Diabetic Spice Cake
Indulge guilt-free with this Diabetic Spice Cake, a moist and flavorful dessert specifically crafted for balanced blood sugar levels. Made with wholesome whole wheat and almond flours, this cake is naturally sweetened with a sugar substitute like erythritol or monk fruit, making it a perfect choice for those managing diabetes or seeking a low-sugar treat. The aromatic blend of cinnamon, ginger, and nutmeg imbues every bite with cozy warmth, while ingredients like unsweetened applesauce and Greek yogurt keep the texture irresistibly moist without excess fat. Optional walnuts and a hint of lemon zest add a delightful crunch and brightness, elevating this cake to a new level. Ready in under an hour, this easy-to-make recipe is great for any occasion, whether served as-is or with a dollop of unsweetened whipped cream. Enjoy a slice of this healthy, diabetic-friendly dessert that doesn’t compromise on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups almond flour
- 0.75 cups granulated sugar substitute (erythritol or monk fruit sweetener)
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cups unsweetened applesauce
- 0.5 cups plain low-fat Greek yogurt
- 0.5 cups unsweetened almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 0.25 cups chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easier removal.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, granulated sugar substitute, ground cinnamon, ground ginger, ground nutmeg, baking powder, baking soda, and salt.
In a separate bowl, whisk together the unsweetened applesauce, Greek yogurt, almond milk, eggs, vanilla extract, and optional lemon zest until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
If desired, fold in the chopped walnuts for added texture and flavor.
Pour the batter into the prepared cake pan and spread evenly using 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 let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve as is or with a dollop of unsweetened whipped cream for an extra touch. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 355.3 g | 129% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 26.4 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 633 mg | 49% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1373 mg | 29% | |
*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.
