Help please, with cake recipe!

[Anastazia]

Ok, so here's the problem...

I'm making Alissa's chocolate cake for a friend's birthday tomorrow, but she's diabetic...I was thinking, great, she can have the agave, it doesn't raise the glycemic index...then re-read the recipe, & it has dates in it! {Which I believe are quite high, raising blood sugars too much for diabetics...)

If I leave out the dates & add a little more agave, would I add more nuts so it wasn't runny? Or what? I'm kinda panicking...:eek:

I don't have many ingredients, or $ to get more, went looking for other cake-made-with-agave recipes online, & they ALL were baked!:(

It's not that she's raw, it's just that I wanted some, too...I guess I could bake one, but then would have to buy ALL the other ingredients, cuz I got rid of the flour, sugar, etc...

...why did I volunteer to do this?!?!?!? Oh, yea, cuz I love her...:o

...help!:confused:
~Anastazia~

[Raw Jewelrylady]

Anastazia, Why don't you list what you have on hand & maybe we can all come up with ideas.

Maybe you could do a frozen *berries* cake/pie type thing. That is just one thought.:)

RJL

[MiahTay]

This is what I would do:

Base:

2 c. almonds
1/2 c. agave

Process almonds until fine, then slowly add agave. Press into pan (I use 8x8). You could also add cacao to the almonds before adding the agave if you want chocolate/chocolate.

Then I would top this with Alissa's topping for her fudge cake (posted on-line in her restaurant review)

For the topping: (you might need to double this to make it enough)

1/2 c. cacao powder
1/4 c. coconut oil
1/4 c. agave nectar

Mix topping ingredients by hand in a small bowl. When smooth, pour the sauce on top of the base. I would sprinkle the top with walnuts. Refrigerate the cakes until firm.

I have not tried this but it seems like it would work and no dates. I am just taking parts from two different recipes. Best of luck.

Heather

[rawstrawberry]

Great Idea,

You could also add a chocolate avocado mousse as a layer too!


mmmm

RS


This is what I would do:

Base:

2 c. almonds
1/2 c. agave

Process almonds until fine, then slowly add agave. Press into pan (I use 8x8). You could also add cacao to the almonds before adding the agave if you want chocolate/chocolate.

Then I would top this with Alissa's topping for her fudge cake (posted on-line in her restaurant review)

For the topping: (you might need to double this to make it enough)

1/2 c. cacao powder
1/4 c. coconut oil
1/4 c. agave nectar

Mix topping ingredients by hand in a small bowl. When smooth, pour the sauce on top of the base. I would sprinkle the top with walnuts. Refrigerate the cakes until firm.

I have not tried this but it seems like it would work and no dates. I am just taking parts from two different recipes. Best of luck.

Heather

[Anastazia]

Wow, k, thanks! I will list, after Friday what I have, & figure it out from there, the B-day thing just got postponed until Sunday! (Whew!)

Thanks for all your tips, & I think I will put some mousse in between, that'll make it extra yummy!
~Anastazia~

[raven]

Your friend may tolerate agave but Dr. Cousens just released a new book on diabetes and his research revealed that agave does indeed raise the glycemic index. I also heard him speak in NY and he made this point. His diabetic patients only responded when he took them off all fruits and sugars.

Suzy

[earth_sista]

i've heard/read that yacon syrup is diabetic friendly...agave not so much

[MiahTay]

This is what I would do:

Base:

2 c. almonds
1/2 c. agave

Process almonds until fine, then slowly add agave. Press into pan (I use 8x8). You could also add cacao to the almonds before adding the agave if you want chocolate/chocolate.

Then I would top this with Alissa's topping for her fudge cake (posted on-line in her restaurant review)

For the topping: (you might need to double this to make it enough)

1/2 c. cacao powder
1/4 c. coconut oil
1/4 c. agave nectar

Mix topping ingredients by hand in a small bowl. When smooth, pour the sauce on top of the base. I would sprinkle the top with walnuts. Refrigerate the cakes until firm.

I have not tried this but it seems like it would work and no dates. I am just taking parts from two different recipes. Best of luck.

Heather

Ok, I actually tried this. I made 1/2 of the base and 1 of the topping and put it in a glass bread pan. It is wonderful, the topping is like fudge ... mmm. However I accidentally threw the ingredients for the topping into my vitamix instead of mixing by hand - MISTAKE. It caused the coconut oil to separate a little bit but definitely still very good - I will make this again. I will be trying it out on my family tonight and I'll let you know how it goes.

Heather