According to data from the CDC, more than 100-million Americans suffer from diabetes or prediabetes. This shocking statistic is due to the food we eat and the lifestyles we choose to lead. Unfortunately, being diabetic means that you need to keep a close eye on your blood sugar.
Hosting a tea party for friends becomes a chore when you can’t enjoy the sweet treats along with everybody else. There’s nothing so tempting as seeing everyone dive into a slice of chocolate cake, while you have to snack on a sugar-free oatmeal cookie. Life’s not fair sometimes.
Being a slave to insulin is no fun, but experiencing hypoglycemic shock isn’t a way to spend your afternoon either. Fortunately, our chefs used their culinary genius to come up with a few recipe ideas for sugar-free cakes that people with diabetes can enjoy. Bake one of these special treats for the family or your next book club meeting.
1. Sugar-Free Sponge Cake
This recipe is fluffy and light with a pleasurable buttery taste that delights the taste buds. It’s ready in no time at all, and the perfect addition to a cup of tea or coffee.
INGREDIENTS
1-cup almond flour.
½-cup cake flour.
1-cup whole raw milk.
2-teaspoons baking powder.
1-teaspoon vanilla extract.
3-large free-range eggs.
6-tablespoons grass-fed butter.
¾-cup of Splenda.
A pinch of crushed Himalayan pink salt.
Olive oil spray.
METHOD
Preheat oven to 325F. Spray a cake tin with olive oil spray and line with wax paper. Set the oven rack in the center of the oven. Place a small saucepan over medium heat and melt the butter with the milk. Once melted, remove from the heat and allow to cool.
Sift together the baking powder and flours in a medium mixing bowl. Add the eggs and beat on the low setting of your mixer. Add the Splenda and continue to mix for 90-seconds. Add the vanilla and the salt and continue to mix for 60-seconds.
Combine the butter and milk to the flour mixture and beat for another 60-seconds. When blended, pour into the cake tin and place in the oven for 20-minutes until the cake rises and turns golden brown. It’s ready when you can pass a toothpick through the center of the cake, and it comes out clean. Remove from the tin, allow to cool and serve with fresh whipped cream.