We're having a little birthday party for my daughter. The cake needs to be gluten and dairy free for my daughter and sugar free for one of her friends whose diabetic. Do any great tasting recipes exist that meet all these requirements? Thanks in advance for any suggestions!

I'm actually looking for the exact same thing! I'm having a graduation party and want to bake a cake for myself. LoL. I've done it before, I actually used a "Cravings Place" mix. They have a "Create your own Cake" mix that has NOTHING in it...so i'd just google them and you can order a package online.

Has anyone else found any other mixes?

# 1/2 cup cocoa 1/2 cup boiling water
# 150g dairy free margarine
# 1 1/4 cups splenda
# 1 tbsp vanilla
# 3 size 7 eggs
# 360g Gluten Free Goodies Cake and Biscuit Mix (or gluten-free flour mix)
# 3 level tsp Gluten Free Goodies Baking Powder
# 1/2 tsp baking soda
# 3/4 cup soy milk

Mix cocoa and boiling water and stir well. Leave to cool while you assemble the rest of the cake.

Cream margarine and sugar with the vanilla.

Add eggs one at a time, beating w

ell after each addition.

Add flour, baking powder and baking soda along with milk, and mix well.

Add cocoa mix and blend thoroughly.

Bake in a lined 25cm round cake tin or 20x30cm greased and floured glass baking dish for 45-60 minutes at 180C, or until a skewer comes out clean.

Frosting:
Ingredients

1/3 c unsweetened cocoa
2/3 c splenda
1 egg
2 T cold water or brewed coffee
2 heaping T margarine
1 t instant coffee

Directions

Mix the cocoa, splenda, egg and water or coffee in a 1-quart saucepan. Place over low heat and cook, but do NOT bring to a boil. Remove from heat when first bubbles appear. Cool. Add the margarine and instant coffee; beat with an electric mixer until very light and fluffy. Yields sufficient frosting for 9-inch cake or two 9-inch layers.

Hope that helps! I have not taste tested either though, hehe. You might try finding pre-made mixes online although I had alot fo trouble finding a frosting that was both gluten, dairy AND sugar free.

It's a false notion that diabetics can't eat sugar. We can. I am one. It all boils down to the total amount of carbs in the food. Cake is usually made of flour and that's carbs. So putting something else in as a sweetener, such as honey, isn't going to affect the total carbs of that cake any if it still contains flour.

Using Splenda may lessen the amount of carbs in the cake slightly. But if you are going to do this, make sure to tell the diabetic (or the diabetic's parents) that you used a sugar substitute because if they inject insulin to cover that piece of cake you could be sending them into a hypo if they thought it was a sugary sweet. In fact you should ask the parents if the cake needs to be sugarless at all. Many diabetics are able to work a small amount of sweets into their diets on special occasions.

This is not a cake, but a brownie recipe. I came in at the last few minutes of Martha Stewart's show today and the founder of Babycakes Bakery in NY was on making a recipe called cinnamon toasties. I looked on-line and found the recipe for that and a brownie recipe. They are both gluten, dairy and egg free. It calls for sugar or agave nectar.

http://www.marthastewart.com/portal/site/m...mp;rsc=also_try

I just wanted to agree with Julie. My entire maternal side of the family has diabetes and they all can eat sugar "in moderation". So one slice of cake would be ok - as long as her family knows ahead of time there is sugar in it.

I can't say whether or not this is good but might be worth trying:

Coconut Flour Chocolate Cake Ingredients:

½ cup Fresh Shores coconut oil
¼ cup Dagoba cocoa powder
¼ cup coconut milk
9 eggs
1 ½ cups Steviva Blend
¾ teaspoon Himalayan salt
1 teaspoon vanilla
¾ cup sifted coconut flour
¾ teaspoon baking powder

Melt coconut oil in a saucepan over low heat or place jar in pan of warm water. (note coconut oil easily melts and will congeal as it cools)

Add Dagoba cocoa powder and coconut milk and mix together. Remove from heat and set aside.

In a bowl, mix together eggs, sugar, salt, and vanilla.

Stir in cocoa mixture.

Combine coconut flour with baking powder and whisk into batter until there are no lumps.

Pour batter into greased 8x8x2 or 9x9x2-inch pan.

Bake at 350 degrees for 35 minutes or until knife inserted into center comes out clean.

Cool and cover with frosting, (optional) of your choice.

from www.mercola.com