If your a regular reader of my blog, you’ll know that I’ve recently been diagnosed with Diabetes. One thing I’ve been wanting to do for a while now (even before diagnosis) is make my recipes healthier and being diagnosed with Diabetes just made me want to do that even more. My diagnosis gave me the push I needed in the right direction.
I of course won’t be doing every single bake healthier as sometimes that’s pretty darn hard. For instance, the bakes I’m doing throughout November/December won’t be the ‘healthier’ option but from January onwards, you’ll see a change in my bakes for sure!
So I thought I’d share my first diabetic friendly cake with you today!
I was racking my brain on what I could bake for my 2nd to last instalment for halloween when it popped into my head to make diabetic friendly cakes which is a Halloween figure! This one being a spider as I genuinely don’t know anyone who isn’t scared of them.
So if you’d like to get baking these spider mini cakes yourself, the recipes below:
Ingredients You Need For Chocolate Cake:
- 150g Of Plain Flour
- 1tsp Of Bicarbonate Soda
- 2tsp Of Cream Of Tartar
- 175g Of Butter, Softened
- 175g Of Xylitol
- 3 Eggs
- 25g Of Cocoa Powder, Not Drinking Chocolate
- 2tbsp Of Milk
How To Make Chocolate Cake:
- Firstly, gather together your equipment and ingredients, line 4 pudding basins with parchment paper (or grease throughly with butter) and preheat your oven to 160C / 320F / Gas Mark 3.
- Secondly, in a bowl, mix together the 150g of plain flour, 1tsp of bicarbonate soda and 2tsp of cream of tartar.
- Next, in another bowl, cream together the 175g of softened butter with the 175g of xylitol until combined and fluffy.
- Add in the egg and mix well.
- Then, fold in your flour mixture alongside the 25g of cocoa powder until combined.
- Add in the 2tbsp of milk and mix until the cake batter is smooth and glossy.
- Now, pour into the prepared cake tins and bake in the middle of the oven for 18-20 minutes, until the cakes have risen and a skewer comes out clean.
- Once the cakes have been cooked, allow the cakes to rest in the tins for a little while and then turn out to cool further on a wire rack.
Ingredients To Make Buttercream:
- 200g Of Sugar Fred Powdered (Icing) Sugar
- 100g Of Unsalted Butter
- 2tsp Of Vanilla Essence
- 25g Of Dark Brown Cocoa Powder
How To Make Buttercream:
- Cream together 200g sugar free powdered sugar with the 100g of unsalted butter until light in colour and fluffy. (TIP: add more powdered sugar if it tastes too buttery or is loose in consistency)
- Add in the 2tsp of vanilla essence and the 25g of cocoa powder and mix in.
- Once the buttercream has been made, spread over the entire cake, in a thickish layer.
- Packet Of Edible Eyes
- 1 Packet Of Brown Pipe Cleaners
How To Decorate The Cakes:
- Once you’ve done your butter cream, place 2-4 of the edible eyes all together on what will be the front of your spider.
- Finally, cut your pipe cleaner to the size you want and place them on either side of the cake to make the spiders legs.
That’s your Diabetic Friendly Chocolate Mini Cakes prepared, baked, decorated and ready to enjoy!
I know this may seem a pretty long recipe to do but believe me, when your in the baking zone, the time will fly by!
I chose both spiders as I think their actually easier to make than you’d think. What I liked was that they weren’t too stressful and the outcome was just fab.
Let me know if you get up to any halloween baking this year or you’ve baked one of my recipes. It always puts a smile on my face when people say they’ve given my recipe a go and enjoyed it!
Sending tons of love and hugs to you all as always,