It’s time to indulge yourself in a delicious coffee cake that won’t wreak havoc on your blood sugar levels. I am excited to share my recipe for a scrumptious sugar-free, diabetic-friendly coffee cake that is easy to make and even easier to fall in love with. This coffee cake recipe will bring the perfect balance of cinnamon, vanilla, coffee, and sweetness to your taste buds without any added sugar.
As a barista, I understand how challenging it can be for people with sweet tooth who are trying to maintain their blood sugar levels in check. That’s why I created this recipe made with Splenda instead of sugar, making it a flavorful and healthier option.
If you are looking for an indulgent but guilt-free treat, then look no further because this diabetic-friendly coffee cake is the perfect cure for your cravings. Not only is it easy to prepare, but it also tastes heavenly and comforting, just like a freshly brewed cup of coffee. So grab your aprons and get ready to dive into the world of one of the best sugar-free coffee cakes you’ll ever have!
Why You’ll Love This Recipe
Are you looking for a delicious dessert that won’t compromise your health? Then this diabetic coffee cake recipe is just what you need!
First of all, it’s completely sugar-free, which makes it perfect for those of us who need to cut back on sugar. But despite being sugar-free, this coffee cake still has all the flavor and sweetness you could want in a dessert. How is this possible, you ask? The answer is simple: we used a sugar substitute made from Splenda.
But the benefits don’t stop there. This coffee cake is also incredibly easy to make. All you need are a few simple ingredients like flour, eggs, milk, and margarine. Just mix everything together, bake it in the oven, and voila! You have a delicious and healthy coffee cake that everyone will love.
Another great thing about this recipe is that it’s very versatile. You can easily swap out the flavors to create new versions of this coffee cake. For example, try adding blueberries or cinnamon to switch things up.
Lastly, this coffee cake is perfect for any occasion. Whether you’re having friends over for brunch or need something sweet for an afternoon pick-me-up, this recipe fits the bill. And with its low sugar content and diabetic-friendly ingredients, even those with dietary restrictions can enjoy it guilt-free.
In conclusion, if you’re looking for a delicious and healthy dessert that everyone will love, look no further than this diabetic coffee cake recipe.
Here is a list of all the ingredients you will need to make this Diabetic Coffee Cake Recipe:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup light margarine, at room temperature
- 3/4 cup granulated sugar substitute (such as Splenda)
- 1 egg
- 2 egg whites
- 1 tsp vanilla extract
- 1 cup non-fat milk
Note: For those who prefer a sugar-free version, substitute the granulated sugar with a sugar blend suitable for baking.
Making sure that you have all the ingredients beforehand when making any recipe is important. It ensures that you can work smoothly and efficiently, without running into the problem of missing or incomplete items.
The Recipe How-To
Now that you have gathered all the ingredients, it’s time to start baking! Here’s how to make this diabetic-friendly and sugar-free coffee cake recipe.
Step 1: Preheat the Oven
Preheat your oven to 350°F. Get an 8 x 8-inch square baking pan and grease it with a non-stick cooking spray.
Step 2: Make the Cake Batter
In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of ground cinnamon. Mix them together and set aside.
In another mixing bowl, beat together the following until smooth: 1/2 cup of margarine, 3/4 cup of sugar substitute made with Splenda, and 1 egg. Then, add in 2 teaspoons of vanilla extract and mix for another minute.
Slowly stir in the dry ingredients into the egg mixture, then gradually blend in 1 1/2 cups of milk. Mix everything together until just combined.
Step 3: Add Cinnamon Topping
In a small bowl, prepare the cinnamon topping by mixing together 1/4 cup of softened butter, 1/2 cup of flour, and 3/4 cup of sugar substitute made with Splenda. Combine all ingredients until they resemble coarse crumbs.
Step 4: Assemble the Cake
Pour half of the prepared batter into the greased baking pan. Sprinkle half of the cinnamon topping over, distributing it evenly across the entire surface. Pour in the remaining batter and top it off with the rest of the cinnamon topping.
Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Let It Cool and Serve
Let the cake cool in the pan for about 10 minutes. Once it is cool enough to touch, remove it from the pan and place it on a wire rack. Allow it to cool completely.
Slice up your coffee cake and serve it alongside your favorite diabetic-friendly beverage. Enjoy!
