CHOCOLATE CUPCAKES

1 pkg (2-layer size) sugar-free chocolate cake mix

1 1/4 cups water

6 egg whites

2 (2.5-oz each) containers pureed baby food plums or prunes

2 tbsp canola oil

3 cups sugar-free whipped topping, thawed

Preheat oven to 325 degrees.

Coat 24 muffin cups with nonstick cooking spray or line with paper cupcake liners; set aside.

Combine cake mix, water, egg whites, baby food, and oil in a large mixing bowl and mix according to cake mix directions. Divide evenly among the prepared muffin cups. Bake at 325 degrees for 15 to 18 minutes or until a wooden toothpick inserted in center comes out clean. Cool on wire racks for 5 minutes. Remove from muffin tins and cool completely on the wire racks.

FROSTNG:

Frost with the whipped topping. If you want to add coloring place whipped topping in a medium mixing bowl and mix in paste food coloring of your choice.

Cover cupcakes and refrigerate until ready to serve. Garnish with fresh fruit, if desired.

file photo for reference only

DIED AND WENT TO HEAVEN CHOCOLATE CAKE

Note: Not all diabetics can enjoy cake. If you are one of those do not criticize those who can. Those who can must limit themselves to a small quantity on an occasional basis.

1 3/4 cups all-purpose flour (Note from Linda: I recommend diabetics use only whole grain flour such as white whole-wheat or their favorite low or no carb substitute. Sifting whole-grain flour will give you a lighter product)
1/2 cup Splenda or Stevia 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 (I recommend olive oil)
1/2 cup Egg Beaters egg substitute (2 large eggs may be substituted)
2 1/2 teaspoons vanilla extract
1 cup hot strong black coffee

Directions:

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.

Source www.food.com for the original recipe which I have altered for us diabetics.

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CHERRY TOPPED DEVIL'S FOOD CAKE

Preheat oven to 350 degrees.

2 cans (21-oz each) Splenda-Sweetened Cherry Pie Filling
1 box (2-layer size) sugar-free devil's food cake mix
Whipped cream for garnish, if desired

Pour the pie filling and spread evenly in an ungreased 9 x 13-inch baking pan.  Place in the oven and bake at 350 degrees for 5 minutes.

Make the cake mix according to the package directions.  Remove the cherry pie filling from the oven and pour the cake mix batter evenly over the cherries.

Bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted near the center comes out clean.  While still warm, cut into squares and turn upside down to serve.  Garnish with a dollop of whipped cream, if desired.

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TASTY PEACH CAKE

1 box sugar-free white or yellow cake mix

1 1/4 cups water
1/3 cup canola or coconut oil
3/4 cup egg substitute
1 small box sugar-free peach gelatin

Preheat oven to 350 degrees. 

Lightly spray a 9x13-inch or a large round baking pan with non-stick vegetable spray; set aside.

 In a large mixing bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer, on low speed, about 30 seconds until blended. Increase speed to medium and beat two minutes longer. Pour batter into prepared pan. 

Bake 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean. 

Remove from oven and cool until barely warm. Lay a fancy paper doily on top of cake and sprinkle with sugar-free powdered sugar to decorate.

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.

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BANANA SPLIT CAKE

Crust: 

2 cups graham cracker crumbs

1 stick unsalted butter, melted

Filling:

3 small pkgs sugar-free vanilla pudding mix
3 cans fat-free evaporated milk

Topping: 

2 medium bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped toppingH
3 tbsp chopped walnuts or pecans
Fresh cherries for garnish, optional
3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed, drizzling the chocolate syrup overall. 

Refrigerate until serving time. Leftovers should be refrigerated.

NOTE: This picture shows a regular banana split cake. We diabetics should omit maraschino cherries as we are already getting a little sugar in the graham cracker crumbs plus the natural fructose from the bananas and pineapple! If you wish to use cherries, be sure to use fresh ones or unsweetened frozen ones that have been thawed and drained well. Dry with paper toweling before placing on cake.

THIS IS NOT AN EVERYDAY DESSERT FOR A DIABETIC BUT IS FINE OCCASIONALLY FOR SPECIAL OCCASIONS.

