2019 is the Year to Bring Sweetness Back in Diabetics' Lives! Here are 8 Recipes for Delicious Sugar-Free Cakes and Useful Tips on How to Make Cake for Diabetics

Ingredients:

For Vanilla Cake:

• 1 3/4 Cup All Purpose Flour
• 2 Large Eggs
• 6 Tablespoon unsalted melted Butter
• 1 cup sugar substitute (Sugarfree)
• 1 Teaspoon baking soda
• 1 Teaspoon baking powder
• Pinch of salt
• 1 Cup skim milk
• 1 Tablespoon vinegar
• 2 teaspoons vanilla extract

For Chocolate Frosting:

• 1 Tub of whipped topping (sugar free) thawed
• 1 - 1 oz packet of chocolate fudge instant pudding (sugar free) or any other flavor you may like
• 1/4 cup skim milk

Method:

• Add milk to vinegar and keep it aside for 10 minutes
• After 10 minutes, mix it properly. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
• Spray the cake mold with a non stick spray.
• Add a little flour inside the cake mold. Mix the flour, sugar blend, baking soda, baking powder and salt in a different bowl.
• Take one more bowl and mix the egg and butter together.
• Mix the milk and vinegar mixture with the dry mixture in 2 to 3 batches. Stir it well.
• Add the vanilla cake mix in the end. Pour the whole cake batter in the cake mold.
• Bake it for 30 to 40 minutes.
• Remove it from the oven and let it rest for 20 minutes. Unmold and let it cool completely before frosting. Once the cake is completely cooled, cut it in to two halves.
• For the chocolate frosting
• Mix all the chocolate frosting ingredients in one bowl. Use an electric blender and frost until everything is creamy.
• Place frosting in between the cake and on top of the cake.

Ingredients:

For the cake:

• 6 tbsp unsweetened cocoa powder
• 3 tbsp coconut flour
• 1 cup granular sweetener of choice
• 1 ½ tsp baking powder
• ⅛ tsp sea salt
• ½ cup butter, or coconut oil
• 2 ounces unsweetened dark baking chocolate
• 4 eggs
• ⅓ cup unsweetened applesauce
• 1 tsp vanilla extract

For Raspberry sauce:

• 1 cup raspberries
• 2 tbsp sweetener of choice

Method:

• Preheat the oven to 350 degree Fahrenheit. Also, grease the cake mold you want to use with oil.
• Mix cocoa powder, coconut flour, sweetener of choice, baking powder, and sea salt in a large mixing bowl. Stir it properly.
• In a small pan mix butter or coconut oil, and unsweetened baking chocolate. Heat it on medium flame and let it melt. Mix it properly after that.
• In another bowl, mix eggs, unsweetened apple sauce, and vanilla extract.
• Now, add the egg mixture to the coconut flour mixture and stir it properly.
• Add melted butter or chocolate mixture to the batter and mix it thoroughly.
• Spread the batter in the pan evenly. Bake for 25 to 30 minutes.
• Let it cool for a while at room temperature and then refrigerate it.
• Meanwhile, for the sauce, you will have to mix the berries and sweetener of your choice in a processor or blender.
• Store the sauce in a container and refrigerate it. Apply on the cake slice before eating.

Ingredients:

For the cake:

• 2 cups soaked cashews (overnight)
• 2/3 cup almond or cashew milk
• 1 teaspoon cinnamon
• 1 egg
• 2 tablespoons sweetener of your choice can use real sugar or coconut palm sugar too
• 2 tablespoons melted coconut oil

For the frosting:

• 2 cups soaked cashews
• 2/3 cup almond milk
• 3 tablespoons melted coconut oil
• 1 teaspoon cinnamon

Method:

• Preheat the oven to 350 degrees Fahrenheit.
• Add all the cake ingredients (except for coconut oil) to a blender or food processor. Make sure all the ingredients are at room temperature.
• Pour the coconut oil afterwards and mix it well.
• Pour the batter in to the cake mold and then bake for 22 to 25 minutes.
• Let it cool.
• For the frosting, again mix all the frosting ingredients (except for coconut oil) in a food processor or blender.
• Pour the coconut oil later on and mix it well.
• Apply the frosting over the cooled cake and the refrigerate it. Top up with cinnamon powder before serving.

