Diabetes-Friendly Recipes

Elephant Birthday Cake


Servings: 20


  • butter-flavored cooking spray
  • 2 cups sifted cake flour
  • ¾ cup fructose, whirled in a food processor for 10 seconds
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1/3 cup canola oil
  • 2 large egg yolks
  • ½ cup liquid egg substitute
  • ½ cup water
  • 1 ½ teaspoons vanilla extract
  • grated zest of 1 lemon, 1 orange, or a combination (optional)
  • 9 large egg whites at room temperature
  • ½ teaspoon cream of tartar


  1. Preheat the oven to 325°F. Lightly coat a 9" X 13" nonstick baking pan with cooking spray. Lightly dust with flour.
  2. In a large bowl, sift together the flour, fructose, baking powder, and salt (if using). Make a well in the middle.
  3. Beat together the oil, egg yolks, egg substitute, water, vanilla, and fruit zest. Pour into the flour mixture and blend well.
  4. In a large mixing bowl, beat the egg whites until frothy. Add the cream of tartar and beat until the egg whites are stiff. Stir about 1/2 cup of the beaten egg whites into the egg and flour mixture to lighten it. Then fold in the rest of the beaten egg whites. When blended, pour the mixture into the prepared cake pan. Bake 35 to 45 minutes, until the cake if golden brown and begins to pull away from the sides. Do not open the oven door during the baking as the cake may fall.
  5. Run a knife around the edge of the cake and remove to a cake rack to cool completely before icing.
  6. Using the pattern we provide, draw a pattern to fit the size of your pan. Place the pattern on top of the cooled cake and cut out pieces with a sharp knife. Glue the pieces together with a small amount of the frosting. Frost the top and sides of the cake with the buttercream.
  7. Outline the ears and form the tusks with white jelly beans. Use pink jelly beans for the toes (every five year old knows that toe nails are pink). Cut a bit of raffia for the tail. Place zoo animal candle holders on the cake (available at children's shops and party shops).
  8. To serve, cut the cake into 2 inch squares.

Nutrition Information

Per serving:182 calories (40% calories from fat), 3 g protein, 8 g fat, 25 g carbohydrate, 48 mg cholesterol, 289 mg sodium
Diabetic exchanges:2 carbohydrate (2 bread/starch), 3 fat


There are no reviews for this recipe. Log in or register to review this recipe.