Here's a recipe for a chocolate cake that's suitable for individuals with diabetes. It's made with ingredients that are lower in sugar and higher in fiber compared to traditional cake recipes. Please note that moderation is key, and it's essential to consider individual dietary preferences and health goals when enjoying treats like this.
Ingredients:
For the cake:
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sweetener of your choice (such as erythritol or stevia)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
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- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil or melted butter
- 1 teaspoon vanilla extract
For the frosting (optional):
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sweetener of your choice
- 1/4 cup softened cream cheese or Greek yogurt
- 2-3 tablespoons unsweetened almond milk
- 1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the eggs, almond milk, melted coconut oil or butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake is cooling, prepare the frosting (if using) by whisking together the cocoa powder, sweetener, softened cream cheese or Greek yogurt, almond milk, and vanilla extract until smooth and creamy.
Once the cake has cooled, spread the frosting evenly over the top.
Slice the cake into portions and serve.
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