Substitutions and Variations
Baking is all about experimenting and making it your own. Here are some substitutions and variations for this Diabetic Coffee Cake Recipe that you can try out:
– Butter Substitution: If you’re looking for a lower-fat option than margarine or butter, try using unsweetened applesauce or mashed bananas instead. You can also use coconut oil, avocado oil, or olive oil.
– Flour Substitution: You can substitute regular all-purpose flour with gluten-free flour, almond flour, or coconut flour. Just keep in mind that each flour has a different texture, so the cake might not turn out the same.
– Sugar Substitute: This recipe calls for Splenda, but you can also use Stevia, Truvia, erythritol, or monk fruit sweetener. Be sure to check the conversion chart on the package to ensure you’re using the correct amount of sugar substitute.
– Fruit Variations: You can turn this coffee cake into a blueberry coffee cake by replacing 1/2 cup of milk with 1/2 cup of blueberries. You can also try adding diced apples or rhubarb for an apple cinnamon or rhubarb variation.
– Vegan Option: To make this recipe vegan-friendly, simply replace the egg with a flaxseed egg (1 tablespoon ground flax seeds + 3 tablespoons water). Use non-dairy milk and vegan sour cream instead of regular milk and sour cream.
– Keto-Friendly Version: For those who want a low-carb and keto-friendly coffee cake option, replace all-purpose flour with almond flour and baking powder with baking soda. Use sugar-free sweetener like Swerve or erythritol instead of Splenda. You may also want to try adding walnuts for an extra crunch.
With these substitutions and variations, you can create your own unique version of this diabetic-friendly coffee cake recipe that satisfies your cravings while maintaining your healthy lifestyle!
Serving and Pairing
Once the diabetic coffee cake is ready, it is time to indulge in this flavorful treat. The cake can be served fresh out of the oven or can be allowed to cool for an even more crunchy texture.
The sugar-free and diabetic-friendly nature of this cake makes it a perfect choice for all those who are health-conscious yet love to relish their taste buds with delicious treats. It is a fantastic choice for coffee and tea time, breakfasts or even as a dessert after dinner.
Pair the cake with a hot cup of coffee, rich cappuccino or creamy latte, and you have got yourself a heavenly experience that combines the flavors of coffee and cake in a single delight. You may also pair it with some iced tea, milk or juice for a refreshing twist.
If you want to enjoy this diabetic coffee cake even more, consider adding some toppings such as fresh fruits like berries, apple slices or even some whipped cream on top. This will add an extra layer of flavor and texture to your already scrumptious treat.
For those who prefer savory taste over sweet, you can serve it along with some cheese or smoked salmon for an unbeatable combination. The possibilities are endless when it comes to serving and pairing this delightful coffee cake – give it a try and pair it up with your favorite drink or snack!
Make-Ahead, Storing and Reheating
When it comes to coffee cake, one of the best things about it is that you can make it ahead of time and store it for later consumption. This recipe is no exception—just keep these tips in mind.
If you’re preparing this diabetic coffee cake for special occasions such as birthdays, Christmas or just a holiday season, consider making it in advance, and storing it until you need it. It will taste just as delicious a few days later.
To store your coffee cake, allow it to cool completely first. Then, using an airtight container or sealable cake pan, store it at room temperature for up to 3 days. Alternatively, refrigerate for up to 1 week or freeze for up to 3 months. Be sure to wrap and tightly seal the container with plastic wrap before placing it in the freezer. When reheating, ensure that the coffee cake has defrosted completely before putting it in the oven to prevent burning.
When reheating your frozen or refrigerated coffee cake, preheat the oven at 350°F. Cover with foil and bake for 15-20 minutes if frozen and 10-15 minutes if refrigerated.
For a quick fix when you’re on-the-go, pop a slice of coffee cake into the microwave until heated through. Just be aware that microwaving may not produce the same texture as baking in the oven.
No matter how many days old your coffee cake may be or however you choose to reheat it, this recipe will not disappoint!
Tips for Perfect Results
Baking a cake can be tricky, but with the right tips, you can make sure your diabetic coffee cake comes out perfect every time. Here are some tips to help you achieve the best results possible:
1. Use room temperature ingredients – Take the margarine, eggs and sour cream out of the fridge an hour before starting baking. The ingredients will incorporate much better into the batter, and that will result in a better texture.
