12 Best Sugar-Free Cake Recipes for Diabetics

If you’re managing diabetes, you know that finding a dessert that truly satisfies your sweet tooth without compromising your health goals can be a challenge. But who says cake has to be off-limits? Baking for a diabetic-friendly lifestyle is all about smart ingredient swaps and focusing on fiber-rich flours and natural or alternative sweeteners.

We’ve rounded up 12 incredible cake recipes that prove you can have your cake and eat it too. From rich chocolate to zesty citrus, these recipes utilize ingredients like almond flour, xylitol, and dark chocolate to deliver big flavor with lower impact on blood sugar. Get ready to preheat your oven and enjoy a guilt-free slice!

1. Sugar-Free Victoria Sponge

This is a modern, diabetic-friendly take on a timeless classic. It maintains the light, airy texture and fruity filling of the traditional Victoria Sponge, but uses xylitol in both the sponge and the cream topping to keep the sugar content low. It’s perfect for afternoon tea or a gentle celebration.

Ingredients

• For the Sponge Base: 225g self-raising flour, 225g xylitol, 225g butter, and 4 large eggs.
• Aromatics and Liquid: 1 tsp vanilla extract and 2 tbsp milk.
• For the Filling: 150g raspberries, 100g double cream, and 1 tbsp xylitol, plus a little extra for sprinkling.

Instructions

1. Preheat your oven to 180 deg C / 160 deg C fan / Gas 4 and grease and line two 20cm round sandwich tins.
2. Cream the butter and xylitol together until light and fluffy.
3. Beat the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
4. Gently fold in the flour and milk until just combined.
5. Divide the mixture evenly between the prepared tins and bake for 20-25 minutes, or until golden and springy to the touch.
6. Once cooked, turn the cakes out onto a wire rack to cool completely.
7. For the filling, whip the double cream with 1 tbsp of xylitol until soft peaks form.
8. Spread one sponge with the whipped cream, top with the raspberries, then cover with the second sponge. Dust with a little extra xylitol before serving.

The next recipe uses a rich, nutty flour base to create a dense and moist dessert.

2. Moroccan Orange & Cardamom Cake

This wonderfully aromatic cake is bright, zesty, and incredibly moist. By using a whole puréed orange and ground almonds instead of traditional butter and flour, it becomes a flavorful, gluten-free, and sugar-conscious treat with a unique Mediterranean flair.

Ingredients

• The Citrus Base: 1 whole orange, boiled and puréed; zest and juice of 1 extra orange.
• The Dry Mix: 125g ground almonds, 100g polenta, 1 tsp baking powder, and 1 tsp ground cardamom.
• The Wet Mix: 125g xylitol (or other granulated sugar substitute) and 3 large eggs.

Instructions

1. Place the whole orange in a pan of cold water and boil for 2 hours. Drain, cool, then purée it entirely (including the peel) in a food processor.
2. Preheat your oven to 180 deg C / 160 deg C fan / Gas 4. Grease and line a 20cm springform cake tin.
3. In a large bowl, whisk together the ground almonds, polenta, baking powder, cardamom, and the orange zest.
4. In a separate bowl, whisk the eggs and xylitol until pale and fluffy. Stir in the puréed orange and the extra orange juice.
5. Gently fold the wet ingredients into the dry ingredients until just combined.
6. Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
7. Cool in the tin before slicing.

If you are looking for a classic, sponge-style cake, the following recipe provides a great template for a diabetic-friendly birthday cake.

3. Delicious Diabetic Birthday Cake

This recipe is designed to deliver all the celebratory joy of a traditional birthday cake—a moist vanilla sponge paired with a fudgy chocolate frosting—but with sugar-free swaps like a granulated sweetener and a sugar-free pudding mix for the icing. It’s a crowd-pleaser that everyone can enjoy.

Ingredients

• The Dry Essentials: 1 and 3/4 cup all-purpose flour, 1 cup granulated sugar substitute, 1 tsp baking soda, 1 tsp baking powder, and a pinch of salt.
• The Liquid Base: 1 and 1/4 cup skim milk mixed with 1 tbsp vinegar (to create buttermilk), 6 tbsp melted unsalted butter, and 2 tsp vanilla extract.
• The Richness: 2 large eggs (room temperature) and 1 cup strong hot coffee.
• For the Frosting: 1 tub (8oz) sugar-free whipped topping (thawed), 1 oz packet of sugar-free chocolate fudge instant pudding, and 1/4 cup skim milk.

