Description
A soft and moist diabetic-friendly cake made with whole wheat flour and sugar substitutes, offering a lightly sweet and balanced dessert option.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup erythritol or stevia blend
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup low-fat milk
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 180°C (350°F) and grease an 8-inch cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs with sugar substitute until slightly frothy.
- Add applesauce, oil, and vanilla, mixing until smooth.
- Gradually add dry ingredients alternating with milk, mixing gently.
- Fold in lemon zest if using.
- Pour batter into pan and smooth top.
- Bake for 30–35 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to rack to cool completely.
- Slice and serve.
Notes
- Do not overmix to keep cake light.
- Use plant-based milk for dairy-free option.
- Add berries or nuts for variation.
- Store at room temperature 2 days or refrigerate up to 5 days.
- Freeze slices up to 2 months.
- Warm slightly before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
