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Who says you have to give up cake to maintain a diabetic-friendly or gluten-free lifestyle?
With the right ingredients and smart substitutions, you can enjoy delicious, moist, and satisfying cakes without the worry of sugar spikes or gluten sensitivities.
Whether you’re craving a rich chocolate cake, a light citrusy treat, or a warm spiced dessert, this collection of 30+ diabetic and gluten-free cake recipes has something for everyone.
By using low-carb flours like almond and coconut flour and natural sugar substitutes like erythritol or monk fruit, these cakes are designed to be both healthy and flavorful.
They are perfect for birthdays, special occasions, or even just an everyday treat when you want something sweet without the guilt.
Get ready to explore a variety of cakes that are not only delicious but also safe for your dietary needs!
30+ Quick & Easy Diabetic and Gluten-Free Cake Recipes for Every Occasion
Enjoying a delicious cake while following a diabetic and gluten-free diet is absolutely possible!
With these 30+ cake recipes, you can satisfy your sweet cravings without compromising your health.
From decadent chocolate cakes to fruity and nutty options, there’s a recipe here for every taste and occasion.
The key to making these cakes work for your diet is choosing the right ingredients, such as low-carb flours, sugar substitutes, and healthy fats.
These alternatives help maintain stable blood sugar levels while delivering all the flavors and textures of traditional cakes.
So go ahead, pick your favorite recipe, and start baking! Whether you’re making a cake for yourself or sharing with friends and family, these diabetic and gluten-free cakes prove that healthy eating can still be incredibly delicious.
Almond Flour Lemon Cake
This light and zesty almond flour lemon cake is a perfect treat for those following a diabetic and gluten-free diet. The cake is moist and full of flavor, with the bright tang of lemon balancing the rich texture of almond flour. Almond flour is low in carbs and high in protein, making it an ideal base for a sugar-conscious dessert. It’s sweetened with a natural sugar substitute to ensure it doesn’t spike blood sugar levels, providing a satisfying yet guilt-free option for anyone looking to indulge.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or your preferred sugar substitute
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup fresh lemon juice
- Zest of one lemon
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Instructions:
- 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.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, then add applesauce, lemon juice, lemon zest, melted coconut oil, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until fully incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This almond flour lemon cake is a delicious and healthy dessert option, perfect for satisfying your sweet tooth without sacrificing taste or your dietary needs. The almond flour provides a rich, nutty base, while the lemon adds a refreshing citrus kick. It’s a fantastic choice for anyone looking to enjoy a slice of cake that’s both diabetic and gluten-free. Serve it at your next gathering, and you’ll have everyone asking for the recipe!
Coconut Flour Chocolate Cake
A rich, decadent chocolate cake that is both gluten-free and diabetic-friendly, this coconut flour chocolate cake will make your dessert dreams come true without worrying about blood sugar spikes. Coconut flour is an excellent alternative for people with gluten sensitivities, as it’s high in fiber and low in carbs. This cake also uses a sugar substitute to keep the sweetness intact, so you can enjoy the full chocolate experience in a healthier form.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp instant coffee (optional, to enhance chocolate flavor)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a medium-sized bowl, combine the coconut flour, cocoa powder, erythritol, baking powder, and salt.
- In a separate large bowl, whisk the eggs and add the almond milk, melted coconut oil, vanilla extract, and instant coffee (if using). Mix until smooth.
- Gradually add the dry ingredients into the wet mixture and stir until well combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This coconut flour chocolate cake is a fantastic dessert that is both rich in flavor and suitable for diabetic and gluten-free diets. The use of coconut flour ensures a soft, moist texture, while the cocoa powder and optional coffee elevate the chocolate flavor to new heights. Whether you’re serving it at a special occasion or just enjoying a quiet afternoon treat, this cake will leave you feeling satisfied without any guilt.
