Diabetic Cake Recipes

Find healthy, delicious diabetic cake recipes, from the food and nutrition experts at EatingWell.

Staff Picks

One-Bowl Chocolate Cake

Rating: 4.5 stars 31
This easy-to-make chocolate cake is dark, moist, rich--and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour.

Diabetic Carrot Cake

Rating: 4 stars 5
With this luscious take on an all-time favorite, you can fit this low-sugar cake into a diabetic meal plan with style.

Chocolate-Fudge Pudding Cake

Rating: 4.5 stars 6
When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.

Key Lime Mason Jar Cheesecakes

These mini mason jar desserts are not only adorable; they also keep portion sizes in check! These beauties can be prepped in under 20 minutes.
By Diabetic Living Magazine

Quick Strawberry "Cheesecake"

Get cheesecake flavor without having to bake with this healthy dessert recipe. To make it gluten-free, look for gluten-free graham crackers.
By Breana Killeen

Vanilla Cake

Rating: 3.5 stars 2
This lightened-up cake has the flavor of real vanilla beans, but it's still sweet, delicious, and ready to eat as is or topped with your favorite frosting.
By Diabetic Living Magazine

Double Chocolate Cupcakes

Rating: 5 stars 1
This Double Chocolate Cupcake recipe is perfect for the ultimate chocolate lover. Topped with Chocolate Frosting, these diabetic-friendly cupcakes are delicious and impossible to resist.
By Diabetic Living Magazine

Gingerbread Tea Cake

Rating: 5 stars 2
This low-calorie cake gets its festive flavor from molasses, cinnamon, ginger and ground cloves. Serve it for dessert at the holidays.
By Diabetic Living Magazine

Lemon Cheesecake Bites

These creamy and lemony cheesecake bites are diabetic-friendly and guilt free!
By Diabetic Living Magazine

Blueberry Lemon Curd Ice Cream Cake

For a sweet and easy diabetes-friendly dessert, enjoy this lemony ice cream cake with blueberries.
By Diabetic Living Magazine

Black Forest Fro-Yo Cupcakes

Antioxidant-rich cherries and chocolate chips are folded into creamy frozen yogurt and layered on top of a crunchy cookie crust in your muffin tin for this twist on the classic Black Forest cake.
By EatingWell Test Kitchen

White Cake

Perfect for birthdays, this basic white cake recipe makes two 8- or 9-inch layers. To finish it off, frost with our Chocolate Frosting or Basic White Frosting (see associated recipes.)
By Diabetic Living Magazine
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Inspiration and Ideas

Our Best Diabetes-Friendly Birthday Cakes
Make a wish! What better way to celebrate another year than with a delicious birthday cake? Here are some of our favorite kid-friendly diabetic birthday cakes, plus delicious treats that will bring out the kid in you.
Diabetes-Friendly Cupcake Recipes
Looking for a cupcake recipe that's diabetes-friendly? We have sweet, tasty treats the family will love. Choose from easy classics or impress your guests with recipes like Chocolate-Cream Cheese Cupcakes.
Matcha Castella Cake

Castella cake is a Japanese confectionary staple based on the Portuguese bolo de Castela (or cake from Castile). Originally brought to Nagasaki by Portuguese merchants in the 16th century, it has changed over time to be uniquely its own type of wagashi (or traditional Japanese sweet). Castella is classified as a sponge cake with just four ingredients: eggs, sugar, mizuame and flour. Mizuame is a malt sweetener that gives the cake its distinctive sheen. The cake is typically baked in rectangular pans and served in thick slices, with its signature color being a deep yellow from the inclusion of egg yolks. The addition of matcha powder adds color and an earthy, sweet nutty flavor. Often, the cake is served with trimmed sides, but you can skip that step if you prefer. There is also a Taiwanese adaption of castella cake that is more fluffy and spongy, versus the firm-yet-moist version from Japan. It typically calls for egg whites to be whipped, then folded into the base, whereas most Japanese castella recipes will call for whole eggs to be whipped before adding the other ingredients.