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Welcome To Diabetic Cake Recipes

We're pleased to bring you the best diabetic cake recipes on the planet, in fact, anything that you need that could you help you in your everyday life as a diabetic is available through this site.

There's everything from diabetic shoes to diabetic meals, and even diets for diabetics !

We've spent considerable time putting together this site so that it can be an easier job for you or anyone who has to deal with the everyday life of diabetes.

DIABETIC CHOCOLATE CAKE

2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder

Combine eggs, butter, strawberry apple butter and vanilla.
Place the covered jar of Fudge Sweet into hot water to thin.
Add the milk, Fudge Sweet and Fruit Sweet to the butter mixture.

Sift the flour and baking soda together and blend with the wet mixture.
Pour into two greased and floured 9" round tins or equivalent.

Bake at 350 degrees for 40 minutes. Cool.

Top with whipped cream.

Here's our treasured cookbook Betty Crockers Diabetes Recipes Cookbook to help you cook your own diabetic cakes and desserts. Yum ! Or if you're into Sugar FREE Brownies or The Diabetic Cookbook, they are all available here.

STORE FULL OF DIABETIC CAKE RECIPE BOOKS

DIABETIC FRUIT CAKE

1 lb. dates, chopped
1 lb. raisins
2 c. nuts, chopped
1 c. margarine
3 big ripe bananas
1 tsp. nutmeg
6 eggs
3 c. self-rising flour
1 (16 oz.) can crushed pineapple (in own juice) (Separate pineapple&juice, if juice doesn't make1 cup add water)

Mix dates, raisins and nuts with flour, then mix with the rest.
Cream bananas, nutmeg and margarine together.
Next mix in one egg at a time.
Now add 2 cups flour and pineapple juice.
Mix well.

Put in cold oven at 300 degrees for 2 1/2 hours or less.

LOW CALORIE DIABETIC CHEESE CAKE

12 oz. low fat Ricotta cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan

Put cheese in process with egg yolks and Fruit Sweet and blend.
Add milk, powder and process until smooth.
Add vanilla, lemon juice and peel to cheese mixture.
Blend until smooth.

Beat egg whites until frothy, then add to the processor and blend for about 2 seconds, until mixed.
Butter the bottom and 1/2 way up the sides of a 9" springform pan.

Pour the graham cracker crumbs into the pan and shake until buttered area is coated.
Leave any extra on the bottom.

Pour cheesecake mixture into pan and bake at 350 degrees with a pan of water in the oven to prevent drying.

Bake for 45 minutes or until inserted knife emerges clean. Cool.

May serve with Wax Orchards All-Fruit Fanciful preserve of your choice.

Variations: All cottage or all ricotta cheese may be used.
For standard cream cheese cake, substitute 24 ounces cream cheese, 3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit Sweet. Adjust lemon.

DIABETES PRODUCTS AND APPLIANCES AT EBAY

DIABETIC SPONGE CAKE

7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Separate eggs. Beat egg whites with salt until foamy.
Add cream of tartar and continue beating until stiff.
In another bowl, combine rest of ingredients and mix well.
Fold in beaten egg whites.

Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick.

Serve with no sugar jelly (all fruit) and Cool Whip.

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Betty Crocker does it again with her specialty Diabetic Cookbook. Deep discount available - order today.

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DIABETIC DATE NUT CAKE

1 1/2 stick margarine
2 tbsp. sweetener (or to taste - I usually put in more)
1 c. chopped dates or raisins
1 1/2 c. unsweetened applesauce
1 c. pecans, chopped
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 tsp. soda
2 c. plus 2 tbsp. all-purpose flour

Have margarine at room temperature.
Mix margarine, applesauce, sweetening, sifted flour, soda, cloves, and cinnamon together.
Put pecans, raisins, or dates in bowl and add a few spoons of the flour mixture; stir until the pecans and fruit are coated.
Mix well and bake in tube pan.
Line bottom of pan with wax paper.

This cake tastes like fruit cake.

Fix-It and Forget-It Diabetic Cookbook: Slow-Cooker Favorites to Include Everyone!

Slow Cooker Recipes for the Diabetic. So good even non-diabetics will want your food !

Price: ~~$15.95~~ $10.85

DIABETIC BIRTHDAY CAKE

2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened margarine
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jam
1 c. nondairy whipped topping

Preheat oven to 350 degrees.