Instructions

1. Prepare Buttermilk: Mix the milk and vinegar and let it sit for 10 minutes to curdle into buttermilk. Preheat the oven to 180 deg C (350 deg F).
2. Grease and flour a 6-inch cake pan.
3. In a bowl, mix the flour, sugar substitute, baking soda, baking powder, and salt.
4. In a separate bowl, mix the eggs until foamy, then add the melted butter and mix until creamy.
5. Alternate adding the buttermilk and the dry mixture to the egg mixture in 2-3 batches, mixing well between each addition, starting and finishing with the dry ingredients. Stir in the vanilla.
6. Pour the batter into the prepared pan and bake for 30-40 minutes. Cool completely on a rack.
7. Make the Frosting: In a bowl, mix the whipped topping, instant pudding mix, and milk using an electric mixer until well combined and creamy.
8. Slice the cooled cake in the middle to create two layers. Place frosting in between the layers and cover the top and sides of the cake.

Next up, we have a wonderfully light and zesty loaf cake that is perfect for breakfast or a midday snack.

4. Sugar-Free Lemon Drizzle Cake

This zesty lemon loaf is a beloved classic that has been perfectly adapted for a sugar-free diet. It uses xylitol as the main sweetener, both in the moist sponge and in the bright, syrupy drizzle poured over the top, giving it that characteristic dense texture and punchy flavor.

Ingredients

• The Dry Ingredients: 225g self-raising flour, 1/2 tsp baking powder, and 225g xylitol.
• The Wet Ingredients: 2 large eggs (room temperature), 125ml sunflower oil, 1 tbsp milk, and 200g 0% fat Greek yogurt.
• The Lemon Zest: Zest of 2 lemons for the cake.
• For the Drizzle: Juice of 1 lemon and 50g xylitol.

Instructions

1. Preheat your oven to 180 deg C / 160 deg C fan / Gas 4. Grease and line a 1.2-litre loaf tin.
2. In a large bowl, mix together the flour, baking powder, xylitol, and lemon zest.
3. In a separate bowl, whisk the eggs, sunflower oil, milk, and yogurt. Stir this wet mixture into the dry ingredients.
4. Spoon the batter into the tin and bake for 1 hour to 1 hour 10 minutes. Cover loosely with foil if it starts to brown too quickly.
5. Just before the cake is done, make the drizzle by heating the lemon juice and 50g of xylitol until the sweetener is dissolved.
6. Once the cake is out of the oven, immediately pour the warm drizzle all over the top. Cool completely in the tin before turning out.

Moving from zesty to fruity, the next recipe incorporates fresh berries and a hint of almond for a delicate crumb.

5. Berry Almond Bakewell

This sophisticated dessert is a lighter, sugar-free version of the famous British tart. With a crisp pastry, sweet raspberries, and a nutty frangipane filling, it’s a lovely treat that will impress guests and fits into a low-sugar lifestyle.

Ingredients

• For the Pastry Base: 175g plain flour, 85g cold butter (cubed), 1 egg yolk, and 1-2 tbsp cold water.
• The Frangipane Filling: 100g butter, 100g xylitol, 2 large eggs, 50g ground almonds, and 50g self-raising flour.
• The Fruit Layer: 50g fresh or frozen raspberries and 2 tbsp sugar-free jam (such as raspberry or strawberry).

Instructions

1. Make the pastry: Pulse the flour and butter in a food processor until it resembles breadcrumbs. Add the egg yolk and water until a dough forms. Wrap and chill for 30 minutes.
2. Preheat the oven to 200 deg C / 180 deg C fan / Gas 6. Roll out the pastry and use it to line a 20cm loose-bottomed tart tin. Prick the base and blind bake for 15 minutes.
3. Make the filling: Cream the butter and xylitol until fluffy. Beat in the eggs, then fold in the ground almonds and flour.
4. Spread the sugar-free jam over the base of the cooled pastry.
5. Spoon the almond filling over the jam and scatter the raspberries on top.
6. Bake for 30-35 minutes until golden brown and a skewer comes out clean.

For chocolate lovers, our next recipe provides a guilt-free indulgence that is rich and satisfying.

6. Sugar Free Chocolate Cake

This deeply satisfying chocolate cake is a simple, no-fuss recipe perfect for satisfying a rich craving. It’s designed to be light and tender, using cocoa powder for intense flavor and a zero-calorie sweetener to replace sugar, making it an excellent base for any celebration.

Ingredients

• The Dry Essentials: 1 and 3/4 cups all-purpose flour, 1 and 3/4 cups sugar substitute (like Splenda), 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, 2 tsp baking soda, and 1 tsp salt.
• The Wet Components: 1 cup buttermilk (or milk + 1 tbsp vinegar), 1/2 cup canola oil, 2 large eggs (room temperature), and 1 tsp vanilla.
• For Moisture and Depth: 1 cup strong hot coffee.

