Black Magic Cake (Revamped and Diabetic Friendly)

A recent client was getting ready to celebrate a birthday and asked if I had any recipes that were diabetic friendly.  While she has enjoyed a particular chocolate cake in the past, it is definitely NOT diabetic friendly.  I decided to see if I could make a version that was.  I began with the flour.  The processing of white flour removes the nutrition, but then manufacturers “enrich” it to try and make it healthy again, but it’s not the same.  Spelt flour acts very similarly to white flour, but has all the nutrition in tack.  Spelt is high in gluten, that is the protein portion of the grain.  It also has a high fiber content that helps slow down the digestion.  Next, I took on the sugars.  Rather than dump in two cups of the granulated sugar that the original recipe called for, I split it between the xylitol and the date sugar.  I think the next time, I will try coconut sugar.  The date sugar is heavier, more like a brown sugar.  Coconut sugar will likely give a lighter consistency. Next was the cocoa, which is found in the baking isle and much like white flour.  The nutrients have been removed in the processing.  Cacao, which is the bean without the processing, still has all the nutrient benefits of protein and fiber along with vitamins and minerals.  The last portion I switched was the oil.  Rather than unhealthy vegetable oil, I substituted coconut oil.  

The frosting was the most difficult portion of this process. It wasn’t pulverizing the xylitol, but achieving the consistency I wanted without making it too sweet. It’s important to know that pulverizing the xylitol will create a dust or smoke.  This is normal.  If you wanted something less frosting like, just add some almond milk and some vanilla to create a glaze.  

There are a lot of carbohydrates in this cake, but because of the fiber and proteins, the absorption of the carbohydrates are slowed. Because of this process, there is no insulin spike making it suitable for a diabetic. You should know, though, that the xylitol can leave a bloating or gas in the digestive track for a day. The next day will be better, so a small piece on the first day will be better tolerated. If you are a diabetic or even if you aren’t, try cutting the cake into bite sized pieces, put it in the freezer and have piece when that sweet craving arises. To be honest, I really enjoyed the cake the next day more than the day I prepared it.  Let me know your experiences.   

Black Magic Cake (Revised)

Ingredients:

• 1 ¾ cup spelt flour

• 1 cup xylitol

• 1 cup date sugar or coconut sugar

• ¾ cup powdered cacao

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 2 eggs

• 1 cup strong black coffee

• 1 cup almond milk w/ 1 TBSP vinegar

• ½ cup melted coconut oil

• 1 tsp vanilla 

Frosting Ingredients:

• 1 cup xylitol (blended very finely)

• ¼ butter, softened

• 1 tsp vanilla

• Enough water to make a smooth consistency

Directions:

1.  Combine flour, sugar, cacao, baking soda, baking powder, and salt in a large mixing bowl.  Add eggs, coffee, milk, oil and vanilla.  Beat 2 minutes on medium speed (batter will be thin.)

2. Pour into greased and floured 13x9-inch baking pan or two 9-inch layer pans.  Bake at 350 degrees for 35-40 minutes for oblong pan or 30-35 minutes for layer pans, or until cake tester comes out clean.  Cool 10 minutes; remove from pans.  Cool completely; frost as desired.

Frosting instructions:

•  Place xylitol into a high-powered blender (such as a Vita Mix.). Blend until ground very fine (will smoke). Remove from the blender and place in a mixing bowl.  Mix sugar, softened butter, vanilla and liquid to achieve a smooth, spreadable consistency.