Love is in the air, and what better way to celebrate Valentine’s Day than with a sweet treat that’s not only delicious but also diabetes-friendly? Whether you’re celebrating with a significant other, enjoying a Galentine’s Day with friends, or just looking for a fun dessert, The Diabetic Goodie Cookbook has your back. Say goodbye to the struggle of finding blood sugar-friendly recipes that lack the taste and joy of traditional sweets. This ultimate guide to diabetes-friendly baking offers over 190 recipes, and today, we’re diving into the magic of love and good food with one standout recipe: the delectable Chocolate Cloud Cake. So, let’s spread the love without compromising on health, and make this Valentine’s Day a celebration for everyone, regardless of dietary restrictions.

Chocolate Cloud Cake

Prep time: 15 minutes | Bake time: 20 minutes | Cooling time: 50 minutes

Ingredients:

• 1/3 cup (27 g) unsweetened cocoa powder, sifted if lumpy
• 1/2 teaspoon teaspoon vanilla extract
• 1/4 cup (30 g) all-purpose flour
• 2 teaspoons baking powder
• 4 large egg whites, at room temperature
• 1/4 teaspoon salt
• 1/3 cup (48 g) granulated sugar
• Cooking spray
• Confectioners’ sugar

Instructions

1. Preheat the oven to 350°F (180°C). Place an 8-inch (20 cm) round cake pan on a piece of parchment paper or wax paper. Trace the pan and cut out two rounds of paper to fit on the bottom of the pan. Line the pan with one of the rounds; reserve the other for later.
2. Use a small whisk, mix the cocoa powder and 1/3 cup (80 ml) water in a 1-cup (240 ml) glass measuring cup. Microwave on high for 1 minute, stir, and microwave for 1 more minute or until the mixture becomes thick and smooth. Stir in the vanilla; let cool.
3. Mix together the flour and baking powder in a small bowl. Set aside.
4. Use an electric mixer at high speed to beat the egg whites and salt in a large bowl until foamy. Gradually beat in the granulated sugar, beating until soft peaks form when the beaters are lifted.
5. Immediately add the cocoa powder mixture to the whites and beat just until blended; scrape down the sides of the bowl. Use a rubber spatula to fold in the flour mixture just until blended. Do not overmix. Pour the batter into the lined cake pan and smooth the top with a rubber spatula.
6. Bake for 20 to 25 minutes or until the top of the cake cracks and looks dry and a tester inserted into the center comes out clean.
7. Spray the reserved parchment or wax paper round with cooking spray and place sprayed side up on a wire rack. Invert the cake pan on top of the sprayed piece of paper. Cool for 20 minutes.
8. Turn the pan right side up; discard the paper from the top, and use a knife to loosen the cake. Carefully invert the cake onto the rack; remove the other piece of paper and turn the cake right side up. Cool completely, about 30 minutes. To serve, sprinkle with confectioners’ sugar. Store, covered, in the refrigerator.

Makes one 8-inch (20 cm) round cake; 8 servings

Per serving (1 slice): 52 Calories, 11 g Carbohydrate, 3 g Protein, 1 g Fat, 0 mg Cholesterol, 101 mg Sodium, 1 g Fiber Exchanges: 1 Starch (1 Carb Choice)