best diabetic cake recipe?
Helpful answer below
-High Jack
DIABETIC CAKE
1 c. raisins
1 1/2 c. water
1/2 c. butter
1 egg
1 c. oatmeal
1 tbsp. artificial sweetener
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Boil raisins and water. Add other ingredients. Bake in loaf pan at 350 degrees for 45 minutes, or until done.
Makes 20 slices.
-Anu
Sugar Free Cake:
2 cups raisins
3 cups water
2 eggs
3 tablespoons liquid sweetener
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
1 cup chopped walnuts
1 cup unsweetened applesauce
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
2. In a saucepan combine raisins with water and cook until the water is absorbed, cool.
3. Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for one hour or until done.
Makes 12 servings.
Sugar Free Cake Frosting Recipe
I love this! Fast, easy, simple. It is not overly sweet or heavy like most cake frostings. My co-worker asks for a bowl of just this frosting for her birthday. She dips vanilla wafers or oreo cookies into it.
1 (8 ounce) box sugar-free instant pudding mix
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons milk
Pick your favorite flavor of sugar free Instant pudding mix.
YOU MUST DO THIS! Take 2 Tbs of milk and dissolve the pudding mix into it before adding the coolwhip by folding it in gently. (This will get rid of any grainess). WARNING! If you over mix this the frosting will become grainy or sticky!
fold into the thawed whip topping.
Spread on cake or dip cookies, fruit or spoon now and eat!
-EmM
Diabetic Devil's Food Cake Recipe
Ingredients:
1/2 cup cocoa
1/2 cup boiling water
2 cup cake flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/8 tsp salt
1/3 cup sugar ( or substitute)
3/4 cup liquid egg substitute(room temp)
1 tsp vanilla
1/2 cup margaine, room temp
Stir together cocoa and boiling water until smooth. Set aside to cool to room temp.
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 cooca 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.
-Swirly
Peach Almond Upside Down cake
Topping:
1 (15-ounce) can sliced light peaches in light syrup, undrained
3 tablespoons sugar-free apricot preserves or spreadable fruit
1 tablespoon stick butter or margarine, melted
1 tablespoon reserved peach syrup
1/4 cup Equal Spoonful*
2 tablespoons sliced toasted almonds
Cake:
6 tablespoons stick butter or margarine, softened
1 cup Equal Spoonful**
2 large eggs
3/4 teaspoon almond extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup buttermilk
1/3 cup reserved peach syrup
1. For Topping: Drain peaches reserving syrup. Combine spreadable fruit, melted butter, 1 tablespoon reserved peach syrup and 1/4 cup Equal in bottom of a 9-inch round cake pan. Cut peach slices horizontally in half. Arrange slices in concentric circles over butter mixture. Sprinkle with almonds. Set aside.
2. For Cake: Beat butter, 1 cup Equal, eggs and almond extract in mixing bowl on medium speed of mixer until blended. Combine cake flour, baking powder, baking soda, salt and cinnamon. Add to butter mixture alternately with buttermilk and 1/3 cup reserved peach syrup, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over peach slices in pan.
3. Bake in preheated 350°F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, than invert onto serving plate. Serve warm or at room temperature.
Makes 8 servings.
* May substitute 6 packets Equal sweetener
** May substitute 24 packets Equal sweetener
Nutrition Information Per Serving:
calories 244, protein 5 g, carbohydrate 29 g, fat 12 g, cholesterol 80 mg, sodium 247 mg.
Food Exchanges: 1 fruit, 1 starch, 2 fat.
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