Sweet, chocolatey and delicious – diabetic friendly chocolate cake. This is the first time I have delved into the world of cakes for diabetics. A request came in last week and I couldn’t resist the challenge.

When I started I was just looking for a suitable sugar replacement that was still natural but I soon realised that every ingredient had to been checked. Which flours and fats were best for diabetics etc.

I’m so glad I did because it was a great journey of discovery and I have found some amazing products along the way.

Before I get in to the sugar replacements I would just like to bring one in particular forward. Coconut flour was named amongst some of the best for diabetics and in my local Tesco’s I found Groovy Foods Coconut Flour - this is so not a sponsored post – but I couldn’t help but bring up the quality and sheer deliciousness of this flour. It’s lighter than other brands I’ve tried and therefore gives a lighter cake.

It tastes and smells amazing - really perfect in this diabetic chocolate cake!!! And probably and other cake that takes your fancy – especially coconut cake!!! ;)

Now to the sugar replacements!! I spent a lot of time checking ingredients for something natural.

I finally picked three to try – made from natural sources – I thought I’d test them out to see which rendered the best results! I had a little difficulty getting the sugars to mix. I found natvia’s best…………………..

But to get even better results I powdered the sugar before mixing it in my blender.

However,  I discovered afterwards that Natvia actually take the work out of this for you with their sugar free icing mix which is basically the something powdered into dust – great for getting a smooth mix!!

So here goes – I hope you enjoy!

Diabetic Chocolate Cake Prep Time: 15 mins                                            Bake Time 40 mins                               Makes: 2 layer birthday cake

Ingredients: Cake: 1/3 Cup Coconut Oil - melted 3/4 Cup Natvia Natural Sweetener (powdered in blender) or Natvia (sugar free) Icing Mix 1 Cup Unsweetened Soya Milk ½ Cup Cocoa Powder ¾ Cup Almond Flour ¼ Cup Coconut Flour ½ tsp. Almond Extract 1½ tsps. Powdered Vanilla ½ Cup Unsweetened Soya Yoghurt 1 tsp. Baking Powder ½ tsp. Bicarbonate of Soda ½ tsp. Xanthan Gum   Chocolate Frosting: 1½ Cups Cashew Nuts – (soaked overnight) ½ Cup Coconut Oil - melted 1 Cup Natvia (sugar free) Icing Mix ½ Cup Cocoa Powder 1½ tsps. Powdered Vanilla 1 tsp. Almond Extract ¼ Cup Coconut Milk

Instructions: 1) Preheat the oven to 150˚C     2) Beat together the coconut oil, sweetener, unsweetened soya milk and cocoa powder.   3) Add the almond flour, coconut flour, almond extract and vanilla followed by the unsweetened soya yoghurt.   4) Finally and the baking powder, bicarb and xanthan gum – beat until light and fluffy.   5) Spread into 2 7” lined cake tin and bake in the oven for 40 mins.   6) Remove from the oven and cool in the tin. Chocolate Frosting:   7) Blend all the ingredients until completely smooth and then transfer to a kenwood chef/kitchen aid and beat until light and fluffy.   8) Spread the chocolate frosting over the cooled cake – slice and enjoy!!! :)

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