This delicious Diabetic Birthday Cake Recipe has a sugar free vanilla cake with sugar free chocolate frosting. A decadent and tasty dessert for everyone!
Delicious Diabetic Birthday Cake Recipe
What is it about Birthday cakes that makes them so special and delicious? It’s just 2-3 layers of sponge cake and some frosting on top. To me, they’re my favorite ones.
I guess these kinds of desserts are more about nostalgia. I still remember blowing the candles in the presence of my loved ones. Of all the childhood memories one may have, blowing the candles on your birthday cake will always be one of them.
This amazing Diabetic Birthday Cake Recipe is super easy to make, uses regular ingredients and everybody will love it.
I made it last night and gave it to my husband and my in-laws, they were drooling and complimenting on how great it tasted. When I told them that this cake was sugar-free they couldn’t believe it. Of course, they went for seconds.
I can imagine adjusting your diet must be hard since everything has so much ADDED sugar! including things one may not think of, for instance: spaghetti sauce, bread, yogurt (even the non-flavored Greek one), BBQ Sauce, dried fruits, etc.
This Diabetic Birthday Cake Recipe is so delicious because it has a spongy and very moist vanilla cake and a fudgy and addicting chocolate fudge frosting that is finger-licking good.
Last week I made a Diabetic Lasagna Recipe that would go great as the main course of your party.
I used Swerve sweetener which is a great sugar substitute for the sponge cake part. You can also use Splenda baking blend or any of the usual sugar replacements you are used to cooking with.
This Diabetic Birthday Cake Recipe is on the small side. It’s only 6 inches in diameter, which is perfect for a small gathering. If you are expecting a large party, simply double the recipe and use a 9″ mold.
I hope you can try this delicious Diabetic Birthday Cake Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
CLICK HERE FOR THE BEST CAKE RECIPES
Delicious Diabetic Birthday Cake Recipe
Ingredients
For Vanilla Cake
- 1 3/4 Cup All Purpose Flour
- 2 Large Eggs
- 6 Tablespoon unsalted melted Butter
- 1 cup sugar substitute (Swerve or Splenda)*** *please see notes
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- Pinch of salt
- 1 Cup skim milk
- 1 Tablespoon vinegar
- 2 teaspoons vanilla extract
For Chocolate Frosting
- 1 Tub of whipped topping (sugar free) thawed
- 1 - 1 oz packet of chocolate fudge instant pudding (sugar free) or any other flavor you may like
- 1/4 cup skim milk
Instructions
- For cake
- Mix the milk and vinegar and let it sit for 10 minutes (it will turn into buttermilk)
- After 10 minutes, mix well with a spoon
- Preheat oven to 350 degrees Fahrenheit
- Spray the inside of a 6" cake pan with nonstick spray
- Add a little flour inside the pan and round it alongside the whole surface. Discard the excess flour
- In a bowl, mix the flour, sugar blend, baking soda, baking powder and salt
- In another bowl, mix the egg until foamy, add the butter and mix until creamy
- Alternate adding the buttermilk and dry mixture into 2-3 batches, starting and finishing with the dry ingredients. Mix well between each addition
- Lastly, add the vanilla and mix
- Pour the cake batter in the prepared pan
- Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean
- Remove from the oven and let it rest for 20 minutes on a rack
- Unmold and let it cool completely before frosting
- When cake is completely cooled, slice it in the middle to create 2 layers
- For Chocolate frosting
- In a bowl, mix everything together using an electric mixer
- If frosting seems too stiff, add some more milk until creamy
- Assembly
- Place frosting in between the layers of the cake
- Cover with the second layer
- Frosting the top and sides of the cake
- Enjoy!
Notes
Double the ingredients for a 9" cake. Baking time may change as well
Nutrition
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Wonderful cake recipe! I will try this soon Thanks for sharing 🙂
You’re welcome Hafsa!
going to make this for my son but unsure of what the items i need to buy 1 Tub of whipped topping (sugar free) thawed 1 – 1 oz packet of chocolate fudge instant pudding (sugar free) tried looking for these items but cant find them in my supermarket help would be appreciated thanks
Hi Sam! Whipped topping is also called cool-whip, in the US you can find it in the frozen section of the grocery store. The pudding comes in a box, next to the Jell-O (gelatin), it’s a powder mix that makes instant pudding.
