30+ Irresistible Dairy-Free Diabetic Cake Recipes to Sweeten Your Day

For those who are managing diabetes or avoiding dairy, finding satisfying desserts can be a challenge.

Enter the world of dairy-free diabetic cake recipes—a perfect solution for those looking to enjoy delicious treats without compromising their health goals.

These recipes are crafted to maintain flavor and texture while being mindful of dietary restrictions.

From chocolatey indulgences to fruity delights and spiced creations, there’s something here to satisfy every sweet tooth.

Whether you’re baking for a family gathering, a special occasion, or simply to treat yourself, these 30+ dairy-free diabetic cake recipes will inspire you to get creative in the kitchen.

30+ Irresistible Dairy-Free Diabetic Cake Recipes to Sweeten Your Day

With these 30+ dairy-free diabetic cake recipes, you don’t have to give up on desserts to maintain a healthy lifestyle.

These recipes prove that indulgence can go hand-in-hand with mindful eating, offering a variety of flavors and styles to suit every preference.

From vibrant citrus cakes to comforting spiced options, the possibilities are endless.

Explore these recipes and share them with friends and family to show that healthy desserts can be just as satisfying as traditional ones.

Let these creations inspire you to enjoy baking while sticking to your dietary needs.

Almond Flour Chocolate Cake

This almond flour chocolate cake is a moist, rich, and decadent treat for anyone following a dairy-free or diabetic-friendly diet. Sweetened naturally with a sugar substitute and made without dairy, it’s the perfect guilt-free dessert for special occasions or everyday indulgence.

Ingredients:

• 2 cups almond flour
• 1/3 cup unsweetened cocoa powder
• 1/2 cup erythritol or your favorite sugar substitute
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, then add almond milk, melted coconut oil, and vanilla extract.
4. Gradually fold the wet ingredients into the dry ingredients until combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool before slicing and serving.

This almond flour chocolate cake is not only easy to make but also packed with healthy fats and low in carbs. Pair it with fresh berries or a dollop of coconut whipped cream for an added touch of elegance.

Coconut and Lemon Drizzle Cake

Light, zesty, and refreshingly sweet, this coconut and lemon drizzle cake is a burst of sunshine on your plate. Made with coconut flour and a sugar-free glaze, it’s a diabetic-friendly option that doesn’t skimp on flavor.

Ingredients:

• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup coconut oil, melted
• 1/2 cup erythritol or monk fruit sweetener
• 1/3 cup unsweetened coconut milk
• Zest of 1 lemon

For the glaze:

• Juice of 1 lemon
• 2 tbsp powdered erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, mix coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together eggs, coconut oil, erythritol, coconut milk, and lemon zest.
4. Gradually combine the dry and wet ingredients, stirring until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
6. Mix lemon juice with powdered erythritol for the glaze. Drizzle over the cooled cake before serving.

This coconut and lemon drizzle cake is a delightful choice for a teatime treat or light dessert. The tangy lemon glaze complements the subtle sweetness of the cake, making it a crowd-pleaser that’s completely dairy-free and diabetic-safe.

Carrot and Walnut Cake

This carrot and walnut cake combines warm spices, shredded carrots, and crunchy walnuts to create a wholesome and flavorful dessert. Perfect for diabetics and dairy-free eaters, this cake is naturally sweetened and packed with fiber and nutrients.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol or allulose
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup avocado oil
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
2. In a bowl, combine almond flour, erythritol, baking soda, cinnamon, and nutmeg.
3. In another bowl, beat the eggs, then mix in almond milk, avocado oil, and vanilla.
4. Fold the wet ingredients into the dry mixture. Stir in grated carrots and walnuts.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until the cake is firm and a toothpick comes out clean.
6. Let the cake cool before slicing.

This carrot and walnut cake is a perfect harmony of textures and flavors. The natural sweetness of carrots pairs wonderfully with the crunch of walnuts, creating a dessert that feels indulgent but remains health-conscious.

Spiced Apple Cake

This spiced apple cake is a warm and cozy dessert perfect for fall or anytime you crave comfort food. With naturally sweet apples and warm spices like cinnamon and nutmeg, this cake is both diabetic-friendly and dairy-free, offering all the flavor without the guilt.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 cup grated apples (Granny Smith works well)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, cinnamon, and nutmeg.
3. In another bowl, whisk together eggs, melted coconut oil, and almond milk.
4. Fold the wet mixture into the dry ingredients until well combined. Stir in the grated apples.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool before serving.

This spiced apple cake is a perfect blend of fruity sweetness and aromatic spices. It’s a satisfying dessert or snack that feels indulgent while staying within your dietary needs.

Orange Almond Cake

Citrusy and nutty, this orange almond cake is a sophisticated yet simple dessert. Made with almond flour and naturally flavored with fresh orange juice and zest, it’s an elegant, diabetic-friendly, and dairy-free treat that’s perfect for any occasion.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol or stevia
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup fresh orange juice
• Zest of 1 orange
• 1/4 cup avocado oil

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a bowl, mix almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, orange juice, orange zest, and avocado oil.
4. Combine the wet and dry ingredients until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before serving.

This orange almond cake is a bright and flavorful dessert that pairs beautifully with tea or coffee. The zesty orange flavor combined with the nutty almond flour creates a treat that’s as wholesome as it is delicious.

Vanilla Coconut Cake

Soft, moist, and aromatic, this vanilla coconut cake is a delightful dessert for coconut lovers. Made with coconut flour and lightly sweetened with a sugar substitute, this cake is both diabetic-friendly and dairy-free, offering a tropical twist to your dessert table.

Ingredients:

• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup erythritol or your favorite sugar substitute
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened coconut milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, combine coconut flour, baking soda, and salt.
3. In a separate bowl, whisk eggs, erythritol, melted coconut oil, coconut milk, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until well combined.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool before serving.

This vanilla coconut cake is a tropical-inspired dessert that’s light, airy, and naturally sweet. Whether served plain or with a sprinkle of shredded coconut on top, it’s a delicious way to satisfy your sweet tooth while staying dairy-free and diabetic-conscious.

Sugar-Free Chocolate Avocado Cake

Rich, fudgy, and packed with healthy fats, this sugar-free chocolate avocado cake is a game-changer. Perfect for anyone seeking a dairy-free and diabetic-friendly dessert, the avocado adds creaminess without altering the decadent chocolate flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or monk fruit sweetener
• 1 tsp baking soda
• 1/4 tsp salt
• 2 large ripe avocados, mashed
• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil or line it with parchment paper.
2. In a bowl, whisk together almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In another bowl, mash the avocados until smooth, then mix in eggs, almond milk, and vanilla extract.
4. Gradually combine the dry ingredients with the wet ingredients, stirring until smooth.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before serving.

This chocolate avocado cake is a luscious and nutrient-rich dessert that proves healthy eating doesn’t have to sacrifice indulgence. Top with a light dusting of cocoa powder or fresh berries for an extra touch of elegance.

Cinnamon Pear Cake

Infused with the natural sweetness of pears and the warmth of cinnamon, this cinnamon pear cake is a delightful option for a dairy-free, diabetic-friendly treat. The pears add moisture and a subtle fruity flavor, making this cake perfect for brunch or dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/3 cup erythritol or stevia
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 1 medium pear, grated

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, cinnamon, and ginger.
3. In another bowl, whisk together eggs, coconut oil, and almond milk.
4. Gradually add the wet ingredients to the dry mixture, stirring until smooth. Fold in the grated pear.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Let the cake cool before slicing and serving.

This cinnamon pear cake offers a perfect balance of warm spices and natural sweetness. It’s moist, tender, and ideal for pairing with a cup of tea or coffee.

Pumpkin Spice Cake

This pumpkin spice cake is a dairy-free and diabetic-friendly take on the classic fall dessert. With warming spices and the natural richness of pumpkin puree, this cake is moist, flavorful, and perfect for celebrating the season.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or monk fruit sweetener
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3 large eggs
• 1 cup unsweetened pumpkin puree
• 1/3 cup unsweetened almond milk
• 1/4 cup avocado oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round pan or line it with parchment paper.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking soda, cinnamon, nutmeg, and cloves.
3. In a separate bowl, whisk eggs, pumpkin puree, almond milk, and avocado oil until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until fully combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before slicing and serving.

This pumpkin spice cake is a delightful addition to any fall menu. Its warm, spicy flavors and tender crumb make it a standout dessert, perfect for sharing with friends and family.

Lemon Poppy Seed Cake

Light and zesty, this lemon poppy seed cake is a refreshing dessert option for those who prefer a tangy twist. Completely dairy-free and diabetic-friendly, this cake delivers citrusy brightness with the added crunch of poppy seeds, making it perfect for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or stevia
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp poppy seeds
• 3 large eggs
• 1/3 cup fresh lemon juice
• Zest of 1 lemon
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, baking soda, and poppy seeds.
3. In another bowl, whisk eggs, lemon juice, lemon zest, melted coconut oil, and almond milk until smooth.
4. Combine the wet ingredients with the dry mixture, stirring until well combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool before slicing and serving.