Line two 8 inch round cake pans with parchment paper or waxed paper.
Sift together the flour, baking powder and salt.

With an electric mixer at medium speed, cream together margarine, vanilla and almond extract until fluffy.
Gradually add sugar, beating constantly.

Add egg; beat until mixture is fluffy.
Stirring with a spoon, add the dry ingredients alternately with milk.
Stirring after each addition until batter is smooth.
Pour into the prepared pans.

Bake 25-30 minutes or until done.

When cool spread the strawberry jam between the layers.
Spread whipped topping on the top.
Store in refrigerator until just before serving.

For added color you can add a drop of (your color choice) food coloring to the whipped topping before putting it on top of cake.

RASPBERRY MOUSSE

2/3 c. Strawberry Fanciful
1/8 tsp. cream of tartar
2 egg whites
1/2 c. whipping cream

Add cream of tartar to egg whites, beat until stiff, but not dry.
Fold into Strawberry Fanciful.
Fold the whipped cream into the fruit mixture.
Chill before serving or freeze for frozen mousse.

For flavor variation try: Strawberry, blueberry, orange pineapple, pineapple berry or peach.

GOLDEN CARROT PIE

2 eggs
1/4 tsp. ground cinnamon
Pinch salt
1/2 c. Fruit Sweet
9" pie shell
Dash ground nutmeg
1/8 tsp. ground ginger
1 c. cooked carrots, riced or mashed
1/2 c. heavy cream

Beat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly blended.
Add the carrots and stir well.
Pour in the Fruit Sweet and cream and stir until completely blended.
Pour the filling into the pie shell and bake at 350 degrees for 35 minutes or until a knife inserted in the center comes clean.
Serve with whipped topping.

APPLESAUCE CAKE

2 eggs, well beaten
1 c. Apple Butter
1 1/2 c. flour
1/2 c. raisins
1/2 c. butter, melted
1/2 c. Fruit Sweet
1 1/2 tsp. baking soda
1/2 c. chopped walnuts

Combine the eggs, butter and apple butter.
Sift the flour and bake soda.
Add the walnuts and raisins to the flour mixture and blend.
Add the flour mixture to the egg mixture alternately with the Fruit Sweet.
Pour the batter into a greased tube pan and bake at 375 degrees for 30 to 35 minutes.
Turn out and cool before serving.
Serve with whipped cream.

EASY CHOCOLATE GRAHAM TORTE

Line 13"x9"x2" pan with a layer of graham cracker squares.
Prepare 1 large (6 oz.) package of instant sugar-free chocolate pudding as directed on the package.
Spread over graham cracker layer.
Place in refrigerator to let set a little.

Layer another layer of graham cracker squares over the pudding.
Prepare a second package of chocolate pudding as above and spread over graham crackers.
Refrigerate. Torte may be topped with whipped cream or Dream Whip when served.
This easy dessert is one that diabetics may enjoy.

FANCIFUL FREEZE

4 ripe bananas, peeled
1/2 c. Raspberry Fanciful

Wrap bananas in plastic wrap and freeze overnight.
Remove from freezer, break into 4 or 5 pieces and let stand at room temperature for about 10 minutes to slightly soften for the processor.
Blend the bananas in a processor or blender until creamy.
Add the Raspberry (or other flavor)
Fanciful and blend briefly.
This can be served immediately, or stored in the freezer. Serves 4.

APRICOT PINEAPPLE CAKE

2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. Fruit Sweet

Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended.
Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet.
Mix until the batter is smooth.
Bake in a 9"x12" greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly.
Remove the cake from the oven.
Cool, turn out and cool completely.
Flavor is usually better the next day.

BUTTER POUNDCAKE

2 eggs, separated
6 tbsp. butter, softened
2 tsp. vanilla
2 tsp. baking powder
4 tbsp. whipping cream
3/4 c. Fruit Sweet
1 3/4 c. sifted cake flour
1 tsp. baking soda

Beat the egg yolks well.
Add cream, butter, Fruit Sweet and vanilla and beat to blend well.
Set aside. Sift the flour, baking powder and baking soda together and set aside in a small bowl.
In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed.
Beat until smooth.

In a separate bowl, beat egg whites until stiff but not dry.
Stir a third of the whites into the batter and then gently fold in the remainder.
Spoon into a greased and floured 9" pan.
Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry.
Cool for about 5 minutes before turning out onto rack.