Let me know if that helps!
What size of cool whip? How many oz?
8 oz
Hi I’m doing this recipe for a customer but I will do it I a 8 inch round tin do i need to up the ingredients or stay same thanks x
You can leave the same ingredients but the cake might be shorter than the one on the pic. The cooking time will be shorter as well. For a taller cake double the amount of ing.
If using an 11 x 7 pan, would double the recipe work.
Yes, double the recipe.
Carbs are what is bad for diabetics. This says 1 slice is 61 grams of carbs. That is not diabetic friendly. My husband is very regimented with his diet and eats less than 30 carbs per meal. This would be terrible for him. This is not diabetic friendly.
Thank you for your comment and input Elizabeth.
You should change the title. I am searching specifically for diabetes safe cake and I only find sugarless recipes, it is very tiring.
Thanks for the suggestion Sali.
That’s what I thought! I have a grandson who was recently diagnosed so I have been learning a great deal about his dietary restrictions Way too many carbs!
I’m diabetic and for real for real, AP flour is like the poster child of “white foods” you’re supposed to stay away from.
If you substitute the regular all purpose flour for a high protein Kamut (Egyptian Wheat) or almond flour that would make it more diabetic friendly. Making this out of almond flour and Monk fruit sweetener would be a perfect diabetic alternative.
Thanks for the suggestions Angela
Lady just swap the flour for almond flour then it becomes diabetic friendly. I made this for my aunt she loved it and I found Substitutes for some of the ingredients still turned out fine
thanks for the idea!
You are absolutely correct. 61 grams of carbohydrate is not diabetic friendly. Some people think it is the sugar to avoid, it’s the carbohydrate count that matters.
I can’t even get the recipe to show. I would love to try it but how do I get the recipe. It’s blank when I click on print recipe
Hey Tiffany I was wondering if you knew how many carbs come per serving?
Hi Erika! According tomyfitnesspal.com it is around 40 gm carbs per serving. Hope that helps..
Hi there just wondering what whipped topping is? Is there a brand of this ? I have never heard of this?
Yes Ruth, Cool Whip.
Hi What is cool whip/whipped topping do we have similar in Australia. Also what do you call All Purpose Flour is that Plain Flour or Self Raising Flour.
Cake looks great can’t wait to make it.
Hi Fee, cool whip (or whipped topping) is a frozen ready made frosting that can be sold sugar-free.
Also, all purpose flour is basically PLAIN FLOUR.
Hope that helps!
Hi Tiffany!
I might give this recipe a run for my son’s first bday. Just wanted to see if substituting whole wheat flour would be a good idea… Thanks!
Hi Karla! – You can replace part but not all of the all-purpose flour with whole wheat flour when baking. Maybe half and half
I used 1 cup whole wheat and 3/4 all purpose and it came out great
Thanks for the tip!
Can I use regular whole milk for the cake recipe?
yes!
Hi, just curious on the diabetic points and calories for the cake recipe.
Hi Leah! The unfrosted cake has about 270 calories. With the frosting, each slice has 379 calories and 14 grams of sugar. Way lower than regular cake.
omg how can you get away with calling this sugar free
When I put this into My Fitness Pal, it said each serving has 3 grams of sugar and 50 grams of carbs.
Hi Kristine, unfortunately, I can’t speak for MyFitnessPal, I’m sure each software takes in account the brand of products your are using which can make a huge difference
Hi Tiffany, I wonder if I can use almond flour in stead to make this cake..
I haven’t tried it with Almond flour so I don’t know if it will work. What I can tell you is that when you’re substituting all-purpose flour for almond flour, you need to add double the amount of almond flour.
I find just sifting the almond flour is enough. Without the almond flour though, this still isn’t diabetic friendly. Carbs are also bad for diabetics, so that’s something you should think about? I’m not meaning this as an insult or anything, but something to consider.
