My dad is diabetic, and his birthday is next week.?

Question

Anyone know of a good cake recipe that is EASY??? I have 3 cakes to make this week!

Answer 1

Orange Cake
Ingredients:
1/3 cup reduced calorie margarine, melted
1/4 cup granulated brown sugar substitute
1 tsp. powdered sugar substitute
1 egg
1 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
2/3 cup unsweetened orange juice
Vegetable cooking spray
Combine margarine, sugar substitutes and egg. Beat at high speed with an electric mixer for 2 minutes. Combine flour, baking powder, soda and cinnamon, stirring to blend. Add flour mixture to creamed mixture alternately with orange juice, beginning and ending with the flour. Beat at low speed after each addition. Spoon batter into an 8 inch square pan coated with cooking spray. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean when inserted. Note: You can make two of these and layer them if you wish or bake them in round pans instead. 9 servings.
118 calories, 19 grams carbo, 3 gm protein, 3 gm fat, 257 mg sodium, 30 mg cholesterol.

Applesauce-Spice Cake
Ingredients:
3 cups water
1 1/4 cups raisins
2 1/2 cups unsweetened applesauce
3 eggs, beaten
2 tablespoons powdered sugar substitute
1 cup vegetable oil
3 cups self-rising flour
3 tsp. ground cinnamon
1/4 tsp. baking soda
2 tablespoons vanilla extract
cooking spray
Combine 2 1/2 cups water and raisins in a heavy pan and bring to a boil. Boil until the water evaporates or is absorbed by the raisins. (watch carefully) Remove from heat. Add applesauce, eggs, sugar substitute, oil, and remaining water. Stir to combine. Sift together flour, cinnamon and soda, then gradually add to the applesauce mixture with vanilla, stirring after each addition. Spoon batter into a 10 inch Bundt pan coated with cooking spray. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes; remove from pan and cool on rack. Frost as desired. Makes 28 slices.
29 mg Cholesterol, 165 calories, 20 gm carbo, 2 gm protein, 26 mg sodium, 8 gm fat

Fresh Peach Cake
(makes 10 servings)


butter flavored cooking spray
1 cup (140 g) sifted cake flour
3/4 cup (143 g) no sugar sugar replacement such as Splenda or One Spoon
1/2 tablespoon (7.5g) baking powder
1/4 teaspoon (1.25 ml) salt
3 tablespoons (45 ml) canola oil
1 large egg, separated
1/4 cup (30 ml) egg substitute
1/4 cup (30 ml) water
3/4 teaspoon (3.75 ml) pure vanilla extract
grated zest of 1/2 orange
1/2 cup (120 ml) egg whites, at room temperature (whites of 4 large eggs or use refrigerated egg whites)
1/4 teaspoon (1.25 ml) cream of tartar
1 1/2 cups (216 g) no sugar, fat free whipped topping
1 pound (480 g) fresh peaches, peeled and sliced thin, then covered with water and 1 tablespoons (15 ml) lemon juice until ready to use


Preheat oven to 325°F (160° C), Gas Mark 3.
Lightly coat a 9-inch (22.5 cm) cake pan with cooking spray.
Place the flour, sugar substitute, baking powder, and salt in a mixing bowl. Mix. Make a well in the middle.
Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest. Pour into flour mixture and blend well.
In a large bowl, combine the 1 egg white with the additional 1/2 cup (120 ml). Beat the egg whites and cream of tartar until the whites have stiff peaks. Gently fold into the flour mixture
Place in the prepared cake pan and bake 35-40 minutes until golden brown. Turn out onto rack to cool completely
Using a serrated knife, slice the cake in half horizontally. Cover with 3/4 of the whipped topping. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices. Refrigerate until ready to serve.
Per serving: 129 calories (28% calories from fat), 4 g protein, 5 g total fat (0.5 g saturated fat), 23 g carbohydrates, 1 g dietary fiber, 21 mg cholesterol, 176 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat

Lemon Cheesecake with Fresh Berries
(makes 16 servings)


1/2 tablespoon (7.5 g) margarine
1/3 cup (35 g) graham cracker crumbs
2 cups (450 g) nonfat cottage cheese, drained
14 ounces (400 g) soft tofu, drained
1 cup (236 ml) nonfat yogurt cheese
grated zest of 1 lemon
1/4 cup (59ml) fresh lemon juice
1/2 teaspoon (2.5 ml) vanilla extract
2 large egg whites
1/2 cup (118 ml) egg substitute
7 packets sugar substitute that will not break down when heated, or to taste
2 tablespoons (16 g) unbleached all-purpose flour
1 cup (150 g) fresh strawberries
16 perfect strawberries for garnish, cleaned with stems intact