Flourless Almond Butter Cake
This flourless almond butter cake is a soft, decadent treat with a rich almond flavor. Made with almond butter as the base, this cake is naturally gluten-free and low in carbs, making it a perfect option for those who need to keep their blood sugar levels in check. It’s a dense, moist cake that doesn’t require any flour, yet it still has a wonderful texture that will remind you of traditional cakes. This easy-to-make dessert will soon become a favorite in your gluten-free and diabetic-friendly baking repertoire.
Ingredients:
- 1 cup almond butter (smooth, no added sugar)
- 2 large eggs
- 1/2 cup erythritol or preferred sugar substitute
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil or line with parchment paper.
- In a medium-sized bowl, mix together the almond butter, eggs, erythritol, baking soda, salt, and vanilla extract. Stir until smooth.
- Gradually add the almond milk and mix until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This flourless almond butter cake is not only a healthier alternative to traditional cakes, but it’s also incredibly easy to make. The almond butter provides a rich, nutty flavor while keeping the cake moist and satisfying. With no flour and using a sugar substitute, it’s an ideal choice for anyone on a gluten-free or diabetic-friendly diet. You can enjoy it as-is, or top it with sugar-free frosting or berries for an extra treat.
Peanut Butter Chia Seed Cake
For those who love a nutty, protein-packed dessert, this peanut butter chia seed cake is a must-try. It’s a low-carb, diabetic-friendly cake made with peanut butter and chia seeds, both of which are excellent for maintaining blood sugar levels. The chia seeds add a slight crunch and help bind the ingredients together while offering a boost of fiber. The cake is sweetened with a natural sugar substitute, allowing you to indulge without worrying about sugar spikes.
Ingredients:
- 1 cup natural peanut butter (no added sugar)
- 2 large eggs
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsweetened almond milk
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the peanut butter, eggs, erythritol, almond milk, chia seeds, vanilla extract, baking soda, and salt. Mix until smooth.
- Pour the batter into the prepared cake pan and spread evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This peanut butter chia seed cake is a wonderful blend of nutty flavor and texture, all while being diabetic-friendly and gluten-free. The peanut butter gives it a rich, indulgent taste, while the chia seeds provide fiber and a slight crunch. It’s an ideal dessert for those looking for a satisfying treat that won’t spike blood sugar. Serve it on its own or with a sugar-free drizzle for an extra special touch.
Strawberry Almond Cake
This fresh strawberry almond cake combines the natural sweetness of strawberries with the nutty richness of almond flour. With its light texture and vibrant flavor, it’s a great diabetic-friendly and gluten-free dessert. The strawberries offer a burst of antioxidants, while the almond flour provides healthy fats and protein. This cake is lightly sweetened with erythritol, ensuring it’s safe for anyone managing their blood sugar.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
Instructions:
- 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.
- In a medium bowl, whisk together the almond flour, erythritol, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This strawberry almond cake is a delightful dessert that perfectly balances the sweet and nutty flavors. The almond flour creates a soft, moist texture, while the fresh strawberries give the cake a natural sweetness and a burst of freshness. It’s an excellent choice for anyone following a diabetic and gluten-free diet who still wants to enjoy a light and fruity treat. It’s easy to prepare and even easier to enjoy, making it the perfect cake for any occasion.
Pumpkin Spice Coconut Cake
Perfect for the fall season, this pumpkin spice coconut cake is a warm and comforting treat that is both gluten-free and diabetic-friendly. The pumpkin puree adds a rich, moist texture to the cake, while the coconut flour provides a light, fluffy base. The addition of pumpkin pie spice gives it a seasonal warmth, and the natural sugar substitute keeps it sweet without causing blood sugar spikes. This cake is a great way to enjoy a festive dessert without the guilt.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup coconut flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat the eggs and add the pumpkin puree, almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This pumpkin spice coconut cake is a perfect way to embrace the flavors of fall while sticking to your diabetic and gluten-free lifestyle. The pumpkin gives the cake a moist texture, while the spices fill your kitchen with a warm, comforting aroma. It’s sweetened with erythritol, making it an ideal treat for anyone watching their blood sugar. Whether you serve it at a holiday gathering or as an everyday snack, this cake is sure to be a hit with everyone.
