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Diabetic cakes

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Nickiebob89

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Type 2
I basically just want peoples opinion if its ok.. Ive started a hobby probably a bad thing for a diabetic but it keeps me busy and its something i enjoy. Cake baking? However ive been researching different ingredients and different styles and ive started using the 'healthier ingredients' low fat milk, sweeteners not sugars, 1/2 fat margerine, brown sugar etc etc.
Do you think its a bad idea??
 
Nickiebob if it keeps you happy and it is something you enjoy then id say go for it I can see why you are abit hesitant as i have to be honest i dont think id be able to do it as a hobby or id be very ill lol.As long as you stick to the ingredients you mentioned then im sure it will be fine.I would not habe the will power personally.🙂
 
Have you tried substituting half almond flour for normal flour ? This reduces the carb value of the cakes and tastes great as well.
 
I agree with Irisdove to some extent. Substitution can be a good thing to do, maybe try using Splenda as a sweetener as well. Better than using sugar.

However I bake cakes regularly using all normal ingredients. I just make sure that all the portions are much smaller when I serve them up. Keeps the carb count down a treat. They also seem to taste much better using proper ingredients.

Dave
 
Irisdove said:
Have you tried substituting half almond flour for normal flour ? This reduces the carb value of the cakes and tastes great as well.
Click to expand...

thats a fantasic idea ! i love almonds...i was thrilled to learn that walnuts are really good to eat aswell !
( mods could we move this recepies thread as it might get lost in general messages )
 
to be honest i ant been eating them more like baking for something to do. i try a little bit but normally save them for friends/family. I really would like to start doing them properly ya no like for occassions, birthdays etc but got a lot of practising to do ha. I do use normal ingredients on the cakes i dont like like carrot cake ha. xx
Nickiebob
 
Mooved to Recipes section as requested by AM.
 
Hey there, Nickie.

I do a fair bit of baking myself. I find, sugar wise that sweeteners don't work too well with cakes - they do something to the texture that's not right. However, with biscuits, I do an 80/20 split in the favour of Splenda, and that seems to work ok.

Do try my shortbread recipe that's on here, because I've had really positive responses to that 🙂
 
my other half made me a cake the other day as a treat and to cheer me up :D Not sure on the recipe he used, but he didn't put any sugar at all and used apples and a handful of dried raisins to sweeten it. It was more like a pudding really 🙄 but never the less delicious. Even better I tested an hour and two hours later and I was fine!
 
Almond Flour

I have read a bit about the almond flour - but haven't been able to get it locally (I live in a place which is a million miles from civilisation) which stores sell it?🙄
 
low sugar/carb cakes

I have used a recipe from Waitrose for a 'Lady Grey Tea Cake', which uses no fat and lots of dried fruit. I have replaced the sugar with artificial sweetener and it is DELICIOUS! Everyone in the family loves it! I don't put the honey they suggest on the top, though. You can get it off their website.

Also, an American style cooked cheesecake - replace the sugar with sweetener, low fat cream cheese if you want to and the base made with ground almonds - yummy! You can't have too much because of the 'effect' of the sweeteners on your 'tummy'! :D

I have found lots of suitable cake/pudding recipes by looking at American low-carb websites. Google 'desserts low carb' & see what you get!
 
I have a recipe indoors for fruited tea loaf which uses no sugar. As it is something I have taken from a book I can't post it on here, but if anyone wants the recipe, PM me and I will PM them back with it. SOmeone mentioned Lady Grey Tea cake, I use early Grey and everyone loves it.
 
My friend Vera is diabetic and she bakes loads of sponge cakes. She gives them away to neighbours and friends. 🙂
 
I make them for the rest of the family, have to make a non dairy one (no milk or butter) for hubby.
 
Here is a recipe from the 4 Ingredients people for a diabetic fruit cake that looks lovely when finished (I have not tried it yet but if you do try it, let me know if it works):

Diabetic Fruitcake

1 kg bag mixed Fruit
2 cups juice
2 cups Self Raising Flour

Add mixed fruit and juice and allow to marinate overnight in the fridge.

Preheat oven to 125 degrees celcuis, combine self raising flour and fruit mix. Pour into a cake tin and cook in the oven for about two hours.

Sounds like a really simple recipe too.

Good luck

Sarah
 
A little while ago a friend of mine gave me a recipe and demanded I make it for her (I used to do a lot of cake baking on demand!!) it was a beetroot chocolate cake so it was fat free. And it was fabulous and I HATE Beetroot...anyone else tried this?
 
Lolavegas said:
A little while ago a friend of mine gave me a recipe and demanded I make it for her (I used to do a lot of cake baking on demand!!) it was a beetroot chocolate cake so it was fat free. And it was fabulous and I HATE Beetroot...anyone else tried this?
Click to expand...

Sounds like a strange combo, but I will try anything..........
 
Lolavegas said:
A little while ago a friend of mine gave me a recipe and demanded I make it for her (I used to do a lot of cake baking on demand!!) it was a beetroot chocolate cake so it was fat free. And it was fabulous and I HATE Beetroot...anyone else tried this?
Click to expand...

Yes! I hate beetroot too, but made a beetroot chocolate cake for a Children in Need bake at work. I didn't tell people what it contained until they had bought and eaten a piece! Everyone loved it! I also used to make muffins with courgettes - the bettroot and courgette give the cake moistness and texture, but not flavour - the flavour comes from the chocolate! :D
 
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