Cake Recipes For Diabetics
Helen asks…
Where’s a good place to find recipes for cakes suitable for diabetics?
My dad’s a diabetic,
and my sister wants to bake a cake for him.
Frannie answers:
The below website has lots of diabetic recipes, These are the cake recipes they have:
Carrot Cake
Chocolate Zucchini Cake
Creamy Cheesecake with Fresh Raspberries
Date-Nut Coffee Cake
Easy Carrot Cake
Elephant Birthday Cake
Fresh Peach Cake
Lemon Cheesecake with Fresh Berries
Lemon Pudding Cake
Sour Cream Chocolate Cake
The Best Pineapple Cheesecake
Lisa asks…
I would like some recipes for cakes for Diabetics?
I love sweet stuff ! and would love to be able to bake even though i am now diabetic – if anyone has any recipes i would be most grateful – many thanks Hypnokay
Frannie answers:
Http://www.diabetic-recipes.com/cat_cakes.htm
Ruth asks…
Father’s Day cake recipe appropriate for diabetic?
I’m planning on baking a cake for Father’s Day. My dad is not diabetic, but my mom is, and she’s rarely eaten anything “cake-ish” with us before. I looked online for cake recipies that diabetics can eat, but there are so many! So do you guys have any recipes that you’ve actually tried, liked, and would recommend? Thanks 
Frannie answers:
Being Truefull you wont find anything very good. Im diabetic been so about 11 years. You have to be very careful also about things that say sugar free as some of them have more carbs then the regular food.
You would be better making a regular cake and then something for her. Myself I count carbs I dont like wasting them on something that is not all that good.Just depends how her diet is everyone is different. I would have her look at the counts and see what she thinks
Pineapple Upside Down CakeSource: Equal
1 (14 ounce) can unsweetened crushed
pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
1 3/4 teaspoons Equal Measure or 6 packages sweetener
or 1/4 cup Spoonful*
1 teaspoon cornstarch
4 tablespoons margarine (at room temperature)
3 1/2 teaspoons Equal Measure or 12 packages
sweetener or 1/2 cup Spoonful**
1 egg
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/3 cup buttermilk
Drain pineapple, reserving 1/4 cup juice.
Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
Beat margarine and Equal in medium bowl until fluffy; beat in egg.
Combine flour, baking powder, baking soda and spices in small bowl. Add to margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice and remaining 1 tablespoon Equal, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan. Bake in preheated 350 degrees F oven until browned and wooden pick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
Yields 8 servings.
NOTE: If desired, maraschino cherry halves may be placed in bottom of cake pan with pineapple mixture.
Nutritional information per serving: cals: 156, prot: 3 g, carbos: 22 g, fat: 7 g, choles: 27 mg, sod: 257 mg
Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe
Carrot Cake
Ingredients:
refrigerated butter-flavored cooking spray
2 large egg whites, room temperature
1/2 cup plain nonfat yogurt
3 tablespoons canola oil
1/2 cup unsweetened applesauce
1/3 cup dark brown sugar substitute, packed
2 teaspoons vanilla extract
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup shredded carrots
4 ounces unsweetened crushed pineapple with juice
1/4 cup dark raisins
Preheat the oven to 400°F. Place the top rack in the center of the
oven. Lightly coat a 9 inch bundt pan with cooking spray. Sprinkle
with flour and tap out excess
In a large bowl, mix the egg whites, yogurt, oil, applesauce, brown
sugar, and vanilla. On a sheet of waxed paper, sift together the
flour, baking powder, baking soda, cinnamon, and nutmeg. Gradually
add to egg-applesauce mixture, stir mixture well.
Add the carrots. Drain and set aside the juice from the pineapple.
Stir the drained pineapple and raisins into the cake mixture.
Fold the batter into the prepared pan. Bake for 40 to 45 minutes,
until a tester you insert in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Slide a thin knife
around the edges and center of the cake to loosen it from the pan.
Invert onto a rack to cool.
Serve on your favorite cake platter. Top with frosting below. Happy
Eating!
Per serving (cake only): 103 calories (20% calories from fat), 3 g
protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 1 g
dietary fiber
Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)
Sugar Free Frosting (cream cheese)
1 (4 ounce) sugar free pudding mix
1 (8 ounce) cream cheese softened
1 3/4 cups milk
1 (8 ounce) container light whipping cream
In a medium bowl, combine pudding mix and milk. Mix well and let
stand until thickened. In large bowl, beat cream cheese until
smooth. Add pudding and mix well. Fold in whipped topping.
Mixed-Up Crazy Cake (3 PTS)
Recipe By : Home Cooking Dec,2000
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
1 1/2 teaspoons baking soda
3 tablespoons unsweetened cocoa
1/2 cup pourable sugar substitute — suitable for baking
1 cup water
2 teaspoons vanilla
1 tablespoon oil (plus 1 tsp)
1 tablespoon vinegar
2 tablespoons mini chocolate chips
2 tablespoons pecans — chopped
1/2 cup miniature marshmallows
Preheat oven to 350º. Spray 8″ x 8″ baking dish with butter flavored
cooking spray.
In medium bowl, combine flour, baking soda, cocoa and sugar substitute. Add
water, vanilla, oil and vinegar. Stir just to combine.
