with Splenda? My ex-dh's wife's 12yo DS has just been diagnosed with type 1 diabetes. His birthday is in December and I was thinking that I could make a cake for him. Has anyone used Splenda? How did it turn out? And can I use it to make frosting as well?
Both of my parents are diabetic and believe me I have tried but, I haven't found a splenda cake yet that looked or tasted like a "real"cake . They either are the consistancy of corn bread, or only raise to 1 inch tall. If you try one you like please let me know-Splenda is to expensive to keep throwing out.
Really I have never tried.. But I found this and I believe that you use the same amount of Splenda as you would reg. sugar.. Here is a recipe you might want to try.. Let us know! Good Luck
Diabetic Devils Food Cake
1/2 cup cocoa
1/2 cup boiling water
2 cup cake flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup sugar ( or substitute with other sugar )
3/4 cup liquid egg substitute(room t
1 teaspoon vanilla
1/2 cup margarine -- room temp
Stir together cocoa and boiling water until smooth. Set aside to cool to room temperature. Place flour, baking soda, baking powder, salt and sugar in mixer bowl and mix at low speed about 1 minute to blend. Add egg substitute, sweetener, and vanilla to cocoa mixture and mix well. Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute. Pour into 9" square or 9x13 cake pan that has been greased with margarine.Bake at 350 F for about 30 minutes, or until a cake tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan and cut 6x3 to yield 18 pieces.
I did one sugarless chocolate cake this week that sounded good, but wasn't. (I put it away to use in a future trifle with lots of liqueur to hide the texture.) I plan to try Splenda cakes tonight, tomorrow, and if necessary Monday, until I find one that is at least acceptable. I found a Splenda meringue recipe, so I'm going to try Meringue icing too--probably tonight.
This is for a 91st birthday cake for my best friend's father for next Sunday for about 25 people, so I definitely have to come up with something reasonably edible. The only stipulation is that it be very low or preferably no sugar, and it has to be thoroughly chocolate.
I'll post if I come up with anything worthwhile.
Where I work there are several diabetics and they keep asking for cakes so I tried the yellow cake on the back of the Splenda package and it was pretty good. But for the icing this is the only recipe I could find and then I modified it some.
1 envelope dream whip (powder)
1 teaspoon vanilla
1/2 cup skim milk
1 small box sugar free chocolate pudding mix
small carton sugar free cool whip
The only draw back on the icing is you have to refrigate this which I didn't like, but we tried it the next day at work and it was good and the person I made it for was very pleased. The cake recipe will make (2) 8 inch layers and the icing recipe will make enough by adding the cool whip to frost the (2) layers. Hope this helps
I said Id post as I made progress on the Sugarless thing. Two nights ago I adapted this icing recipe from Rose Levy Beranbaums The Cake Bible
This made about 2 cups of icing and is really only half a recipe. I thought it came out very well. My husband said it was good and not too sweet, which was my goal. I am not good at piping, but I put some in a parchment bag with a star tip and made a reasonably acceptable reverse shell border, so I think it would be fine to decorate with, but not firm enough for roses. (Well possibly piped on a cake directly, but definitely not on a nail) THIS ICING DOESNT CRUST! I left it out on the counter in an airtight container and it was fine yesterday afternoon. I put it in the refrigerator last nght and this morning it needs to warm up, but it is just like my other icing looks like when it is cold. It didn't separate or anything. It will need to warm up to room temperature and be beaten before it is used. I used dried egg whites because I dont use uncooked egg in my icing.
Anything-But-Classic Egg-White Chocolate Buttercream
4 tsp dried egg white powder and ¼ cup warmish water (or the equivalent of 2 egg whites)
¼ tsp cream of tartar
½ cup Splenda granulated
1 cup Crisco
2.8 oz sugarfree dark chocolate bar (I used Sorbee sweetened with manitol)
2 oz unsweetened chocolate
Melt the 2 kinds of chocolate in the microwave or in a double boiler, over, not in, hot water. Set aside to cool to room temperature.
Dissolve the egg white powder in the warm water. Sprinkle the powder into the water and stir and let it sit for awhile and stir some more. (You dont want little clumps of hard stuff in your icingit can take awhile to dissolve.
