Diabetic Recipes Needed.

Baking By irisinbloom Updated 26 Aug 2005 , 11:21pm by itsacake

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irisinbloom Posted 12 Aug 2005 , 10:52pm
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Hope someone can help me out on this. Where I work we have several diabetics and one of them has ask me to bake a cake for them, only problem is I have searched the internet for recipes and haven't found any that are appealing or sound to hot. So if anyone has any diabetic recipes that they would share I would really be greatful, I am trying to find yellow or orange cake and chocolate and or cream cheese icing. Thanks so much

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Mchelle Posted 19 Aug 2005 , 2:56pm
post #2 of 5

I'm bumping this up. I know someone on here has done a diabetic cake.

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sue_dye Posted 19 Aug 2005 , 3:16pm
post #3 of 5

Have not try this cake but it sound great.
Diabedtic Spring Fling Layered White Cake W/ Cream cheese frosting.


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aunt-judy Posted 23 Aug 2005 , 4:56pm
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whenever i'm faced with a dietary restriction challenge, i usually prefer to find a "real" alternative entirely, rather than trying to find or concoct "fake" version of things.

keep in mind too that just because someone's diabetic, that the aren't automatically going to be able to handle that much Splenda. i for one have elevated blood-glucose levels, and i can't digest large amounts of sucralose (i get very sick). also, most type-2 diabetics must also restrict their fat intake, so finding something wonderful that they can have a small portion of is the best way to keep them from feeling deprived or feeling like they're having a pale substitute for something really good.

i think the way to go is to find something that's really good and not too sugary in its natural state. i LOVE choux paste, which has no sugar, with which you can make puffs or eclairs or an impressive croquembouche. i like them filled with lightly sweetened (here's where a tablespoon of splenda goes a long way) and flavoured whipped cream (vanilla or strawberry or mocha), and drizzled with a bit of dark chocolate. while not a low-carbohydrate treat, the refined sugar is keep to an absolute minimum. you can also use choux to make a ring-shaped cake too, and fill it with cream and berries and drizzle with just a touch of chocolate. choux can also be piped and cut to make swans or other fancy pastry creations.

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itsacake Posted 26 Aug 2005 , 11:21pm
post #5 of 5

Hi Irisinbloom,

I think you may have been following the thread "Has anyone made a cake?". I posted an icing reicpe there that I plan to use on a diabetic cake this weekend. It has no sugars, very few carbs and is made with granular Splenda. Despite all that, it tastes pretty much like regular icing.

The cake is as yet not determined, but I have the Splenda Chocolate Cake that becca0926 sent the link for in the oven as we speak.
It is even rising! Tthe last four cakes I tried did not do that well at all.

Aunt Judy posted a really yummy sounding chocolate ganache icing too.

The back of the Splenda for baking bag has a recipe for yellow cake. If the chocolate one works, my mehtod for lemon cake would be to use the yellow recipe and add lemon extract. I'll let you know how the chocolate cake works for me, but I'm doing a non-dairy version, so your mileage may vary, as they say.

Aunt Judy, I agaree that, where possible, it is better to have a bit of something really good that is real, than something that is fake and only so-so. I continue the quest for real and wonderful and low-sugar. If this cake doesn't work, my next try is the chocolate mousse cake in The Cake Bible. It has only three ingredients: chocolate butter, and eggs. I would try to use chocolate sweetened with mannitol along with some unsweetened chocolate and see if that worked. If I get to where I'm making that, I'll let you know. While my icing is high fat, it doesn't have any more fat than normal icing--just less sugar. While Mannitol can have it's own consequences, I am keeping it to a minimum, adding unsweetened chocolate and coming up with a less sweet icing, which is what most people want, anyway. I too love choux paste--better than cake, even. Not everyone agrees, alas, and so we still have people who want decorated cakes. Come to think of it, that's a good thing! haha!

It's several hours later and I baked and leveled and tasted the the Splenda for Baking Chocoalte cake and it was a complete success. I will be using it for my friend's Dad's birthday cake this weekend. Thanks to Becca0926.

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