Sugar-free cake recipes for diabetics allow those who have blood sugar challenge to enjoy dessert with friends and family. These diabetic recipes reintroduce such favorites as German chocolate cake back into the diabetic’s life.
However, many who are new to managing the disease don’t always know how to make these recipes, nor how to convert “regular” recipes into diabetic ones.
If you’re looking for good sugar-free cake recipes to add to your list, here is a diabetic German chocolate cake recipe, plus some tips for making more of your cake recipes are diabetic-friendly.
Diabetic baking requires some advanced planning until you get used to the substitutions you’ll have to make. The following information will help you navigate the world of diabetic cooking and baking.
Making Things Sugar-Free
Everyday Health recommends that those who are new to making diabetic recipes experiment with different types of sugar substitutes in their recipes.
One simple fix is to simply do without one-third (and up to a half) of the recipe’s sugar requirement. In other words, can you bake your cake with half the sugar?
Another option is a sugar blends. According to Diabetics Forecast, these sweeteners include non-nutritive sweeteners, plus granulated sugar.
A final option is to substitute with liquid natural sweeteners like Agave. When you go this route, you will need to cut down the other liquids in the recipe by 25%, give or take. This is where a willingness to experiment can come in handy.
You should know that baked goods that are cooked with sugar substitutes don’t tend to rise like those with sugar do. They also have a slightly altered color and texture.
Additionally, these baked goods may get dry quicker than other types of desserts: Sugar preserves the moisture in a baked item. Plan on consuming the item within a day or so for the best results.
Diabetic Cake Recipes
The following cake recipe is a diabetic-friendly one. You do not need to substitute sweetener amounts, because that has already been done for you.
German Chocolate Cake for Diabetics
- 3/4 c. cocoa powder, unsweetened
- 1 1/2 sticks butter, melted and divided
- 1 c. Plain Greek yogurt
- 3/4 c. Truvia baking blend
- 4 separated eggs
- 2 tsp. vanilla
- 2 1/4 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 to 2 c. buttermilk
German Chocolate Frosting
- 12 oz. can evaporate milk
- 1/3 c. Truvia baking blend
- 1 egg
- 1 TBSP butter – cut it into pieces
- 2 tsp. vanilla
- 1 1/2 c. unsweetened coconut
- chopped pecan nuts
To Make the Cake
- Preheat the oven to 350 degrees.
- Prepare 3 8-inch or 9-inch round cake pans with a non-stick cooking spray. Line the bottoms of each with parchment paper.
- Sift flour, soda, and salt together. Put this mixture aside.
- Beat four egg whites in a large bowl until you have stiff peaks. Put this aside.
- Mix four TBSP of melted butter in a medium bowl, along with cocoa powder. Add the Greek yogurt until you get a paste. Put this mixture aside.
- Cream eight TBSP of butter with Truvia in a large bowl of a stand mixer and mix until it’s fluffy.
- Mix in four egg yolks, going one at a time. Beat the mixture each time you add an egg.
- Then, add in the whole eggs. This mixture again.
- Add the chocolate paste and the vanilla. Blend this until the mixture becomes well mixed.
- Then, alternate adding in 1 cup of buttermilk and the flour mixture. If you find that the batter is thicker than you’d like, keep adding in the buttermilk (up to one extra cup) until your cake batter has the right consistency.
- Gently fold in beaten egg whites.
- Pour the batter into the pans, dividing it evenly.
- Bake the cakes for up to 25 minutes. The cakes will be done if you can stick a toothpick into the batter and have it come out clean.
- When the German chocolate cake is done, turn the oven off. Open the oven door a crack and slow the cakes to sit in the oven for five minutes.
- Remove the cakes from the oven and cool on a baking rack.
- Once the cakes are cool, take them out of the cake pans before you frost them.
To Make the Frosting
- Combine all of the ingredients in a small saucepan, except for the nuts and the vanilla.
- Then cook it, stirring the frosting mixture frequently. Make sure it’s on medium-low. Cook until the mixture becomes thick.
- Take it from the heat and add the pecans and the vanilla.
- Let this cool before you frost the cakes.
Tips for Frosting
- You’ll frost the top of one cake. Start with a dollop of the frosting in the middle of the cake and spread the mixture in an outward direction.
- Add the second cake to the top of this and repeat until all the layers of the cake are added.
- You can frost the sides of the cake or leave them unfrosted.
- For an even healthier alternative to the chocolate frosting, you can make a vegan version
My name is Sydney and I am an editor at CakeJournal. I spend most of my time finding every excuse test out new baking recipes. I write about everything from cake recipes to fun baking projects to vegan baking. If you can’t get a hold of me I am probably out at a restaurant or in the kitchen!