DIABETIC FRIENDLY CHOCOLATE CAKE
1 cup strong black coffee
½ cup butter, softened
½ cup coconut oil or canola oil (I used coconut oil)
½ cup agave syrup or nectar
2/3 cup stevia in the raw
3 very ripe bananas
1 cup light sour cream
3 large eggs
2 tsp vanilla extract
2 cups flour
2/3 cups white whole wheat flour
¾ cups cocoa, unsweetened
1 ½ tsp bicarbonate of soda
1 tsp baking powder
½ tsp salt
Chocolate ganache icing:
250ml cream
250g dark chocolate, chopped
Decoration:
Extra whipped cream for the centre
Strawberries and toasted pecan nuts for garnish
Preheat oven to 180ºC. Make coffee and let cool a bit while making batter. Cream Butter, oil, Agave, Stevia, and bananas. Beat in eggs one at a time, add vanilla.
Sift dry ingredients, Add to creamed mixture alternately with the hot coffee. Beat just until mixture comes together.
Pour into 24 cupcake liners or 2 greased and floured 8″ round pans. Bake 15-17 minutes for cupcakes and 30-40 minutes or until done, for cake layers.
Bring the cream to the boil in a saucepan and take off the heat. Stir in the chopped chocolate
Photo: Adam Cloete
All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.
Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.
