Diabetic Chocolate Cake
Diabetic Chocolate Cake
When it comes to desserts especially my cakes I’m all for the real deal. My principal is there is nothing like the real thing.
So no low fat, no low sugar or any low for me. I’d rather eat one good slice of dessert than a couple of low on calorie stuff.
Having said that, when it comes to special dietary restrictions or physical intolerance I believe there is a valid reason to do everything possible in terms of low sugar or low fat or no flour.
My knowledge of what is and is not possible with diabetics has been very confusing based on the request I have received in the past two years. The below is purely based on my customer requests not medical.
- Some can eat flour while some say no sugar, no flour, because flour converts to sugar eventually.
- Some can eat a little bit of sugar but no flour.
- Some can have honey instead of sugar.
- Some preference of sugar substitute is sweet N low while some prefer nothing other than Splenda.
- Some prefer Agave syrup and nothing else.
Anyway, this is my recipe that I use when I need a diabetic cake. I adjust it per customer request. The secret to sweetness to this cake is the diabetic chocolate which has it’s own additions so I don’t have to add much of sugar substitute. However, the quantity of chocolate used can raise the cost of the cake considerably.
Recipe – Diabetic Chocolate Cake
This recipe will make a single layer 8″ cake (about 1 1/2 to 2 inch high)
Diabetic Chocolate Cake with Chocolate Frosting
Author: Veena Azmanov - Veena's Art of Cakes
Recipe type: Dessert
Cuisine: International
Prep time:
Cook time:
Total time:
Serves: 8" cake
Ingredients
Tools
- Mixer - Hand Mixer / Kitchen-Aid / Kenwood
- Baking Bowls
- Whisk
- Spatula
- Cake Pans
- Oven
For the cake
- 150 grams Diabetic Chocolate
- 200 grams / 1 cup minus 2 tbsp Butter (room temperature)
- 4 large Eggs
- 8 tbsp Milk
- 2 tbsp Coco Powder (unsweetened)
- 2 tsp of coffee dissolved in 2 tbsp of milk from the recipe (do not add additional milk)
- ¼ tsp salt
- 200 grams / 2 cups Cake flour or Almond Meal (see note)
- 1 baking powder
- 50 grams of Splenda or 2 tsp Sweet N Low
- Note: Almond meal is basically ground almonds. You could also use other nuts like Pecans. I have used Pecan in this recipe successfully.
- You could also use half flour and half ground nuts if you prefer.
- If you can't find almond meal - just grind the nuts in the food processor or grinder, with some of the sugar substitute or flour.Swift the ground mixture to ensure you have a flour consistency. Adding the sugar substitute or flour to the nuts will prevent the nuts from giving out oil and making it greasy.
- 200 grams / 8 oz Diabetic Chocolate
- 200 ml Sour Cream
- 50 grams / ¼ cup Butter.
- Melt chocolate in a microwave safe bowl or double boiler.
- Add in the butter. The heat in the chocolate is usually enough to melt the butter if not just place in microwave for 10 secs or so.
- Let the chocolate cool to room temperature, and add the sour cream. Mix well.
- You can use this as filling between layers while still soft and warm, let it cool further in the fridge for a couple of hours until firm.
- Once firm, just give it a stir with a spatula and spread on the cake. Decorate was desired.
Instructions
- Preheat the oven to 180 C / 340 F
- Grease and Pan your pans for baking.
- Have all the ingredients ready at room temperature.
- Swift the flour, baking powder and coco powder in a bowl.
- Break the eggs in an electric mixture, add salt, after about 3 minutes add in the sugar substitute and beat with whisk attachment until light and fluffy.
- Melt the butter and Chocolate in a microwave safe bowl or in a double boiler. Set aside to cool.
- Once cooled, add in the milk and coffee if using.
- Followed by the flour mixture.
- Whisk the eggs until light and fluffy.
- Add the egg mixture to the chocolate mixture in three batches. Use a whisk to mix in the first batch then switch to a spatula and fold in the next two batches.
- Your batter is ready.
- Pour equally into your prepared baking pan
- Baked for about 30 to 40 minutes until the skewer inserted in the center comes out clean. Start checking after 30 minutes because over baking will dry out your cake.
- Once baked cool in the pan for 10 mins then remove from pan and cool completely before decorating.
- Recipe - Diabetic Chocolate Frosting
This is the single 8″ cake made with flour and Sweet N Low
Here the frosting has been stirred with a whisk until light and fluffy.
Here’s the batter
Here’s the frosting
I hope you enjoy this recipe. Feel free to send me your feedback.
Thank you for this Diabetic Chocolate cake. And the recipe too.
can you suggest alternative to diabetic chocolate as we dont get it where i live?
Thank you very much for this blog of Ms. Veena,it really helps me in my baking hobby. I admire much with her desire to share her knowledge and talent in baking & cooking.. God will bless you more and keep you healthy always with your family..Million thanks..
What would be the time setting, if we bake a cake in a convection mode in a microwave?
Cool! I really love the recipe. I was diagnosed having type 2 diabetes a year ago and after that I never eat sugary foods, but I’m always craving for that. Thanks for this wonderful recipe. XOXO
I have type 1 and I'm always looking for something chocolate
Love the cake.thanks hun,x
Hi Veena ,
Many people in my family are diabitic. This recipe is a treasure! How can I substitute the sour cream? Thank you
Amazing recipe..the cake looks yummy!! I have one question..if I want to make an eggless version of the same cake, what can I use as as a substitute and in what quantity?
Thanks.
Thank you so much, my step son had type 1 diabetes and I have been looking for a recipe and I also have someone who can not have gluten and I have to make a cake for both, I think this will be prefect, Do you by change have the carb count on this cake? Thank you again.
Hi Veena i just want t ask what is diabetic chocolate? Can i use any kind of sugar- free chocolate? What do you mean by swift the flour? And lastly it says in your list 1 baking powder, is that 1 tbsp or 1 tsp? Thanks a lot!
Keep it up; keep posting more n more n more.catering crockery
Your work article, blogs I mean over all contents is must read stuff.
ree recipes
Amazing Effort!The cake looks great.Did u write the number 50 and stars with white chocolate or fondant.Please show how to make gumpaste or fondant roses in future.Thanks again.