Diabetic Orange Nut Cake
Indulge in a guilt-free treat with this Diabetic Orange Nut Cake, a wholesome dessert perfect for those watching their sugar intake. Crafted with whole wheat flour, freshly squeezed orange juice, and the natural sweetness of erythritol or stevia, this cake delivers bright citrus flavor without compromising on health. Moist and tender thanks to Greek yogurt and unsweetened applesauce, it’s studded with crunchy chopped walnuts for an irresistible texture. With just 15 minutes of prep time, this easy and diabetic-friendly recipe is ideal for family gatherings or a healthier everyday indulgence. Serve it plain or sprinkle with a touch of powdered erythritol for a stunning finish!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Orange zest
- 0.5 cup Freshly squeezed orange juice
- 0.5 cup Unsweetened applesauce
- 0.75 cup Plain Greek yogurt (low-fat or fat-free)
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated erythritol or stevia-based sweetener
- 0.5 cup Chopped walnuts (unsalted)
- Cooking spray or butter for greasing
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan with cooking spray or a small amount of butter, then line the bottom with parchment paper for easy removal.
In a large mixing bowl, sift together the whole wheat flour, baking powder, baking soda, and salt. Mix in the orange zest to evenly distribute its flavor throughout the dry ingredients.
In a separate medium bowl, whisk together the orange juice, unsweetened applesauce, Greek yogurt, eggs, vanilla extract, and erythritol or stevia-based sweetener until smooth and well combined.
Slowly pour the wet ingredients into the bowl with the dry ingredients while stirring gently. Mix until just combined; avoid overmixing as this can affect the texture of the cake.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as-is, or dust lightly with additional powdered erythritol for a decorative finish.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 344.5 g | 125% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 31.7 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 394 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2045 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
