There is no reason why a diabetic cannot enjoy a slice of cake on their birthday. Most people use a diabetes birthday cake recipe when cooking for diabetics, but a diabetic can eat a small serving of any cake as long as they plan in advance. In the past diabetics were told to avoid sugar completely. Now experts agree that diabetics can substitute small amounts of sugar for other carbohydrate containing foods and still keep their blood sugar levels on track. The American Diabetes Association (ADA) recommends saving sweets for special occasions and to only eat small servings when you do eat them.
A diabetes birthday cake recipe allows you to be able to enjoy your diabetes birthday cake without worrying about your blood sugar levels rising too high. This is because these recipes usually call for artificial sweeteners, which contain low amounts of carbohydrates, if any at all. They also help lower your caloric intake.
Diabetes Birthday Cake Recipes
Cherry-Ginger Upside-Down Cake
Ingredients
- 1 ½ cups dark sweet cherries, pitted and thawed or fresh
- 2 eggs, lightly beaten
- ¾ cup fat-free milk
- 1 ¼ cups all-purpose flour
- 2/3 cups white whole wheat flour
- ½ cup brown sugar, or brown sugar substitute equivalent
- ¼ cup canola oil
- 2 – 3 tsp. finely crystallized ginger
- 1 ½ tsp. baking powder
- ½ tsp. ground ginger
- ½ tsp. powdered sugar
- ¼ tsp. salt
Instructions
Start by preheating the oven to 350 degrees F and lightly greasing a round cake pound (9×1-1/2 in). Line the bottom of the pan with parchment paper and lightly grease this as well. Now, arrange the cherries over the parchment at the bottom of the pan. Set aside.
Using a large bowl, stir together the flours, crystallized ginger, baking powder, ground ginger and salt. In a separate, medium bowl, whisk together the oil, milk, brown sugar, and eggs. Add this mixture to the flour mixture and blend until a batter forms. Spoon this batter over the cherries in the prepared pan. Spread evenly and then place in the oven. Bake for the next 30 to 35 minutes. It is done when a wooden toothpick can be inserted and comes out clean.
Allow the cake to cool for 5 minutes when done, and then carefully run a small knife around the edge of the pan to loosen the cake. Invert the cake onto a serving plate and remove the parchment paper. Sprinkle the cake with powdered sugar and more crystallized ginger, if desired.
Angel Food Ice Cream Cake
Ingredients
- 1 prepared angel food cake
- ½ gallon sugar free vanilla ice cream
- Sugar or sugar substitute to taste
- 1 cup fresh strawberries
Instructions
Cut the cake in half and tear one half of the cake into small bite-sized pieces. Set these aside. Cut the other half into 14 thin slices. Next, line the bottom of a 13 in. x 9 in. dish in waxed paper, overlapping as needed and arrange the thin slices inside of this. Allow the ice cream to soften before spreading it over the cake in the dish. Press the ice cream down until smooth. Then, take the small pieces of cake and gently press them into the ice cream. Cover the dish and freeze the cake. Just before serving, slice the strawberries and add the sweetener to taste. Cut the dessert into squares and top with the sweetened strawberries.
