Diabetic Friendly Cake...

Baking By lilyankee5688 Updated 2 Sep 2010 , 1:29am by saberger

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lilyankee5688 Posted 17 Aug 2010 , 5:41pm
post #1 of 15

So I'm doing a baby shower cake Sept. 4, the mom-to-be just found out she's got ges. diabetes... I was thinking about doing a "diabetic friendly cake" just for her along with the normal cake. There are some on here, but I also saw some on Splenda's website. Would one of those recipes be ok for her?! I know she will still need to eat it in moderation, but at least she wont be forced not to see the sugar filled BC and cake (which will be WASC). I'll attach the 2 recipes Splenda offers on their site. They only have 1 icing on there, I'll add that recipe as well, any ideas of a cake or icing other than these?! Thank you in advance, hope someone can help!!!

Yellow Cupcakes:
2¼ cups cake flour
¾ cup SPLENDA® No Calorie Sweetener, Granulated
¼ cup sugar
¾ cup softened unsalted butter
½ cup nonfat dry milk
2 teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup buttermilk
3 eggs
2 teaspoons vanilla extract
½ teaspoon almond extract

1. Preheat oven to 350 degrees F. Place 18 paper baking cups into muffin pans. Set aside.
2. Place cake flour, SPLENDA® Granulated Sweetener, sugar and softened unsalted butter in a large mixing bowl. Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into flour mixture.
3. Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
4. Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add ⅔ of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45-60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
5. Pour cake batter into prepared pans. Bake cupcakes in preheated 350 degrees F oven 12-15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.

Double Yummy Yellow Cake:
1 cup SPLENDA® Sugar Blend
3 cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup butter, softened
1¼ cups buttermilk, divided
4 egg yolks
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Lightly grease and flour 2 eight-inch cake pans. Set aside.
2. Place SPLENDA® Sugar Blend, flour, baking powder and baking soda together in a medium bowl. Stir until well blended.
3. Cut butter into chunks. Add to flour mixture. Mix at medium speed until mixture is crumbly in appearance (about one minute).
4. Pour ¼ cup buttermilk into the flour mixture. Mix at low speed until blended.
5. Blend remaining buttermilk, egg yolks, and vanilla together in a small bowl. Add ½ of the mixture to the flour mixture. Mix at medium high speed until well blended (about 30-45 seconds). Scrape sides of bowl. Add remaining milk mixture. Mix until well blended. Scrape sides of bowl and mix again if necessary, to remove any lumps.
6. Spoon batter into prepared pans.
7. Bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
8. Cool for 15 minutes on rack before removing from pans. Once cool, frost as desired.

2 large egg whites
¾ cup SPLENDA® Sugar Blend
⅓ cup water
2 teaspoons vanilla extract
1 pinch Pinch of salt

For the icing: In the heatproof bowl of an electric mixer, briefly whisk together egg whites, SPLENDA® Sugar Blend, water, vanilla, and salt. Set bowl over saucepan of gently simmering water and whisk gently until mixture reaches 140 degrees F on an instant-read thermometer. Remove from saucepan and, using the mixer, whip heated icing on medium speed about 2 minutes, or until icing increases in volume and cools.

14 replies
ski Cake Central Cake Decorator Profile
ski Posted 18 Aug 2010 , 12:46am
post #2 of 15

Don't know how soon ya need it, but when I helped out in my friends bakery, I discovered brown sugar Splenda doesn't leave an after taste like the regular Splenda does. Anytime I make a diabetic cake I make that substitute.
Also you can pretty much make any flavor of yummy icing just using sugar free pudding with less milk and a touch of meringue powder. Under 20 grams of sugar is the lee way for diabetics I believe.

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lilyankee5688 Posted 18 Aug 2010 , 2:50pm
post #3 of 15

Thank you for responding!! Let me make sure I got this right..lol So I should use the Splenda brown sugar instead of the regular Splenda. In either of the recipes I listed? It doesnt change the taste of it? As for the Icing, just use sugar free pudding with less milk and merinue powder, and I can color it accordingly. I've never done a "diabetic friendly" cake, both my parents are diabetics but when it comes to cake they splurge.. What recipe do you use for the cakes you make?!