Hi Valarie, thank you for your comment. It’s not easy finding a balance between sugar, carbs, and flavor. I tried to reduce it as much as possible without sacrificing the taste.
You did a great job! A birthday cake is a treat that happens once a year. You did not title the recipe ‘Low Carb, low fat nor organic.’ It IS sugar free! Low carb cakes can be found online, some folks just have to be onery and mean. Thank you for the recipe.
You’re welcome Marsha 🙂
Hi ya. I’m based in the UK and wanted to check on the type of vinegar you used. There are several but the two main ones are distilled white vinegar or malt vinegar. Which should I use?
Thank you!!
Distilled white Sarah!
What is zing baking blend?
Is the brand of Stevia sweetener I used. You can use any brand you may like
What about pure Stevia extract?
Hi Chelsea! Pure Stevia works fine, just read in the bottle what’s the ratio to sugar – either 1:1 or 1:2 and adjust the recipe accordingly
Thanks so much! Both of my parents are diabetic. Will try this today for Easter weekend. I’m going to double it, and I’ll be using Splenda® Baking Blend since I already had that.
Let me know how it comes out Anna!
When you say if using All ends, double and use 1 cup. What should I double? The recipe?
Hi Sandy! no, just the sugar substitute. Depending on the brand you may need to adjust it. If using Stevia or Splenda use 1 cup for zing use 1/2 cup
I would recommend putting that note about the zing in the actual ingredients list. I used a full cup of zing and didn’t see your asterix at the bottom until after! I’m hoping it still tastes ok when it gets out of the oven.
Oh sorry about that Rosalie. I will then. Please let me know how it turned out
Can I use fruit juice instead
Instead of milk Kaga? You can, but it would alter that flavor and texture of the cake.
Hi Tiffany
Thanks for sharing the recipe 🙂 I’m going to try making it today , however I couldn’t find zing in the supermarket here, hence I got Truvia. Should I substitute equal amounts?
Hi Pink! I think Truvia is 1:1 with sugar, so add a little more and taste the batter.
You stated that if we are using Splenda baking blend to double the amount and use 1 cup. Your recipe calls for 1 cup of sugar substitute already so would we be doubling it to 2 cups? Would there is a drastic difference if we use whole instead of skim milk?
Hi if you’re using Splenda use 1 cup. It won’t be a drastic difference, just in calories and fat content
Hi Tiffany,
I made this cake for my boyfriend who was recently diagnosed with Type Diabetes in March. However, I gave it to him and his sugar spiked to 238. 🙁 What’s the recommended serving size and what’s the carb/ sugar of that serving size? His birthday is Saturday so I want to make sure he takes the right amount of insulin to have his birthday cake.
Oh my goodness Savannah! I am so sorry. What sweetener did you use for the cake? Lately, I’ve discovered that when it comes to Diabetes Swerve works amazing and it won’t spike blood sugar
I used Stevia.
Ok, Savannah Stevia is good. If he’s very sensitive then substitute de 6 TB of melted butter for 3 TB nonfat plain Greek yogurt
Can cake flour be used instead of all purpose, baking soda, and baking powder?
