Pour equal amounts of batter into each Dutch oven!. Bake at 450° for 10 to 15 minutes, or until set around edges and soft in the center!. Let stand 5 minutes then invert onto small plates!. Drizzle 2 Tbs!. liqueur around the edges of each cake (optional) Serves 4
Www@FoodAQ@Com
splenda!.com !.!.!. really great stuff!!Www@FoodAQ@Com