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Recipe advice please

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Alainab

Member
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Hello, I hope no one minds, but I have joined this forum for advice. I am not diabetic myself, I am a cake maker and I have been asked to make some cakes for an elderly diabetic gentleman. I have found a recipe on line for a chocolate cake, which I will be making into cupcakes, and it has very good reviews. Using splenda.
My questions are as follows, do I have to use low fat marge instead of butter? Also does anyone have any ideas for toppings? I can only seem to find american sites for topping recipies and they all include ingredients I have never heard of! My suggestion to the customer was chocolate ganache, but is double cream allowed? And is diabetic chocolate ok to cook with? What about a buttercream using cream cheese, splenda and melted chocolate?

Any advice would be greatly appreciated!

Thank you
Alaina
 
Use butter and cream and cream cheese, also dark chocolate. Google diabetic good baking, a few recipes for cakes and biscuits.
 
Thank you Dawn! So butter, double cream and cream cheese are all ok? Excellent! That makes life a lot easier! And normal dark chocolate is also ok? It doesnt need to be special diabetic chocolate? I will google now, thank you!
 
Hi. Although diabetics need to keep their carb intake sensibly low, fats aren't a particular issue in sensible quantity, so as others have said butter, cream etc are not a problem. Go for the highest % Dark Chocolate you can find which will be low carb. I personally have Green & Blacks 85% Dark for eating, not cooking, but just choose a good Dark. Avoid diabetic chocolate as it has polyols instead of sugar and these have a laxative effect!
 
Hi Alaina,

I would like to ask you if you have a recipe I can try. I am diabetic, but I do have some meals, puds etc that have sugar or sweetner. But I am also, nearly, a vegan. I won't eat eggs but I do drink milk. My good friend Lorna has a recipe for grasmere cake that doesn't use eggs. Do you have any others? If it's a recipe that doesn't mind having a few chocolate chips or topping then I am sure I can fit it in! especially dark chocolate which is better for a diabetic.

Lee.
 
Hi Lee, Im sorry I am very new to catering for special diets, other than Gluten free! I have been doing that for about 20 years for my mum! But I have never made a cake for a diabetic before which is why I came here to ask advice from the people who know best! The recipe I have found does contain eggs, I dont know if you would be able to use a substitute? But here is the recipe anyway, as I said earlier, it had good reviews on the site I found it on!

100g Self raising flour
2tbsp cocoa powder
100g low fat marge (although prevous posts have told me butter is fine!)
2 eggs
splash milk
50g splenda

Mix everything together, put into cake cases and bake for 15-20 mins at 180 deg.

Hope this helps! x
 
Hi Alaina,

Thanks for the recipe. I did buy some egg substitute a few years back. I never got round to using it and had to throw it out. Just call me a slowcoach! I would like to try your recipe though. I will have to buy some more egg substitute.
Thanks, Lee
 
Alainab said:
Thank you Dawn! So butter, double cream and cream cheese are all ok? Excellent! That makes life a lot easier! And normal dark chocolate is also ok? It doesnt need to be special diabetic chocolate? I will google now, thank you!
Click to expand...


Have a look in the Chocolate Paradise thread for suitable recipes, also here is a cupcake recipe once posted by member Blind Faith
CHOCOLATE CUPCAKES
50g ground flaxseed
200g almond flour
1 tablespoon baking powder
10 teaspoons Splenda
4 tablespoons cocoa powder (sifted)
5 eggs
1/3 cup butter (melted)
1/2 cup water

*Combine all of the dry ingredients in one bowl
*Melt the butter
*In another bowl whisk the melted butter and eggs
*Add the water and whisk again
*Add in the dry ingredients and whisk until smooth
*Pour into cupcake tin (the silicone ones come in really handy here!) and bake at 170c for 50 minutes

**NOTE**
Although the recipe says to bake for 50 minutes, I think this may be a misprint as after 15 minutes mine were cooked through.
I do have a fan assisted oven, though so that may account for it.

MOCHA CREAM FROSTING:
1 cup heavy cream (I used whipping cream as I've no clue what heavy cream is!)
1 teaspoon instant coffee granules - crushed (I used a mini blender to blitz it to a really fine powder)
1/3 cup Splenda
1/4 cup unsweetened cocoa - sifted

*Add the coffee to the cream and mix well
*Add the Splenda and whisk until the mixture just starts to thicken
*Slowly blend in the cocoa, but don't over whisk the mixture
*This can be used fresh and also can be frozen

Happy baking :D
 
Excellent! Thank you! I definitely like the sound of the frosting recipe!

And Lee, yes! Get baking! Its so much fun, and you get to eat your yummy bakes too! Will be interested to know how the egg substitute works out for future reference.

Thank you everyone. x
 
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