how do you make diabetic cake?

Answer 1

Replace sugar with splenda and use cake flour.

Answer 2

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Answer 3

This is a great diabetic cake (diatetic cake). Most people just think to cut the sugar and that a dessert will then be good for a diabetic but the flour, in the body, immediately goes to sugar as well. So, here's a recipe that calls for coconut flour in place of regular flour and the recipe is very good. The coconut flour doesn't go to sugar in the body like regular flour does. If your local grocery store carrys Bob's Red Mill products (little bags of different kinds of grain/flours/etc.) they can order it for you if they don't have it there. Here's a good recipe to use:

This recipe is from the Mercola.com website with some modification.

COCONUT FLOUR CHOCOLATE CAKE

1/2 c butter
1/4 c cocoa powder
1/8 c cream
1/8 c milk
9 eggs
1 1/4 c Splenda
dash salt
1 tsp vanilla extract
1 tsp coconut extract
3/4 c sifted coconut flour
3/4 tsp baking powder
1/2 c chopped pecans or walnuts

Melt the butter. Add the cocoa and milk/cream to the butter mixture. Remove from heat and set aside. In a bowl, stir together eggs, Splenda, salt and extracts. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Stir in the pecans and mix well. Pour batter into an 8x8x2" or 9x9x2" cake pan. Bake in preheated 350º oven for 35 minutes or until a knife inserted into the center comes out clean. The only other modification I would make to the recipe is to add a little sour cream to the batter to make it a little moister.

Answer 4

Diabetic Sponge Cake
7 eggs
1/2 cup fruit juice, orange
3 tbsp Sweet 'n Low or any sugar substitute
2 tbsp lemon juice
3/4 tsp cream of tartar
1 1/2 cups sifted cake flour
1/4 tsp salt


Separate eggs. Beat egg whites with salt until foamy. Add cream of
tartar and continue beating until stiff. In another bowl, combine rest of
ingredients and mix well. Fold in beaten egg whites. Bake in greased and
floured bundt pan at 350 degrees for 40 minutes or longer; test with
toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.

Answer 5

You mean dietetic cake for diabetics? Substitute Splenda for the sugar. It measures exactly the same as sugar. Don't use the Splenda marked for baking, just the regular Splenda. Aside from packets, it comes in a large bag, or in a few different sized boxes with pour spouts.

Answer 6

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A number of clinical studies have been carried out in recent years that show potential links between herbal therapies and improved blood glucose control, which has led to an increase in people with diabetes using these more 'natural' ingredients to help manage their condition.

Answer 7

Ingredients: 2 c. water (to cook raisins in),
1 c. unsweetened applesauce, 3/4 c. cooking oil,
2 c. self-rising flour, 1/2 tsp. vanilla,
2 c. raisins, prunes, or dates,
2 eggs,
2 Tbsp. sweetener (liquid),
1 tsp. soda,
1 1/4 tsp. cinnamon

Instructions: Cook raisins in water until done. Add applesauce, eggs, sweetener, and oil; mix well. Blend in other ingredients, which have been sifted together. Add vanilla. Pour into greased and floured pans. Bake for 1 hour in oven until done at 350 degrees.

Answer 8

Sugar-free cake?

Answer 9

Splenda (or another sugar substitute) instead of sugar - not the baking one, as that one is half sugar & half splenda - and use a whole wheat flour if possible, as opposed to refined flour. It comes out a little bit different, I find it doesn't rise as well, but it's still tasty.

Answer 10

Get a diabetic cookbook