This lemon poppy seed cake is a vibrant, flavorful treat that’s perfect for tea time or as a light dessert. Its tangy citrus notes and delicate crumb make it a must-try recipe for anyone craving a refreshing cake.

Carrot Ginger Cake

A classic carrot cake gets a modern, healthier twist in this carrot ginger cake recipe. Bursting with the sweetness of carrots and the warmth of ginger, this dairy-free and diabetic-friendly cake is moist, delicious, and nutrient-rich.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened almond milk
• 1 cup grated carrots

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan or line it with parchment paper.
2. In a bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, and ground ginger.
3. In another bowl, whisk eggs, melted coconut oil, and almond milk.
4. Gradually add the dry ingredients to the wet mixture, then fold in the grated carrots.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This carrot ginger cake is the perfect balance of sweetness and spice. Its moist texture and rich flavor make it a crowd-pleaser for any gathering, and it’s healthy enough to enjoy guilt-free.

Banana Walnut Cake

Nutty, sweet, and wonderfully moist, this banana walnut cake is a satisfying dairy-free and diabetic-friendly dessert. Made with ripe bananas and crunchy walnuts, this cake is a delicious way to use up those overripe bananas sitting on your counter.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/3 cup erythritol or stevia
• 1 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 2 ripe bananas, mashed
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened almond milk
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking soda, and salt.
3. In another bowl, whisk eggs, mashed bananas, melted coconut oil, and almond milk until smooth.
4. Gradually add the dry ingredients to the wet mixture, then fold in the chopped walnuts.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before slicing and serving.

This banana walnut cake is a wholesome and comforting dessert packed with natural sweetness and nutty flavor. Serve it as a snack, breakfast treat, or dessert for a guilt-free indulgence.

Coconut Almond Cake

This coconut almond cake is a tropical-inspired delight that combines the subtle sweetness of coconut with the nuttiness of almond flour. Completely dairy-free and diabetic-friendly, it’s light, fluffy, and perfect for any special occasion.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/3 cup unsweetened coconut milk
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round 9-inch cake pan or line it with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, mix eggs, melted coconut oil, coconut milk, and vanilla extract.
4. Gradually fold the wet ingredients into the dry mixture until well combined.
5. Stir in the shredded coconut.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake completely before serving.

This coconut almond cake offers a delicate blend of tropical flavors and a moist, airy texture. Enjoy it plain or top it with fresh berries for an extra burst of flavor.

Apple Spice Cake

Filled with the warm flavors of cinnamon, nutmeg, and fresh apples, this apple spice cake is a cozy dessert that’s both dairy-free and diabetic-friendly. The natural sweetness of apples ensures a moist and flavorful cake that’s perfect for autumn.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup erythritol or stevia
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened almond milk
• 1 medium apple, grated

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk eggs, melted coconut oil, and almond milk.
4. Gradually combine the wet and dry ingredients, then fold in the grated apple.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Allow the cake to cool completely before slicing and serving.

This apple spice cake is a warm, comforting treat that’s ideal for pairing with a hot cup of tea or coffee. The combination of fresh apples and spices makes it a hit with everyone who tries it.

Blueberry Lemon Cake

This blueberry lemon cake is a bright and tangy dessert that’s bursting with juicy blueberries and citrusy lemon. Dairy-free and diabetic-friendly, it’s a crowd-pleasing option for brunch or any celebratory gathering.

Ingredients:

• 1 3/4 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• Zest of 1 lemon
• 3 large eggs
• 1/3 cup fresh lemon juice
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened almond milk
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, baking soda, and lemon zest.
3. In another bowl, combine eggs, lemon juice, melted coconut oil, and almond milk.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool before serving.

This blueberry lemon cake is the perfect balance of tart and sweet, with bursts of blueberry in every bite. It’s a refreshing dessert that’s sure to impress your friends and family while being mindful of dietary restrictions.

Chocolate Orange Cake

Rich, decadent, and infused with the bright, zesty flavor of orange, this chocolate orange cake is a delightful treat. Completely dairy-free and diabetic-friendly, it’s a perfect dessert for chocolate lovers who want a refreshing citrus twist.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/4 tsp baking soda
• Zest of 1 orange
• 3 large eggs
• 1/4 cup freshly squeezed orange juice
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round 8-inch cake pan or line it with parchment paper.
2. In a bowl, whisk almond flour, cocoa powder, erythritol, baking powder, baking soda, and orange zest.
3. In another bowl, combine eggs, orange juice, melted coconut oil, and almond milk.
4. Gradually mix the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the cake completely before serving.

