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Diabetic German Chocolate Cake

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Diabetic German Chocolate Cake

Make this German chocolate cake with natural sweeter or sugar replacement, it's still chocolaty, rich and delicious and even your diabetic family member or friend can enjoy one slice or two.

 

Yield

12 servings

Prep

20 min

Cook

35 min

Ready

55 min

Ingredients

Amount Measure Ingredient Features
4 ounces unsweetened chocolate
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½ cup water
boiling
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½ cup butter
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½ cup granulated sugar replacement
*
3 tablespoons fructose
granulated
4 large egg yolks
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2 teaspoons vanilla extract
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2 ¼ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup buttermilk
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4 large egg whites
stiffly beaten
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Frosting
1 cup evaporated milk
skim
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cup granulated sugar replacement
*
1 large eggs
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1 tablespoon all-purpose flour
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2 tablespoons margarine
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2 teaspoons vanilla extract
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¾ cup coconut, shredded, unsweetened (desiccated)
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cup pecans
chopped
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Ingredients

Amount Measure Ingredient Features
115.6 ml/g unsweetened chocolate
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118 ml water
boiling
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118 ml butter
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118 ml granulated sugar replacement
*
45 ml fructose
granulated
4 each egg yolks
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1E+1 ml vanilla extract
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532 ml all-purpose flour
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5 ml baking soda
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2.5 ml salt
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237 ml buttermilk
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4 each egg whites
stiffly beaten
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Frosting
237 ml evaporated milk
skim
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79 ml granulated sugar replacement
*
1 each eggs
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15 ml all-purpose flour
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3E+1 ml margarine
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1E+1 ml vanilla extract
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177 ml coconut, shredded, unsweetened (desiccated)
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79 ml pecans
chopped
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Directions

Cake:

Melt chocolate in boiling water, cool.

Cream next three ingredients until fluffy.

Add yolks, one at a time, beating well.

Blend in vanilla and chocolate water.

Sift flour with baking soda and salt.

Add alternately with buttermilk to chocolate mixture, beating each time until smooth.

Fold in beaten egg whites.

Grease three 9-inch pans and line with paper.

Grease again and pour in batter.

Bake 25 to 30 min at 350℉ (180℃).

Remove paper lining and cool.

Frosting:

Combine all but vanilla and pecans in saucepan.

Cook and stir on low heat until thick.

Remove from heat, stir in vanilla and pecans.

Cool slightly; spread over cake while warm.



* not incl. in nutrient facts Arrow up button

Comments


Hannah

As far as the sugar replacement goes, how much does "half each" equal?? Half of a little package of Sweet 'n Low?
I need to know very soon, I have to make the cake on Friday.

Thank you!

zhangbo

Thanks for your comment, just updated the recipe, now it is completed, enjoy this delicious cake!

Hannah

Thank you so much! We will enjoy it!

Valeria

that recipes stinks it does not come out cream like other homemade cakes and it is really bitter if you wanted to make a diabetic chocolate cake you should at least make sure it tastes good!!!!!!!!!!!!!!!!

anonymous

I really like this -- made it twice so far. Thank you!

anonymous

Hey, so we have a newly diabetic person in our house, and we wanted to make them a cake for their birthday-- but the recipe doesn't mention where you add in the sugar/fake sugar or butter? (I'm not a Baker, but I can usually follow a recipe.. I'm just wondering where this other stuff goes in? X'D)

anonymous

Hey, so we have a newly diabetic person in our house, and we wanted to make them a cake for their birthday-- but the recipe doesn't mention where you add in the sugar/fake sugar or butter? (I'm not a Baker, but I can usually follow a recipe.. I'm just wondering where this other stuff goes in? X'D)

Cynthia Riker United States

How does this work with the flour for a diabetic?

 

 

Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 31953% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 286mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 15g
Vitamin A 9% Vitamin C 1%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 
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