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birthday cake?

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honoroak25

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Relationship to Diabetes
Hi everyone,

I'll say at the outset that I know that cake is something to be limited but - does anyone have any tips or ideas for low-sugar baking? Or any experience using sugar alternatives?

It's my partner's birthday soon and I think it would really cheer him up to be able to have some kind of cake!

Any bakers please get in touch!
 
It's actually less about the sugar and more about using something other than flour - almond flour is probably your best bet and could mean you could probably just use regular sugar.
 
I've found (through years of experimenting) that you can usually reduce the sugar by 25% of any recipe without really affecting the end result. You don't need to replace it with anything, just cut it down.
 
I tried baking with Splenda, it works but does make the mixture go a slightly odd consistency and the finished cake is not quite as fluffy as it would be with sugar. It's also quite tricky working out how much to use; it says use the same number of spoonfuls but all the recipes I know use grams or ounces so a lot of trial and error was involved! I think the Splenda weighs about a tenth as much as sugar so you use a tenth of the weight.

In the end though, as we are on a pump and carb counting, I decided it wasn't worth the hassle and now just use normal sugar and count it!
 
Isn't polenta a low-carb option? And jam with stevia instead of sugar is nicer than the diet jams. Let us know what you end up making.🙂
 
Hi everyone,

Thought you might like to know that I made this cake for my partner's birthday:

http://www.bbcgoodfood.com/recipes/8084/flourless-chocolate-and-pear-cake

He really enjoyed it and was able to calculate insulin accordingly - thanks for all your help!

Just wondered - are we, generally speaking, better off sticking to baking that don't involve white flour? Is that more important that making sure we use low-sugar recipes?

Any advice appreciated - thanks!
 
Well, the thing to remember is that once the flour has gone into your mouth, it IS sugar. What's important is lower carbohydrate, and that generally means cutting down on both sugar and flour. It doesn't really matter how it's split - a slice of cake that's 30g of carbs that's all flour and no sugar is just as much of an issue as a slice of cake that's 30g of carbs that's all sugar and no flour.

So I would personally look on flour and sugar as being the same 'stuff', rather than looking at it an an either-or situation, or one taking precedence over the other.
 
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