Archive for the 'Cakes' Category
- Makes: 10 servings
- Carb Grams Per Serving: 19
- Diabetic Living® Online
These are quick to make and really delicious!
1/2 cup +2 T butter, softened
2/3 cup Whey Low® sugar substitute
3 large eggs, room temperature
2 T milk
1/2 tsp vanilla extract
7/8 cup cake flour, sifted
7/8 cup white whole wheat flour, sifted
1/4 tsp salt
2 tsp baking powder
1 tsp King Arthur® Cake Enhancer (optional)
12 tsps Nutella® or Rawtella® (sugar-free) hazelnut spread
In large mixing bowl, cream butter and Whey Low® until light and fluffy, approximately 2 minutes. Add eggs one at a time, and mix well; batter will not appear smooth. Add milk and vanilla. At low speed, stir in flours, salt and baking powder until combined and no flour remains.
Fill each cupcake liner 3/4 full with batter. Top each with 1 tsp Nutella®. Swirl each batter tin with a toothpick, being sure to fold a bit of batter over the Nutella®. Bake at 325 degrees in a preheated oven for approximately 20 mins. Cool and enjoy!
Check out this amazing recipe for sugar-free (contains honey) hazelnut spread
I had a lot of fun giving this interview for The Pittsburgh Tribune-Review news feature on The Diabetic Pastry Chef!
Whole-Wheat Oatie Chocolate Chip Cookies
Orange Flower Bundt Cake
A recent post on a homemaking forum I belong to reminded me about the two-ingredient cake mix desserts. I was first introduced to these recipes through Weight Watchers. These are great for diabetics because the recipes omit the eggs and oil that are typically needed to bake a cake. Try the new reduced sugar cake mixes from Pillsbury with these recipes and you’ll really do your body a favor. These recipes work well for low-carbers and non-diabetics also, so feel free to serve these to your friends or whole family.
1. My favorite recipe is to take an angel food cake mix and add an undrained 20 oz. can of crushed pineapple. Do not add anything else. Mix well with a large spoon and follow package directions for baking. This is great topped with whipped cream or frozen whipped topping.
2. Take a (18.25-oz) box of spice cake mix and add 1 (15 oz) can pumpkin puree (not pumpkin pie mix). Mix and spread in a 9×13-in pan and bake according to package directions.This recipe can be found at allrecipes.com. Be sure to read the reviews for tips: http://allrecipes.com/Recipe/Two-Ingredient-Pumpkin-Cake/Detail.aspx
3. Take a (18.25-oz) box of dark chocolate cake mix and add exactly 10 ozs of diet Coke or diet root beer. Mix well and pour into a 9×13-in pan and bake according to package directions at 350 degrees. The cake will be a bit more dense than a regular chocolate cake, more similar to a cake brownie. Use Pillsbury’s reduced-sugar Devil’s Food cake mix for this.
4. Try the above recipe with a white or yellow cake mix and diet Sprite. Pillsbury also puts out a reduced-sugar yellow cake mix.
Here’s a heads-up…
1. Pillsbury’s reduced-sugar cake mix
I was just in my local supermarket and noticed that Pillsbury has both a yellow and chocolate cake mix with half the sugar of their regular cake mixes! The cake mixes contain Splenda.
2. Sugar-Free frosting recipe
AllRecipes.com has a sugar-free frosting recipe that contains cream cheese and a box of sugar-free pudding as the sweetener. I haven’t tried the recipe yet, but it has received excellent ratings! Here’s the link: Sugar-Free Frosting
Serve with sugar-free ice cream and enjoy.
Below is a link for another tasty frosting recipe that can be made diabetic-friendly by modifiying the recipe a bit. Just substitute sugar-free pudding in the recipe for the regular vanilla pudding. I use regular whipped topping, as it has very little sugar. Here’s the recipe:
Cool Whipped Frosting (Be sure to read the reviews!)
This is scrumptious topped with sliced almonds!