Diabetic-Friendly Cake Soft & Moist

 Ingredients

Cake:

• 1 ½ cups almond flour
• ¼ cup cocoa powder (unsweetened)
• ½ tsp salt
• 2 ¼ tsp baking powder
• 3 large eggs
• ⅓ cup milk (or almond milk)
• ⅓ cup sugar-free sweetener (like stevia or erythritol)
• 1 ½ tsp vanilla extract

Optional Frosting:

• 200g cream cheese
• ¼ cup cocoa powder
• ¼ cup sugar-free sweetener
• 1 tsp vanilla extract
• 2 tbsp milk

Using almond flour and sugar substitutes helps keep carbs low and avoids blood sugar spikes.

 Instructions

1. Preheat oven to 180°C (350°F).
2. Line a baking pan with parchment paper.
3. In a bowl, mix:
   • Almond flour
   • Cocoa powder
   • Baking powder
   • Salt
4. In another bowl, whisk:
   • Eggs
   • Sweetener
   • Milk
   • Vanilla
5. Combine wet + dry ingredients until smooth.
6. Pour batter into the pan and spread evenly.
7. Bake for 20–25 minutes (until a toothpick comes out clean).
8. Let it cool completely.

 Frosting Optional

1. Mix all frosting ingredients until smooth.
2. Spread over the cooled cake.

 Tips for Best Texture

• Don’t overbake → keeps it soft and “melts in your mouth”
• Use fine almond flour for a smoother cake
• Add a bit of yogurt or butter for extra moisture

 Nutrition

• Calories: ~180 kcal
• Carbs: ~4–7g net carbs
• Sugar: very low
• High in healthy fats & protein

 Why this works

• Almond flour = low carb & high fiber
• Sugar substitutes = no glucose spikes
• Eggs & fats = soft, moist texture