35+ Delicious Saturday Diabetic Cake Recipes for a Guilt-Free Weekend

Saturdays are the perfect time to unwind, relax, and indulge in a sweet treat, but if you’re managing diabetes, it’s important to choose desserts that won’t spike your blood sugar.

The good news is that you don’t have to sacrifice flavor for health.

We’ve gathered 35+ diabetic cake recipes that are not only delicious but also low in sugar and carbs, making them ideal for anyone looking to enjoy a satisfying dessert without the guilt.

From rich chocolate cakes to fruity options bursting with flavor, these recipes use sugar substitutes and diabetic-friendly ingredients like almond flour, coconut flour, and erythritol.

Whether you’re craving a comforting cinnamon-spiced cake or something light and fruity, there’s a recipe here to suit every taste.

35+ Delicious Saturday Diabetic Cake Recipes for a Guilt-Free Weekend

With these 35+ Saturday diabetic cake recipes, you can indulge in your love for dessert without compromising your health.

Whether you’re baking for yourself or entertaining guests, these cakes offer a variety of flavors that cater to a diabetic-friendly lifestyle.

From low-carb chocolate cakes to fruit-infused treats, there’s something for every craving.

So go ahead, treat yourself this weekend with a slice of cake that’s as good for your taste buds as it is for your health.

Sugar-Free Almond Flour Cake

This Sugar-Free Almond Flour Cake is an ideal option for those managing diabetes while still craving something sweet. Made with almond flour, it’s low in carbs and high in healthy fats and protein, providing a satisfying treat without spiking blood sugar levels. The rich, nutty flavor combined with the natural sweetness of stevia or monk fruit creates a delicious cake that’s perfect for a Saturday dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened applesauce
• 3 large eggs
• 1/2 cup erythritol or monk fruit sweetener
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt
• 1/4 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round cake pan with butter or cooking spray.
2. In a medium bowl, whisk together almond flour, baking powder, salt, and cinnamon.
3. In another bowl, beat the eggs, sweetener, applesauce, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients into the wet ingredients, mixing until you have a smooth batter.
5. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This almond flour cake offers a healthier alternative to traditional cakes, making it suitable for people with diabetes. By using almond flour and a sugar substitute, it helps maintain stable blood sugar levels while still delivering a delightful flavor and texture. The cake is also versatile; you can add sugar-free frosting or top it with a few fresh berries for extra freshness.

Low-Carb Lemon Poppy Seed Cake

A perfect Saturday treat for anyone managing diabetes, this Low-Carb Lemon Poppy Seed Cake offers a burst of refreshing citrus flavor. Made with coconut flour and sweetened with stevia, it’s a great option to satisfy your cake cravings without the sugar overload. The added poppy seeds give it a delightful crunch and texture, making it a unique and enjoyable dessert.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup erythritol or stevia sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the coconut flour, sweetener, baking powder, baking soda, and lemon zest.
3. In a separate bowl, whisk the eggs, almond milk, coconut oil, lemon juice, and poppy seeds.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
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. Allow the cake to cool before slicing.

This cake is a great low-carb option that won’t spike your blood sugar but still provides a satisfying, moist treat. The coconut flour provides fiber, while the lemon and poppy seeds make it flavorful and refreshing. If desired, serve with a dollop of sugar-free whipped cream or a few fresh berries.

Sugar-Free Carrot Cake Muffins

These Sugar-Free Carrot Cake Muffins are a delicious and diabetic-friendly twist on the classic carrot cake. Packed with grated carrots and sweetened with monk fruit sweetener, these muffins are low in sugar but rich in flavor. With the added benefit of fiber from almond flour, these muffins are a great choice for a satisfying breakfast or a weekend snack.

Ingredients:

• 1 cup almond flour
• 1/2 cup grated carrots
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup chopped walnuts (optional)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, combine almond flour, sweetener, baking soda, cinnamon, and nutmeg.
3. In another bowl, whisk together eggs, applesauce, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the grated carrots and chopped walnuts if using.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool before serving.

These carrot cake muffins are a great way to indulge in the flavor of carrot cake without the added sugar. The carrots provide a natural sweetness, while the almond flour offers a low-carb base. With the added fiber and healthy fats from the walnuts, these muffins are both filling and nutritious, making them an excellent choice for anyone following a diabetic-friendly diet.

Low-Carb Chocolate Zucchini Cake

This Low-Carb Chocolate Zucchini Cake is a decadent treat that’s perfect for those with diabetes who still want to enjoy a rich, chocolatey dessert. Made with almond flour and a sugar substitute, it’s not only low in carbs but also packed with moisture from the zucchini, making it a delightfully soft cake. The addition of unsweetened cocoa powder brings out a deep chocolate flavor, while the zucchini adds a subtle texture and extra nutrients.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol or monk fruit sweetener
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup shredded zucchini (well-drained)
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

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

This chocolate zucchini cake provides the perfect combination of rich cocoa flavor and the natural moisture from zucchini, making it both delicious and diabetes-friendly. It’s a great way to indulge without worrying about sugar spikes. You can also top it with some sugar-free whipped cream for extra indulgence!

