Cake and diabetes sounds a bit odd right?
But here is a recipe that is absolutely diabetic friendly and tasty. Now you can enjoy a nice piece of cake while following the diabetic diet.
- 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. Therefore Almond flour is used as a better alternative to regular flour)
- 200 grams / 1 cup – minus 2 tbsp Butter
- 8 tbsp Milk (hot)
- 2 tsp of coffee (optional)
- 1/4 tsp salt
- 1 tsp baking powder
- 50 grams of sucralose-based artificial sweetener ( Splenda)
You can add honey which is natural and is sweeter than sugar, so 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.
For the Frosting you’ll need
- 200 grams / 8 oz Diabetic Chocolate
- 200 ml Sour Cream
- 50 grams / 1/4 cup Butter.
- 1 tsp Vanilla
- Preheat the oven to 180 C / 340 F
- Grease and line 8″ round baking pan or 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.
- Swift the almond flour with the baking powder, cocoa powder and a 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 cool.
- Mix 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 eggs 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 center 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 sugar substitute which makes it even more healthier.
Once you are through eating your yummy cake, make sure to check you blood sugar level using a glucometer.
We thank Ms. Binita Jitendra for sharing this healthy dessert recipe with us.If you like it please comment below.