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This diabetic friendly chocolate cake has a low glycemic index and makes an extremely delicious treat without imposing too much of a glycemic load penalty. It's also very easy to make.


4 eggs
1 oz [30g] cocoa powder
1 tsp [5 ml] instant coffee powder
⅔ cup [150 ml] boiling water
3 oz [90 g] light margarine
2 tsp [10 ml] canola oil
5½ oz [160 g] fructose
1 oz [50 g] diabetic apricot jam
1 cup [250 ml] cake flour
1 cup [250 ml] wholewheat flour
1 tsp [5 ml] bicarbonate of soda
1 tsp [5 ml] cream of tartar
¼ tsp [1 ml] salt
1 tsp [5 ml] vanilla essence
5 tbsp [75 ml] smooth low fat cottage cheese
3½ fl oz [100 ml] low-fat milk


Lightly grease 2, 8 inch [20 cm] cake tins
Preheat oven to 350°F [180 °C]

Separate the eggs refrigerate two of the egg yolks for later use and lightly beat the remaining 2, stiffly whisk the 4 egg whites

Mix the cocoa powder, coffee powder and boiling water in a cup until smooth and then allow to cool.

In a mixing bowl cream the margarine, oil and fructose until light and fluffy. Add the diabetic apricot jam, egg yolk and cooled cocoa and beat well to mix.

Sift the cake flour, wholewheat flour, cream of tartar, bicarbonate of soda and salt together. In a separate bowl mix the vanilla essence cottage cheese and milk together until they are smooth.

Alternately stir the dry ingredients and milk into the creamed margarine/oil mixture then fold in the egg white.

Spoon the batter into the greased cake tins and bake in the preheated oven for 20 to 25 minutes, use a skewer or toothpick inserted into the middle of the cakes to test for doneness

Cool the chocolate cakes by turning them out onto a wire rack and allow them to cool completely before decorating.

The cake may be decorated by drizzling melted diabetic chocolate over the cake or by spreading a layer of diabetic apricot jam over the cake and sprinkling a little coconut over the jam layer

Each cake makes 10 portions


per portion diabetic chocolate cake:
energy 559 kj
carbohydrate 18 g
protein 3.3 g
fat 5.6 g
cholesterol 31 mg
fibre 1 g


one portion =1 starch +1 fat

Making a Diabetic Black Forest Cake

for those really special occasions when you need something extra as a real treat you can make a reasonable approximation of a Black Forest cake using the two chocolate cakes from the recipe given above:

Sandwich the two cakes together by first dotting black cherries which have been canned in their own syrup and drained on top of the cake you have selected to go on the bottom.

Then use whipped Orley-whip to sandwich the two cakes together. Spread whipped Orley whip on top of the sandwiched cake, dot with a little diabetic strawberry jam [or use more of the black cherries] and sprinkle with grated diabetic chocolate.

You will need to refrigerate the Black Forest Chocolate Cake until you're ready to serve it.

NOTE:- This back forest cake variation of the chocolate cake recipe has not been included in the nutritional and diabetic exchanges information give above.

Diabetic Chocolate Cake Recipe added February 21, 2012:


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