Cake Recipes For Diabetics: Cocoa cake for diabetics

Many diabetics hope to enjoy cakes and other pastry just like normal people do. Diabetics want real cakes. Let’s face it, diabetics may never have the chance to eat a real cake, because a good percentage of sugar is an important part to make cake soft and fluffy. However, we are able to find the right cake recipes for diabetics with the right formula including non frozen ingredients.
Making cakes for diabetics or for someone who is on the low cholesterol diet patient, you are ‘banned ‘ to use whole eggs, butter, cream, lard and whole milk. Instead, we use artificial butter (margarine), vegetable oil, egg white, liquid artificial eggs, skim milk and the most important is to put less sugar or artificial sugar. We hope everyone can enjoy those diabetic cake recipes.

We also found that with cocoa, skimmed milk and baking soda can make a very soft bread, we use the syrup and molasses with it to create a very delicious cake. I generally use it with the corn syrup, if you prefer sweeter cake, you can use the fructose,. You can always consult with your Doctor if our diabetic cake recipes is appropriate for you.

Cocoa Cake

Ingredients: (16 servings):
Half cup cocoa flour
Half cup boiling water
3/4 cup of non frozen margarine
Half cup of artificial sugar
2 teaspoon vanilla extract
3 non frozen egg white
Half teaspoon the cream of tartar
1/3 cup sugar
2 1/2 cup cake flour
1 teaspoon baking powder
2 teaspoon self-raising flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup water

Whisk cocoa flour and boiling water in a large bowl and let it sit for awhile to cool down.
In another large bowl beat the margarine in medium speed until its fluffy, add artificial sugar and vanilla extract along with the cocoa flour mix to blend.
3.Beat the egg whites and the cream of tartar until stiff peaks form, put it on the side.
4.Combine the flour, self raising flour, baking powder, salt and cinnamon and mixing well.
5.Add one cup water into Margarine bowl, and also add the flour (step 4) mixing in medium speed for 1 to 2 minutes. Pour this mixture gradually over the beaten egg whites and whisk slowly.
6. Coat the pan with margarine, pour batter into 9 inch pan.
7. Bake at 350 degree and bake for 30 to 35 minutes
Frost it if desired

Per serving: 170 calories; 3 g protein; 19 g carbohydrates; 10 g fat; 0 cholesterol; 0.8 g fiber; 291 mg sodium
Exchanges: 1 starch, 1 vegetable

Date:Wednesday, April 11th, 2012
Category:Cake Recipes For Diabetics
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