This diabetic-friendly cake is light, tender, and gently sweet without spiking sugar levels. It comes together quickly with simple pantry ingredients and bakes into a melt-in-your-mouth treat that feels indulgent while staying mindful of blood sugar.

Why You’ll Love This Recipe

• Naturally sweetened with a sugar substitute suitable for diabetics
• Soft, moist crumb that stays tender
• Simple ingredients and easy steps
• Perfect for tea time, dessert, or a light snack
• No complicated equipment or techniques

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Almond flour: 1 1/2 cups (150 g)
• All-purpose flour: 1/2 cup (60 g)
• Granulated erythritol or stevia blend: 3/4 cup (150 g)
• Baking powder: 2 teaspoons
• Baking soda: 1/2 teaspoon
• Salt: 1/4 teaspoon
• Eggs: 3 large
• Plain unsweetened yogurt: 1/2 cup (120 ml)
• Neutral vegetable oil or light olive oil: 1/3 cup (80 ml)
• Milk (low-fat or almond milk): 1/4 cup (60 ml)
• Vanilla extract: 1 teaspoon

Directions

1. Preheat the oven to 180°C (350°F). Grease and lightly flour a round or square baking pan.
2. In a large bowl, whisk together almond flour, all-purpose flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs until smooth. Add yogurt, oil, milk, and vanilla extract, mixing well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Do not overmix.
5. Pour the batter into the prepared pan and level the top.
6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool slightly before slicing and serving.

Servings and timing

• Servings: 8 slices
• Preparation time: 5 minutes
• Baking time: 20–25 minutes
• Total time: about 30 minutes

Variations

• Add lemon zest or orange zest for a fresh citrus flavor.
• Mix in chopped nuts such as almonds or walnuts for extra texture.
• Sprinkle cinnamon or cardamom into the batter for a warm spice note.
• Top with a thin layer of sugar-free chocolate glaze once cooled.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm a slice gently in the microwave for 10–15 seconds or enjoy it cold for a firmer texture.

FAQs

Can I use only almond flour?

Yes, but the texture will be denser. Mixing almond flour with regular flour keeps the cake lighter.

Is this cake suitable for diabetics?

It uses a sugar substitute and balanced ingredients, making it more diabetic-friendly than traditional cakes.

Which sweetener works best?

Granulated erythritol or a stevia blend gives the closest taste and texture to sugar.

Can I make this cake without yogurt?

Yes, you can replace yogurt with the same amount of milk plus one extra tablespoon of oil.

Does this cake freeze well?

Yes, wrap slices tightly and freeze for up to 2 months.

Can I bake this in a loaf pan?

Yes, but increase baking time to about 30–35 minutes.

Is the cake very sweet?

No, it has a mild sweetness. You can slightly increase sweetener if desired.

Can I add fruit?

Yes, small amounts of berries work well, but avoid very juicy fruits.

How do I know when it’s done?

A toothpick inserted in the center should come out clean or with a few soft crumbs.

Can kids enjoy this cake?

Absolutely, it’s soft, flavorful, and suitable for the whole family.

Conclusion

This diabetic cake proves that simple ingredients and smart substitutions can create a truly satisfying dessert. Soft, quick to make, and gently sweet, it’s a reliable recipe you’ll want to keep on hand whenever you crave a homemade treat without the guilt.

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