Yes to the All purpose and baking soda Lauren. But if using cake flour still add baking powder
Hi! I’d just like to say a huge “thank you” for this cake recipe! My dad was diagnosed about 10 years ago with type 2 diabetes, and since then, I’ve been trying, unsuccessfully, to find a sugar free cake recipe. My dad never drank alcohol, smoked, or had any vices, other than sweet things, especially cakes. He’s had to give them up since his diagnosis and although sugar free chocolate and sweets are available, he still very much misses cakes. I’ve made a great many sugar free cakes during the last 10 years, using lots of different recipes, but they all turned out terrible! Some were too sweet, most weren’t sweet enough, and the texture was wrong in all of them! They turned out dense, dry, and heavy, more like stale bread than cake, And they had a hard, shiny “crust” on top, which I had to slice off before serving, in order to prevent chipped teeth! I had reached the stage where I thought it just wasn’t possible to make a nice, light, moist sponge cake, without sugar. The closest I ever got to success, a few years ago, was a sugar free cheesecake, which had to suffice as a birthday cake for my dad that year! (And, truth be told, it wasn’t really very good) So my dad has not had a birthday cake for the last few years now. Until this year! It was his birthday last week, and I thought I’d have a go, one more time…. I looked up lots of recipes online….very difficult to even find a proper, diabetic-friendly recipe. Many claim to be sugar free, but contain honey, which he can’t have, or lots of bananas, which have too much natural sugar in them…. then I found your recipe. And I tried it…. I used a mixture of Stevia and Xylitol for the sweetener, because they are both natural sweeteners and I wanted to avoid using artificial ones. The cake came out of the oven looking like an actual sponge cake, without that shiny hard crust on top!! I pressed it gently; it was soft and springy, just like a real sponge, not hard and dry, like all my other attempts! I filled it with low fat whipped cream and sliced strawberries, instead of your frosting, because that’s what I had on hand. (I’m going to make it again soon, using your frosting) So….my dad tried it, and loved it!!! Everyone had some, including my kids, and all agreed it was delicious! I even thought so, and I’m my own harshest critic! I’m sorry for such a long comment, but after 10 years of trying, I can’t believe I’ve finally found the perfect recipe for diabetic cake! My dad is so happy, too! It didn’t elevate his blood sugar level in the slightest! So I got so much praise for making it, it’s only right that I send that praise back to you, as the creator of the recipe. Thank you so, so much for sharing this recipe, for ending my 10-year quest, for putting a stop to me wasting ingredients on failed attempts, and most of all, for giving my dad back his favourite treat! xxxxx
Hi, Roisin! From the bottom of my heart, thank you very much for your comment. It validates what I do. I’m glad your family liked the cake and wish your father a Happy Birthday.
When do you add in the milk/vinegar mixture? It doesn’t say.
Also,it calls for 2 eggs but only says mix egg until foamy.
The milk and vinegar turn into buttermilk, add it in step 9.
Yes, for the eggs in step 8, mix for 2-3 minutes, then add the butter
Can this cake be left at room temperature or chilled? Mostly asking because of the ingredients for the icing 🙂 thanks!
Hi Amanda! The cake should be chilled, but I recommend taking it out of the fridge 30-45 minutes prior to serving to the icing can soften.
Trying to make this in a 9 inch pan. What volumes
Double the ingredients Blanca.
So I’ve tried making this recipe twice. And both times it seems like the middle of my cupcake is somehow..burnt. I don’t know. So when you put the butter in should it be cooled off or still hot.
Hi Louis! The butter shouldn’t be too hot otherwise it will cook the eggs, warm or cold would work. You can also use coconut oil instead
going to make this for my son but unsure of what the items i need to buy 1 Tub of whipped topping (sugar free) thawed 1 – 1 oz packet of chocolate fudge instant pudding (sugar free) tried looking for these items but cant find them in my supermarket help would be appreciated thanks
Hi Sam! Whipped topping is also called cool-whip, in the US you can find it in the frozen section of the grocery store. The pudding comes in a box, next to the Jell-O (gelatin), it’s a powder mix that makes instant pudding.
Let me know if that helps!
hi tiffany thanks for the speedy reply i live in the uk so not sure they sell them here lol just trying to work out what would be the equivalent in the uk lol
In the UK try Dream Whip – it comes in a dried powder form. Just whip it with skim milk and it works great.
hi yes just been reading comments from other groups and they use dream topping and for the instant pudding mix there were suggetions for blancmange or angel delight would these be ok thanks very much looking forward to making as looks proper delish
I need to make a 9X13 diabetic cake for an event… would doubling the recipe work or should I triple? Do I need to make any adjustments with doubling or tripling?
Hi Jessie! Yes, triple the recipe and adjust the baking time. Your cake may need to stay a little longer in the oven
Hey I was just wondering if I could use maple syrup for the sugar and what I need to change in the recipe because maple syrup is all I have
Hi Macy! You definitely can, but use less milk in the recipe since maple syrup is a liquid as well.
how much less milk should be used, if using maple syrup?
