Here’s a diabetic-friendly cake recipe that’s lower in sugar but still moist and delicious.
🍰 Diabetic-Friendly Moist Cake
Serves: 8–10
Prep time: 15 minutes
Cook time: 35–40 minutes
🧾 Ingredients
Dry Ingredients
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1½ cups (180 g) whole wheat flour or almond flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon (optional, for flavor)
Wet Ingredients
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2 large eggs
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½ cup (120 ml) unsweetened applesauce
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¼ cup (60 ml) olive oil or melted coconut oil
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½ cup (120 ml) low-fat milk or unsweetened almond milk
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¼ cup sugar substitute suitable for baking (like stevia, erythritol, or monk fruit)
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1 tsp vanilla extract
Optional Add-ins
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½ cup chopped nuts (walnuts, almonds)
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½ cup berries or chopped unsweetened fruit
👩🍳 Instructions
1️⃣ Preheat
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Preheat oven to 175°C (350°F).
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Grease and flour an 8-inch cake pan.
2️⃣ Mix dry ingredients
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In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
3️⃣ Mix wet ingredients
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In another bowl, whisk eggs, applesauce, oil, milk, sugar substitute, and vanilla.
4️⃣ Combine
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Gradually mix wet ingredients into dry ingredients until smooth.
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Fold in nuts or berries if using.
5️⃣ Bake
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Pour batter into prepared pan.
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Bake 35–40 minutes or until a toothpick inserted comes out clean.
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Cool for 10–15 minutes in the pan, then transfer to a wire rack.
🍽 Serving Tips
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Dust with cinnamon or unsweetened cocoa powder instead of sugar.
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Serve with a spoon of Greek yogurt or a few fresh berries.
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Store in an airtight container for up to 3 days.
🔥 Tips for Success
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Do not overmix the batter; it can make the cake dense.
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Almond flour gives a moist texture; whole wheat makes it slightly denser.
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Use ripe fruits for natural sweetness.
If you want, I can also give you a chocolate diabetic cake version that uses cocoa powder and zero-added sugar sweeteners.
Do you want me to share that version too?