Let’s talk about cake
Discussion
I need to pick your brains about cakes. I have this friend, who is diabetic and he likes his cake 
But he doesn’t like banana or chocolate, and most of the recipes out there in Internet land for diabetic cakes use one or the other.
He has been diabetic a while now, and we know it’s not just about reducing sugar and that there are other areas that a diabetic needs to cut down upon. But he LIKES cakes; proper cakes - think Cupcakes, Carrot cake, Victoria Sponge etc Not muffins, flapjacks & cookies
His long suffering ‘wife’ has tried the sugar substitutes on the market but they don’t bake well as sugar; sugar adds more to cakes than taste. It affects the texture, colour and how well they keep (and some substitutes can give you a dodgy tummy if you use them in cake quantities!)
When mixing cake batter, tiny air bubbles become trapped around the rough edges of the sugar crystals. These air bubbles expand as the cake cooks, creating a light texture. Artificial sweeteners don't caramelise, which can result in a pallid-looking cake. Sugar also helps cakes stay moist after baking.
So, Chefs, Cooks and Bakers of PH I challenge thee to come up with your very best sugar substitute cake ideas please.
Many thanks
But he doesn’t like banana or chocolate, and most of the recipes out there in Internet land for diabetic cakes use one or the other. He has been diabetic a while now, and we know it’s not just about reducing sugar and that there are other areas that a diabetic needs to cut down upon. But he LIKES cakes; proper cakes - think Cupcakes, Carrot cake, Victoria Sponge etc Not muffins, flapjacks & cookies
His long suffering ‘wife’ has tried the sugar substitutes on the market but they don’t bake well as sugar; sugar adds more to cakes than taste. It affects the texture, colour and how well they keep (and some substitutes can give you a dodgy tummy if you use them in cake quantities!)
When mixing cake batter, tiny air bubbles become trapped around the rough edges of the sugar crystals. These air bubbles expand as the cake cooks, creating a light texture. Artificial sweeteners don't caramelise, which can result in a pallid-looking cake. Sugar also helps cakes stay moist after baking.
So, Chefs, Cooks and Bakers of PH I challenge thee to come up with your very best sugar substitute cake ideas please.
Many thanks
LordGrover said:
Is honey acceptable or is it effectively sugar to a diabetic?
E.g. Honey Almond cake.
It is, but that's suitable E.g. Honey Almond cake.
schmunk said:
Thank you, yes seen that I'm more looking for what PH has tried & tested, rather than what Google finds, as we've done that already
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