BANANA SPICE CAKE

2 3/4 cups sifted white whole-wheat flour (or an equivalent amount of your favorite low/no carb flour)

2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/3 cup canola oil

1/3 cup unsweetened applesauce
1 cup Splenda granular
2 tbsp water
1 tbsp vinegar
2 eggs, well beaten
1 3/4 cups mashed ripe bananas
2 1/2 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together three times; set aside.

In a large mixing bowl, beat oil, applesauce, Splenda, water and vinegar together until fluffy. Add the eggs and beat well. Add the sifted flour mixture alternately with the mashed bananas, beating well after each addition. Stir in the vanilla.

Pour the batter into the prepared baking pan. Bake at 350 degrees for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.

Note: Reminder this is a dessert and should be treated as such. One piece per day. Share with family and friends or freeze in individual ziptop bags and place in a gallon freezer ziptop bag. Remove one piece at a time occasionally. Some diabetics may not be able to eat cake. You know your body and what you are capable of.

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CHERRY CRUNCH DUMP CAKE

I first saw this recipe on The Seasoned Mom a few years ago. I redid the recipe to make it diabetic-friendly and to suit my taste. Cherry is one of my favorite fruits for desserts and I love coconut.

Note: It is true not all diabetics can have cake. However, almost all diabetics whose blood sugar is controlled can enjoy this cake on occasion. Use for special occasions or make this as your dish when you are asked to "bring a dish". When you take a dessert, you know this is one you can have a piece of. Remember this is a dessert and should be treated as such. While diabetics should always control how much they eat, it is especially important for desserts.

Serves: 12

Ingredients

• 1 (20 ounce) can of crushed pineapple in its own juice (not drained)
• 1 (21 ounce) can of Splenda sweetened cherry pie filling
• 1/2 cup unsweetened coconut
• 1 package of sugar-free yellow cake mix
• 1 cup of pecans, chopped
• 1 stick (1/2 cup) butter 
• 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13-inch baking pan with cooking spray.
3. Spread pie filling evenly into the prepared pan.
4. Spoon pineapple with juice over the pie filling.
5. Sprinkle the coconut over the pineapple.
6. Sprinkle DRY cake mix evenly over the coconut. Sprinkle with chopped pecans.
7. Slice the chilled butter into thin strips and place the strips evenly over the nuts and other ingredients.
8. Bake for 40-50 minutes or until golden. Serve warm.

File photo from the original recipe.

CHERRY DUMP CAKE

Diabetics need to go easy on desserts, but we can still enjoy them on special occasions from time to time. Here is a good dessert recipe you can make when entertaining. If you are going to a pitch-in meal or to a friends for a meal, ask about bringing the dessert. You can take this dessert and everyone will enjoy it. And you can enjoy dessert with everyone else without guilt. The key for diabetics is quantity. Limit yourself to one serving! And don't eat dessert after a carb-heavy meal.

2 sticks salt-free butter
1 can Splenda-sweetened cherry pie filling
1 can crushed pineapple in its own juice
1 cup unsweetened coconut
1 cup chopped pecans

1 box sugar-free yellow cake mix

Preheat oven to 350 degrees.
Melt the butter in a 9 x 13-inch baking pan.

Layer the following in the pan as listed, pie filling, pineapple, coconut, and pecans. Sprinkle the dry cake mix evenly over all.

Bake at 350 degrees for 45 minutes or until brown on the top.

Note: This is just as good with other pie fillings such as blueberry, strawberry, etc.

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YELLOW LAYER CAKE

Even diabetics want a piece of cake once in a while, or for special occasions. Here is a cake most diabetics can have a piece of occasionally.  If your blood sugar is out of control, I'm afraid you may need to skip desserts but for the diabetic whose blood sugar is controlled you make and share. One piece for you and the rest for family and friends.

1 cup Splenda Sugar Blend*
1 cup cake flour
2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, softened
1/4 cup unsweetened applesauce
1 1/4 cups low-fat buttermilk, divided
4 egg yolks + 2 egg whites
2 tsp vanilla extract

1 tsp almond extract, optional

Preheat oven to 350 degrees.
Lightly grease and flour 2 8-inch round cake pans; set aside.

Mix Splenda, flours, baking powder, and baking soda together in a medium bowl. Stir until well blended.

In another bowl, cut butter into chunks; add applesauce. Add to the flour mixture and mix on medium speed of electric mixer 1 minute or until crumbly in appearance. Add 1/4 cup of the buttermilk and mix at low speed until blended.

