aldei
Assistant Cook
Does anyone know an easy but moist cake recipe I can bake for a diabetic friend?
Use any scratch cake recipe and make substitutions: Splenda for sugar, whole wheat flour for all but 1/4 of the flour, and mashed banana or applesauce for the oil. Instead of frosting, mix two boxes of sugar-free pudding with half the liquid and stir in a container of sugar-free Cool Whip.
If you add raisins, soak them in hot water first, then drain. They not only plump up, but some of the sugar washes away in the water.
I wouldn't replace the oil with applesauce or mashed banana, that would just add more sugar.
Just curious, why substitute banana or apple sauce for oil for a diabetic? Any reason not to substitute all whole wheat for the white flour?
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Flour Q: Basically for asthetics, but there are some really good Whole Wheat White Flours out there, now.
I am a diabetic so I don't eat much cake.If I have a piece it is never frosted and pretty small.
All too often I see other diabetics eating a big A#$ piece of cake because it had applesauce or splenda in it.My advise would be to them -give it up.We had our fill of junk and the party is over.
On special occasion have your LITTLE piece of cake.The gooiest one you can get.Then be done with it!
I don't like diabetic recipes for the most part because they just give an excuse to eat more and do less for managing your condition.
Maybe this should have went in the rant thread! LOL
I wouldn't replace the oil with applesauce or mashed banana, that would just add more sugar.
The first thing I told Shrek's Diabetic Educator was that we would NOT be switching to artificial sweeteners. She couldn't argue with me, she was my college Nutrition Instructor and she remembered me We, Shrek and I, are working on portion control and using less sugar. His last A1C was 6.3, mine was 5.1 (I haven't been diagnosed as diabetic, yet, and I plan on keeping it that way). We must be doing something right!
I've noticed that no one has mentioned stevia. Stevia is a NATURAL sweetener with NO calories, NO carbohydrates, and does NOT affect a person's glucose level. I bake with it, use it for all manner of sweetening and it has no aftertaste (when used properly).
I use the KAL brand of Pure Stevia Extract. 1.3 oz. cost me about $10.00 BUT that's the equivalent to more than 900 servings (1/2 BB amount equals 1 teaspoon of regular sugar) which, to me, is a real bargain. And it comes with a measuring spoon.
What's a "BB"?