Beat the egg white mixture until foamy and add the cream of tartar. Beat some more until you get soft peaks and then add the Splenda a little at a time until stiff peaks form when you raise your beater from the mixture. When the whites are stiff, but not dry, begin adding the shortening, a little at a time. The mixture will probably curdle and look like cottage cheese, but just keep beating, it should smooth out nicely. When all the shortening is added, add the COOLED chocolate mixture and beat until the color is uniform.
You can probably add a couple of Tablespoons of liqueur to this, or some vanilla, but keep in mind both of these usually have sugar and alcohol, which count when diabetics count carbohydrates and sugars.
Nutritional analysis FOR THIS WHOLE BATCH (about 2 cups)
Calories: 2504
Fat: 244 grams
Carbohydrate 78 grams
Sugars 0 grams
Protein 15 grams
Now on to work on a cake recipe!
This is the recipe I make for my husband
6 slightly heaped tablespoons splenda
150g butter
150g self raising flour
3 beaten eggs
(for chocolate flavour sustitute 40g of the flour for 40g of cocoa powder)
Cream butter and splenda together. Add 1/3 of egg and a spoonful of flour. Mix well.repeat egg + flour twice. Add remaining flour and mix in well. Divide mix between 2 greased and floured 7 inch sandwich tins. Bake for 20 mins at 180C. Allow to stand in tin for five minutes then turn out onto wire cooling rack. Sandwich together with filling of your choice
There is a lot of information on Splenda.com, Equal.com and SweetNLow.com. If you look at recipes for cake, they all use the no-cal sweetener with regular sugar to get the best results, be it Splenda for Baking, Equal Sugar Lite or add regular sugar to Sweet N Low. The cakes are reduced sugar, not sugarless.
be careful about substituting fake sugar for real sugar it is waaaayyyy sweeter than real sugar so you only need to use a little. Also I am type 1 diabetic, I never eat fake sugar, it tastes awful. I just take dessert in moderation, and cover with insulin. If the woman you are making the cake for is type one just make a cake with a known carb level.
I made a chocolate cake with Splenda. I used the Wilton Chocolate Groom's cake recipe from their website and substituted Splenda for the sugar. With Splenda you use the same amount that you would with sugar. It tasted really good.
sometimes the best way to deal with this challenge is to find a "real" alternative rather than trying to fake your way through a cake that really needs sugar for its structure and flavour. it's a little harder as you're not making something for an adult here, but you can make wonderful things that are considerably less-sugary and still delightful for children. i would recommend trying your hand at choux paste (profiteroles), which is really easy, and you can use it to make puffs or eclairs, and if you make puffs you can stack them in a cone/pyramid shape, attaching them to each other with dabs of chocolate coating. mix up and bake the choux, and then fill them with whipped cream sweetened with splenda and vanilla, and then pipe lines on them with chocolate coating (the only sugar in this case would be in the chocolate).
here's the recipe i use from the good ol' good housekeeping cookbook:
http://www.oxford.anglican.org/page/429/ (disregard the sauce and don't cut off the tops).
good luck! p.s. make sure you use parchment paper, NOT wax paper for the "greaseproof" paper listed in the recipe. wax paper will scorch.
A diabetic can eat cake. They can not eat the inch of super-sugary frosting that many people put on birthday cake.
After trying four sugarless chocolate cakes using three different recipes and a couple of variations on a theme, I didn't come up with a chocolate cake I am willing to serve to 30 people at a party. The cakes all tasted fine, but the texture of each is not going to be acceptable enough as cake. My husband has decided that with ice cream and liqueur they are all just fine, however. I've put them in the freeezer to turn into something at a future time.
Since the edges of the sugar crystals somehow are suppsoed to aid the cake in rising, which is a big part of the texture, I posited that extra beaten egg whites folded into the batter at the very end might improve these sugarless cakes. This did work in one case of the two I tried it with. I think the second might have worked as well, but they weren't really beaten well enough at the bottom of the bowl. I had gotten careless by that time, I guess.