Diabetic-Friendly Coconut Flour Sponge Cake

This Diabetic-Friendly Coconut Flour Sponge Cake is a light and airy dessert that offers a great base for fruit toppings or a light dusting of powdered erythritol. Made with coconut flour and eggs, this cake is low in carbs and gluten-free, making it perfect for anyone with diabetes or dietary restrictions. The cake is mildly sweet, making it versatile for a variety of topping options like fresh berries or a drizzle of sugar-free chocolate.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup erythritol or monk fruit sweetener
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 6 large eggs, separated
• 1/2 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon cream of tartar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine coconut flour, sweetener, salt, and baking powder.
3. In a separate bowl, beat the egg yolks, vanilla extract, and almond milk until smooth.
4. In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
5. Fold the egg yolk mixture into the dry ingredients until well combined.
6. Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
7. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick comes out clean.
8. Allow the cake to cool before serving.

This sponge cake is a delightful, light option for anyone with diabetes who enjoys a fluffy dessert. It pairs beautifully with fresh berries or a light drizzle of sugar-free syrup. The coconut flour ensures the cake remains low-carb while still being satisfying and sweet.

Diabetic Pumpkin Spice Cake

This Diabetic Pumpkin Spice Cake is a flavorful and moist cake that brings all the warmth of fall in every bite. With a touch of pumpkin puree and a blend of cinnamon, nutmeg, and cloves, it’s the perfect cake for a diabetic-friendly Saturday treat. Made with almond flour and sweetened with a sugar substitute, it’s low in carbs but rich in flavor, making it a great choice for those managing blood sugar levels.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or an 8-inch round cake pan.
2. In a large bowl, combine almond flour, sweetener, cinnamon, nutmeg, cloves, baking soda, and baking powder.
3. In another bowl, whisk together eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This pumpkin spice cake is a perfect balance of sweet and spicy, offering a comforting and healthy dessert. With the pumpkin puree providing moisture and nutrients, this cake is not only great for managing blood sugar levels but also a tasty treat to enjoy with a cup of tea or coffee.

Diabetic-Friendly Strawberry Almond Cake

This Diabetic-Friendly Strawberry Almond Cake is a sweet, fruity, and nutty dessert that’s perfect for satisfying your cake cravings while keeping blood sugar levels in check. Made with almond flour and sweetened with a low-carb sweetener, this cake is a great way to enjoy fresh strawberries and almonds in a healthier way. The cake has a rich, slightly nutty flavor with a burst of fruity sweetness from the strawberries.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup chopped fresh strawberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together almond flour, sweetener, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped strawberries, being careful not to break them up too much.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool before serving.

This strawberry almond cake is a light and refreshing option for those managing diabetes, offering a delicate balance of sweetness and nuttiness. The strawberries provide a natural burst of flavor while being low in sugar, making this a perfect weekend treat.

Low-Carb Lemon Almond Cake

This Low-Carb Lemon Almond Cake is a light and refreshing dessert that brings a zesty citrus flavor to your diabetic-friendly menu. Almond flour forms the base of the cake, which is naturally low in carbs, while the lemon juice and zest infuse it with a fresh and tangy taste. Sweetened with erythritol, this cake provides the perfect balance of tartness and sweetness, making it a delicious treat for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together almond flour, sweetener, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth.
4. Slowly incorporate the wet ingredients into the dry ingredients, mixing until well combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving.

The lemon almond cake is the perfect combination of bright citrus and nutty almond flavor. It’s a delightful and healthy dessert that is low in carbs but still delivers a deliciously refreshing taste. Pair it with a dollop of sugar-free whipped cream or fresh berries for extra flavor.

Sugar-Free Carrot Cake

This Sugar-Free Carrot Cake is a classic treat made diabetic-friendly by swapping out sugar for erythritol and using almond flour to keep it low-carb. The sweet and earthy flavor of carrots, along with a blend of warm spices like cinnamon and nutmeg, makes this cake an indulgent yet healthy choice. The moist texture and rich flavor of this cake make it perfect for any celebration or as a satisfying dessert to enjoy during the week.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup grated carrots (about 2 medium carrots)
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line with parchment paper.
2. In a large bowl, combine almond flour, sweetener, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, whisk together eggs, grated carrots, almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, mixing until smooth and well combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This sugar-free carrot cake has all the comforting flavors of a classic carrot cake but without the added sugar. It’s perfect for those with diabetes who want to enjoy a sweet dessert that is also packed with healthy ingredients like carrots, which provide fiber and vitamins. Top it with sugar-free cream cheese frosting for an extra treat!