Vanilla Coconut Flour Cake
This soft and fluffy vanilla coconut flour cake is a simple yet delicious dessert perfect for anyone following a gluten-free and diabetic-friendly diet. The coconut flour provides a light and airy texture while being high in fiber and low in carbohydrates. Sweetened with a natural sugar substitute, this cake allows you to indulge in a classic dessert without worrying about blood sugar spikes. It’s a versatile cake that pairs beautifully with sugar-free frosting or fresh berries.
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients into the wet ingredients, stirring until fully combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This vanilla coconut flour cake is a perfect dessert for those looking for a light, fluffy, and satisfying treat without the gluten or the sugar rush. The coconut flour keeps the cake soft and moist, while the vanilla flavor offers a comforting sweetness. It’s a simple, healthy option that can be customized with your favorite toppings or enjoyed on its own. Whether served at a gathering or enjoyed as a snack, it’s a great way to satisfy your cake cravings in a healthier way.
Lemon Almond Flour Cupcakes
These lemon almond flour cupcakes are light, tangy, and perfect for anyone with a gluten-free or diabetic-friendly lifestyle. The almond flour gives them a rich texture, while the lemon zest and juice add a refreshing citrusy punch. Sweetened with a natural sugar substitute, these cupcakes are a wonderful treat to enjoy without worrying about your blood sugar. They’re perfect for a snack, an afternoon tea, or even as a special dessert at any gathering.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk the eggs, then add the almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients into the dry ingredients and stir until fully incorporated.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
These lemon almond flour cupcakes are a fantastic way to enjoy a light and refreshing dessert without the gluten or sugar. The almond flour provides a soft, moist texture, while the lemon gives the cupcakes a vibrant burst of flavor. With the added benefit of being diabetic-friendly, these cupcakes are perfect for a special occasion or for when you want a healthier treat. Enjoy them with a cup of tea or as a sweet snack to brighten your day.
Cinnamon Swirl Almond Cake
This cinnamon swirl almond cake is an aromatic and moist dessert that brings together the warmth of cinnamon with the rich, nutty flavor of almond flour. It’s a great option for those on a diabetic or gluten-free diet, as it’s low in carbs and sugar. The cake’s cinnamon swirl adds an extra touch of flavor and texture, making it a perfect choice for breakfast, dessert, or even as an afternoon snack.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp ground cinnamon
- 2 tbsp coconut sugar or brown sugar substitute (for the swirl)
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, then add the almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
- In a small bowl, combine the ground cinnamon and coconut sugar (or brown sugar substitute).
- Pour half of the batter into the prepared pan, then sprinkle half of the cinnamon-sugar mixture over it. Pour the remaining batter over the cinnamon mixture, and top with the rest of the cinnamon-sugar.
- Use a knife or toothpick to gently swirl the cinnamon mixture into the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This cinnamon swirl almond cake is a perfect combination of spice and sweetness, making it an excellent choice for anyone following a diabetic or gluten-free diet. The cinnamon swirl adds an extra layer of flavor and creates a beautiful marbled effect in the cake. The almond flour ensures a rich, moist texture, making it a treat that will satisfy your cravings without the guilt. Whether served for breakfast or as a dessert, this cake is sure to be a crowd-pleaser.
Coconut Flour Chocolate Cake
This rich and moist coconut flour chocolate cake is a decadent, diabetic-friendly dessert that combines the indulgent flavor of chocolate with the health benefits of coconut flour. It’s gluten-free, low in carbs, and sweetened with a natural sugar substitute, making it perfect for those with dietary restrictions or anyone managing their blood sugar. With its dense texture and deep chocolate flavor, this cake is a delicious option for any occasion.
