Diabetic-Friendly Chocolate Cake
Diabetic-Friendly Chocolate Cake (Moist & Rich)
This diabetic-friendly chocolate cake is deeply chocolatey, soft, and surprisingly light — without refined sugar or white flour. It’s perfect when you want a classic slice of cake that won’t send your blood sugar soaring.
Ingredients
- 1½ cups almond flour
- ⅓ cup unsweetened cocoa powder
- ½ cup monk fruit sweetener or erythritol blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ⅓ cup melted coconut oil or avocado oil
- 1 tsp vanilla extract
- ½ cup hot brewed coffee (enhances chocolate flavor, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a round or loaf pan.
- In a bowl, whisk almond flour, cocoa powder, sweetener, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, almond milk, oil, and vanilla.
- Combine wet and dry ingredients until smooth.
- Stir in hot coffee if using.
- Pour batter into pan.
- Bake 30–40 minutes, until a toothpick comes out mostly clean.
- Cool completely before slicing.
Optional Chocolate Glaze
- ¼ cup sugar-free chocolate chips
- 2 tbsp coconut cream
Melt together and drizzle over cooled cake.
Tips
- Don’t overbake — almond flour cakes stay moist when slightly underdone.
- Coffee deepens the chocolate flavor without tasting like coffee.
- Chill slices for cleaner cuts.
- Store refrigerated up to 5 days or freeze slices.
Nutrition Information (per slice, approx. – 10 slices)
- Calories: 180–200
- Carbohydrates: 7–9 g
- Fiber: 3 g
- Net Carbs: 4–5 g
- Protein: 6–7 g
- Fat: 14–16 g
- Sugar: 0–1 g
This cake proves you don’t have to give up dessert to eat well with diabetes. It’s rich, comforting, and perfect with a cup of coffee or tea — a true “no-guilt” treat 🍫