Cinnamon Swirl Almond Cake

This Cinnamon Swirl Almond Cake is a cozy and aromatic dessert that’s perfect for any Saturday afternoon. The almond flour creates a soft, nutty base, while the cinnamon swirl gives the cake an irresistible warm spice flavor. With the sweetness coming from a sugar substitute, this cake is both diabetic-friendly and delicious, making it a great choice for those watching their blood sugar levels.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together almond flour, sweetener, cinnamon, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until a smooth batter forms.
5. For the cinnamon swirl, mix 1 tablespoon of cinnamon with 2 tablespoons of erythritol in a small bowl.
6. Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon mixture over the batter, then top with the remaining batter.
7. Use a knife or skewer to swirl the cinnamon mixture into the batter.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool before serving.

This cinnamon swirl almond cake combines the nutty richness of almond flour with the warmth of cinnamon, creating a dessert that’s as satisfying as it is delicious. It’s a perfect cake for those with diabetes who want to enjoy a spiced treat without the sugar. Serve it with a cup of tea or coffee for a delightful afternoon snack.

Diabetic-Friendly Orange Almond Cake

This Diabetic-Friendly Orange Almond Cake is a vibrant and fragrant cake that features the sweet and tangy flavor of fresh oranges. The almond flour base keeps the cake low in carbs while adding a rich, nutty texture. With a sugar substitute to keep it diabetic-friendly, this cake is a perfect combination of fresh citrus and almonds, making it a refreshing dessert option for those watching their blood sugar levels.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a medium bowl, combine almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk together eggs, orange juice, orange zest, almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, mixing until fully incorporated.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving.

This orange almond cake is a delightful and refreshing treat that pairs the sweet, bright flavor of oranges with the richness of almond flour. It’s perfect for anyone who wants a low-carb, sugar-free dessert that’s both flavorful and satisfying. Enjoy it on its own or top it with a few slices of fresh fruit for an extra burst of flavor.

Low-Carb Pumpkin Spice Cake

This Low-Carb Pumpkin Spice Cake is a perfect fall-inspired treat that combines the rich flavors of pumpkin with the warmth of cinnamon, nutmeg, and cloves. Made with almond flour and sweetened with erythritol, this cake is low in carbs and sugar, making it an excellent option for those managing diabetes. Its moist texture and delicious spice profile make it a comforting dessert that can be enjoyed all year round.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine almond flour, sweetener, cinnamon, nutmeg, cloves, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This pumpkin spice cake is a flavorful, healthy dessert that captures the essence of fall without the excess sugar. It’s light yet rich in flavor, perfect for a low-carb, diabetic-friendly option. Serve it with a dollop of sugar-free whipped cream or a sprinkle of cinnamon for extra indulgence.

Coconut Flour Chocolate Cake

This Coconut Flour Chocolate Cake is a rich, decadent dessert that satisfies any chocolate cravings while remaining low in carbs and sugar. Coconut flour, which is high in fiber and naturally gluten-free, gives the cake a light yet moist texture. Sweetened with a sugar substitute, it is an excellent option for those following a diabetic-friendly diet.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together coconut flour, sweetener, cocoa powder, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving.

This coconut flour chocolate cake is a rich, guilt-free dessert that delivers the full chocolate experience with minimal carbs and sugar. Perfect for those looking to satisfy their sweet tooth while sticking to a diabetic-friendly diet, this cake is sure to be a hit for any occasion.

Strawberry Almond Flour Cake

This Strawberry Almond Flour Cake is a delicious, fruity dessert that combines the natural sweetness of fresh strawberries with the nutty richness of almond flour. It’s low-carb and sugar-free, making it ideal for people with diabetes who want to indulge in a refreshing treat without compromising their health goals.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round 8-inch cake pan.
2. In a medium bowl, combine almond flour, sweetener, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, mixing until smooth.
5. Gently fold in the chopped strawberries, being careful not to break them up too much.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before serving.

The strawberry almond flour cake is a refreshing and light dessert, bursting with the natural sweetness of strawberries. It’s a fantastic low-carb option for those who want to enjoy the flavors of summer while keeping their blood sugar levels in check. Serve with fresh whipped cream or a few extra strawberries for an extra touch.

Zucchini Spice Cake

This Zucchini Spice Cake is a great way to incorporate more veggies into your diet while still enjoying a delicious dessert. Packed with cinnamon and nutmeg, the zucchini adds moisture to the cake without compromising the flavor. Using almond flour and a sugar substitute, this cake is both diabetic-friendly and packed with nutrients.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or monk fruit sweetener
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup grated zucchini (with excess moisture squeezed out)
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine almond flour, sweetener, cinnamon, nutmeg, ginger, baking powder, and salt.
3. In a separate bowl, whisk together eggs, grated zucchini, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This zucchini spice cake is a flavorful and healthy dessert that offers a unique way to enjoy vegetables in a sweet treat. The addition of zucchini makes it moist and satisfying, while the warm spices elevate the flavor. It’s a perfect diabetic-friendly dessert for anyone looking to enjoy a low-carb cake with extra nutrition.

Note: More recipes​ are coming soon!