Sundays are the perfect day to enjoy a special dessert, and cake is a classic choice.
For those managing diabetes, it’s possible to indulge with low-sugar, diabetic-friendly cakes that satisfy your sweet tooth.
Using sugar substitutes, whole grains, and healthy ingredients, these cakes are both flavorful and blood sugar-conscious.
From moist layer cakes and muffins to loaf cakes and mini bundts, there’s a recipe for every occasion.
In this article, we’ve curated 15 Sunday diabetic cake recipes that are delicious, easy to make, and perfect for guilt-free weekend treats.
15 Healthy Sunday Diabetic Cake Recipes You’ll Love
Diabetic-friendly cakes prove that indulgence can be both enjoyable and healthy.
These 15 recipes show that you can enjoy moist, flavorful cakes without spiking blood sugar.
From breakfast treats to dessert-worthy creations, there’s a cake for every craving and occasion.
Experiment with natural sweeteners, fruits, and spices to create your favorite flavors.
Baking diabetic cakes allows you to enjoy weekend indulgence responsibly and deliciously.
With these recipes, Sundays can be sweet, satisfying, and diabetes-friendly while keeping your health goals on track.
Almond Flour Lemon Cake
Almond Flour Lemon Cake is light, moist, and tangy.
It is perfect for a diabetic-friendly Sunday dessert without refined sugar.
The combination of almond flour, eggs, and lemon zest creates a naturally sweet, low-carb cake with a delicate crumb.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- Zest of 1 lemon
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, lemon zest, and salt.
- Gradually mix wet ingredients into dry ingredients until a smooth batter forms.
- Pour batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Optional: garnish with lemon slices or a light dusting of powdered erythritol before serving.
This almond flour lemon cake is light, moist, and naturally tangy.
It is perfect for a diabetic-friendly Sunday dessert.
The almond flour provides a low-carb base while lemon zest adds refreshing flavor.
It is easy to prepare, gluten-free, and ideal for a healthy treat.
Cocoa Walnut Cake
Cocoa Walnut Cake is rich, moist, and full of chocolate flavor.
It is perfect for a diabetic-friendly Sunday treat without refined sugar.
The combination of unsweetened cocoa, almond flour, and chopped walnuts creates a decadent, low-carb cake.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup chopped walnuts
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, cocoa powder, baking powder, salt, and walnuts.
- Gradually mix wet ingredients into dry ingredients until a smooth batter forms.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes in the pan, then transfer to a wire rack.
- Optional: sprinkle additional chopped walnuts on top before serving.
This cocoa walnut cake is rich, moist, and naturally chocolatey.
It is perfect for a diabetic-friendly Sunday dessert.
The walnuts provide texture and healthy fats while cocoa adds deep chocolate flavor.
It is easy to make, low-carb, and satisfying for chocolate lovers.
Carrot Spice Cake
Carrot Spice Cake is moist, aromatic, and naturally sweet.
It is perfect for a diabetic-friendly Sunday treat that is low in sugar.
The combination of grated carrots, almond flour, and warm spices creates a flavorful, soft cake.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 3 large eggs
- 1/2 cup grated carrot
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
- Fold in grated carrot to the dry mixture.
- Gradually mix wet ingredients into dry ingredients until a smooth batter forms.
- Pour batter into the prepared pan and smooth the surface with a spatula.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Optional: top with a sugar-free cream cheese frosting before serving.
This carrot spice cake is moist, aromatic, and naturally sweet.
It is perfect for a diabetic-friendly Sunday dessert.
The carrots add natural sweetness while warm spices enhance flavor.
It is easy to prepare, low-carb, and ideal for a comforting treat.
Blueberry Almond Cake
Blueberry Almond Cake is tender, fruity, and lightly sweet.
It is perfect for a diabetic-friendly Sunday breakfast or dessert.
The combination of fresh blueberries, almond flour, and eggs creates a moist, low-carb cake packed with antioxidants.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup fresh blueberries
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, and salt.
- Gradually mix wet ingredients into dry ingredients until a smooth batter forms.
- Gently fold in fresh blueberries, taking care not to crush them.
- Pour batter into the prepared pan and smooth the surface.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional: dust lightly with powdered erythritol before serving.
This blueberry almond cake is tender, fruity, and naturally sweet.
It is perfect for a diabetic-friendly Sunday dessert or breakfast.
The blueberries provide antioxidants while almond flour keeps it low-carb.
It is easy to prepare, moist, and ideal for a healthy indulgence.
Coconut Pecan Cake
Coconut Pecan Cake is rich, nutty, and naturally low in sugar.
It is perfect for a diabetic-friendly Sunday treat that feels indulgent.
The combination of almond flour, shredded coconut, and pecans creates a moist, flavorful, low-carb cake.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup shredded unsweetened coconut
- 1/4 cup chopped pecans
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, shredded coconut, chopped pecans, and salt.
- Gradually mix wet ingredients into dry ingredients until a smooth batter forms.
