Help Please Does anyone have a sugarfree cake recipes

[Miracle Wench]

I need a sugar free cake recipe for someone who is diabetic. Need it for the weekend.
Thanks

[Galleywench]

Not sure of what kind of cake...

here is a basic chocolate cake...
For cake
4 large eggs
2 cups splenda
1 teaspoon vanilla
1 cup milk
2 tablespoons unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder

Preheat oven to 350° F. Butter and flour a 17 1/4- by 11 1/2- by 1-inch jelly-roll pan, knocking out excess flour.
In a bowl with an electric mixer beat eggs with splenda and vanilla until mixture is very thick, pale, and forms a ribbon when beaters are lifted, about 3 minutes. In a small saucepan bring milk and butter just to a boil. Cover pan and remove from heat. Sift flour and baking powder into egg mixture and beat just until combined. With mixer running add hot milk mixture in a stream and beat just until combined. Spread batter evenly in pan and bake in middle of oven 20 to 25 minutes, or until golden and springs back when touched lightly. Cool cake in pan on a rack.

[Galleywench]

Sugar free spice cake

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup vegetable shortening
1 cup splenda
2 large eggs
1 cup well-shaken buttermilk
1 cup raisins

Preheat oven to 350°F and butter and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour.
Into a bowl sift together flour, baking soda, cinnamon, cloves, and salt.

In a large bowl with an electric mixer cream shortening with splenda until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture alternately with buttermilk in batches, beginning and ending with flour mixture and beating batter after each addition until just combined. Stir in raisins.

Pour batter into pan and bake in middle of oven 50 to 60 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely.

[Galleywench]

This one is not a real "cake" but it is a good choice...

It is almost like a strawberry shortcake, but uses phyllo as the pastry and agave nectar as a sweetener (the agave can be found at any health food store and is a low glycemic sweetener that is all natural.) Depending on the type of diabetes (type I or II you may wish to use a lower glycemic berry like raspberries or blackberries and omit the alcohol...another unnecessary carb that can spike blood glucose levels in some diabetics)

1 1/2 tablespoons unsalted butter, melted
two 17- by 12-inch sheets phyllo, thawed if frozen
1 1/2 cups strawberries, sliced thin
2 tablespoons Agave nectar
1 tablespoon currant- or citrus-flavored vodka if desired

Accompaniment: lightly sweetened whipped cream sweetened with agave nectar

Preheat oven to 350°F. and brush a baking sheet with some butter.
On a work surface arrange 1 sheet phyllo with a long side facing you and brush evenly with some remaining butter. On this, layer and brush remaining sheet phyllo in same manner. Cut layered phyllo crosswise into 4 rectangles. Top 2 rectangles with other 2 rectangles and cut each stack into three 4-inch squares (for a total of
6 squares). On baking sheet bake phyllo squares in middle of oven until golden and crisp, about 12 minutes, and cool on a rack.

While squares are baking, in a bowl toss together strawberries, agave nectar, and vodka if using until combined well.

Assemble shortcakes:
Arrange 1 phyllo square on each of 2 plates and top with about one third strawberry mixture. Make 2 more layers with remaining 4 squares and strawberry mixture in same manner and top with whipped cream.

[Galleywench]

OK,, last one, a lemon layer cake

Lemon Velvet Layer Cake

A spring favorite for lemon lovers.

Makes: 16 servings
Preparation Time: 30 minutes
Cook Time: 40 minutes

Cake Layers
2 1/2 cups sifted cake flour
1 cup SPLENDA
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3 large eggs, lightly beaten
1 cup milk
1/4 teaspoon lemon extract
1 teaspoon lemon rind

Lemon Filling
2/3 cup SPLENDA
2 1/2 tablespoons cornstarch
1 cup water
2 egg yolks, lightly beaten
2 tablespoons butter
2 tablespoons lemon rind
1/4 cup freshly squeezed lemon juice

Optional: Whipped Cream Frosting
1 1/4 cups whipping cream
2 tablespoons SPLENDA
1 teaspoon lemon rind
1/4 teaspoon lemon extract

Cake Layer Directions

1. PREHEAT oven to 350° F. Grease and flour 2 (8-inch) round cake pans.
2. COMBINE flour, SPLENDA, baking powder and salt in a mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly.
3. STIR together eggs, milk, lemon extract and lemon rind in a mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans.
4. BAKE for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers and cool on a wire rack.

Lemon Filling Directions

1. COMBINE SPLENDA, cornstarch and water. Cook over medium heat, whisking constantly, until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture. Cook, whisking constantly, until mixture comes to a boil; boil 1 minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.

Whipped Cream Frosting Directions

1. BEAT whipping cream until foamy; gradually add SPLENDA, lemon rind and lemon extract, beating until soft peaks form.

To Assemble Cake

1. SPREAD lemon filling between cake layers. Spread whipped cream frosting on top and sides of cake.

[Galleywench]

"Flourless" Chocolate Hazelnut Torte with Frangelico

Makes 12 servings
Active Preparation Time: 20 min.
Bake Time: 15-20 min.



Cake
3/4 cup Finely Chopped Hazelnuts
2 1/2 oz. Unsweetened Baker's Chocolate
3/4 cup SPLENDA® Granular
1/2 cup Plain Bread Crumbs
2 Tbsp. Corn Starch
1 tsp. Baking Powder
1/4 cup Egg Substitute
3/4 cup Brewed Coffee
2 Tbsp. Vegetable Oil
2 Tbsp. Unsweetened Applesauce
2 Tbsp. Frangelico

Glaze
3 oz.Sugar-Free Chocolate
2 Tbsp. Frangelico




1. Preheat oven to 350°F. Lightly Spray an 8 inch cake pan with cooking spray. Set aside.
2. Bake hazelnuts in preheated oven until golden brown, approx 5-7 min. Set aside.
3. Melt chocolate in a small pan over low heat. Set aside. Place hazelnuts and remaining cake ingredients in a medium-size mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared cake pan. Bake 15-20 minutes. Cake will seem slightly under baked.
4. Remove cake from pan. Cool on a wire rack.
5. Place cake on a serving plate. Place chocolate and Frangelico in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.

[Miracle Wench]

Thank you so much. I will see which kind they want and let you know.
xoxoox
Shawn

[Lady Sarah]

Wow... thanks! My father's diabetic and has a MONSTER sweet tooth. This should help a lot!

[Galleywench]

No problem... Mom is a diabetic and I watch glycemic levels very closely, not to mention teaching workshops to newly diagnosed diabetics at The Queens Galley. lol it's a "food" thing :)

[Lady Laurel]

Thanks for posting these. They are awsome I have copied all off them. The family is always looking for sugarless deserts for different occasions. Lots of Borderline Diabetics in the family. :lol: