Do Sugar Free Cakes Exist? I Have A Diabetic Order!
Decorating By etigg82 Updated 28 Oct 2006 , 11:57am by scott123
I have been asked to make a "sugar free" cake for a friend who has diabetics in her family.. is that even possible??? 
My first thought was scratch cake made with splenda, but how would you frost it. She suggested making the frosting with splenda.. but I don't think the consistenstiy would be the same. 
I thought of some alternatives, but she's pressing me for a sugar-free cake. 
Any ideas? Has anyone done this before?
Maybe instead of frosting you could use fruit to top the cake with some whipped cream made with splenda. You may want to look at weight watcher's website they have recipe forums that may have some sugar free desserts. Good Luck!
I just want you to know that a cake made with Splenda will NOT come out the way you are expecting it to. It will be flat and dense-diabetic cakes normally are. When you mess with a formula (as in a recipe) it just doesn't quite come out right. It will taste good, but feel more like a fudge brownie than a light and fluffy delight.
I have not tried this but, I found this on allrecipes.com, it's a sugar-free frosting, they had some other sugar free recipes for cakes too.
INGREDIENTS
1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed
DIRECTIONS
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
i don't know if you have HyVee where you live but they have a health food section that has sugar free cake mixes and i think they actually have icing mixes. hope this helps
ALL I CAN TELL YOU--is that i've never had good luck with the ones i've tried....i finally used
http://www.cakecentral.com/cake_recipe-1326-Barbs-Chocolate-Cake.html
from this site--it only has 1 cup of sugar, then divide that into the pieces & you have less than you would for some bread/potatoes (starch) that does turn to sugar
for the icing i used
http://www.cakecentral.com/cake_recipe-1980-Diabetic-Icing.html
i was less impressed with this, but my mom & sister (both diabetics) liked it
the cake that i did is the retro one in my photos
good luck
I like the diabetic frosting recipe in the recipe section (very tasty), but keep in mind you can only do simple piping with the frosting. Because of the change in chemical composition with Splenda (it technically is sugar but processed in a different way so it is slower to be absorbed by the body and thus lacking the sugar spike) keep in mind that your cake won't brown. I've not yet used it for cakes but I have used it many other ways. You could cut back on the sugar by using half Splenda & half regular sugar.
Ok, it it is possible, I would need to look for the recipe, but I made cakes a few times for my friends parents, both have diabetes, I remember I use a recipe that called for whole wheat flour and I used esplenda the cake came up really good, and for the frosting I used cream cheese with splende and vanilla flavor, I did a basket wave design and used royal icing flowers, I just told them not to eat them, they loved it and now every year I make their cakes.
I will post the recipe as soon as I can find it.
I also found these links to other recipes, I hope it helps.
http://www.your-diabetes.com/diabetic-cake-recipe-4.html
http://www.recipezaar.com/68363
Carrot Cake-Diabetic
Recipe via Meal-Master (tm) v8.04 Categories: Diabetic, Vegetables, Cakes, Desserts
1/2 c Grated carrot
1 1/4 c Chopped dates
1 c Raisins
1 1/3 c Water
1/4 c Applesauce, unsweetned
1 Ts Cinnamon
1 Ts Ground cloves
1 Ts Nutmeg
2 c Whole wheat flour
1 Ts Baking powder
1 Ts Baking soda
Preheat oven to 350º.
Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a saucepan, bring to boil, reduce the heat and simmer for 5 minutes. Cool. Stir the dry ingredients together. Combine the wet and dry mixtures and stir until well blended. Spoon the batter into an 8x8" nonstick cake pan and bake for 45 to 50 minutes.
VARIATION: You may add 1/2 cup chopped nuts to the wet ingredients before combining with the dry.
Whole Wheat Spice Angel Food Cake
1 3/4 cups egg whites (about 12-14 large eggs), divided
1 cup whole wheat flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups Splenda, divided
3/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
Carefully separate eggs, making certain there is no yolk in the egg
whites (otherwise the whites will not beat into peaks). In a large bowl,
let egg whites warm to room temperature, about 1 hour.
Preheat oven to 375°F.
Sift whole wheat flour and re-measure 1 cup. Then re-sift this flour
along with 3/4 cup Splenda, nutmeg, and cinnamon. Repeat re-sifting two
more times and set aside.