Ingredients:
- 1 cup coconut flour
- 1/2 cup cocoa powder (unsweetened)
- 1/2 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 6 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the coconut flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, then add the almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully incorporated. The batter will be thick.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This coconut flour chocolate cake is an indulgent treat that’s perfect for those on a diabetic or gluten-free diet. The coconut flour gives the cake a unique texture, while the cocoa powder adds a rich, chocolatey flavor. It’s a great option for any celebration, offering a healthier alternative to traditional chocolate cake. Serve it with a sugar-free frosting or enjoy it as-is for a satisfying dessert that won’t spike your blood sugar.
Raspberry Almond Flour Cake
This raspberry almond flour cake is a beautiful, fruity dessert that pairs the nutty richness of almond flour with the bright, tangy flavor of fresh raspberries. It’s naturally gluten-free and sweetened with erythritol, making it a diabetic-friendly option. The cake’s light texture, combined with the refreshing raspberries, makes it a perfect treat for a summer gathering or as a light dessert after dinner.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, then add the almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Garnish with extra fresh raspberries before serving.
This raspberry almond flour cake is a light and refreshing treat that offers a delightful balance of sweet and tart flavors. The almond flour creates a soft and moist texture, while the fresh raspberries add a burst of natural sweetness and a vibrant pop of color. It’s a diabetic-friendly, gluten-free dessert that’s perfect for any occasion. Whether served as a summer dessert or a healthy snack, this cake is sure to satisfy your cravings.
Carrot Cake with Cream Cheese Frosting
This moist and flavorful carrot cake is a great way to enjoy a classic dessert while keeping it diabetic-friendly and gluten-free. The cake is made with almond flour, which gives it a soft texture, and sweetened with a natural sugar substitute. The addition of fresh carrots, cinnamon, and nutmeg makes this cake bursting with warm, comforting flavors. Topped with a creamy, sugar-free cream cheese frosting, this carrot cake is a guilt-free indulgence.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 cup grated carrots
- 1 tsp vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup erythritol or preferred sugar substitute
- 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, erythritol, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk the eggs, then add the almond milk, melted coconut oil, grated carrots, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Frosting:
- In a medium bowl, beat the cream cheese, erythritol, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the frosting evenly over the top.
This carrot cake with cream cheese frosting is a delicious, diabetic-friendly, and gluten-free option that doesn’t sacrifice flavor. The almond flour gives the cake a soft, moist texture, while the warm spices and fresh carrots provide depth and sweetness. The creamy frosting adds a rich finish that makes it even more irresistible. Perfect for any occasion, this carrot cake is a healthy, guilt-free way to indulge in a classic dessert.
Lemon Almond Flour Cake
This light and refreshing lemon almond flour cake is a wonderful combination of citrusy brightness and nutty richness, all while being diabetic-friendly and gluten-free. The almond flour creates a moist texture, while the zesty lemon infuses the cake with a fresh, invigorating flavor. It’s a perfect treat for a spring afternoon or as a healthy dessert after a light meal.
Ingredients:
- 2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, then add the almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This lemon almond flour cake offers a perfect balance of sweetness and tartness, making it an ideal choice for those looking for a light, refreshing treat that won’t spike their blood sugar. The almond flour provides a wonderful texture, while the lemon zest and juice add a burst of citrus flavor that brightens the entire cake. It’s a perfect option for anyone with dietary restrictions who still wants to enjoy a flavorful, gluten-free dessert.
Chocolate Avocado Cake
For those who love chocolate but are looking for a healthier, guilt-free alternative, this chocolate avocado cake is the perfect solution. Packed with healthy fats from the avocado, this cake is moist, rich, and full of deep chocolate flavor. The use of almond flour and a sugar substitute makes it both diabetic-friendly and gluten-free, providing a satisfying treat without the blood sugar spike.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder (unsweetened)
- 1/2 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 2 ripe avocados, mashed
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, mash the avocados until smooth. Add the eggs, almond milk, and vanilla extract, and mix until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until smooth. If desired, fold in the dark chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This chocolate avocado cake is a decadent yet healthy dessert that combines the richness of chocolate with the creamy texture of avocado. The use of almond flour keeps it light and gluten-free, while the avocado adds a surprising moisture and healthy fats to the cake. It’s a great option for those looking for a diabetes-friendly dessert that satisfies a chocolate craving without the guilt.
