Diabetic-Friendly Moist Chocolate Layer Cake
Ingredients
Cake:
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup unsweetened cocoa powder
- ¾ cup erythritol or monk fruit sweetener
- 1½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 4 eggs
- ½ cup unsweetened almond milk
- ⅓ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ½ cup hot coffee (enhances chocolate flavor)
Frosting:
- 1 cup cream cheese (softened)
- ¼ cup butter (softened)
- ⅓ cup powdered erythritol
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F). Grease two small round cake pans.
- Mix dry ingredients:
Almond flour, coconut flour, cocoa powder, sweetener, baking powder, baking soda, and salt. - Add wet ingredients:
Eggs, almond milk, melted oil/butter, vanilla. Mix well. - Stir in hot coffee slowly—this makes the cake extra moist.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
🍫 Frosting
- Beat cream cheese and butter until smooth.
- Add sweetener, cocoa powder, and vanilla.
- Whip until fluffy.
🎂 Assemble
- Layer the cakes with frosting in between
- Cover top and sides evenly
🩺 Why it’s diabetes-friendly
- Uses low-carb flours (almond + coconut)
- Sweetened with sugar-free alternatives
- Lower glycemic impact than traditional cakes
💡 Tips for Extra Moistness
- Don’t overbake—check early
- Coffee is key for richness (no strong coffee taste)
- Store in fridge but bring to room temp before serving
