Chocolate berry cake | Diabetes dessert recipe

As far as diabetes recipes for desserts go, this one couldn’t be simpler. In just ten steps you’ll have a decadent chocolate cake topped with strawberries. And best of all? It’s completely diabetes-friendly.

If you have diabetes, you know the rules: limit your intake of carbohydrates and sugars, and keep an eye on your glucose. What makes this chocolate berry cake such a great dessert is that it’s low-glycemic and still brimming with flavor.

The reason? This dessert is loaded with fresh strawberries, a natural complement to the light but decadent chocolate cake. That makes it a particularly tasty treat during the summer when strawberries are in peak season, and a simple year-round dessert to make any night of the week.

With only 141 calories and less than 20 carbs per serving, this low-glycemic chocolate berry cake will satisfy your sweet tooth without making you scramble for your blood glucose meter. As always, remember to discuss any changes to your diet with your healthcare professional.

• 2 p fresh strawberries
• 2 tsp brown sugar
• ¼ c boiling water
• 1 tsp vanilla extract
• 6 tbsp light margarine
• ½ c sugar
• ½ c self-rising flour
• 4 tbsp cocoa
• 2 tsp baking powder
• ½ tsp salt
• ½ c oat bran
• 1 egg
• 1 egg white
• ¼ c fat free milk

1. Preheat the oven to 350° F.
2. Wash and quarter half of the strawberries and place them in a saucepan on low heat. Add brown sugar, water and vanilla extract and simmer gently while making the cake batter.
3. Cream margarine and sugar.
4. Sift flour, cocoa, baking powder and salt into a separate bowl. Add the oat bran and lift up a few times with a spoon to incorporate air.
5. Add the egg and egg white to the margarine mixture individually, alternating with one or two spoonfuls of dry ingredients. Use an electric mixer to blend well.
6. Fold remaining dry ingredients, strawberry mixture and milk into batter.
7. Lightly grease a 3 x 8 in. loaf pan using non-stick cooking spray and spoon in the batter.
8. Place in oven and bake for 25 to 30 minutes until done.
9. When ready to serve, decorate with remaining fresh strawberries.

Recipe and picture taken from the low GI, low fat recipe book by registered dietitians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 3 (Tafelberg).