Chocolate Bundt Cake Diabetic Friendly Recipes

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

Died and Went to Heaven Chocolate Cake,diabetic Version image

PLEASE NOTE: THE WHITE FROSTING IN PHOTO IS NOT PART OF THIS RECIPE PLEASE CONTACT PERSON WHO POSTED THE PHOTO. Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee. This is from the Splenda site. Please Note: Splenda Brown Blend is 50% sugar and this recipe uses 1/2 a cup. That's 1/4 cup of sugar in the entire cake. 1/4 cup =4 Tbsp. Splenda Brown has 4g of sugar per tsp =12 g per Tbsp and 48g (1 2/3 oz) in the entire cake. The cake is intended to serve 10. That will give you 4.8g (or 1/8 ounce ounce or 0.169 ounce according to the converter on this site) of sugar per serving. Please decide for yourself if this recipe is safe for you. I, myself, am insulin dependent and I get a higher spike from two slices of 100% whole wheat bread in a sandwich than from a slice of this cake. If you are a brittle diabetic or sensitive to all sugars you may wish to avoid this recipe.

Provided by Annacia

Categories Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups all-purpose flour
1/2 cup Splenda granular
1/2 cup Splenda brown sugar blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
1/2 cup Egg Beaters egg substitute
2 teaspoons vanilla extract
1 cup hot strong black coffee

Steps:

Preheat oven to 350 degrees F.
Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
Pour batter into cake pan or bundt pan.
Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
Note.
Exchanges per Serving: 2 Starches, 2 Fats.

CHOCOLATE ZUCCHINI CAKE (DIABETIC FRIENDLY)

Chocolate Zucchini Cake (Diabetic Friendly) image

A great way to use those extra zukes. Low fat too! Serve with a dollop of low-fat nondairy topping and some fresh berries.

Provided by Outta Here

Categories Dessert

Time 43m

Yield 15 serving(s)

Number Of Ingredients 15

Ingredients

2 cups zucchini, finely grated (about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 eggs
1 egg white
1/2 cup unsweetened applesauce
1 cup skim milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 cup Splenda granular
1/2 cup white sugar
1/2 cup unsweetened cocoa powder (I use the dark kind)
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon

Steps:

Preheat oven to 350°F
Spray a 9 x 13 baking pan with nonstick cooking spray.
In a large bowl, combine the first seven ingredients and mix well.
Add remaining ingredients and stir until well blended.
Pour into prepared pan.
Bake for 30-35 minutes, until an inserted toothpick comes out clean.
Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).

Nutrition Facts : Calories 197.6, Fat 8.6, SaturatedFat 1.1, Cholesterol 25.1, Sodium 294.9, Carbohydrate 26.8, Fiber 1.8, Sugar 8, Protein 4.7

DIABETIC FRIENDLY- BANANA BUNDT CAKE

Diabetic Friendly- Banana Bundt Cake image

Using a SUGAR-FREE Pillsbury Yellow cake mix I made this recipe for my fellow diabetics. It is moist, tasty, and very easy! Enjoy and let me know if you have any suggestions or comments on this recipe for improvments...I'm new at this...

Provided by Penny Jordan

Categories Cakes

Time 1h

Number Of Ingredients 14

Ingredients

1 box yellow, sugar-free cake mix
2 tsp ground cinnamon
1/2 tsp allspice, ground
1 tsp imitation banana flavoring
1/2 c water
1/2 c vegetable oil
3 large eggs
4 medium mashed or quartered very ripe bananas
3/4 c chopped coarsely chopped walnuts
GLAZE (OPTIONAL)
1 c powdered sugar
2 to 3 tsp skim milk
1/2 tsp almond extract
1/4 tsp imitation banana flavoring

Steps:

1. Preheat oven to 350 degrees F. Coat Bundt pan with BAKERS JOY cooking spray or grease and flour Bundt pan very well. BEAT- ALL ingredients (EXCEPT bananas and walnuts)In large mixing bowl with an electric mixer on medium setting for 2 minutes, scraping bowl occasionally. Beat in bananas. Stir in walnuts. Spread in prepred Bundt pan. ***(PREPARE GLAZE: while cake is baking). BAKE: About 40 minutes or until toothpick inserted in cake comes out clean. COOL: 30 to 45 minutes on cooling rack.
2. INVERT: Cake on to cake plate while slightly warm. TOP: Cake with glaze OR dust with powdered sugar and cover with cake taker top. SERVE... ENJOY!
3. GLAZE: Mix all glaze ingredients together until smooth and medium to thin consistancy. Add additional skim milk if needed to make glaze pourable. Pour slowly over cake filing center of cake with any extra glaze. Spoon this glaze several times back over cake. Top with a few walnuts if desired. OR OPTION: Dust cake lightly with powdered sugar.