A Birthday Cake Recipe for Diabetics
Ingredients:
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons softened butter
1 1/4 teaspoon vanilla
1 cup sugar substitute for baking, such as Equal
1 egg
3/4 cup milk
1/2 c. sugar-free jam of yoour choice
1 c. nondairy, fat-free whipped topping
1. Prehead the oven to 350 degrees.
2. Line 2 8" cake pans with waxed paper.
3. Sift the flour, baking powder, and the salt together
4. Mix the butter and vanilla together at medium speed until it is fluffy.
5.Gradually add the sugar substitute.
6. Add the egg, beating until the mixture is fluffy.
7. Add flour mixture, alternating with milk, beating on low speed until well-blended.
8. Pour mixture into the pans; bake for about 25-30 minutes, until the cake is done.
9. Cool thoroughly.
10. Spread the sugar-free jam on the bottom layer of cake.
11. Stack one layer on top of the other.
12. Spread the whipped topping over the cake. You may color the topping with food coloring if you like
before spreading.
13. Refrigerate cake until shortly before serving; decorate.
You can use sugar-free pudding to ice the cake instead of whipped topping if you like. For instance, use chocolate pudding for chocolate icing. You can also sprinkle the whipped topping with sugar-free jello. Use silk flowers, small toys, sugar-free candy, and, of course, candles to decorate.
If you prefer, you can also skip the sugar-free jam and just add extra whipped topping or pudding between layers.
Published by Rhetta Akamatsu
Rhetta is the author of The Irish Slaves, published October 2010, and Haunted Marietta, published by History Press in September, 2009. She also has several other books, Ghost to Coast,Ghost to Coast Tours a... View profile
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8 Comments
Post a CommentThanks for the advice about the powdered milk! I will try it that way.
When baking with sugar substitute, always use powdered milk. Example:
If it calls for 1 cup of sugar substitute use 1/2 cup of powdered milk.
My cake also turned out to be a large cookie. Very disappointed. There doesn't seem to be enough liquid in the recipe.
Hmm. Well, I haven't tried that. I actually used Sugar Twin when I made it and it worked fine. But it makes sense that baking soda might help. And I'm glad your family liked it, anyway. Let me know if you try it adding the milk powder and baking soda.
I used granulated Splenda which is labeled "great for cooking and baking." "Splenda for Baking" is half sugar, and my brother specified that he wanted his birthday cake to be sugar-free. I did just notice a suggestion regarding adding milk powder and baking soda to splenda baked goods (on their box). Have you tried that?
Emily, did you use the Splenda for Baking? It works better.
I tried this recipe using Splenda as the sweetener. The batter was very stiff, and the cakes didn't rise at all. More like sugar cookies. I wonder what could make these more cake-ish. (I still served them layered with pudding and sugar-free whipped cream.) My family seemed to like it anyway!
You can find a whole lot more recipes and other food and nutrition information at http://diabetes.boomja.com