Diabetes-Friendly Triple Chocolate Cake Recipe

A rich, moist, and guilt-free treat that satisfies your chocolate cravings without spiking blood sugar.

Ingredients

Cake Base:

• 1 cup almond flour (or hazelnut flour for variation)
• ½ cup unsweetened cocoa powder
• ½ cup coconut flour (adds texture + lowers net carbs)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs (room temperature)
• ½ cup unsweetened almond milk (or any unsweetened plant milk)
• ⅓ cup Greek yogurt (plain, unsweetened)
• ⅓ cup erythritol or monk fruit sweetener (diabetes-friendly sugar alternative)
• 1 tsp vanilla extract

Chocolate Layers:

• ½ cup sugar-free dark chocolate chips (70%+ cocoa, stevia-sweetened)
• 2 tbsp cocoa nibs (adds crunch & antioxidants)
• 2 tbsp unsweetened cocoa powder (for an extra chocolatey kick)

Optional Frosting (Diabetes-Friendly):

• ½ cup cream cheese (softened)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp monk fruit powdered sweetener
• 1 tsp vanilla extract

Instructions

Step 1: Preheat Oven

• Preheat your oven to 350°F (175°C).
• Line an 8-inch round cake pan with parchment paper and lightly grease it with coconut oil or butter.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together:
  • Almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
• This creates the base structure of the cake and prevents clumping.

Step 3: Mix Wet Ingredients

• In another bowl, beat the eggs with a whisk or hand mixer until fluffy.
• Add almond milk, Greek yogurt, vanilla, and erythritol (or monk fruit). Mix until smooth.

Step 4: Combine & Fold

• Slowly add the dry ingredients into the wet mixture, stirring gently until fully combined.
• Fold in the sugar-free chocolate chips, cocoa nibs, and extra cocoa powder.

Step 5: Bake the Cake

• Pour the batter evenly into the cake pan.
• Bake for 28–32 minutes, or until a toothpick comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Step 6: Make the Frosting (Optional)

• In a small bowl, whip together softened cream cheese, cocoa powder, monk fruit sweetener, and vanilla.
• Spread evenly over the cooled cake for a creamy finish.

Step 7: Serve & Enjoy!

• Cut into 10–12 slices.
• Each slice is rich, chocolatey, and low-carb (about 5–6g net carbs per slice, depending on brands used).

Why It’s Diabetes-Friendly

• Almond & coconut flour → Low-carb, high-fiber base.
• Monk fruit/erythritol → No impact on blood sugar.
• Dark chocolate (sugar-free) → Antioxidants + lower glycemic impact.
• Greek yogurt → Adds protein and moisture.

Pro Tips

• Add a tablespoon of instant espresso powder to deepen the chocolate flavor (it won’t taste like coffee).
• For extra moisture, drizzle the cake with unsweetened almond milk before serving.
• Store in the fridge for up to 5 days—or freeze slices for quick desserts.

For more diabetic/vegan friendly baking, visit here.