Grease the sides and bottom of a 9-inch ( 23cm) springform pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill.
Preheat oven to 350° F (180°C), gas mark 4.
In a food processor or blender, process cottage cheese and tofu until smooth. Add all other ingredients except the strawberries. Process for 3 minutes until very smooth and light. Pour into prepared springform pan. Place a sheet of aluminum foil on the middle rack of the oven under the springform to protect the oven. Bake for 1 1/2 to 1 3/4 hours, until the filling is set, slightly puffed, and golden brown at the edges. Cool on a wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove the sides of the springform pan.
Whirl the cup of strawberries in a food processor to make a puree. Spoon puree over each serving and garnish with one perfect strawberry, sliced to the stem and fanned out.
Per serving: 74 calories (17% calories from fat), 8 g protein, 1 g total fat (0.2 g saturated fat), 7 g carbohydrates, 0 dietary fiber, 3 mg cholesterol, 153 mg sodium
Diabetic exchanges: 1 very lean protein, 1/2 carbohydrate (bread/starch)

Easy Carrot Cake
(makes 16 servings)


Baking spray with flour
1 1/2 cups (285 g) unbleached all-purpose flour
3/4 cup (103 g) one-to-one sugar substitute
1/3 cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk powder
1 1/2 teaspoons (7.5 ml) baking soda
1 1/2 teaspoons (7.5 ml) baking powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground cloves
1/2 teaspoon (2.5 ml) ground nutmeg
1/2 teaspoon (2.5 ml) ground allspice
1/8 teaspoon (0.6 ml) salt (optionl)
1/2 cup (120 ml) canola oil
3/4 cup (180 ml) liquid egg substitute
1 large egg white
1 1/2 cups (225 g)finely grated carrots
1/4 cup (32 g) finely chopped pecans
1/4 cup (36 g) currants
1 6-ounce (180 g) can unsweetened crushed pineapple, drained
frozen non-fat, sugar-free whipped topping, thawed (optional)


Preheat oven 350°F (180°C), Gas Mark 4. Coat an 10 inch (25 cm) spring form pan with cooking spray.
Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. Stir to mix well.
Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple.
Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice.
If using, top with thawed whipped topping.
Per serving: 155 calories (44% calories from fat), 4 g protein, 8 g total fat (0.6 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 204 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1 1/2 fat

Here is also a website : http://www.cooks.com/rec/search/0,1-0,diabetic%20cakes,FF.html

Answer 2

1

Answer 3

2

Answer 4

Easy Diabetic Chocolate Cake!
1/4 cup soy flour
1 tablespoon unsweetened cocoa powder
1 egg
1 tablespoon vegetable oil
2 tablespoons Splenda sugar substitute
1/4 teaspoon baking soda
1/4 teaspoon vanilla
1 pinch salt
3 tablespoons sour cream
1 tablespoon unsweetened cocoa powder
2 tablespoons Splenda sugar substitute
1 large strawberry

In a bowl sift soy flour, cocoa powder, salt, and baking soda.
Add egg, splenda, oil, and vanilla. Mix until combined.
Line a small microwave safe bowl with a cup shaped(not cone) coffee filter.
Pour batter into bowl and microwave on high for aprox. 1 minute or until there are no wet spots.
Take cake out of coffee filter and set on paper towel to cool.
Combine frosting ingredients in a small bowl.
Cut cooled cake across creating two layers.
Frost bottom layer and replace top layer.
Frost top of cake and sides and decorate with strawberry slices.

Answer 5

Ingredients

(Convert to U.S. Standard 9 tablespoons unsalted butter )
2 teaspoons flour
4 ounces bittersweet chocolate
2 eggs
2 egg yolks
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 tablespoon unsweetened cocoa
2 tablespoons ground coffee or instant espresso

Directions Pre-heat oven to 450 degrees
Butter four 4 oz. coffee cups or ramekins with 1 Tbsp of butter. Put them on a baking sheet.
Put chocolate and the remaining butter into the top of a double boiler, over medium low heat until soft and almost melted.
Beat eggs, egg yolks and SPLENDA® Granular together in a mixing bowl until smooth.
Whisk chocolate and butter together then slowly add to egg mixture, stirring until just combined. Whisk in the flour and coffee.
Divide batter between prepared molds and bake for 6-8 minutes.
Serve cake immediately and top with cocoa.
Note
Optional: Garnish with whipped cream. Mix 1 cup of cream and 2 tablespoons of SPLENDA® Granular chilled then whipped until soft.
Exchanges per serving: 1/2 medium fat meat, 2/3 starch, 7 1/2 fat.

Answer 6

I thin there are cake recipes on the back of the Splenda boxes,you know that sugar stuff that's not really sugar?Try looking on there!

Answer 7

you could make a cake that has no sugar or splenda in the frosting we made one before for our friend and he loved and nothing happened. Just mainly have a sugar free or splenda recipe.

Answer 8

You can use any cake recipe as long as you replace sugar with splenda.

Answer 9

In the superstore, fruits are usually picked out much too soon. Some are rocks, many are bad. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 10

Here is a great website with tons of diabetic recipes in every category

http://www.diabetic-recipes.com/recipes.htm