DIABETIC WHITE CAKE RECIPE RECIPES

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSI…

Died and Went to Heaven Chocolate Cake,diabetic Versi… image

PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO. Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
1/2 cup Splenda granular
1/2 cup Splenda brown sugar blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
1/2 cup Egg Beaters egg substitute
2 teaspoons vanilla extract
1 cup hot strong black coffee

Steps:

Preheat oven to 350 degrees F.
Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
Pour batter into cake pan or bundt pan.
Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Note.
Exchanges per Serving: 2 Starches, 2 Fats.

Nutrition Facts : Calories 195, FatContent 6.8, SaturatedFatContent 1.4, CholesterolContent 1.2, SodiumContent 395.1, CarbohydrateContent 31.5, FiberContent 2.7, SugarContent 6.1, ProteinContent 4.6

CHERRY CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL

Cherry Cake {A Scratch Recipe} | My Cake School image

This moist and flavorful Cherry Cake from Scratch is one of our favorites! Keep it in mind for spring and summer gatherings!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 12

Ingredients

3 cups (342g) cake flour plus 2 Tablespoons for dusting cherries
1Tablespoon (15g) baking powder
1/2 teaspoon (2g) salt
6 egg whites (180g)
2/3 cup (146g) cherry juice from a 10 ounce bottle of maraschino cherries, if there is not enough juice to reach 2/3's cup add water or milk
3/4 cup (172g) milk
1 teaspoon (4g) vanilla extract
1 teaspoon (4g) cherry extract
1/4 cup (54g) vegetable oil
2 cups (400g) granulated sugar
1 cup (2 sticks) (226g) unsalted butter, slightly softened but still cold to the touch
maraschino cherries from a 10 ounce jar (use all) chopped and dusted with 2 Tablespoons flour

Steps:

Preheat the oven to 350 degrees, grease and flour 3 (8 inch) round pans
In a medium bowl, whisk the flour, baking powder and salt for at least 30 seconds
In another bowl, add the egg whites, cherry juice, milk, vanilla and cherry extract, and vegetable oil. Blend together with a fork
In the bowl of your mixer add the butter and beat at medium speed to soften. Add the sugar and continue to beat until lightened in color and fluffy, approximately 3 minutes, longer if using a hand mixer.
Add approximately 1/2 of the flour mixture to the bowl, mixing on low speed until just blended. Add half of the wet ingredients and blend. Continue alternating the dry and wet ingredients (ending with dry) until blended. Do not over beat.
Reserve approximately 2 Tablespoons chopped cherries. Gently stir the remaining chopped cherries into the batter.
Once the batter is in the cake pans, sprinkle the reserved cherries over the top of the batter, and using a toothpick push them just slightly below the surface of the cake batter. Even though the flour is supposed to keep the cherries from sinking to the bottom of the pan, I find that most will, so this is my reason for adding a few to the top.
Bake for 30 - 35 minutes, when the cake springs back to the touch or a toothpick pulls out clean or with only a few crumbs attached, the cake is done.
Makes 7 1/2 cups cake batter
Works well for cupcakes
Will hold up to fondant

More about "diabetic white cake recipe recipes"

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION ...

** PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO.** Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 195 per serving

Exchanges per Serving: 2 Starches, 2 Fats.

See details

CHERRY CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL

This moist and flavorful Cherry Cake from Scratch is one of our favorites! Keep it in mind for spring and summer gatherings!
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