I’m Diabetic, but I want Cake!!

We all have that once in a while cravings that we just have to indulge. One might think that being diabetic means you can’t have such indulges once in a while but we are here to tell you that its not the case!

But let’s not even talk about the cravings. What happens when you want to throw a birthday bash and you as the Celebrant must and should taste your Celebratory cake even though you’re diabetic?

The major ingredient in cake to avoid as a diabetic is Sugar. Remove Sugar, replace with another sweetener and Voila! You have a sumptuous and delicious cake.

A traditional cake recipe uses a combination of all-purpose flour, sugar, and egg with a frosting whipped up with butter and sugar. Most of these ingredients are sources of refined carbohydrates that, in large quantities, can drastically increase blood sugar level. When preparing a diabetes friendly cake, you will focus on tweaking those very ingredients.

The key to keeping diabetes under control is not avoiding particular foods, but keeping blood sugar at acceptable levels. The guidelines stress that regular exercise is key to achieving this goal for most diabetics.

A type of Cake which can be taken by not just Diabetics but even people that don’t like very sweet foods is the CHOCOLATE MOCHA CAKE.


  • 1/3-cup flaxseed meal.
  • 3-cups almond flour.
  • 1-cup unsweetened applesauce.
  • 2-teaspoons vanilla extract.
  • 1-shot espresso or strong brewed coffee.
  • 1-cup unsweetened organic cocoa powder.
  • 1-cup hot water.
  • 1-cup light olive oil.
  • half-cup Truvia.
  • 1-2-cup organic coconut, grated.
  • 1-tablespoon baking powder.
  • 2-teaspoons baking soda.
  • 1-jar sugar-free chocolate frosting.
  • half-teaspoon xanthan gum.
  • 1-teaspoon crushed Himalayan pink salt.


Preheat oven to 375F. Grease the inside of a cake tin, line with wax paper and lightly grease the paper with grass-fed butter. Take a medium-size mixing bowl and whisk together the applesauce, cocoa powder, Truvia, coconut, and add the coffee with the hot water. Mix until well-blended and set aside. In a separate bowl whisk together the flax meal, flours, baking powder, baking soda, xanthan, and salt blend well. Add the contents of the two bowls together and whisk until smooth. Pour the batter into the cake tin and add to the oven. Bake for 30-minutes until a skewer passes cleanly through the center of the cake. Remove from the oven and let cool. Frost with sugar-free buttercream frosting.


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