- Pour batter into the prepared pan and smooth the surface with a spatula.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional: garnish with extra pecans or coconut flakes before serving.
This coconut pecan cake is rich, nutty, and moist.
It is perfect for a diabetic-friendly Sunday dessert.
The coconut and pecans add natural flavor while keeping the cake low-carb.
It is easy to prepare, satisfying, and ideal for a healthy indulgence
Chocolate Avocado Cake
Chocolate Avocado Cake is moist, rich, and naturally sweet.
It is perfect for a diabetic-friendly Sunday dessert without refined sugar.
The combination of avocado, cocoa powder, and almond flour creates a creamy, low-carb chocolate cake packed with healthy fats.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or preferred sugar substitute
- 3 large eggs
- 1/2 ripe avocado, mashed
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8-inch cake pan.
- In a bowl, whisk eggs, mashed avocado, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- Gradually fold wet ingredients into dry ingredients until smooth and creamy.
- Pour batter into the prepared cake pan and smooth the surface.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes in the pan, then transfer to a wire rack.
- Optional: top with a sugar-free chocolate ganache or cocoa dusting before serving.
This chocolate avocado cake is rich, moist, and indulgent.
It is perfect for a diabetic-friendly Sunday dessert.
The avocado adds healthy fats while cocoa delivers deep chocolate flavor.
It is easy to prepare, low-carb, and satisfying for chocolate lovers.
Orange Almond Cake
Orange Almond Cake is light, fragrant, and naturally sweet.
It is perfect for a diabetic-friendly Sunday dessert or breakfast treat.
The combination of almond flour, orange zest, and eggs creates a moist, low-carb cake with citrusy aroma.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, orange zest, and salt.
- Gradually mix wet ingredients into dry ingredients until a smooth batter forms.
- Pour batter into the prepared pan and smooth the surface with a spatula.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes in the pan before transferring to a wire rack.
- Optional: garnish with thin orange slices or powdered erythritol before serving.
This orange almond cake is light, fragrant, and moist.
It is perfect for a diabetic-friendly Sunday dessert or breakfast.
The orange zest provides natural sweetness and aroma without sugar.
It is simple to make, low-carb, and ideal for a refreshing treat.
Zucchini Spice Cake
Zucchini Spice Cake is moist, tender, and naturally sweet.
It is perfect for a diabetic-friendly Sunday dessert that is low in sugar.
The combination of shredded zucchini, almond flour, and warm spices creates a flavorful, soft, low-carb cake.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 3 large eggs
- 1/2 cup shredded zucchini
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
- Fold shredded zucchini into the dry mixture.
- Gradually mix wet ingredients into dry ingredients until a smooth batter forms.
- Pour batter into the prepared pan and smooth the surface with a spatula.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional: top with sugar-free cream cheese frosting before serving.
This zucchini spice cake is moist, tender, and aromatic.
It is perfect for a diabetic-friendly Sunday dessert.
The zucchini adds natural moisture while warm spices enhance flavor.
It is easy to make, low-carb, and ideal for a comforting treat.
Strawberry Almond Cake
Strawberry Almond Cake is fruity, tender, and naturally sweet.
It is perfect for a diabetic-friendly Sunday dessert or breakfast.
The combination of fresh strawberries, almond flour, and eggs creates a moist, low-carb cake with natural sweetness and antioxidant benefits.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup chopped fresh strawberries
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, and salt.
- Gradually mix wet ingredients into dry ingredients until a smooth batter forms.
- Gently fold in chopped strawberries to avoid crushing them.
- Pour batter into the prepared pan and smooth the surface.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional: garnish with fresh strawberry slices or a light dusting of powdered erythritol before serving.
This strawberry almond cake is fruity, moist, and tender.
It is perfect for a diabetic-friendly Sunday dessert or breakfast.
The strawberries provide antioxidants and natural sweetness without sugar.
It is easy to prepare, low-carb, and ideal for a fresh, indulgent treat.
Pumpkin Spice Cake
Pumpkin Spice Cake is moist, aromatic, and naturally sweet.
It is perfect for a diabetic-friendly Sunday dessert or seasonal treat.
The combination of pumpkin puree, almond flour, and warm spices creates a soft, flavorful, low-carb cake.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, pumpkin puree, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
- Gradually mix wet ingredients into dry ingredients until a smooth batter forms.
- Pour batter into the prepared pan and smooth the surface with a spatula.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Optional: top with sugar-free cream cheese frosting or chopped nuts before serving.
This pumpkin spice cake is moist, aromatic, and flavorful.
It is perfect for a diabetic-friendly Sunday dessert or seasonal treat.
The pumpkin puree adds natural sweetness while spices enhance the aroma.
It is easy to prepare, low-carb, and ideal for a comforting, festive desser
Mocha Almond Cake
Mocha Almond Cake is rich, aromatic, and low in sugar.
It is perfect for a diabetic-friendly Sunday dessert or coffee-time treat.
