Mary Berry’s Diabetic Cake Recipe

What is Mary Berry Diabetic Cake Recipe?

Mary Berry’s Diabetic Cake Recipe is a specially adapted cake with reduced sugar content or uses alternative sweeteners to cater to individuals who need to manage their blood sugar levels. It’s designed to offer a delicious treat while being mindful of dietary restrictions related to diabetes.

What Goes Best with Mary Berry Diabetic Cake Recipe?

• Unsweetened whipped cream: Light and creamy, it adds a satisfying texture without additional sugar.
• Fresh berries: Strawberries, blueberries, or raspberries provide natural sweetness and are lower in sugar.
• Sugar-free ice cream: A low-sugar or no-sugar-added ice cream makes a refreshing and complementary side.
• Herbal tea: A sugar-free beverage like herbal tea or green tea pairs well with the subtle flavors of a diabetic-friendly cake.

Ingredients

For the cake:

• 200g wholemeal flour (or almond flour for a lower-carb option)
• 100g unsweetened applesauce
• 3 large eggs
• 50ml vegetable oil
• 1 tsp baking powder
• 1 tsp vanilla extract
• 100ml milk (or unsweetened almond milk)
• 100g granulated sugar substitute (such as erythritol or stevia)
• 1 tsp ground cinnamon (optional)
• 50g chopped walnuts or almonds (optional)

For frosting (optional):

• 100g cream cheese (low-fat, unsweetened)
• Sugar-free sweetener to taste
• 1 tsp vanilla extract

How to Prepare Mary Diabetic Cake Recipe

1. Preheat the oven: Set the oven to 180°C (350°F) and prepare a cake tin with baking parchment.
2. Mix wet ingredients: In a large bowl, whisk together applesauce, eggs, oil, milk, and vanilla extract.
3. Combine dry ingredients: In a separate bowl, mix the wholemeal flour, baking powder, sugar substitute, and cinnamon (if using).
4. Blend the mixtures: Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped nuts if desired.
5. Bake: Pour the batter into the prepared cake tin and bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
6. Cool and frost: Once cooled, frost with sugar-free cream cheese frosting, if desired.

Mary Berry Diabetic Cake Recipe – Detailed Recipe

Ingredients

Refer to the ingredient list above.

Instructions

1. Preheat the oven and line the cake tin.
2. Whisk together wet ingredients.
3. Mix dry ingredients separately.
4. Combine the two mixtures and fold in optional ingredients.
5. Bake for 25-30 minutes.
6. Let cool and apply optional frosting.

Notes

• Sweetener: Adjust the level of sugar substitute to taste, depending on the type used.
• Flour: For lower carbs, almond flour or coconut flour can be substituted for wholemeal flour, but you may need to adjust the liquid ingredients.
• Add-ins: Chopped nuts or low-sugar fruits like berries can add flavor and texture without significantly increasing the carb content.
• Serving size: This recipe serves around 10-12 slices, depending on portion size.

How to Serve Mary Berry Diabetic Cake Recipe

• At room temperature: The cake is best served at room temperature to enjoy its full flavor and texture.
• With toppings: Garnish with a dollop of unsweetened whipped cream or sugar-free frosting for extra richness.
• With fresh fruit: Serve alongside fresh berries or a light fruit compote made with a sugar substitute.
• For special occasions: Dust with powdered erythritol or top with a few toasted almonds for a more decorative look.

How to Reheat Mary Berry Diabetic Cake Recipe

• Microwave: Reheat individual slices for 10-15 seconds to warm up the cake slightly.
• Oven: Reheat at 150°C (300°F) for 5-10 minutes to refresh the texture of the cake.

How to Store Leftovers of Mary Berry Diabetic Cake Recipe

• At room temperature: Store the cake in an airtight container for up to 2 days.
• In the fridge: Store for up to 5 days, especially if using a frosting that contains dairy.
• In the freezer: Wrap individual slices in cling film and store in the freezer for up to 3 months. Thaw at room temperature or in the fridge before serving.

Frequently Asked Questions Regarding Mary Berry Diabetic Cake Recipe

1. Can I make this cake gluten-free?
   Yes, you can substitute the wholemeal flour with almond flour or a gluten-free flour blend.
2. Which sugar substitute is best?
   Erythritol, stevia, or monk fruit sweetener are commonly used substitutes in diabetic-friendly cakes.
3. Can I add fruit to the cake?
   Yes, low-sugar fruits like berries can be added for additional flavor and texture.
4. Can I frost the cake?
   Yes, a sugar-free cream cheese frosting or whipped cream can be used for topping.
5. How do I prevent the cake from being dry?
   Adding applesauce or yogurt to the batter can help keep the cake moist without adding sugar.
6. Can I substitute oil with butter?
   Yes, you can use melted butter in place of vegetable oil for a richer flavor.
7. Can this cake be made vegan?
   Yes, substitute the eggs with flaxseed meal or a commercial egg replacer, and use plant-based milk.
8. Can I make this cake in advance?
   Yes, the cake can be made a day or two in advance and stored in an airtight container.
9. What can I add for extra texture?
   Chopped nuts like almonds or walnuts can be added for a crunch.
10. How many carbs does the cake have?
    The carb content depends on the flour and sweeteners used, but almond flour and erythritol significantly reduce the carbohydrate count.

Nutritional Information of Mary Berry Diabetic Cake Recipe (per 100g serving)

• Calories: 180 kcal
• Total Fat: 10g
  • Saturated Fat: 1.5g
• Cholesterol: 50mg
• Sodium: 60mg
• Total Carbohydrates: 18g
  • Sugars: 1g (from natural sources)
  • Sugar Alcohol: Depends on the sweetener used
• Dietary Fiber: 3g
• Protein: 5g