Photo of sliced cake on ceramic plate. Diabetic cake.
Photo by Lisa on

Diabetic cake: Best recipe that’s rich in flavour

There are many reasons one should lower sugar intake, either after being diagnosed with diabetes or to lose weight so that you do not develop diabetes. Sugar in some recipes is necessary for certain chemical processes to take place during baking. If you just eliminate or reduce sugar in recipes the result would either look or taste different. This is why the people at Pyure is sharing the best diabetic cake recipe.

This recipe gives you the richness in flavour of your grandmother’s homemade cake, with none of the guilt. The recipe for diabetic cake could be adapted to suit your favourite flavour, be it chocolate, strawberry or even marbled.


Diabetic cake recipe


Here is what you need for the diabetic cake: 

3/4 cup Organic Erythritol 

3/4 cup butter

6 large eggs

2 egg yolks

3/4 cup almond milk

2 tsp apple cider vinegar

3 cups almond flour

1/2 cup coconut flour

1 tbsp baking powder

1 tsp Xanthan gum powder

1 tbsp vanilla

1/2 tsp salt

For the whipped cream frosting: 

1 tbsp vanilla

1/2 cup whipping cream

1/4 cup Organic Erythritol 

1 cup (8 ounces) cream cheese

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In order to treat your diabetes, consult with one of our board-certified doctors online today to prescribe the right treatment plan to manage your blood sugar levels. Get a new diabetes prescription to treat diabetes or refill an existing prescription today.


Follow this procedure for the diabetic cake:

Preheat oven to 350°F and prepare cake pans by well greasing.

Add eggs to a mixing bowl and mix on high for 2 minutes.

Melt the butter in the microwave, but do not overheat. We want the butter soft, but not too hot.

Add 1 tbsp vanilla, almond milk, melted butter, vanilla, and apple cider vinegar to the egg mixture and blend until well incorporated.

Sift almond flour, coconut flour, baking powder, Xanthan gum, salt, and 3/4 cup erythritol in a large bowl.

Gently add the egg mixture to the dry ingredient mixture. Do not over-mix.

Divide batter between two 9-inch cake rounds (or three 6-inch cake rounds).

Bake in a 350°F oven for 30-35 minutes or until a toothpick inserted comes out clean.

Cool on a cooling rack for about an hour before adding frosting

For the frosting: 

Cube one cup of cold full fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.

Add 1 tsp vanilla and erythritol.

Add 1/2 cup of full-fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese.

Turn up to medium and then high until the whipped cream and cream cheese fluff up and resemble buttercream frosting.

Do not overbeat. Over beating will cause the mixture to liquefy.

Looking for other cake recipes? Check out 7 Kid-Friendly Cupcake Recipes.


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