Diabetic Recipes – Cakes
Source: Desserts for Diabetics
Author: Mabel Cavaiani, R.D., with Anne Blocke
Chocolate Sponge Cake
Ingredients:
1 1/3 c eggs at room temperature
1/2 c sugar
1/4 c all-purpose flour
1/4 c unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
dry sugar substitute equal to 1/2 c sugar
1 tsp vanilla extract
1 tsp chocolate flavoring (optional)
3 tbsp vegetable oil
2 tbsp powdered sugar
*Chocolate flavoring is optional
Directions:
Place eggs and sugar in a mixer bowl and mix at high speed, using a whip, until mixture holds a crease when you remove the whip. Stir flour, cocoa, baking powder, salt and dry sugar substitute together to blend well. Add flour mixture slowly to egg mixture while whipping at slow speed. When the flour is almost absorbed, slowly pour flavorings and oil into mixture, beating at slow speed. Pour batter into a 9 x 13-inch cake pan that has been sprayed with pan spray or greased with margarine, lined with wax paper (which should hang over the pan a little), and then greased again.
Bake at 350 degrees for 25 to 30 minutes, or until cake springs back when touched in the center. Turn cake out onto a wire rack immediately, removing the wax paper right away if you have used it. Sprinkle with powdered sugar. Cool to room temperature. Cut three by four.
Makes 12 Servings.
Dietary Exchanges:
1 Starch and 1 Fat; or 1 Carbohydrate choice
Sugar Per Serving: 2 tsp or 8 grams
Low-Cholesterol Diets: Recipe is not suitable.
Low-Sodium Diets: Omit Salt.
Nutrients Per Serving:
128 Calories
6 g Fat
4 g Protein
15 g Carbohydrate
145 mg Sodium
114 mg Cholesterol
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Applesauce Cake
This recipe is a good source of fiber.
Ingredients:
1 c 100% Bran, Fiber One, Bran Buds, or All-Bran
1 large egg
1/4 c vegetable oil
liquid sugar substitute equal to 1/2 c sugar or the equivalent to 1/2 c dry sugar substitute and 2 tbsp water
2 tbsp packed brown sugar
1 c unsweetened applesauce
2 tbsp water
1 c all-purpose flour
1 tsp baking soda
2 tbsp dry buttermilk
1/2 tsp salt
1 tsp cinnamon
1/4 c chopped pecans
1/4 c raisins, washed and drained
Directions:
Place bran, egg, vegetable oil, sugar substitute, brown sugar, applesauce, and water in mixer bowl. Mix lightly and let stand for 30 to 45 minutes. (This standing is very important to allow the cereal to soften.) Stir flour, soda, dry buttermilk, salt, and cinnamon together to blend. Add flour mixture to bran mixture and mix at medium speed to blend well. Add pecans and raisins. Spread the batter evenly in a well-greased 9 x 5-inch loaf pan. Bake at 375 degrees for about 45 minutes, or until a cake tester comes out clean from the center and the cake pulls away from the sides of the pan. Cool in the pan for 10 minutes and then turn out onto a wire rack and cool to room temperature. Cut into 14 equal slices and use 1 slice per serving.
Makes 14 (1-inch slice) Servings.
Dietary Exchanges:
1 Starch and 1 Fat; or 1 Carbohydrate Choice
Sugar Per Serving: 2 tsp or 9 grams
Low-Cholesterol Diets: Omit egg. Use 1/4 c liquid egg substitute.
Low-Sodium Diets: Omit salt.
Nutrients Per Serving:
124 Calories
6 g Fat
15 g Carbohydrate
3 g Protein
197 mg Salt
15 mg Cholesterol
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Banana Nut Cake
Ingredients:
1/3 c (2/3 stick) margarine
1/3 c sugar
sugar substitute equal to 1/2 c sugar
2 large eggs
1 tsp vanilla extract
1 3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed banana
1/4 c chopped English walnuts
Directions:
Cream margarine, sugar, and sugar substitute together at medium speed until light and fluffy. Add eggs and vanilla, and mix at medium speed until creamy, scraping down the bowl before and after adding eggs and vanilla. Stir flour, baking powder, baking soda, and salt and walnuts. Mix at medium speed until creamy. Spread batter evenly in a 9-inch square cake pan that has been sprayed with pan spray or greased with margarine. Bake at 350 degrees for 30 to 35 minutes, or until cake pulls away from the sides of the pan and a cake tester comes out clean from the center. Cool on a wire rack to room temperature. Cut four by four.
Makes 16 Servings.
Dietary Exchanges:
1 Starch and 1 Fat; or 1 Carbohydrate Choice
Sugar Per Serving: 1 tsp or 4 grams
Low-Cholesterol Diets: Omit eggs. Use 1/2 c egg whites or liquid egg substitute.
Low-Sodium Diets: Omit salt. Use low-sodium baking powder and salt free margarine.
Nutrients Per Serving:
121 Calories
6 g Fat
15 g Carbohydrates
3 g Protein
166 mg Sodium
34 mg Cholesterol
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Chocolate Oat Bran Cake
Don’t let the thought of oat bran stop you from trying this cake. It is delicious, and most people never guess it is diabetic or contains oat bran.
Ingredients:
1 c oat bran cereal
1 c water
1 large egg
1/3 c vegetable oil
dry sugar substitute equal to 1/3 c sugar
1 tsp vanilla extract
1 tsp chocolate flavoring (optional)
1 tbsp white vinegar
1 c all-purpose flour
1/3 c sugar
1/4 c unsweetened cocoa powder
2 tbsp instant dry milk
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
Directions:
Place cereal, water, egg, oil, dry sugar substitute, flavorings, and vinegar in a mixer bowl. Mix lightly and let stand for 30 to 45 minutes. (This timing is very important.) Stir flour, sugar, cocoa, dry milk, baking soda, cinnamon, and salt together to blend well. Add to cereal mixture and mix at medium speed about 1 minute, or until well blended. Spread batter evenly in a 9-inch square cake pan that has been sprayed with pan spray or greased with margarine. Bake at 350 degrees for about 35 minutes, or until cake pulls away from the sides of the pan and a cake tester comes out clean from the center. Cool on a wire rack. Cut four by four.
Makes 16 Servings.
Dietary Exchanges:
1 Starch and 1 Fat; or 1 Carbohydrate Choice
Sugar Per Serving: 1 tsp or 4 grams
Low-Cholesterol Diets: Omit eggs. Use 1/4 c egg whites or liquid egg substitute.
Low-Sodium Diets: Omit salt.
Nutrients Per Serving:
114 Calories
6 g Fat
15 g Carbohydrates
2 g Protein
126 mg Sodium
17 mg Cholesterol