Cake recipe: sans sugar and flour?

hi, can any1 help me with cake recipes that have no flour or sugar and a safe for diabetics.





thanksCake recipe: sans sugar and flour?
Apple Kugel








Ingredients:1/2 pound (225g) broad noodles


1/2 pound (7g) margarine


1/2 cup (118ml) egg substitute


1/2 teaspoon (2.5ml) fructose (optional)


1 teaspoon (5ml) ground cinnamon


1/8 teaspoon (.6ml) ground nutmeg


1 small tart apple such as Granny Smith, peeled, cored, and thinly sliced


1/4 cup (59ml) golden raisins


1 tablespoon (15ml) chopped toasted almonds


butter-flavored cooking spray


1/2 tablespoon (22.5ml) dry bread crumbs





Instructions:1. Add noodles to rapidly boiling water and cook according to package directions until tender. Drain. Toss with margarine. Mix together remaining ingredients, except cooking spray and bread crumbs.


2. Preheat the oven to 325°F (165°C). Lightly spray a 9-inch square baking pan with cooking spray. Pour noodle mixture into pan. Top with breadcrumbs. Bake for 40 to 45 minutes, until a knife inserted in center comes out clean. Serve warm.


A dessert that will certainly bring compliments to any chef.





or





Banana Split Cake








Ingredients:6 1/2 graham crackers sheets (two 1 1/2 squares per sheet)


1 ounce sugar-free instant, vanilla pudding mix


2 cups fat-free milk


8 ounces light cream cheese


10 ounces canned crushed pineapple packed in juice, drained


4 medium bananas, sliced


8 ounce light whipped topping


3 tablespoons pecans, chopped








Instructions:Cover the bottom of a 9x13 inch pan with graham cracker sheets





In a medium bowl, prepare pudding with two (2) cups fat free milk according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers.





Spread the crushed pineapple over the pudding layer and top with bananas, then add whipped topping. Sprinkle pecans on top.


A delicious dessert that is sure to please you sweet tooth and will compliment any diabetic diet.





or





Flourless Chocolate Cake





And this fabulous flourless recipe uses healthy honey rather than white sugar, so you can feel a little better about serving it. Believe me, it’s still pretty decadent, but well worth every sinfully delicious bite!


Honey, by the way, is another food with an ages-old link to love (think of “honeymoons!”), so its presence in this wonderful dessert really works!





INGREDIENTS





3/4 cup unsalted butter, cut into bits


6 ounces bittersweet chocolate, finely chopped


6 ounces semisweet chocolate, finely chopped


6 eggs, separated, at room temperature


1/2 cup honey, divided


1 tablespoon vanilla extract


1/8 teaspoon salt





1. Butter a 9- or 10-inch springform pan. Line the bottom of the pan with parchment paper or waxed paper. Butter the paper and flour the entire pan. Wrap the outside of the pan with foil.





2. Preheat oven to 350F and set a rack in the center of the oven.





3. Place the butter and chocolate in a bowl and set the bowl over, but not touching, a pot of hot water set on low heat. Do not allow water to boil. Stir occasionally and check to see when it is melted. Stir to blend and remove from the heat. Cool mixture to lukewarm. Meanwhile, beat the egg yolks and 1/4 cup of the honey with an electric mixer in a large bowl for 3 minutes, until the mixture is very thick and pale. Fold in the lukewarm chocolate mixture and then fold in the vanilla and salt. In another large bowl, using clean, dry beaters, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup honey, beating until medium-firm peaks form. Fold the whites into the chocolate mixture in three additions. Pour the batter into the pan and smooth the top.





4. Bake the cake 50 minutes until the top is puffed (and possibly cracked) and a tester inserted in the center comes out with some moist crumbs attached. Cool the cake in the pan on a rack. Be forewarned: the cake will fall quite a bit.





5. Using a small knife, cut around the sides of the pan to loosen the cake and then remove the sides. Place a 9-inch tart pan bottom or cardboard round atop the cake. Invert the cake onto the tart pan bottom. Peel off the parchment paper. Invert the cake back on the serving platter.





or





Gâteau aux amandes


(Flourless Almond Cake)


INGREDIENTS:


1-1/2 cups + 1/4 cup sliced almonds


3/4 cups + 2 Tablespoons confectioners' sugar


4 large egg whites


1/4 teaspoon salt


3/4 teaspoon almond extract


cooking spray for cake pan


PREPARATION:


Preheat oven to 325°F. Cut an 8-inch circle from waxed or parchment paper to line the bottom of the cake pan.


1. Pour 1-1/2 cups of almonds and 3/4 cup of confectioners' sugar into the bowl of a food processor.





Process until finely ground.





2. Using an electric mixture and a clean bowl, beat egg whites until soft peaks form.





3. Gradually add the remaining 2 tablespoons of confectioners' sugar and beat until the peaks are stiff and glossy. Beat in the almond extract.





4. Sprinkle half of the almond/sugar mixture over the egg whites and using a rubber spatula fold them in. Repeat with remaining almonds.





5. Spray the cake pan with the cooking spray. Line with the paper round and spray it also.





6. Sprinkle the pan evenly with the remaining 1/4 cups of sliced almonds. Gently spread the batter into the pan and tap the pan on the counter to remove any air bubbles.





7. Bake 40 to 45 minutes. The cake should be golden and firm in the center.





8. Allow to cool completely in the pan.





orCake recipe: sans sugar and flour?
you can use substitutions
Flourless Chocolate Cake (Diabetic)





6 tablespoons margarine


10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful™


4 ounces unsweetened chocolate


1/3 cup skim milk


1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit


3 large egg whites


1/8 teaspoon cream of tartar


1/4 cup all-purpose flour


2 teaspoons instant espresso coffee crystals


1/8 teaspoon salt


1 large egg yolk





Rich Chocolate Glaze (optional, recipe follows)


1 teaspoon vanilla extract


Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted.


Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.


Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.


Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.


Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (Do Not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.


Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired.


Makes 12 servings





Nutrition Information Per Serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat, 18 mg chol., 108 mg sodium.





Food Exchanges: 1/2 bread, 2 fat.





Rich Chocolate Glaze





1/4 cup skim milk


2 ounces unsweetened chocolate, cut into small pieces


3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™


Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal®


Cool to room temperature; refrigerate glaze, if necessary, until thickened enough to spread.


Nutrition Information Per Serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol., 3 mg sodium.
core a tall order there! Well try this...