In a small bowl, blend the remaining cup of buttermilk with the eggs, vanilla and almond extract, if using; add half the mixture to the batter. Mix at medium-high speed until well blended. Scrape down sides of bowl; add remaining milk mixture. Mix until well blended. Scrape down sides of bowl and mix again if necessary to remove lumps.

Divide the batter evenly between the two prepared cake pans.

Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted into the centers comes out clean.

Cool in pans on a wire rack 15 minutes before removing from pans.

Frost cooled cakes as desired with a sugar-free frosting.

*If you have trouble controlling your blood sugar, use Splenda Granulated instead of the blend. Your cake will not be as tall, but it will be better for you.

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RASPBERRY CREAM CAKE

This is a good recipe to make for special occasions or to take when taking a dish somewhere. When you take a dessert, you know there is one you can enjoy a small portion of with others. When you make for special occasions at your house you will be sharing with others so you aren't tempted to over-indulge yourself!

1 box (2-layer size) sugar-free yellow cake mix

1/4 tsp baking soda
1 1/3 cups water
2 tbsp unsweetened applesauce
4 egg whites
1 1/3 cups cold low-fat milk
1 pkg (4-serving size) sugar-free instant vanilla pudding mix
3/4 tsp vanilla extract
1 1/2 cups fresh or unsweetened raspberries
1/2 cup sugar-free hot fudge ice cream topping
Up to 1 tbsp water, if needed

Preheat oven to 350 degrees.
Grease or spray with nonstick cooking spray, two 9-inch round cake pans; set aside.

Combine the cake mix and baking soda in a mixer bowl. Add the water, applesauce, and egg whites; beat on low speed for 2 minutes. Pour into prepared cake pans and bake at 350 degrees 28-32 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing from the pans to wire racks to cool completely.

To make the filling, whisk the milk, pudding mix, and vanilla extract together in a bowl 2 minutes or until thickened. Let stand for 5 minutes to set.

To arrange the cake, place one layer on a cake plate. Spread the pudding mixture over the cake layer. Sprinkle 3/4 cup of the raspberries over the pudding mixture and top with the second cake layer.

Add drops of water, if needed to the ice cream topping to make a glaze consistency. Spread over the top of the cake allowing some to drip down the sides. Arrange remaining berries on top.

Cut cake into 14 slices for serving. Remember, diabetics should not eat large slices of desserts!
Per slice: Approximately 240 calories, 50 g carbs, 1 g fiber, 4 g protein
Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat

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BLUEBERRY BUCKLE COFFEECAKE

Streusel Topping:

1/3 cup Splenda Granulated
1/2 cup white whole-wheat flour
1 tsp ground cinnamon
dash of salt
1/4 cup butter

Cake:
1 1/2 cups white whole-wheat flour
1/2 cup garbanzo bean flour (or all-purpose flour)
2 tsp baking powder
3/4 tsp salt
3/4 cup Splenda Granulated
1/4 cup olive or coconut oil

1/2 cup unsweetened applesauce
1 egg (large)
2 tsp vanilla extract
1/2 cup low-fat milk
2 cups fresh or frozen (unsweetened) blueberries

Preheat oven to 375 degrees.
Lightly grease a 9-inch square baking pan; set aside.

Make the topping by combining the Splenda, flour, cinnamon and salt; cut in butter using 2 knives or your fingers until crumbly. Set aside.

In a medium size mixing bowl, combine the flours, baking powder and salt.

In a large mixing bowl, beat the Splenda, oil, egg and vanilla until blended. Alternately add the flour mixture and the milk, ending with flour mixture, to the egg mixture until well blended. Gently stir in the blueberries just until combined.

Pour the batter into the prepared pan. Sprinkle the topping evenly over the batter.

Bake 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in the pan 10 minutes. May be served from the pan or removed to a serving platter.

Cut into 16 squares for serving.

Note: Picture Credit to King Arthur Flour

Note: This is a coffeecake I made diabetic-friendly based on a KAF recipe.

PEACH CAKE

 2 cans sliced Splenda sweetened peaches or a comparable amount of fresh peaches

1/2 cup almond flour
1 1/2 cups white whole-wheat flour
2 cups Splenda Granulated
2 tsp baking soda

Preheat oven to 350 degrees.

Drain peaches and mash with a fork. Add the remaining ingredients and mix together well.