Instructions

1. Preheat your oven to 180 deg C (350 deg F). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix together the flour, sugar substitute, cocoa powder, baking powder, baking soda, and salt.
3. In a stand mixer, mix the buttermilk, oil, eggs, and vanilla.
4. Slowly add the dry mixture to the wet mixture while the mixer is on low speed. Mix until just combined.
5. Pour in the hot coffee and mix until the batter is smooth (it will be thin).
6. Divide the batter between the two prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean. Cool completely before frosting.

Next, we swap chocolate for fruit again, with a simple, refreshing baked treat.

7. Pineapple Breeze Torte

This torte is a light and refreshing dessert that incorporates crushed pineapple for natural sweetness. It’s a great choice when you want a lovely presentation without the heaviness of traditional cake and can be lightened further using reduced-fat or sugar-free ingredients.

Ingredients

• The Gelatin Base: 1 pkg. (3 oz) sugar-free pineapple or lemon gelatin, 1 cup boiling water, and 1/2 cup cold water.
• The Cream Filling: 1 pkg. (8 oz) light cream cheese (softened) and 1 carton (8 oz) frozen reduced-fat whipped topping (thawed).
• The Fruit & Juice: 1 can (20 oz) crushed pineapple (drained, reserve juice).
• The Crust: 1/4 cup melted butter and 1 and 1/2 cups crushed graham crackers or vanilla wafers.

Instructions

1. Prepare the crust by combining the melted butter and crushed crumbs. Press the mixture onto the bottom of a 13×9 inch pan.
2. In a bowl, dissolve the gelatin in boiling water. Stir in the cold water.
3. In a separate bowl, beat the softened cream cheese until fluffy. Gradually beat in the reserved pineapple juice until smooth. Fold in the thawed whipped topping.
4. Pour half of the gelatin mixture over the crust and refrigerate until firm.
5. Gently spread the cream cheese mixture over the firm gelatin layer.
6. Stir the drained crushed pineapple into the remaining gelatin mixture and carefully spoon this over the cream cheese layer.
7. Refrigerate for at least 4 hours, or until completely set. Cut into squares to serve.

For a comforting, spiced flavor, our next recipe brings in a favorite vegetable to keep things moist and rich.

8. Sugar-Free Carrot Cake

Carrot cake is naturally moist and full of flavor from spices and carrots, making it an excellent candidate for a sugar-free transformation. This dairy-free version uses a sugar substitute and skips the traditional cream cheese frosting for a simple pecan and optional agave drizzle to slash the sugar content.

Ingredients

• The Dry Mix: 125g xylitol, 100g gluten-free flour, 2 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp nutmeg.
• The Wet Mix: 100ml sunflower oil, 2 large eggs, and 2 tbsp plant milk (e.g., soy or almond).
• The Bulk: 125g grated carrot.
• The Topping: 25g pecans (chopped), optional: 1 tbsp agave syrup (use sparingly).

Instructions

1. Preheat the oven to 180 deg C / 160 deg C fan / Gas 4. Grease and line a 20cm round cake tin.
2. Mix together the xylitol, flour, baking powder, cinnamon, and nutmeg in a large bowl.
3. In a separate bowl, whisk the oil, eggs, and milk.
4. Stir the wet mixture into the dry ingredients, then fold in the grated carrot.
5. Pour into the tin and bake for 30-35 minutes until a skewer comes out clean.
6. Cool in the tin. Once cooled, scatter the chopped pecans over the top and add a light drizzle of agave syrup, if using.

We switch to a dense, nutty texture next, perfect for serving with coffee.

9. Almond Torte

This torte is a sophisticated, gluten-free option that relies on almond flour for its structure and a reduced-fat sour cream and applesauce blend for moisture. Its creamy custard filling adds richness, making it a wonderful, lighter-yet-indulgent dessert.

Ingredients

• The Cake Batter: 1/4 cup reduced-fat sour cream, 1/4 cup unsweetened applesauce, 3 egg whites, and 1 tsp almond extract.
• The Dry Base: 1 cup almond flour, 1/4 cup granulated sugar substitute, and 1/2 tsp baking powder.
• The Filling: 1/2 cup sugar-free custard mix and 1 cup skim milk.

