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Cake recipes

Discussion in 'Food, Nutrition and Recipes' started by DaNnY14, May 7, 2020.

  1. DaNnY14

    DaNnY14 · Newbie

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    Hello! My mothers birthday is coming up soon and I want to make a cake for her but the problem is, is that she has type 2 diabetes and I'm very new to this kind of stuff. All I know is that there can't be any sugar and carbs(?), is it possible if you could recommend some recipes for cakes that she could have or what I shouldn't put in the cake that isn't good for her, or what could I do for her instead of a cak. I really want her to have a great birthday and its always pained me that she hasn't had a birthday cake for as long as I can remember. Stay safe!

    Danny :)
     
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  2. HSSS

    HSSS Type 2 · Well-Known Member

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    Try dietdoctor.com or ditchthecarbs.com for ideas or Google keto cakes or low carb cakes. This is a good one
    www.heyketomama.com/keto-death-by-chocolate-cake/. My teenagers love it. Not too sweet but nice and chocolatey

    Basically you’ll want to switch out the normal flour for something like coconut flour or almond flour (ground almonds) in most recipes. Be aware you use different amounts of each sort not directly swaps.

    Obviously swap the sugar too. For something like Erythritol or xylitol or a stevia mixed with Erythritol (not maltodextrin or dextrose)

    theses alternatives are in most main stream supermarkets and definitely on amazon if you struggle.
     
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  3. HSSS

    HSSS Type 2 · Well-Known Member

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    By the way this is a lovely idea of yours. Wish my sons would do the same for me, I make my own birthday cakes! Why not suggest she join herself for moral support and practical advice and a community of people also living with diabetes.
     
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  4. Goonergal

    Goonergal Type 2 · Moderator
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    This is a good one - I’ve made it a few times:

    https://www.nigella.com/recipes/chocolate-olive-oil-cake

    When it says almond flour, ground almonds are much cheaper and do the same job. Just use either erythritol (available on Amazon) or Xylitol (quite often available in the supermarket) instead. However, Xylitol is poisonous to pets, so beware if you have pets. Xylitol is the same sweetness as sugar, whereas erythritol is about 30% less sweet - if your mum is eating low carb her sweet tooth may be less, so a 1:1 switch with erythritol may work (it does for me).

    Good luck!
     
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  5. Brunneria

    Brunneria Other · Moderator
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    Is there a particular type of cake your mum likes most?
    If you google 'keto carrot cake recipe' or 'keto black forest gateau recipe' or 'keto whatever recipe' you will be amazed at the variety and quality of the recipes.

    While you are at it, you can also search for keto scones, pancakes, bread and muffins... ;)
     
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  6. bulkbiker

    bulkbiker Type 2 · Oracle

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    Is your mum following any particular diet to manage her T2?
    Is she taking any medication?
    Most of here eat fairly low carb so our suggestions will lean that way.
     
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  7. JoKalsbeek

    JoKalsbeek Type 2 (in remission!) · Well-Known Member

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    I don't have kids. I'd happily adopt you if you're baking keto cakes though. ;)

    Hope it turns out great, good luck!
    Jo, who's still trying to gather the courage to make (or try to make...) pecan cookies.
     
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  8. TeddyTottie

    TeddyTottie Type 2 · Well-Known Member

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    Here’s another one from Joe Duff

    https://www.thedietchefs.com/keto-chocolate-cake/

    nothing too outrageous, ingredient-wise. I’m pretty sure you could substitute melted butter for the coconut oil if you don’t have any. I didn’t have any almond milk so I used a heaped dessert spoon of almond butter and some water - but you can buy unsweetened almond milk in any supermarket. Quick to make, quick to bake and nice and moist.

    If you make the buttercream (and I suggest you do....:cat:), make sure to use powdered sweetener rather than granulated to avoid a gritty crunch (ask me how I know), or grind up granulated sweetener in a blender before adding. And probably, make half the quantity of buttercream because there is loads.

    As far as sweetener goes, start off with small additions and taste because they seem to vary in levels of sweetness, some are 2 or 3 times sweeter than sugar, some are the same.

    I am going to adapt this recipe into a lemon drizzle cake this weekend. I adore a lemon drizzle....
     
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  9. Bittern

    Bittern Type 2 · Well-Known Member

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    Here are a couple:

    Keto Chocolate Cake

    Yield: 8 servings
    • 1 ½ cups fine almond flour
    • ¼ cup cocoa powder
    • 2 tbsp dutch cocoa or additional regular
    • 2 ¼ tsp baking powder
    • ½ tsp salt
    • 1/3 cup water or milk of choice
    • 3 eggs
    • 1/3 cup granulated erythritol or regular sugar
    • 1 1/2 tsp pure vanilla extract
    Instructions

    Preheat oven to 180C (350 F). Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the centre rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting.180

    Chocolate Cream Cheese Frosting
    • ½ cup cocoa powder
    • optional 56 grm melted chocolate
    • 230 grm cream cheese or vegan cream cheese
    • 57 grm butter
    • 1 ½ to 3 cups erythritol for keto
    • 1 ½ tsp pure vanilla extract
    • 2 to 4 tbsp milk of choice
    Let cream cheese and butter spread come to room temperature. Beat all ingredients with an electric mixer or by hand, which won’t be as whipped and fluffy but still works. If too thick, very slowly add more milk of choice. If too thin, add additional powdered sugar. Cover and refrigerate leftover frosting for up to a week.