Spray a 9 x 13-inch baking pan with nonstick olive oil cooking spray. Pour batter into pan and bake at 350 degrees for 35 minutes. When cooled, cover cake with the following icing.

Icing:
3/4 cup Splenda
3/4 regular-size can of fat-free evaporated milk
1 stick no-salt-added butter
1 1/4 cup unsweetened coconut
1 cup chopped pecans

In a saucepan, bring the Splenda, milk, and butter to a boil. Remove from heat and stir in the coconut and nuts. Spread over the cooled cake.

Cut into 20 squares to serve.

Note: File Photo

NOTE: This is a dessert and should be used for special occasions. Make this for large gatherings so you can share dessert with family and/or friends. That way you can enjoy one piece with others and not be tempted to over-indulge. Quantity is a big key for diabetic eating, especially desserts.

SUGARLESS AND FLOURLESS CITRUS CAKE

NOTE: THIS RECIPE POPPED UP ON MY FACEBOOK PAGE TODAY. I AM SAVING IT HERE TO TRY LATER. THE ( ) PERSONAL REMARKS ARE MINE. THIS POSTING IS NOT A RECOMMENDATION ONE WAY OR THE OTHER AS I HAVE NOT YET TRIED THIS RECIPE.

Ingredients

• 2 cups almond meal or almond flour
• 1/4 cup stevia, or a sugar substitute of your choice (personal note: I never use Stevia for baking as I find it bitter at high temperatures. My favorite is Splenda Granulated)
• 1 tsp baking powder
• pinch sea salt (or table salt)
• 6 eggs at room temperature
• 1/2 cup honey (personal note: honey is a sugar, a natural one but still sugar)
• 1/4 cup olive oil
• juice of 1 lemon
• 1 Tbsp lemon zest
• 1 Tbsp orange zest

Directions

1. Preheat the oven to 350 degrees F. In a large bowl, mix the almond meal/flour, stevia, baking powder and salt.
2. In a separate bowl, beat the eggs and then add to the almond mixture.
3. Melt the honey. Add the honey to the mixture along with the olive oil, lemon juice and zests.
4. Mix well and pour into a well-greased pan.
5. Bake for 45-55 minutes.
6. Let the cake cool slightly in pan (type and/or size?) and then invert it onto a plate. Allow it to cool completely. Cut the cake into 18 slices an inch and a half thick.

Note: I believe this recipe is from Diabetic Club Diet.

WHITE WHOLE WHEAT WALNUT CRUMB CAKE

This is a recipe I got from a Pillsbury Bake-Off back in the 1980s. I have updated it to use white whole-wheat flour which I prefer. Use original whole-wheat flour if you prefer. After being diagnosed with diabetes I made other changes to make this cake diabetic friendly. Remember as diabetics we should only have desserts such as this occasionally or for special occasions. And only 1 serving per day!

STREUSEL TOPPING:

• 1 cup chopped walnuts or pecans
• 2 tbsp Splenda Brown sugar Blend
• 1 rounded tsp ground cinnamon

CAKE:

• 2 cups white whole wheat flour
• 1/2 cup firmly packed Splenda Brown Sugar Blend
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup low-fat milk
• 1/3 cup unsalted butter, softened
• 1 large egg

GLAZE:

3/4 cup 'fake' powdered sugar (recipe below) OR Swerve 'powdered sugar'

1 - 2 tbsp water

Preheat oven to 350 degrees.

Grease and flour (or spray with nonstick cooking spray) two round cake pans.

In a small bowl, mix all streusel ingredients until well blended; set aside.

In a large bowl, combine all the cake ingredients at low speed of electric mixer just until moistened. Beat at medium speed for 2 minutes.

Spread 3/4 cup batter in each of the pans; sprinkle each with 1/4 cup of the streusel. Carefully spread remaining batter of the streusel then top with the remaining streusel mixture.

Bake cakes at 350 degrees 20-30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cool somewhat.

In a small bowl, combine the glaze ingredients until of a drizzle consistency. Drizzle over warm (not hot) cakes.

'FAKE POWDERED SUGAR'

1 cup Splenda granulated

1 tsp cornstarch

Using a blender, process until mixture resembles powdered sugar

Yield: Each cake 8 servings. Tip: You can wrap one of the cakes in Saran-type wrap then place in a gallon baggie and freeze for another time.

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