Instructions

1. Preheat oven to 180 deg C (350 deg F). Grease and flour an 8-inch round baking pan.
2. In a bowl, combine the sour cream, applesauce, and egg whites.
3. In a separate bowl, whisk together the almond flour, sugar substitute, almond extract, and baking powder.
4. Add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes. Let it cool completely.
6. While the cake cools, prepare the sugar-free custard filling according to package directions, using skim milk.
7. Slice the cooled cake horizontally to create two layers. Spread the custard filling between the layers. Refrigerate until ready to serve.

If you love citrus and cream, you’ll enjoy this next roll cake that’s surprisingly light.

10. Orange Ricotta Cake Roll

This cake roll is a gorgeous dessert that features a light sponge and a creamy ricotta-based filling. The Italian-inspired flavors of orange and ricotta make this a lovely dessert that’s lower in fat and sugar than a traditional rolled cake.

Ingredients

• The Cake Batter: 3 large eggs, 1/2 cup granulated sugar substitute, 1/4 cup water, and 1 tsp vanilla extract.
• The Dry Components: 3/4 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
• The Filling: 1/2 cup part-skim ricotta cheese, 1/4 cup powdered sugar substitute, and 1 tsp orange zest.

Instructions

1. Preheat oven to 190 deg C (375 deg F). Grease and line a 15x10x1 inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and sugar substitute until thick and lemon-colored. Beat in water and vanilla.
3. Combine the flour, baking powder, and salt; gradually add to the egg mixture and mix well.
4. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until the cake springs back when lightly touched.
5. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar substitute. Carefully peel off the parchment paper. Roll up the cake in the towel, starting from the short side. Cool completely.
6. Make the Filling: In a bowl, combine the ricotta cheese, powdered sugar substitute, and orange zest.
7. Gently unroll the cooled cake, spread with the filling, and re-roll. Dust with extra powdered sugar substitute if desired.

Our final two recipes focus on simple, natural sweetness from fruit and healthy fats.

11. Baked Almond, Banana & Blueberry Cheesecake

This cheesecake is a naturally sweet and rich dessert that utilizes the sweetness of ripe bananas and a touch of maple syrup. It combines ricotta and yogurt for a lower-fat, yet incredibly creamy texture, making it a delicious and smart choice for a dessert.

Ingredients

• The Base: 100g digestive biscuits (low sugar option) and 50g melted butter.
• The Creamy Filling: 500g ricotta cheese, 150g natural yogurt, 2 large eggs, 1 tsp vanilla extract.
• Natural Sweeteners & Fruit: 2 ripe bananas (mashed), 2 tbsp maple syrup (use sparingly), and 100g fresh blueberries.

Instructions

1. Preheat the oven to 160 deg C / 140 deg C fan / Gas 3. Line a 20cm springform pan.
2. Crush the biscuits and mix with the melted butter. Press the mixture firmly into the base of the pan.
3. In a large bowl, mix the ricotta, yogurt, mashed banana, eggs, maple syrup, and vanilla extract until smooth.
4. Pour the filling over the base. Gently scatter the blueberries over the top.
5. Bake for 50-60 minutes, or until the top is set but the center still has a slight wobble.
6. Cool completely, then chill in the refrigerator for at least 4 hours before serving.

Finally, we finish with a flourless, decadent treat that is intensely flavorful.

12. Low Carb Chocolate Torte

A rich, flourless chocolate torte that satisfies serious cocoa cravings without the guilt. By using high-quality dark chocolate (70%+ cocoa), almond flour, and a sugar-free sweetener, this dessert offers intense flavor while being low-carb and diabetic-friendly—a luxurious finish to any meal.

Ingredients

• The Chocolate & Fat: 200g high-quality dark chocolate (70%+ cocoa) and 100g butter.
• The Structure: 4 large eggs (separated), 100g powdered sugar substitute (e.g., powdered erythritol), and 50g almond flour.
• For Serving: A dusting of powdered sugar substitute, fresh berries, or sugar-free whipped cream.

Instructions

1. Preheat the oven to 160 deg C / 140 deg C fan / Gas 3. Grease and line an 8-inch round cake tin.
2. Melt the dark chocolate and butter together gently over a low heat or in a microwave in short bursts. Stir until smooth and set aside to cool slightly.
3. In a clean, separate bowl, beat the egg whites until stiff peaks form.
4. In another bowl, whisk the egg yolks with the powdered sugar substitute until pale and creamy. Mix in the melted chocolate mixture and the almond flour.
5. Gently fold the egg whites into the chocolate batter in three stages, being careful not to deflate the mixture.
6. Pour into the prepared tin and bake for 30-40 minutes. The center should still be slightly soft.
7. Cool completely. This torte is best served chilled with a light dusting of powdered sweetener and fresh raspberries.