2. Sift the flour – Sifting flour helps break up any lumps in it and incorporate air into the batter. This makes it easier for the flour to mix into the batter and gives your cake a lighter texture.
3. Measure accurately – Use measuring cups and spoons when measuring out your ingredients to ensure accuracy. This is especially important when using sugar substitutes which can vary in sweetness, so making sure you’re using the right amount is key.
4. Grease your pan – Make sure to grease your pan with non-stick cooking spray or butter and flour so that your cake doesn’t stick to the edges or bottom.
5. Preheat your oven – Always preheat your oven for at least 10-15 minutes before baking so that it reaches the correct temperature.
6. Don’t overfill the pan – Only fill the pan about 2/3 of the way full to allow room for your cake to rise as it bakes.
7. Check on your cake regularly – Make sure to check on your cake periodically while it’s baking to ensure that it’s not overcooking or undercooking.
8. Let it cool before serving – Once you take your coffee cake out of the oven, give it at least 10-15 minutes to cool before slicing and serving. This lets it finish baking internally and will prevent it from falling apart when you cut into it.
By following these tips, you can make a perfect sugar-free diabetic coffee cake every time!
Now that you know how to make a delicious and diabetic-friendly coffee cake, you might have some questions about substitutions or ingredient choices. Don’t worry, I’ve got you covered with some frequently asked questions about this recipe.
What is the best cake for a diabetic to eat?
As a barista, I often provide guidance on creating delectable coffee beverages. Similarly, I can offer tips on baking delicious cakes and cupcakes that cater to various dietary needs. You can try making Keto Vanilla Cupcakes with Splenda Monk Fruit Sweetener or a Chocolate Birthday Cake using Splenda Stevia Jar Sweetener. For those who prefer a classic cake, the Confetti Birthday Cake recipe can be made using Splenda Original Granulated Sweetener, while the Classic Carrot Cake can be baked with Splenda Sugar Blend.
Is sugar free cake OK for diabetics?
When it comes to satisfying your sweet tooth while managing your sugar intake, sugar-free cakes are a great option. With the availability of quality sugar substitutes, you can now enjoy the delicious taste of cakes without worrying about added sugar, especially if you have diabetes.
Is angel food cake good for diabetics?
Angel food cake in its traditional form is not suitable for individuals with diabetes due to the high sugar content. However, a revised version of the recipe has been created using a sugar substitute, which is a better option for diabetic individuals. This version can be consumed in moderation without causing a significant spike in insulin levels on any diet.
What can diabetics eat for their birthday?
As a barista, I can provide guidance and recommendations on crafting various types of coffee. I am knowledgeable on creating flavorful and aromatic blends that suit my customers’ tastes. From classic options like cappuccinos and lattes to unique and trendy concoctions, I can offer tips and tricks that will bring out the best in each beverage. Additionally, I can provide insight on selecting the right ingredients and equipment to ensure the brewing process is smooth and efficient. My passion lies in helping others create the perfect cup of coffee, so they can start their day on the right foot.
In conclusion, if you are a diabetic or simply looking for a sugar-free coffee cake recipe that tastes delicious, this recipe is perfect for you. By using sugar substitutes and a few tweaks to the traditional coffee cake ingredients, this recipe packs in all the flavors without adding unnecessary sugar.
Remember to experiment with different substitutions and variations to find what works best for your taste buds. Whether you choose blueberry coffee cake, cinnamon coffee cake, or angel food cake made with Splenda, there is no right or wrong way to enjoy a sugar-free coffee cake.
So, whip up a batch of this diabetic-friendly recipe and indulge in your sweet tooth without the guilt. You won’t even miss the sugar!
Diabetic Coffee Cake Recipe
- 2 cups flour
- 3 teaspoons baking powder
- 1/3 cup margarine
- 1 egg, beaten
- 1/4 cup milk
- 1/2 cup cold coffee
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- liquid sugar substitute equivalent to 1 cup sugar
- Sift together the flour and baking powder. Fold in the margarine and set aside.
- In a separate bowl, place the egg, milk, cold coffee, almond, vanilla and sugar substitute and mix well. Add in the flour mixture and beat until the batter is smooth.
- Pour the batter into a greased 13 x 9 inch pan.
- Bake for 30 minutes at 325 deg F.
- To check if the cake is done, insert a toothpick or knitting needle through the center. If the toothpick or needle comes out clean, you'll know your cake is ready.