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..
Now that does not mean I don't believe in eating healthy! When I'm cooking I do everything possible to keep dinner for my family lean and simple. I avoid cooking with butter as well as introduce brown rice and healthy meals for my family including my kids.
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.
This recipe will make a single layer 8" cake (about 1 1/2 to 2 inch high)
or two layer 6" cake ( each 2 inch high)
To make two 8" layer for a 4" high cake - double the recipe
To make two 10" layers fro a 4 ' high cake - multiply the recipe by 4.
Ingredients 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)
1/4 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.
Preheat the oven to 180C / 340 F
Prepare your pans for baking.
Have all the ingredients ready at room temperature.
Start checking after 30 minutes because over baking will dry out your cake.
Diabetic Chocolate Frosting.
200 grams / 8 oz Diabetic Chocolate
200 ml Sour Cream
50 grams / 1/4 cup Butter.
Melt chocolate in a microwave safe bowl or double boiler
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.
Almond meal has a less rise compared to flour but taste incredibly good, more like a tort.
Here the frosting has be piped without being whisked.