Originally Posted by jason_kraft
Sugar is not the only concern for a diabetic cake, white flour supplies tons of carbs so you need to look for lower-carb alternatives. We tried for months to create a diabetic-friendly cake but we never were able to put together a recipe we were comfortable selling. The best sugar alternatives we used were Splenda and Stevia but either the glycemic index for the recipes were too high for us to recommend to diabetics or there were issues with the taste/texture.
Personally I would rather have a tiny piece of cake that tastes great instead of a regular-sized piece of mediocre cake.
the white flour has just as much impact on blood sugar as a little bit of sugar. Though i guess in the 'every little bit helps' a slice of a reduced sugar cake is better than a full sugar cake.
I think a traditionally decorated cake could be hard to pull off, but if you really wanted to do something with as little carb impact as possible, you could do a dessert-style flourless chocolate cake made with splenda (in place of the sugar) and bittersweet chocolate. Use a ganache for topping with a stabilized whipped heavy cream (again, splenda to sweeten) and some fondant/gum paste flowers or decorations that would be not eaten. Still a wonderfully festive dessert that felt special, even if it wasn't the traditional layer cake full of sugar roses.
I did once use the low-sugar pilsbury mix with the stabilized cream (even tinted to make flowers) for a family birthday cake. It was yuck (so chemical tasting!) I would much rather make a naturally lower sugar dessert instead of a faux cake.
You might also want to look at Paleo or Primal cake recipes on line. Those aren't going to use the mainstream flours--more like coconut or garbanzo flour--but they will have a lower GI along with the benefit of not using artificial sweeteners.