The combination of almond flour, unsweetened cocoa, and brewed coffee creates a moist, flavorful, low-carb cake.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup brewed strong coffee, cooled
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, melted coconut oil, vanilla extract, and brewed coffee until smooth.
- In a separate bowl, combine almond flour, erythritol, cocoa powder, baking powder, and salt.
- Gradually fold wet ingredients into dry ingredients until a smooth batter forms.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, checking with a toothpick to ensure it comes out clean.
- Allow cake to cool for 10 minutes in the pan, then transfer to a wire rack.
- Optional: dust lightly with cocoa powder or top with chopped almonds before serving.
This mocha almond cake is rich, moist, and aromatic.
It is perfect for a diabetic-friendly Sunday dessert or coffee-time snack.
The coffee adds depth of flavor while almonds provide texture and healthy fats.
It is easy to prepare, low-carb, and ideal for chocolate and coffee lovers.
Raspberry Cream Cake
Raspberry Cream Cake is tender, fruity, and naturally sweet.
It is perfect for a diabetic-friendly Sunday dessert or afternoon treat.
The combination of almond flour, fresh raspberries, and unsweetened cream creates a moist, low-carb cake with refreshing flavor.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup fresh raspberries
- 1/4 cup unsweetened whipped cream
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, and salt.
- Gradually fold wet ingredients into dry ingredients until a smooth batter forms.
- Gently fold in fresh raspberries to avoid crushing them.
- Pour batter into the prepared pan and smooth the surface with a spatula.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes, then transfer to a wire rack.
- Optional: top with unsweetened whipped cream and additional raspberries before serving.
This raspberry cream cake is tender, fruity, and satisfying.
It is perfect for a diabetic-friendly Sunday dessert or snack.
The raspberries add antioxidants and natural sweetness without sugar.
It is easy to prepare, moist, and ideal for a light indulgence.
Cinnamon Swirl Cake
Cinnamon Swirl Cake is aromatic, soft, and lightly sweetened.
It is perfect for a diabetic-friendly Sunday breakfast or dessert.
The combination of almond flour, eggs, and cinnamon creates a low-carb cake with a warm, comforting flavor.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tsp ground cinnamon
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, salt, and 1 tsp of cinnamon.
- Gradually fold wet ingredients into dry ingredients until a smooth batter forms.
- Pour half of the batter into the prepared pan and sprinkle the remaining 1 tsp cinnamon over it.
- Layer the remaining batter on top and use a knife to create a gentle swirl.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes, then transfer to a wire rack.
- Optional: dust lightly with powdered erythritol before serving.
This cinnamon swirl cake is soft, aromatic, and naturally sweet.
It is perfect for a diabetic-friendly Sunday breakfast or dessert.
The cinnamon adds warmth and flavor while keeping it low-carb.
It is simple to make, tender, and ideal for a comforting treat.
Coconut Chiffon Cake
Coconut Chiffon Cake is light, fluffy, and naturally sweet.
It is perfect for a diabetic-friendly Sunday dessert that feels indulgent.
The combination of almond flour, unsweetened shredded coconut, and eggs creates a soft, airy cake with tropical flavor.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 4 large eggs, separated
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk egg yolks, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, erythritol, baking powder, salt, and shredded coconut.
- Gradually fold wet ingredients into dry ingredients until smooth.
- In another bowl, whisk egg whites until stiff peaks form.
- Gently fold egg whites into the batter to create a light, airy texture.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes before transferring to a wire rack.
- Optional: garnish with toasted coconut flakes before serving.
This coconut chiffon cake is light, fluffy, and tropical.
It is perfect for a diabetic-friendly Sunday dessert.
The coconut adds natural flavor and texture while keeping it low-carb.
It is easy to prepare, airy, and ideal for a light indulgence.
Mocha Hazelnut Cake
Mocha Hazelnut Cake is rich, nutty, and aromatic.
It is perfect for a diabetic-friendly Sunday dessert or coffee-time treat.
The combination of almond flour, unsweetened cocoa, coffee, and chopped hazelnuts creates a low-carb cake with indulgent flavor.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or preferred sugar substitute
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup brewed coffee, cooled
- 1 tsp vanilla extract
- 1/4 cup chopped hazelnuts
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk eggs, melted coconut oil, brewed coffee, and vanilla extract until smooth.
- In a separate bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- Gradually fold wet ingredients into dry ingredients until smooth.
- Gently fold in chopped hazelnuts for texture.
- Pour batter into the prepared pan and smooth the surface.
- Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes, then transfer to a wire rack.
- Optional: top with chopped hazelnuts or a light cocoa dusting before serving.
This mocha hazelnut cake is rich, nutty, and aromatic.
It is perfect for a diabetic-friendly Sunday dessert or coffee-time treat.
The hazelnuts add texture while coffee and cocoa provide deep, indulgent flavor.
It is easy to prepare, low-carb, and ideal for a decadent yet healthy treat.
