kim55
Junior Member
Posts: 77
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Post by kim55 on Apr 7, 2011 22:52:36 GMT -5
Neither of my kids has HFI. For Christmas I bought my daughter one of the little cupcake makers that makes 8 mini cupcakes at a time. She was too busy to try it out, so I tried it for her, with mini chocolate cupcakes. They smelled heavenly when they came out! So I cheated and ate one. Had to deal with the nausea afterwards. Now I am looking for a way to make sugar-free cake that will have that same heavenly smell and texture! But I have read that it is the sugar in cake that produces the light texture. So if I leave out the sugar and use bitter (100% cacao) chocolate I am afraid I will end up nothing but a heavy brown tasteless lump. Does anyone here have a recipe or a suggestion?
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Post by ukbill on Apr 7, 2011 23:09:06 GMT -5
Coco and chocolate contain Fructose sorry.  You might get lucky with some artificial chocolate flavour but I'd bet its full of Fructose or other nasties. Cakes seem to need sugar to rise properly and been as we do not have access to the industrial stuff that injects CO2 into the mix (most bread is made this way) a bit like a soda stream will make soda water out of tap water. The only option is to risk a using Dextrose and just hope you have bought a pure batch. If you use Dextrose and Coco Powder you might not get an reaction because the amount of Dextrose might well fully mask the fructose hypoglycaemic effect. But the Fructose will still be there and causing liver and kidney damage in the back ground and potentially knocking you back for several days. |
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Post by Tammy on Apr 7, 2011 23:57:38 GMT -5
There are several recipes posted on this site that are perfectly fine. Cocoa in the states is also fine as long as it's just cocoa. Just check the label.
Using these recipes might not make cakes quite as light and fluffy as using sugar, but they are quite tasty.
I usually use the "red velvet" cake recipe.
There is also a very good brownie recipe made from Hershey's cocoa.
Just read through the pages and pages of recipes, keeping in mind that everyones tolerance is different so use the ones that fit what you can handle.
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Post by ukbill on Apr 8, 2011 9:51:53 GMT -5
Sorry Tammy you are wrong! Cocoa has up to 2% sugar in its natural (powdered) form. If an HFI dose not get a reaction to Chocolate cake then its because the effect is masked by Dextrose as is the effect of contaminated Dextrose (unless its really badly contaminated) There will be bad health repercussions from eating it, they may not be visible but they will be there. |
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Post by colormist on Apr 8, 2011 18:35:00 GMT -5
I made some not-so-tasty chocolate cookies from baker's chocolate (unsweetened). They were as close to chocolate anything that I've ever been able to eat.
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