Ingredients:

• For the Cake:
• 1 cup hot brewed coffee regular or decaf
• 1 cup unsweetened cocoa powder
• 1 cup hot water
• 1 cup light tasting olive oil
• 1 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1/2 cup sweetener of your choice
• 1/2 cup coconut sugar or other granulated sweetener
• 3 cups brown rice flour
• 1/3 cup flaxseed meal or ground chia seed
• 2 teaspoons baking soda
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum



• For the frosting
• 1/2 cup raw sugar
• 1/3 cup Truvia
• 2 Tablespoons arrowroot starch
• 1-2 teaspoons instant coffee granules to taste
• 2 teaspoons cocoa powder
• Dash salt
• 1/2 cup palm shortening*
• 1/2 teaspoon vanilla

Method:

• Preheat oven to 350 degrees Fahrenheit. Take 2 9 inch cake molds and grease them with oil. Also, place a parchment circle at the bottom of the molds.
• In a bowl, add coffee, cocoa powder, hot water, apple sauce, oil, vanilla, sugar, and the Truvia. Mix and whisk it properly.
• In a different bowl add the flour, flaxseed meal, baking soda, baking powder, salt, and xanthan gum. Mix it properly.
• Add the liquid ingredients to the dry ingredients and mix them well. Pour the batter in the cake molds and heat it for 30 to 35 minutes in the oven.
• Set the molds aside and let them cool.
• For the frosting, mix raw sugar, Truvia, arrowroot starch, instant coffee, and cocoa powder in a blender. Pulse until it is in powder form.
• Beat the coconut oil or palm shortening in a bowl. Add powdered sugar and vanilla and beat again. Store it in a refrigerator and use it for frosting as and when required.
• Check out www.thefitcookie.com for more.

Ingredients:

• 1 (16.0-ounce) package sugar-free yellow cake mix
• 1/4 cup egg substitute
• 1 teaspoon coconut extract
• 1 (12-ounce) can diet lemon-lime soda
• 1 cup fat-free sour cream
• 1 cup flaked coconut, with 1 tablespoon reserved for garnish
• 1 (8-ounce) container fat-free frozen whipped topping, thawed

Method:

• Preheat the oven to 350 degrees Fahrenheit. Coat 2 8 inch cake moulds with cooking spray and flour.
• Beat cake mix, egg substitute, coconut extract, and soda until moistened.
• Pour the batter in the mould and bake for 30 to 35 minutes. Let it cool for 10 minutes and then cool it further for some time after removing it from the cake mould.
• Slice both the cakes in half, horizontally.
• In a bowl, combine sour cream and coconut. Whisk it properly.
• Apply the frosting layer by layer. Continue it for 4 layers and then refrigerate it.

Ingredients:

• 1 (16-ounce) package sugar-free cake mix
• 2 (4-serving-size) packages instant sugar-free, fat-free lemon pudding and pie filling
• 1 cup fat-free evaporated milk
• 1/2 cup canola oil
• 1/2 cup water
• 2 teaspoons lemon extract, divided
• 1 cup egg substitute
• 1 (8-ounce) container frozen sugar-free whipped topping, thawed
• 3 to 4 drops yellow food coloring

Method:

• Preheat oven to 350 degrees Fahrenheit. Coat a cake pan with cooking spray.
• Beat cake mix, pudding mix, evaporated milk, oil, water, and 1 teaspoon lemon extract until smooth
• Mix all the ingredients with the egg substitute. Beat it well. Pour the batter in to the pan.
• Bake for 40 to 45 minutes. Cool it for 15 minutes afterwards and then remove it from the pan.
• Mix the whipped topping, yellow food coloring, and remaining lemon extract in a bowl. Spread the mixture evenly over the cake.
• You can serve it immediately or refrigerate and then serve.

Ingredients:

• 2 cups shredded carrots
• 4 ounces unsweetened crushed pineapple with juice
• 3/4 cup brown sugar blend
• 1 cup unsweetened applesauce
• 3 egg whites
• 2 teaspoons vanilla extract
• 2 cups white whole wheat flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 (16-ounce) container sugar-free white frosting

Method:

• Preheat the oven to 350 degrees Fahrenheit. Coat a 9 inch by 13 inch cake mold with cooking spray.
• Combine carrots, pineapple, brown sugar blend, applesauce, egg whites, and vanilla in a large bowl. Whisk them properly.
• Mix the remaining ingredients except for frosting the mixture. Pour it in the cake mold.
• Bake for 25 to 30 minutes. Let it cool then. Apply the frosting over the cake and serve.

Ingredients:

• 2 tablespoons white whole wheat flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon stevia (like Truvia)
• 1 teaspoon canola oil
• 3 tablespoons skim milk
• 1/4 teaspoon vanilla extract
• 1 tablespoon sugar-free chocolate chips

Method:

• Coat a coffee mug of your choice with a cooking spray.
• Mix flour, cocoa powder, baking powder, salt, Truvia, canola oil, milk, vanilla, and chocolate chips in a bowl. Mix it properly.
• Pour the batter in the mug. Microwave it for 45 to 50 seconds. Check it with a toothpick if it comes dry. Let the cake sit for 10-12 minutes.
• Serve it with few walnuts and almonds on the top if you wish to.