Foor diabetics, or anyone else, when you think of cakes, think of quickbreads. That is, the same recipes that make bran muffins, carrot cakes, zuchini bread, apple-sauce bread, etc., make wonderful cakes. The reason I suggest these is that they are naturally high in fiber and nutritional value. The only changes that have to be made is to top them with sugar-free toppings, and maybe substitute apple-sauce for some of the oil normally used. Also, you can replace the sugar normally used in the recipes with Splenda, which holds up well under heat.
If you use sweet potatoes, or any of the winter squashes in your deserts (Hubbard Sqaush pie, pumpkin pie, sweet potatoe pie, etc.) you are giving a sweet food that is rich in flavor and nutrition. In fact, the sweet potato has the highest nutritional value of all vegetables and can easily be substituted for many of the winter squash family, and they are slouches nutritionaly either.
The fiber aids digestion and helps regulate colon activity. It also plays a major role in decreasing ldl cholesterol and regulating how quickly sugar enters the blood stream. Its nutritional content includes high beta carotien (vitamin A), and a host of other vitamins, minerals, and isoflavones.
So in retrospect, make her a pineapple upside-down cake. Just replace the regular cake mix with a home made bran muffin batter, Made with whole wheat, bran, Splenda, eggs, baking powder, water, and either Splenda or Honey, and a bit of salt. Then mix Splenda with a bit of mollases and put in the pan bottom. Place the pineapple rings and cherries onto the pan bottom and pour the batter over the top. When the cake is baked, turn the cake out and cover with Stabilized whipped cream.
She'll be thinking sinfully good treat. You'll know that the cake is actually good for her.
And then there's that incredible pumpkin pie that you made with Splenda and a whole grain "apple crisp topping" style crust.
Need I say more?
Seeeeeya; Goodweed of the North