Beat egg whites, salt, and cream of tartar at high speed until soft
peaks form. Add remaining 3/4 cup Splenda to egg white mixture a
tablespoon at a time, beating well after each addition. Continue
beating until stiff peaks form.
Either sift or gently sprinkle one-quarter of the flour mixture over
the egg whites. Gently fold in with 15 under-and-over strokes. Repeat,
turning bowl so that everything gets blended well. After last addition,
scrape and double check that all the flour mixture is well blended into
egg whites. You want to keep the egg white mixture as fluffy as possible,
so be sure not to beat it down.
Spread batter into a clean, ungreased, 9- or 10-inch tube pan (angel food cake pan).
Do your best to make certain there are no air pockets. Bake
for about 30 minutes or until the edges of the cake just start to
pull away from the pan. Invert the pan over the neck of a wine-type
bottle; let it cool completely. Carefully remove from pan.
There is the Baking Splenda, half Splenda and half sugar. LESS sugar, but you figure that both the sugars and the flours will break down into simple sugars.
Ya know, a steak with veggies and a piece of REAL cake is more diabetic-friendly than a plate of spaghetti and low-sugar cake! Ifyou do the diabetic recipe, CHARGE MORE as it will cost more, and you make have to re-bake.
You're wellcome, I think if you use cream cheese frosting would be perfect.
I made mine using three packages of cream cheese, 1 stick unsalted butter, vanilla and about 3 to 4 cups of splenda. After I cream all the items togheter I put it back in the fridge just until it has the right consostency.
thanks for all your ideas!!! 
However she, like many consumers can be, was not specific about her request. 
I gave her the suggestions and she said, "what, no chocolate cake?" What, does she think this is the chemical age?? 
I can't make chocolate cake out of cocoa powder and flour.. blech.. i think she'll be getting a regular cake or no cake at all. bah! 
Thanks etigg82 for asking this will be great to keep on hand when it is needed which I am sure it will come up.
Thanks etigg82 for asking this will be great to keep on hand when it is needed which I am sure it will come up. And thanks to everyone else for all the great info.
Take a chocolate cake recipe and swap out the sugar with maltitol. Maltitol, a sugar alcohol, is hard to find locally, but if you look online, there are quite a few sources. I get mine from www.netrition.com.
The nice thing about maltitol is that it subs one for one flawlessly with sugar. There's no textural loss that you'd find with splenda.
The downside to maltitol is that, in large quantities, it can be laxating. If your client is asking for a 'sugar free' cake, though, maltitol is definitely fair game. The majority of commercial diabetic products are maltitol based. If he/she asks for a sugar free AND maltitol free cake, your life gets a LOT more complicated. A sugar free AND maltitol/sugar alcohol free cake is feasible, but requires much harder to find ingredients.
Regular bulk splenda doesn't provide the necessary sugary texture for cakes and the 'splenda for baking' blend doesn't qualify as being 'sugar free.' Splenda can play a part in the sweetening of a cake, but it wreaks havoc on the textural chemistry and has to be compensated for. I have yet to find a splenda only sweetened cake recipe that does this well.
There are more readily available sugar alcohols such as xylitol and sorbitol, which are frequently found in health food stores. If you are short on time and can't wait for maltitol to be shipped to you, you might be able to get away with using sorbitol and a few tweaks, but maltitol is ideal as you don't have to alter the recipe. Just sub the exact same amount of maltitol for sugar and you're good to go.
This is a huge reason why maltitol is so popular in commercial applications. No reformulation is necessary.
Mgdqueen, thanks for your kind words. Maltitol, to put it simply, is sugar that's been altered on a molecular level so that it becomes less digestable in the human body. These altered digestion-resistant carbs occur all over the place in nature. Fruits and veggies are common sources for sugar alcohols. If yuo had a salad today, you probably consumed a sugar alcohol.
The human body even produces sugar alcohols.
Sugar alcohols can be extracted from natural products or synthesized in a lab. It depends on the type of sugar alcohol and the brand. Regardless of how the sugar alcohol is made, both techniques result in a pure unadulterated (and very safe) product. Sugar alcohols have an extremely long history of safe use, some for more than 100 years. If overconsumed, they may laxate you, but that's the worst thing they'll do. These are very natural/very benign substances we're talking about.
I agree. I tried splenda once for brownies and they were. well, Yuk!
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