This chocolate orange cake is a delightful fusion of bold chocolate flavor and citrus brightness. It’s indulgent yet healthy, making it an excellent dessert choice for special occasions or everyday enjoyment.

Pear Cardamom Cake

Aromatic and lightly spiced, this pear cardamom cake is a unique dessert that brings warmth and sweetness to the table. Dairy-free and diabetic-friendly, it’s a moist and flavorful option for anyone looking for something a little different.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp ground cardamom
• 1/4 tsp cinnamon
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened almond milk
• 1 medium pear, peeled and diced

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, cardamom, and cinnamon.
3. In another bowl, whisk eggs, melted coconut oil, and almond milk.
4. Gradually add the wet ingredients to the dry ingredients, mixing until combined.
5. Gently fold in the diced pear.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. Allow the cake to cool completely before serving.

The delicate flavor of pears combined with the warmth of cardamom creates a cake that’s perfect for fall or winter gatherings. This pear cardamom cake is sure to impress with its unique and comforting taste.

Raspberry Almond Cake

This raspberry almond cake is a light and fruity dessert that highlights the natural sweetness of raspberries. With its nutty almond base and juicy berry topping, this dairy-free and diabetic-friendly cake is a wholesome treat that’s perfect for any time of year.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or stevia
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup unsweetened almond milk
• 1 cup fresh or frozen raspberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a round 9-inch cake pan with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and baking soda.
3. In another bowl, whisk eggs, melted coconut oil, almond milk, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients until smooth.
5. Gently fold in half of the raspberries, reserving the other half for topping.
6. Pour the batter into the prepared pan and sprinkle the remaining raspberries on top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before serving.

The combination of tart raspberries and nutty almond flour makes this raspberry almond cake a refreshing and satisfying dessert. It’s an easy way to enjoy a healthy and delicious cake that fits perfectly into a diabetic-friendly diet.

Spiced Pumpkin Cake

This spiced pumpkin cake is a cozy dessert infused with warm spices like cinnamon and nutmeg, paired with the natural sweetness of pumpkin. Perfect for fall or any time you crave a comforting treat, it’s both dairy-free and diabetic-friendly.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 3 large eggs
• 1/3 cup pumpkin puree (unsweetened)
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and ginger.
3. In another bowl, mix eggs, pumpkin puree, melted coconut oil, and almond milk.
4. Combine the wet ingredients with the dry ingredients until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This spiced pumpkin cake delivers a moist, flavorful dessert that’s perfect for the season. It’s wholesome, easy to make, and pairs beautifully with a cup of hot tea or coffee.

Zesty Lime Coconut Cake

If you’re looking for a light and refreshing treat, this zesty lime coconut cake is the perfect choice. With a tangy lime flavor and the tropical touch of coconut, it’s dairy-free, diabetic-friendly, and irresistibly delicious.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or stevia
• 1 tsp baking powder
• Zest of 2 limes
• 3 large eggs
• 1/3 cup melted coconut oil
• 1/4 cup freshly squeezed lime juice
• 1/4 cup unsweetened coconut milk
• 1/4 cup unsweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a bowl, combine almond flour, coconut flour, erythritol, baking powder, and lime zest.
3. In another bowl, whisk eggs, melted coconut oil, lime juice, and coconut milk.
4. Gradually mix the wet ingredients into the dry ingredients until smooth.
5. Fold in the shredded coconut.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving.

This lime coconut cake is a delightful combination of tangy and sweet, with a moist texture that melts in your mouth. It’s an ideal dessert for warm weather or when you want a tropical escape in cake form.

Carrot Ginger Cake

Packed with fresh carrots and a hint of ginger, this carrot ginger cake is a wholesome and flavorful dessert. Dairy-free and diabetic-friendly, it’s a nutrient-rich option that’s great for special occasions or an everyday treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 2 large eggs
• 1/3 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 cup grated carrots

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round 8-inch cake pan or line it with parchment paper.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, and ginger.
3. In another bowl, whisk eggs, melted coconut oil, and almond milk.
4. Combine the wet ingredients with the dry ingredients until a smooth batter forms.
5. Fold in the grated carrots.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the cake completely before serving.

This carrot ginger cake is a hearty and flavorful dessert, perfect for carrot cake lovers who want a lighter, healthier version. The ginger adds a subtle kick, making each bite uniquely delicious.

Note: More recipes are coming soon!