I’d say about 1/2 to 3/4 of milk depending on the consistency of the batter. Start with 1/2 and if you see it’s too stiff add 1/4 more
Hi,
i can’t locate on the instructions when to add the eggs and butter . I can see when to add the buttermilk ( milk and vinegar) but not the eggs and butter?
I’m hoping to make this for new years eve , if its at all possible you could reply before then , i would be very grateful.
thanks
Hi Lorraine! it’s in step #8: In a bowl, mix the flour, sugar blend, baking soda, baking powder and salt
In another bowl, mix the egg until foamy, add the butter and mix until creamy
Alternate adding the buttermilk and dry mixture into 2-3 batches, starting and finishing with the dry ingredients. Mix well between each addition
Happy New Year!
Hi, thanks so much for getting replying so quickly… I do apologize, i’m getting stuck on the wording, can i clarify with you..so alternate adding the buttermilk mixture and dry mixture to the egg and butter mixture? into 2-3 batches?
thanks
lorraine
Yes Lorraine! in order for the cake ingredients to mix properly and the liquids to absorb the dry I alternate the dry and the wet. When you mix the eggs and butter. Add 1/3 of the flour mixture, mix, then add 1/3 of the buttermilk, mix and repeat the 2 last steps ending with the flour mixture.
Good luck and let me know if you have additional questions.
Hi Tiffiany,
I tried the cake again, the batter consistency looked great and it smelled good, unlike the first try when the batter smelled very eggy.
Both times the cake didn’t rise though, Can you make any suggestions about why this would happen?
I used bicarbonate of soda and baking powder and plain flour
Thanks
Lorraine
Lorraine
The same thing happened to me when I made this cake. The second time I made it I did the following:
1. Sifted the flour directly into a 1 cup measure, leveled it off, then dumped into my bowl
2. Creamed the room temperature butter and sugar substitute together. I beat this a lot to incorporate air. Then I added eggs, one at a time, creaming well after each
3. Made sure all ingredients were at room temperature before I started making the cake
4. Decreased the oven heat because my oven runs hot
The cake rose well after doing these things.
I haven’t tried this recipe yet but as someone with type 2 Diabetes I am concerned that so many people believe that sugar free = diabetic friendly. It’s the starch from the flour that will cause a spike in blood sugar. Substituting nonfat yogurt for butter is much healthier in terms of fat content but it has no effect on blood sugar. This is definitely a healthier option than regular cake but diabetics should still be advised to eat small portions and be aware that their blood sugar will likely be elevated.
Hi Kathryn! thank you so much for your valuable input. I will definitely try your yogurt suggestion.
Hey Tiffany ! Going to try out this recipe!just wanted to know if Canderel (stevia) is ok ??
yes Varsha!
Im trying to make this cake for my diabetic neighbor but ive been baking it for like an hour now and its still gooy in the center…. Help
That’s so weird. Are you sure your oven’s temperature is calibrated correctly?
Hi Tiffany,
I was looking for a healthier recipe for vanilla cake and your website caught my eye but I was wondering if you had the nutritional values for the cake. If not, that’s fine too. Thank you!
of course Emily! coming right up!
keep in mind that the nutritional value includes the frosting
Hi i want to make this but i have canderel instead of splenda. Do i use the same measurement
Hi Amani, so sorry, I am not familiar with that brand. Just check the sugar and canderel ratio
Can almond milk be substituted for the skim milk. Thanks!
yes Kristi
Hi Tiffany,
Was wondering what your suggestion is for making this cake gluten free also.
Hi Gayle, I haven’t tried this particular recipe using gluten free flour. I am sure we would need to make adjustments with the liquid.
Wow! This recipe is amazing! Had no idea you could even do a cake like this. Congrats on this recipe and in making people so
thanks so much!
Wow! Such a great idea, my father has diabetes and he loves sweets, it’s so great that we have so many options now. The cake looks absolutely scrumptious!