Pumpkin Spice Cake
This moist and flavorful pumpkin spice cake is a great way to enjoy the comforting flavors of fall all year round, while still keeping it diabetic-friendly and gluten-free. The blend of cinnamon, nutmeg, and pumpkin provides a rich, warming flavor, while the almond flour gives the cake a soft, dense texture. It’s perfect for cozy evenings or as a festive dessert for the holidays.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and cloves.
- In another bowl, whisk the eggs, then add the pumpkin puree, almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin spice cake is the perfect fall-inspired treat that combines the natural sweetness of pumpkin with warm, aromatic spices. The almond flour gives the cake a soft and moist texture, while the erythritol keeps it low-carb and diabetes-friendly. It’s a great option for those who love seasonal flavors but want to avoid gluten and sugar. Enjoy it as a comforting dessert that satisfies your taste buds without any guilt.
Coconut Flour Orange Cake
This coconut flour orange cake is a delightful, citrus-infused dessert that’s perfect for those looking for a light and flavorful treat without compromising on health. The coconut flour provides a soft, tender crumb while the orange juice and zest give the cake a refreshing tang. This recipe is gluten-free and diabetic-friendly, making it a perfect option for anyone with dietary restrictions.
Ingredients:
- 1 1/2 cups coconut flour
- 1/2 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1/4 cup fresh orange juice
- Zest of 1 orange
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs and then add the almond milk, melted coconut oil, orange juice, orange zest, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This coconut flour orange cake is light, refreshing, and perfect for citrus lovers. The natural sweetness from the erythritol and the fresh orange zest create a wonderful balance, while the coconut flour ensures the cake is soft and moist. It’s a delightful diabetic-friendly dessert that works for any occasion, especially if you’re craving a gluten-free treat with a zesty twist.
Chia Seed & Blueberry Cake
Packed with antioxidants and healthy fats, this chia seed and blueberry cake is a nutrient-dense dessert that will keep you satisfied without spiking your blood sugar. The chia seeds help give the cake a slight crunch while the blueberries add natural sweetness and a burst of flavor. This gluten-free and diabetic-friendly cake is perfect for breakfast, a snack, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup chia seeds
- 1/2 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, combine the almond flour, chia seeds, erythritol, baking powder, and salt.
- In another bowl, whisk the eggs, then add the almond milk, melted coconut oil, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until combined.
- Gently fold in the fresh blueberries, being careful not to mash them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This chia seed and blueberry cake is a great way to indulge in a delicious, healthy dessert that’s rich in antioxidants and fiber. The chia seeds offer a unique texture, while the blueberries contribute a sweet, juicy burst in every bite. It’s a perfect choice for anyone looking for a diabetic-friendly, gluten-free cake that’s both nutritious and delicious.
Carrot and Walnut Cake
This carrot and walnut cake is a rich, nutty, and moist dessert that’s ideal for those seeking a healthy yet satisfying treat. The carrots add moisture and natural sweetness, while the walnuts bring a lovely crunch and a dose of healthy fats. This gluten-free and diabetic-friendly cake is perfect for anyone looking for a comforting, wholesome dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup finely grated carrots
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and then add the grated carrots, almond milk, melted coconut oil, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
- Gently fold in the chopped walnuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This carrot and walnut cake offers a delicious combination of flavors and textures, with the natural sweetness from the carrots and the satisfying crunch of walnuts. The use of almond flour ensures it’s gluten-free, and the erythritol makes it a diabetic-friendly treat. It’s a great choice for anyone seeking a flavorful, moist dessert that’s both healthy and indulgent.
Note: More recipes are coming soon!