Briansbaker. I did try your recipe. Thank you. Unfortuantely, it is one of the ones where I added egg whites at the end and it was the one where I didn't quite beat them well enough. It ws the flattest of the four, but tastes good. I'm just burned out now and not willing to try this route again--maybe in the future.
Anyway, I'm going to try a chocolate decadence tonight, because those are supposed to have a dense texture, and I'll see how that turns out. Sorry not to have better news to report. (Though why Ithought I might be successful when no one else has been, I don't know LOL)
The icing I posted still seems fine. No separation or anything, though I haven't tried it on a cake yet.
Back to the kitchen....
Thank you for posting your results. I have tried also with no success. I did see a nutra-sweet cake mix in the grocery store tonight and was very tempted to try it out. Perhaps when I slow down alittle, life is busy now. I will post my results with it as well. Someday I hope to have good news.
First you should know there are two different splendas.The sugar blend for baking and the granular type.The granular does not make a great cake.The sugar blend does.I am diabetic also and I researched this info on splenda website.Learned ALOT.The first time I used the granular and your right cake doesn't rise well.I then used sugarblend for baking and got a GREAT cake.Look here for recipe.
http://www.splenda.com/recipe_detail.jhtml?id=splenda/recipes/de_choccake.inc
Like I said cake was great.Look at their other great recipes.
becca0926,
Thanks for posting this info. I did see that there are two Splendas, but the Splenda for baking says it is a combination of Splenda and Sugar. I noticed it still looked pretty high in carbs, so I didn't know if it was appropriate for someone with diabetes. I guess I need to ask my friend how sugarless this has to be. I know some diabetics can have more sugar than others.
First you should know there are two different splendas.The sugar blend for baking and the granular type.The granular does not make a great cake.The sugar blend does.I am diabetic also and I researched this info on splenda website.Learned ALOT.The first time I used the granular and your right cake doesn't rise well.I then used sugarblend for baking and got a GREAT cake.Look here for recipe.
http://www.splenda.com/recipe_detail.jhtml?id=splenda/recipes/de_choccake.inc
Like I said cake was great.Look at their other great recipes.
BECCA YOU ARE SO RIGHT. ALL THE WHILE I AM READING EVERYBODY'S POSTS I KEEP SAYING TO MYSELF WONDER IF THEY TRIED THE BAKING SPLENDA - NOBODY MENTIONED IT SO I GUESS THEY DON'T KNOW. WHEN I POST I WILL MENTION IT. WHEN I READ YOURS I SAID NOW I DON'T HAVE TO. YOU BEAT ME TO IT AND YOU ARE RIGHT IT IS A GREAT SITE FOR DIABETIC RECIPES. MY DH AND MY MIL ARE BOTH DIABETICS SO I AM ON THAT SITE TOO. THANKS BECCA! 
I found the site because my mother is diabetic also and someone gave her a couple of splenda cookbooks.None of them had a recipe for a chocolate cake and I love to search the web.The chocolate recipe is real good.Also the pumpkin roll recipe is GREAT.
itsacake,39 carbs is not alot of carbs.A regular cake has twice the amount WITHOUT icing.As someone stated diabetics can have cake but in moderation.And I can make the chocolate cake with splenda and my family can eat most of the cake( which they like) and they're not eating all those carbs as well.Check the site out. Try the recipes and see how you LOVE the cake.
good chocolate icing without a lot of sugar?
try this one (for frosting, can be used chilled for simple piped decorations):
melt 350g dark chocolate (get one with high percentage of cocoa solids, which will mean less sugar. i've never tried this with artificially sweetened "diabetic" chocolate, but i think it should work just fine -- i'll test it soon and if it's good i'll post the recipe) with 1 tablespoon butter or margarine (microwave 2 minutes at 50% power). stir and let cool (do not refrigerate). whip 2 cups of whipping cream to firm peaks (add vanilla before whipping, and any stabilizer you generally use, or none at all). take some of the whipped cream and stir in to the chocolate till smooth, and repeat. finally, stir the slackened-off chocolate-cream mixture into the rest of the cream. at this point, it will be soft, but you can frost with it with a gentle touch. it will firm up considerably upon refrigeration or even standing at room temperature -- it will be moussey, but you can also frost with it at this firmer stage (may even be easier to do so). adults love this icing -- it's light and not sugary.