Thanks Sylvia! let me know what your father thinks
Wao! This looks amazing. Thanks for sharing Tiffany. Will pass this recipe to my auntie who’s diabetic. Best. Enri
HI Tiffany!
I’d like to make this cake for my daughter’s birthday smash cake and was wondering if a 6” x 4” pan would be too deep for the receipe as listed above? Thanks!
I would double the recipe Tia
Thank you!
I am so saving this delicious recipes for deabetics. Although I don’t have this illness, I am on a sugar-free diet. Thank you!
you’re welcome!
Hi! I was wondering if I could add blueberries to this? I need a blueberry cake. Would it mess up the texture by doing this?
you may add blueberries, my only worry is that they will sink to the bottom. Maybe try dusting them with a little flour
I just baked this cake for Father’s Day. I followed the directions to a T for the 6” size cake, but when it baked it still baked well over the top, I had to slice it off and had a nice little extra piece of cake. For the frosting, I divided the whipped topping and added fudge jello to one and vanilla to the other, while using less milk for the vanilla to make it more stiff (I used this for decorating). Overall, the cake came out so beautiful! I wish I could attach a photo!! One thing about this cake though, although the ingredients I used were sugar free, it calls for skim milk which is high in sugar. Also, the nutrition facts show the total carbs which were very high per one serving. In this recipe, I used stevia instead of Splenda and found the ratio to be 24 Stevia in the Raw packets for 1 cup of Splenda. Since I used this sugar alcohol versus the artificial sweetener Splenda, I believe it should yield much lower net carbs per serving. Although I wish I knew what the true net carbs were, I believe it’s much lower than using Splenda. Overall, the cake tasted great and came out beautifully. My dad loved his homemade Father’s Day gift.
Hi Ashley! Thank you so much for your feedback. Glad your father enjoyed the cake. Stevia does contain less carbs than Splenda and in fact, the lowest in net carbs (compared to other sweeteners). Some people (my husband), lol complain about a certain after taste when baking with Stevia that doesn’t happen with Swerve. So it really depends on your taste buds.
I love this cake! I make it all the time. I am having a hard time with icing the cake. I wait until the cake is completely cooled, but sometimes the movement of the knife swipes it. Should I just use less milk? It’s purely an aesthetic problem, bc the cake tastes amazing!
Lol Katie! I know that happens! Sometimes I change direction while swipping, other times I blot it with the knife
dont no what went wrong I put the mixture in to cupcake cases and they turned out hard on top and uncooked on the inside and did not taste very nice?
Carole, it may be the oven temperature. Are you using an older oven? If so, check if the temperature is correct when you preheat it
Can fat free buttermilk be used instead of going to the trouble of making your own buttermilk?
of course Trindle!
what size tub for the whipped topping
8 oz Janice
Hi. I tried making this cake last night and it came out flat. It did not rise at all. I have looked over the directions and I did everything right. I am not sure why this happened. Any ideas?
Hi Ronda! I am so sorry that happened. There are a few things that may have contributed to your cake not growing: check the expiration date of your baking powder. Also, some ovens are not well calibrated when it comes to temperature. Your oven may display 350 and it reality is 285.
Hello! This recipie sounds awesome, however I have a question. I’d be using gluten free flour which will inevitably change the texture, but can my sugar substitute be a syrup? Do you think it would work for my substitute? My friend has severe allergies and wanted to give it a shot, but was hoping for your advice. Thank you so much!
Yikes Diana, I’ve never made this particular recipe with GF Flour so don’t know how it would turn out. I’d think that if you use a syrup as a sugar substitute add a bit of xantham gum to thicken the batter
hello, I had the same experience another person had who wrote in. I followed directions very carefully and the batter bubbled over when baking and I too sliced off the top and got a bonus cake, Also it took well over twice as long to bake. (I should have sliced off the top sooner!). but I’m wondering why that would have happened. I did leave the vinegar in milk longer than 10 minutes -probably more like 20 or 25 and also seemed baking powder was out of date. would either of those things have made a difference do you think? I’m making it now and havent made the frosting yet, Making it for a neighbor who has Diabetes.