    Tarte de Santiago


    INGREDIENTS

    • 1/2 pound (1 3/4 cups) blanched whole almonds
    • 6 large eggs, separated
    • 1 1/4 xylitol
    • Grated zest of 1 orange
    • Grated zest of 1 lemon
    • 4 drops almond extract
    • Confectioners' sugar for dusting

    PREPARATION

    Finely grind the almonds in a food processor.
    With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.

    With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).

    Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 160°C for 40 minutes, or until it feels firm to the touch. Let cool before turning out.

    Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.

    Variations
    •Add 1 teaspoon cinnamon to the egg yolk and almond mixture.
    •Majorca has a similar almond cake called gató d'Ametla, which is flavoured with the grated zest of 1 lemon, 1 teaspoon cinnamon, and sometimes a few drops of vanilla extract.
    •In Navarre, the cake is covered with apricot jam.


    Clearly omit the confectioners sugar and jam!
     
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    #9 Bittern, May 7, 2020 at 10:47 AM
    Last edited: May 7, 2020
  10. Rachox

    Rachox Type 2 (in remission!) · Moderator
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  11. ChristieM

    ChristieM Type 2 · Active Member

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    You can use most ‘normal ‘ cake recipes and substitute almond flour and erythritol (or I presume other sugar substitutes) very successfully but reduce weight of flour by 10% and weight of butter by 25% and add 1 teaspoon of baking powder per 100g of flour. Found this on a paleo site and it works! Before when I used gram for gram I found cakes a bit too moist and a bit flat.
    Sarah Flower’s low carb lemon drizzle cake is fab! (Google it.)
     
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  12. DaNnY14

    DaNnY14 · Newbie

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    Hey everyone! Sorry this is a late response but thanks for all the advice/help/support you have given me, my mum's birthday is next week so I'm grateful for all these suggestions! As always stay safe!

    Danny :)
     
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  13. HSSS

    HSSS Type 2 · Well-Known Member

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    Let’s us know what you choose and how it turns out.

    Maybe let her know where you got the ideas and she might join the forums herself.
     
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  14. DaNnY14

    DaNnY14 · Newbie

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    Yeah I'll let her know where I got the recipe from and ask her if she wants to join the forum. I'll say which recipe I picked and how it turned later next week once its been her birthday. Even if I don't end up using some of the recipes/suggestions I'll probably do them for fun in my spare time and for future events!

    Danny :)
     
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  15. HSSS

    HSSS Type 2 · Well-Known Member

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    I hope she’s as impressed I would be...
     
  16. TriciaWs

    TriciaWs Type 2 (in remission!) · Well-Known Member

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    Several good recipes here: some have a long list of specialist ingredients but not all
    https://alldayidreamaboutfood.com/
    If you haven't cooked with coconut flour before do follow the recipes exactly - it does not behave like wheat flour and takes some getting used to.
    Almond cakes are very moist, and you could adapt an ordinary ground almond recipe by swapping sweetener for sugar.
    I use truvia sweetener, but if you use it then you need much less than ordinary sweeteners.
    85% chocolate makes a nice topping.
    And any T2 diabetic who does low carb can have double cream.
    I stir frozen raspberries with a little sweetener into a mix of full fat real greek yogurt and cream instead of icecream.
     
  17. Honeyend

    Honeyend · Well-Known Member

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    I can not bake, the almond cake I tried to make was like frisby, so my favorite is now microwave mug cake, chocolate with berrys, and I can make it in less than 10mins
    One tablespoon coconut flour
    1/2 teaspoon baking powder
    One egg
    Milk to make it smooth enough
    Knob of butter
    Two squares of plain chocolate
    Sweetner to taste
    Frozen berries.

    I melt the butter and the choclate in the microwave, takes about a minute, in a wide mug.
    Add dry ingredients and the egg, mix well. The coconut absorbs moisture so add some milk so it looks creamy texture.
    Add the frozen berries and mix in,
    Pop in the microwave for a about 90 secs,
    I then turn it out in to bowl for a deconstructed cake/pudding, and they you can add cream..
    Practice with your microwave and do not over cook or it goes very dry.
    If I can make something edible anyone can.

    The youtube reciepes are so annoying, and they just love the sound of their own voice.
     
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