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Cake

Buttons11

Well-Known Member
Messages
162
Location
Woking, Surrey
Type of diabetes
Type 2
Treatment type
Diet only
I want to make a low carb cake. I've looked on line and the amount of recipes is mind boggling. Does anyone have a tried and trusted recipe they'd like to share? TIA
 
Claudia Roden's orange and almond cake is a big favourite of mine because it's meant to be made with almonds and not flour so it's not a "substitute" cake (apart from the sweetener of course lol) - just subsitute the sugar with sweetener of your choice - I sometimes add a bit of cinnamon or mixed spice - nice in the winter time - makes a big cake and it's quite rich so you can half the recipe or freeze half of it as I find it only keeps for the max 3 days.

It's also nice topped with a cream cheese and cinnamon frosting - but don't freeze it with the frosting on

I use a silicon cake tin so don't dust with flour etc

http://www.lovefood.com/guide/recipes/1 ... lmond-cake
 
Hi @Buttons11,

In the last two years, I've played around with several regular full-carb cake recipes and adapted them to a low carb diet. All of the cakes below work out without problems. I would be more than happy to share any of the recipes with you if you are interested..

These are the cakes I have made without any problems: a New York cheesecake (about 3.5g of carbs per 100g), brownies (about 2g of carbs per 100g), a Sacher torte (about 5g of carbs per 100g, and a carrot cake (about 3g of carbs per 100g). Please note that I haven't accounted for any of the carbs in the sweetener.

If you are interested in any of the recipes, please let me know.

I am also tagging @Brunneria as I know she has lots of experience and many wonderful cake recipes.
 
I'm new to being diabetic and I'm pleased to know that I will still be able to eat a form of cake. I guess there are ways to adapt recipes to our situation.
 
Oooooh! CAKE!

( carby cakes used to leave me cold, but since i have discovered low carb cakes, my interest has reawakened!)

These are my Go To options, but i am happy to expand my repertoire And the joy of low carb cake is that each slice usually comes in around 5-8 g carbs and is filling enough to have as a meal. So cake for breakfast is really an OK option.

Coffeeandwalnut
https://www.diabetesdaily.com/forum/recipes/50976-coffee-walnut-cake-low-carb/
This isn't a cake, it is a brick, and should be eaten with respect. Mr B didn't listen to me when i told himthis, and had a large slice at 5 am before work. When he came back at 2pm, he still wasn't hungry.

Blood (or ordinary) orange cake
https://www.ibreatheimhungry.com/2017/01/glazed-blood-orange-rum-cake-low-carb.html
Light and fluffy

Apple crumble cake
https://www.ibreatheimhungry.com/2016/09/cinnamon-apple-crumb-cake-low-carb.html
Gooey and satisfying

Stracciatella
http://www.diabetes.co.uk/forum/threads/low-carb-recipes.4871/page-9#post-229
This has to be the quickest and easiest EVER

And i want to try a black forest gateau next. But i seem to have lost the recipe!
@maglil has made one a while back, and may still have the link...?
 
The last recipe seems to be mushroom pork liver cake?
 
200g ground almonds, 6 eggs, 2 tsp baking powder, 2 tbsp extra thick cream or full fat greek yoguet, 125g raspberries, 2 tsp vanilla extract, 4 tbsp erythritol
Combine everything bar the raspberries in a food processor to make a batter. Pour into silicone cake mould, add the berries, bake at 125 degrees. Enjoy
You can replace the berries with all manner of things - experiment
 

I'd like the carrot cake recipe please
 
I do , I do

http://www.diabeticgoodbaking.com/2016/01/black-forest-gateau.html?m=1

Seriously good. I fed it to the carb eaters and they had no idea it was a low carb version. Brilliant entertaining cake. I stored it on Copymethat to make sure I didn't lose it.

This lemon coconut cake is seriously good too

https://www.ditchthecarbs.com/?s=Lemon+coconut+cake

I cut back on the butter in the base as it comes out quite oily. You think it will be awful but it does set when it cools. If you like lemon and coconut This is a good one and keeps well in the fridge.

Finally another dessert

https://www.ibreatheimhungry.com/?s=Lemon+cloud+pie

Another really good lemon dessert.
That's a great baking website all in.
 
Hi @Buttons11,

Here's the recipe for the carrot cake -- I have adapted this from the BBC website.


