Diabetic Chocolate Cake – Popsie’s

“This is an old recipe, that I have converted so a Diabetic can make and enjoy!  My husband is a diabetic, and so this recipe has become an all time family favourite” …Popsie

2 cups Wholemeal Spelt Flour – Sifted 3 times

1/2 cup Unsweetened cocoa – Sifted with the flour

3 Tablespoons Stevia Powder (Stevia is a Herb and replaces sugar – tastes fabulous!)

1 Tablespoon Baking powder – Sifted with the flour

1 1/4 cups Low Fat Milk

¼ Cup 80% Fat Reduced Philly Cream Cheese

2 Eggs – well beaten

Frosting – Oh my Stars this is good!

2-3 Teaspoon Stevia Powder (To your taste – see below)

1 teaspoons Vanilla extract

1 Teaspoon Ground Ginger Powder – sifted with the flour

1 Tablespoon, finely chopped Glace Ginger

1 Cup 80% reduced fat, Philly Cream Cheese

2 teaspoons of reduced fat milk.

Preheat oven to moderate

Line an 8 inch cake pan.

In a Glass Mixing Bowl, add all sifted dry ingredients. Add remaining ingredients and beat with a hand held electric mixer until smooth and creamy. Pour into prepared cake pan.

Place in the preheated oven and cook for around 30 minutes or until cooked. A metal skewer inserted into centre of cake which comes out clean is a good way to test.

Remove from Oven once cooked, and leave in pan for around 10 minutes, then decant onto a wire rack to cool completely before frosting.

To Prepare Frosting:

Into a clean glass mixing bowl, add all the ingredients except the chopped Glace Ginger and the Stevia Powder. Beat with electric mixer, until less thick and a spreadable consistency. Then add the Stevia Powder 1 teaspoon at a time, and taste, Keep adding by the teaspoon until you get the sweetness you like.

Then spread over the cooled cake.  Sprinkle the chopped Glace Ginger on top.