Rengirl1978,
I'm sorry. I seem to have taken over your thread. I hope you are getting the info you wanted as this discussion continues.
Aunt-Judy,
Your icing recipe sounds yummy-- More like a ganache than regular icing. I've done something similar using chocolate and "Better than sour cream" instead of the whipping cream. You see, all of my cakes are kosher-pareve, which means I don't use any dairy ingredients like butter, milk, or cream. This allows people who "keep kosher" to eat them after a meal which has a main course containing meat. Keeping kosher involves never having meat and milk in the same meal or even on the sme plates or cooked in the same pots. If my Kitchen Aid were used for anything containing milk or dairy, it couldn't then be used for pareve things (Pareve means it doens't have either dairy or meat and can go with either.) All this means making good tasting cakes is a huge challenge. It isn't that I couldn't make a cake containing dairy. It's jsust that all my equipment then becomes dairy too, and then I can't use it for pareve. There is only one kosher bakery anywhere in this area, and no one likes his stuff, so I've chosen to try to create a niche as a kosher cake baker.
We, who keep kosher kitchens, actually have two of everything--Two sets of dishes, silverware, pots and pans, dishdrainers, even kitchen towels! One set is to use if we are cooking with anything that contains meat. The other is for when there is dairy involved. Then there are the things we keep pareve. Those don't touch either meat or dairy. Thankfully, eggs are pareve. (That doesn't even take into account Passover--for which we have two more sets of everything and let's not even go there LOL)
In addition, except for the colors in the icing and the fact that my fondant has some artificial flavor, I don't use anything artificial. Amazingly, rice milk, "Better than Sour Cream, etc. that I use as dairy replacements are "all natural." Happily, Bakels Pettinice is kosher certified, because kosher geletin can't be used for fondant making, regular gelatin isn't acceptable, and most marshmallows aren't kosher because of the gelatin so I can't make my own fodnant either. (Satinice is kosher certified also. I haven't tried it yet. Wilton is too, but tastes too bad to use.)
I know all of you out there are thinking. Yuck! Those cakes must be horrible! Let me assure you, it is possible to make great tasting cakes and observe these kosher laws as well. I do wish I oculd use whipping cream and butter and milk. But I do enjoy the challenge of making things work without them, which is why the whole sugarless thing just became another piece of the puzzle.
I'm going to try the cake with "Splenda for Baking" today, so I"m off to the kitchen!
Sorry this is so incredibly long. I wanted to explain why sometimes I don't do things like the rest of you! Hope you all don't mind that I hi-jacked the discussion !!
Beca0926 (and anyone else still reading),
I baked the Spelnda for Baking chocolate cake and I've cooled it and leveled one of the layers so I could taste it. It really is pretty good! I think I'll leave the second layer domed to add height and I'll take it to my friend's Dad's party Sunday, after decorating it tomorrow.
Thanks for everyone's help! I'd still like to work on a cake with less sugar, but I'm pretty burned out about it now, so this will do more than nicely.
itsacake, thanks so much for posting your results! I was asked at a baby shower if I did "diabetic"cakes. She said she had a place that used to make them but they don't anymore. Told her they had too many non diabetics complain about the taste and just didn't have time. So for me, this was perfect timing. I asked her about Splenda (if she could use this) and she said no but it was more in away like she Hadn't used it and wasn't sure about it. I may try one and give her the nutritional info and go that way. I think it is definatly an area that is open! Good luck on your search and I will post if I find anything else.
Charlotte
You see, all of my cakes are kosher-pareve, which means I don't use any dairy ingredients like butter, milk, or cream
itsacake: for both my moussey-cream, which is lighter than ganache, and ganache recipes (both of which should be posted on this site soon -- the moussey-cream is the one metioned in my previous post here) you can substitute the cream for NutriWhip, or other liquid non-dairy whippable topping. NutriWhip, which is available in Canada, is kosher, and i have used it in a domestic kosher kitchen with kosher chocolate and chocolate coating to make truffles. the only issue with the NutriWhip is that it is sweetened with sugar.
http://www.cor.ca/en/21628
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