Well the baking powder needs to be fresh. If it’s expired it won’t do it’s job in rising and making a lighter crumb
Couldn’t I just use buttermilk instead of what your recipe does?
Yes Richard! I wrote the recipe like that since there are places where you can’t find fat free buttermilk
Thank you for this recipe! I made this to celebrate my diabetic brother’s birthday. I forgot to add the vanilla at the end and it was still delicious! 50 grams of carbs is unbeatable and so worth this cake! Well done! Five stars!
Thanks for your feedback Glenda! glad your brother loved it!
Regarding CARBS. It’s not just the sugar. You will have to find flour with lower carbs (White flour can be loaded with carbs) If carbs are you’re concern then you will have to adjust other ingredients accordingly
Thanks for your comment and observation Dea
It so happens that I’m out of baking soda and I only have baking powder at hand can only use that
I would love to know if anyone has made this cake, substituting yogurt for the butter. I made it as written and it was great, but I would like to shave off a few more “points”, as I am a Weight Watcher. The icing is to die for! I made it with Dream whip which worked great.
I made this last night and the cake did not rise what did I do wrongw
Hi Barbara. I am sorry the cake did not rise. There could’ve been a couple of causes:
1) Check the expiration date of your rising agent
2) Your oven temperature may not be calibrated
This recipe is AMAZING! First time making a cake ever and it worked out so well! I will definitely look forward to using more of your recipes in the future!
Thank you Emily!
Just made. Been a long time since I have been able to make him a cake. Loved it. This means a great deal to be able to make this for him. Brought great joy at our dinner table. Keep up the good work. Big fan.
Oh I am so glad Michelle!! Glad it worked it and you and your family liked it.
I bought everything to make this cake yesterday for my husband and when I woke up this morning the recipe is missing. Please help!
Sorry Grace! there’s a glitch in the software I am on the process of fixing it!
Hi ,May I replace sugar substitute with chocolate chips equal portion?
Sorry, you want to replace the sugar with the chocolate chips?
If I use monk fruit sweetener do I use 1 cup or 1/2 cup?
I’ve never used monk fruit as a sweetener, sorry 🙁
Ok thanks for the reply I’ll give it a try and see how it goes. Also can I only have salted butter . Can I use that instead of unsalted butter and do I need to make other adjustments?
Hi, could you please tell me this recipe in grams? I’m in the UK and I’ve been looking for a low sugar cake recipe, so I’m really excited to try this out.
Thanks
Of course, let me activate the feature on the recipe card, you should see it now
I baked this cake for my diabetic Dad and Grandma… but honestly the cake came out with barely any flavour at all… I’m not sure what I did wrong? I also noticed that it was uncooked in the middle (despite me using a skewer, which came out clean). I used 2 cups of Stevia, but the cake wasn’t sweet at all. I’m wondering if the milk/vinegar was the culprit?
I’ve baked normal sugary cakes before and they come out great. I’m disappointed to be honest.
Hi Sanjog, your cake was undercooked and that must be the culprit. Maybe leave it longer in the oven.
The buttermilk is there to give you not only flavor but also tenderness to the crumb. Sorry, it didn’t work out for you.
This is a very good recipe.
I made double recipe for an 8″ cake
Used stevia as the sweetener (5tbsp for the 8″ cake/double recipe)
paired it with my Honey Stevia Buttercream and fresh berries!
photo here:
https://www.instagram.com/p/CEYCTqPHqsS/
That cake looks amazing! thanks for sharing Trixie! Love your idea of Honey stevia buttercream.
Not diabetic friendly !! It has too much fat in it
Hello Tiffany I want to try your recipe but I see the picture of it is a 2 layer cake. Do I need 2-6 inch pan?
yes
I am yet to try out this recipe for my grandma’s birthday today but I’m out of baking soda
Wanted to find out if I can only use baking powder
Yes!
fantastic cake the delicious diabetic birthday cake, can i substitue the al purpose with gluten free flour.
yes
fantastic cake, nice to have a cake with flavour and easy to make.
thank you! glad you enjoyed it