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angelcakes5 Posted 18 Aug 2010 , 3:04pm
post #4 of 15

Just another thing to think about is carbs. Alot of times the cakes have lots of carbs and thats not good for a diabetic. I am sure if she has a small enough piece she should be fine.

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lilyankee5688 Posted 18 Aug 2010 , 3:11pm
post #5 of 15

The Yellow Cupcakes recipes I listed has 20g carbs, and the Double yummy yellow cake has 33g.

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kansaslaura Posted 18 Aug 2010 , 3:13pm
post #6 of 15

I have never tasted any thing baked with Splenda that tasted 'right' My DH is Type 2 and the whole thing is about balance. I wouldn't bake a different cake. Carbs are Carbs and she'll know if she should have a slice of any cake or not.

Fruit can be just as rough on the blood sugar levels as a slice of cake. It would be nice if someone had a bowl of nuts or maybe a snack plate of cheeses for her--and some apple slices. They're not as bad on spiking blood sugars as some fruits.

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deah Posted 18 Aug 2010 , 3:40pm
post #7 of 15

Try this recipe -- http://sugaredblog.blogspot.com/2008/11/brotherly-love.html

I've made it a couple of times. The first time it was a little dry so the second time I added about 1/2c of sour cream and made it wonderful. You could change up the flavor by not adding the cocoa powder but you would need to add more flour.

Be sure to double up your icing recipe. One batch just isn't enough.

This cake pleases everyone in my family - sugar eaters and non-sugar eaters.

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lilyankee5688 Posted 18 Aug 2010 , 6:10pm
post #8 of 15

I'm just making a a lady bug using the sports ball pan, but only half of it, so its going to be small, but I'm going to look at that recipe, thank you soo much deah!

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csue Posted 18 Aug 2010 , 6:22pm
post #9 of 15

I'm a Type 2 diabetic and I really like Sharon's cake. And yes, my issue is also carbs. For me, at any meal I cannot exceed 30g of carbs. If I am planning on a treat for myself, I am very careful of my carb intake so that I can enjoy that treat.

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thatslifeca Posted 18 Aug 2010 , 6:38pm
post #10 of 15

I don't know about the recipes you posted, but I do have a friend of mine that uses gluten free flour to make cakes. I've tasted them and they do taste good, I don't know the recipes thu. I do know she said she found them on line. Maybe do a search? good luck and let us know how it turned out.

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deMuralist Posted 18 Aug 2010 , 6:43pm
post #11 of 15

When I had gestational diabetes, I was not allowed any sweets and carbs had to be balanced with fat and protein. I was not even allowed more than a measured amount of milk because of the sugar in it. Before you bother to make the cake you might just ask her, I would have felt horrible if someone had gone to the trouble of doing something so kind and then I would not have been able to eat it. The pregnancy is a short period of time in life and you could just offer to make her a special cake when for when she delivers. My mom brought me a pint of my favorite ice cream to the hospital after delivery, and I love her for it!!!!

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deah Posted 18 Aug 2010 , 7:05pm
post #12 of 15

That's good information deMuralist. Thanks for sharing your experience.

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lilyankee5688 Posted 18 Aug 2010 , 7:17pm
post #13 of 15

I sent the MTB a message on FB, I sent her the recipes and the nutritional facts I had on the 2 from Splenda.com, and Sharon's cake. I told her to let me know if she wants me to make her one, or an IOU cake after baby is born in October. So i'll see what she says and go from there.

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ski Posted 19 Aug 2010 , 1:22am
post #14 of 15

Good call on that call. She will prob need a nice TLC treat after baby anyway!

Just a very quick (probably already known fact) I did a diabetes seminar (I'm type 2) We ate whatever we wanted , then took our readings 1.5 hrs. later. Mine was 185. They had us immediately walk around the venue for 30 min., retook our readings , that 30 minute walk brought my sugar down to 90. It was a huge eye opener. They said it is such a simple solution;a 30 min walk, to help control your sugar (even if you cheat). Just wanted to pass that along. ("

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saberger Posted 2 Sep 2010 , 1:29am
post #15 of 15

This is perfect for the sugar free order I have coming up. Thanks!

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