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Sugar-free cake with NO sugar substitute

This may be a tough one…here’s the challenge; I need a sugar-free cake recipe with no no table sugar, no brown sugar and no fruit juice, that does not use Splenda or any other sugar substitute.

This would be my first time baking a sugar-free cake and I am open to your recipes or links to other sites.

I would like to bake a cake for diabetics, with out using harsh and taste bud curling sugar substitutes.

I want to create a delightful dessert in which they can indulge in and not worry about an increase in blood sugar.

Thanx!

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  1. If you're getting "off" flavors from Splenda you may be using too much of it. I do a lot of cooking for folks with special dietary needs (including diabetics) and I've never found it to be a problem. However, this may be more to the point:

    http://www.mysisterskitchenonline.com...

    1. When you say "sugar-free" what do you mean exactly?

      Just no table sugar? No brown sugar?

      What about fruit juice? Or just fruit?

      1. Remember that diabetics count carbs, not just sugar. That means grains and fruits. I am diabetic, and I would rather have a perfect piece of fruit for dessert, and skip the low carb baking 'treats'--because they aren't a treat, they are awful.

        1 Reply
        1. re: sparrowgrass

          I'll consider making a fruit dessert dish instead

        2. The original comment has been removed
          1. Why cake? A delightful treat doesn't need to be cake. Why not ask the person that you are cooking for what they would consider a "delightful treat?"
            I would think that a sugar-free cake without sugar substitutes would be awful. Do you want the cake to taste sweet?

            1. re: wyogal

              Yes. I want it to be sweet, but now I have a better understanding of the type of dessert I can make. I picked cake, because I thought it was the easiest to make without sugar sub.

              1. re: wyogal

                A sugar-free cake without sugar substitutes (or any fruit) would be ... bread.

                I suppose you could make a sugar-free Angel Food Cake ...

            2. If you like chocolate try this recipe. Also, I used cocoa powder not carob powder and it was delicious.

              http://www.pure2raw.com/2012/02/walnu...

              16 Replies
              1. re: TrishUntrapped

                That recipe looks good, and could be just the treat the OP was looking for.

                1. re: TrishUntrapped

                  Yes! This is exactly what I was looking for.......extremely helpful thank you.

                  1. re: Foodienewbee

                    Thanks and good luck with it. Because there are so few ingredients in this recipe the cocoa powder matters. I used Valhrona cocoa which is an alkalized cocoa and combined with the hazelnuts it worked. A more bitter or non-alkalized coca may yield different results, and carob powder would be quite different and more naturally sweeter.

                  2. re: TrishUntrapped

                    Very intriguing recipe. Thanks for sharing. I hope is someone bakes this soon, he or she will share the experience and outcome?

                    1. re: TrishUntrapped

                      I remember that carob was all the rage in the 1970s, as a supposed healthy alternative to chocolate. It fell out of favor (or at least as fad) as the granola generation grew up, and dark chocolate earned its medical credentials. I never made much use of it, but I wonder whether cocoa is a workable substitute in this recipe. Carob has a mild sweetness, and was actually used as sweetener. Cocoa on the other hand is bitter, like unsweetened chocolate.

                      The half cup of carob powder in that recipe has 56g of sugar (based on the Bobsredmill label), v. 100g of granulated sugar.

                      1. re: paulj

                        You need not wonder. Both the recipe I linked to and my own post above mention that cocoa powder can be more bitter. The recipe I linked to mentions possibly adding a small amount of maple syrup or stevia if more sweetness is desired. I mentioned that I used an upscale alkaline cocoa powder. Because there are so few ingredients in this one, the choice will make a difference. I also found hazelnuts added some sweetness.

                        1. re: TrishUntrapped

                          The OP should not treat the carob version of this recipe as a no-sugar cake, though it may be lower than many other cakes. The cocoa version might be worth a try, but I'd suggest an experimental batch first.

                          I have made a flourless chocolate walnut cake that is a bit richer - with ground chocolate, butter and sugar. Everything, including the eggs, are about in the same proportion (200-250g).
                          http://chowhound.chow.com/topics/4640...

                          1. re: paulj

                            TrishUntapped already had success using Cocoa so the OP can proceed without test batches.

                        2. re: paulj

                          Definitely not a diabetic friendly recipe.

                          1. re: mcf

                            Why is it not diabetic-friendly?

                            1. re: guilty

                              because the recipe he linked to has sugar in it.

                              1. re: chefj

                                Yes, quite a bit of it. But it could be modified with the substitution of cocoa powder and non caloric sweetener. Some are natural.

                                1. re: mcf

                                  true but it does not change "Why is it not diabetic-friendly?"

                                  1. re: chefj

                                    I was agreeing with you. You're absolutely right.

                                    1. re: mcf

                                      Wait, the only ingredients I see are walnuts, carob powder or cocoa powder, apple cider vinegar, egg whites, vanilla extract, and cinnamon. Am I missing something? Is it the sugars naturally present in carob powder? I'm genuinely curious, not trying to argue.