NO BAKE DIABETIC FRUIT CAKE

1 lb. graham crackers, crushed (reserve 3 double crackers)
1/2 lb. margarine
1 lb. marshmallows

Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp. coconut flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c. dates, cut up
Add to first mixture and mix well.
Pat mixture in 6"x13"x2" pan lined with plastic wrap.
Chill.

DIABETIC SPONGE CAKE

7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.

DIABETIC DATE CAKE

1 stick oleo or margarine
1 egg
2 c. flour
2 tsp. soda
1 tsp. vanilla
1 c. dates
2/3 c. Sugar Twin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 c. applesauce
1 c. nuts

Cream oleo; add egg, sugar and vanilla and sift together.
Add dry ingredients.
Add dates, applesauce and nuts.
Beat at medium speed until blended.
Bake one hour at 350 degrees.

DIABETIC AND LOW SODIUM POUND CAKE

2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 1/2 tbsp. liquid sweetener
4 tbsp. buttermilk
1 c. raisins
1 tsp. soda
1 tsp. vanilla
1 1/2 c. pecans

Pre-heat oven to 300 degrees Sift flour and soda together.
Add oil, liquid sweetener and mix well until light.
Beat in eggs.
Add rest of ingredients.
Beat until well mixed.
Pour into loaf pan.
Bake at 350 degrees for 25 minutes

DIABETIC FRUIT CAKES

2 c. water
2 c. raisins
1 c. unsweetened apple sauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. soda
2 c. plain flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

Cook raisins in water until water is gone.
Add the applesauce, eggs, sweetener and oil and mix well.
Blend in the other ingredients which have been sifted together.
Add vanilla.
Pour into greased and floured pans, preferably loaf pans.
Bake about 1 hour at 350 degrees or until done.

Makes 10 to 12 servings.

DIABETIC CAKE

2 c. diced apples, cooked
2 eggs
1 c. nuts
1/2 tsp. cinnamon
1 tsp. soda
1/2 c. Sugar Twin
3/4 c. butter
1 c. raisins
2 c. flour
1/2 tsp. salt

Mix all ingredients together in order above. Bake in tube pan 1 hour at 350 degrees.

DIABETIC SPICE CAKE

1/2 c. margarine
3 eggs, beaten
1 1/2 c. unsweetened applesauce
1 c. raisins
1/2 tsp. vanilla
2 tsp. soda
1 tbsp. Artificial sweetner
1 c. dates, chopped fine
3 apples, peeled and cut in lg. pieces
1 tsp. cinnamon
2 c. flour
1 c. pecans, chopped

Mix all ingredients and bake in prepared Bundt pan (spray with Pam) in 350 degree oven for 1 hour.

ANN'S DIABETIC COFFEE CAKE

1 c. flour
1/2 c. margarine
2 tbsp. water

Mix and roll dough into ball, divide into 2 balls. Place onto ungreased cookie sheet. Pat down, 12 inches long - 3 inches wide.

--FILLING--

1/2 c. margarine
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs

Mix margarine and water in saucepan.
Bring to a boil and add flavoring, then remove from heat.
Add flour, then add eggs one at a time.
Divide into half.
Spread on dough, one then the other.
Bake at 350 degrees for 60 minutes.

DIABETIC APPLESAUCE LOAF CAKE

3 c. flour
1 1/2 c. sugar substitute
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
2 c. applesauce, unsweetened
1 c. oil
4 eggs
1 c. raisins
1/2 c. chopped walnuts
1 c. chopped dates

Combine all ingredients.
Pour batter into 2 ungreased 9 x 6 x 4 inch loaf pans.
Bake at 350 degrees for 45 minutes.

WACHY CHOCOLATE CAKE

1 1/2 c. cake flour
1/4 c. cocoa
2 tbsp. granulated sugar replacement
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1 tbsp. white vinegar
1/4 c. safflower or corn oil
1 tsp. vanilla extract
1 egg

Sift all dry ingredients together and set aside.
In a separate bowl mix all wet ingredients.
Mix wet and dry ingredients together and mix well.
Pour in a greased and floured cake pan unless using a non-stick pan.
Bake at 350 degrees for 25 -30 minutes or until cake springs back when lightly touched in the middle.