WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Sunday, June 16, 2024

YUMMY CHOCOLATE LAYER CAKE

This cake may not be for every diabetic. If your diabetes is out of control, I would not recommend this. Otherwise it is okay for special occasions such as birthdays, etc. Remember quantity is key, share with family and/or friend.

1 1/2 cup white whole-wheat flour*

1 cup Splenda or Stevia granulated

1/4 cup Splenda Baking Blend

1/2 cup unsweetened cocoa powder

1 1/4 tsp baking soda

1 tsp salt1 cup buttermilk**

1 tbsp sugar-free applesauce

2/3 cup coconut oil

2 tsp vanilla extract

2 eggs

Preheat oven to 350 degrees.

Grease and lightly flour the bottoms only of two 8-inch round cake pans; set aside.

In a large mixer bowl, blend all ingredients at low speed until moistened then beat at medium speed for 3 minutes. Pour batter evenly into the two prepared pans.

Bake at 350 degrees for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on wire rack for 5 minutes. Remove from pans and allow to cool completely on the wire rack.

Frost with your favorite sugar-free frosting or dust with "sugar-free" powdered sugar (directions below.).

To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

*Use 1 cup white whole wheat flour and 1/2 cup almond flour, if desired. If doing so, I recommend baking in a 9 x 13 pan as it may be too crumbly to do layers.

**If you don't have buttermilk on hand, place 1 tablespoon of vinegar in a measuring cup and add enough milk to make 1 cup; stir and use as you would the buttermilk.

Note: File Photo

I made this as a sheet cake in a 9 X 13-inch pan and frosted it with sugar-free chocolate frosting. It was very good and would make a good celebration, ie birthday, cake with a scoop of vanilla sugar-free ice cream.

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