Are your tired of avoiding cakes because of diabetes? Did you know that you can make a diabetic chocolate cake and relish it without worrying about your fluctuating sugar levels? Check out this lip-smacking recipe.
Ingredients for Diabetic Chocolate Cake
- 150 grams Diabetic Chocolate or any chocolate which has no sugar
- 4 large eggs separated
- 2 tbsp Cocoa Powder (unsweetened)
- 200 grams/2 cups Almond ground (Diabetics should avoid flour because flour converts to sugar eventually. Almond flour is used as a better alternative to regular flour)
- 2 tbsp Butter
- 8 tbsp Milk (hot)
- 2 tsp of coffee (optional)
- 1/4 tsp salt
- 1 tsp baking powder
- 50 grams of artificial sweetener/stevia
You can add honey, which is natural and is sweeter than sugar. You can use about 3/4 the amount of honey when making your substitution (e.g., for 1 cup of sugar, use a generous 3/4 cup of honey). Decrease the liquid by 3 to 4 tablespoons per 1 cup substitution.
- 200 grams or 8 oz Diabetic Chocolate
- 200 ml Sour Cream
- 50 grams/ or 1/4 cup Butter
- 1 tsp Vanilla
Method for Diabetic Chocolate Cake
- Preheat the oven to 180 °C/340 °F
- Grease and line an 8 inch round baking pan (any other shape you want).
- All the ingredients must be brought to room temperature.
- Separate the eggs – add the egg yolks to the mixer bowl.
- Mix the almond flour with the baking powder, cocoa powder and half the salt.
- Melt the butter and chocolate in a microwave safe bowl or in a double boiler. Set aside to cool.
- Add coffee to the hot milk to make a paste. Let it cool.
- Mix the batter.
- Break the eggs yolks in an electric mixer bowl; add salt – use a whisk attachment and whisk on medium-low.
- Slowly add in the sugar substitute – continue to whisk until light and foamy.
- Combine the cooled coffee mixture to the cooled chocolate mixture – then add it to the whipped egg yolks.
- Now add the almond mixture.
- In a clean grease-proof mixer – whisk the egg whites with a pinch of salt until light and fluffy.
- Gently fold the whipped egg whites to the batter. Use a whisk to mix in the first addition to lighten the batter, then switch to a spatula and fold in the rest.
- Pour batter into your prepared baking pan.
- Bake for about 30 to 40 minutes for a single layer (about 20 to 25 minutes for two layers) until the skewer inserted in the centre comes out clean.
- Once baked cool in the pan for 10 mins, then remove from pan and cool completely before decorating.
Make the Frosting
- Melt chocolate in a microwave-safe bowl or double boiler.
- Add in the butter. The heat in the chocolate is usually enough to melt the butter, if not just place in microwave for 10 secs or so.
- Let the chocolate cool to room temperature, then add the sour cream and vanilla. Mix well.
- You can use this as filling between layers while still soft and warm, let it cool further in the fridge for a couple of hours until firm.
- Once firm, give it a good stir with a spatula to lighten it.
- Spread on the cake.
- Pipe the rest as decoration
The secret to the sweetness of this cake is the diabetic chocolate, which has it’s own additions. Therefore, you don’t have to add much of a sugar substitute, which makes it even healthier.
We thank Ms. Binita Jitendra for sharing this healthy dessert recipe with us. If you like it, please comment below.