Carrot cake (BBC)

Ingredients

For the cake

  • 4 eggs, at room temperature
  • 200ml/7fl oz oil (I use a nut oil such as walnut, macadamia, hazelnut, but you can also use sunflower as it is cheaper), plus a little extra oil for the tin
  • 250g/9oz carrots, coarsely grated
  • 100g/3½oz walnut pieces, plus a few extra for decoration
  • zest only of one lemon, alternatively you can also use orange zest
  • 200g/7oz almond flour (alternatively walnut flour, but it contains more carbs).
  • 2 tsp mixed spice (cinnamon, nutmeg,cloves, allspice, vanilla)
  • 1/2 package of baking powder
  • 1 tsp baking soda
  • ¼ tsp fine salt
  • 200g/7oz xylitol (or alternative erythritol if you prefer)
For the frosting

· 150g/5½oz unsalted butter, at room temperature

· 45g/3 tbsp xylitol (or erythritol)

· 300g/10½oz full fat cream cheese

Directions

· Preheat oven to 180C/350F/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking parchment.

· Break the eggs into a bowl, and lightly whisk using a fork.

· Add the oil to the eggs and whisk again.

· Add the grated carrots, walnut pieces and lemon/orange zest.

· In a separate bowl, sift the flour, mixed spice, baking powder, baking soda and salt. Stir in the xylitol.

· Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.

· Spoon the cake batter into the lined tin and bake on the middle shelf for 1 - 1¼ hrs, until the cake has risen and is golden-brown all over.

· Remove the cake from the oven and set aside in the tin to cool for 10-15 mins, then turn the cake out and leave to cool completely on a wire rack.

· While the cake cools, make the frosting. Place the butter in a large bowl with the xylitol, beat it for 2-3 minutes until light and creamy, then beat in the cream cheese until smooth.

· Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top. It’s now ready to serve.
 
thank you for the link
 
Hi @ziggy_w
I like cake, but I don't eat it because of the sugar and flour. However, I am reluctant to use most recipes because I can't get myself to accept that sweeteners are harmless and I don't particularly like sweet tastes anyway. So my question is - can you make cake that doesn't have sugar or sweeteners (or anything else that is sweet and carby). Ideally with lots of cream!
 
Brunneria said:
Haha!
Just scroll down a bit further.
This ancient ipad has a mind of its own when c&ping.
Click to expand...

I confess I didn't look further than the first recipe (and I hate liver!) but there are some nice recipes on that page... yum
 

Good morning, @BrianTheElder,

Well, you presented me with a bit of a conundrum. A cake, but not sweet, with cream, but no flour?

I am thinking maybe along the lines of a cream cheese cake, maybe? I also want to consult an old book with cake recipes -- I think I remember a torte with yoghurt and fruit, I once made ages ago. I remember, however, it took me hours -- so this might be a bit over the top, but might be adapted and simplified.

Is this along the lines you were thinking of?

However, in my opinion -- it might be difficult to do without any form of sweetener in a cake -- you can definitely go easy on the sweetener (as I think most of us do). And, you can always try the cakes without the sweetener and see what you think.

I agree -- we are always taking a bit of chance by introducing foods such as sweeteners, which are a bit untested, into our diets. So, I realize that it is not without risk when I use xylitol.

However, I have read up on this a bit. Xylitol is a sugar alcohol and not an artificial sweetener. Traditionally, it has been extracted from the bark of birch trees, but today they can also extract this from other plant matter. Xylitol has been around for a bit more than a hundred years and has been used extensively in Finland during WWII as a sugar substitute. Xylitol also occurs naturally in foods such as cauliflour and raspberries (about 0.3 to 0.9g per 100g) and is manufactured as a byproduct of the metabolism. There is always some xylitol in our blood, even if we don't eat any -- and consuming xylitol doesn't seem to affect the levels in our blood. Unlike artificial sweeteners, xylitol is metabolized without insulin.

This doesn't, of course, negate the risk -- but it is probably less risky than at least some of the other sweeteners I think.

Here are some of the sources I used on this:

http://www.naturallysweet.com.au/up...y_Safety_and_Dental_Properties_of_Xylitol.pdf

https://www.peppersmith.co.uk/the-history-of-xylitol-in-finland/
 
Last edited:
Thanks @ziggy_w
That's why I don't eat cake! Please don't put yourself out, I just wondered if I was missing something. It is actually easier to give something up completely than to dabble.
 
BrianTheElder said:
Thanks @ziggy_w
That's why I don't eat cake! Please don't put yourself out, I just wondered if I was missing something. It is actually easier to give something up completely than to dabble.
Click to expand...

Hi @BrianTheElder,

I absolutely agree with you -- when I eat small amounts of things, I shouldn't eat (such as baguette), I am always a bit scared that I might like it too much and won't be able to stop. (Luckily, this hasn't happened yet -- even when I was having wine while doing this.)

On the whole, however, it might also be down a bit to what works for us individually. I realize that I am a person who becomes extremely resentful when told I can't have or do something. So, broadening my diet and allowing myself to cheat a tiny little bit (I always really only have a crumb of bread, not more), allows me stay on track long-term.
 
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