Sugar-Free Dry Fruit Cake | Diabetic-Friendly Cake Recipe
It has become very difficult to find pure sugar-free cake, but don't worry Diabexy is here to solve your problem. Now you don't have to visit any shop or do not need to search online for sugar-free cake. You can make it in your home, more delicious than market cake and completely diabetic-friendly cake.
I have taken Diabexy atta and Diabexy sugar because these have low glycemic load and make our cake a diabetes-friendly cake. Regular atta is rich in carbs, which increase our blood sugar level and Diabexy sugar is delicious & healthier than normal sugar. It does not increase your blood sugar level.
Ingredients to Make Sugar-Free Cake
- Baking powder1 tbsp
- Yogurt (Dahi)140g
- Baking Soda½ tbsp
- Diabexy Atta200g
- Oil (neutral flavor)100g
- Diabexy Sugar½ tbsp
- Warm water1 cup
- Dry fruits (almonds, cashews, raisins)As desired
Easy Sugar-Free Cake Recipe: Step-by-Step Guide
Take 200g of Diabexy atta in a bowl and add 1 tbsp baking powder to it.
Now add ½ tbsp Diabexy sugar and ½ tbsp baking soda to your atta and mix them properly.
In a separate bowl, take 140g yogurt (Dahi) and 100g oil and mix them properly.
Note: Oil must have a neutral flavor. You can use any vegetable oil, sunflower oil, or canola oil. If you use oils like olive oil or peanut oil, you might taste them in the cake.
Add your atta mixture into the yogurt mixture and mix them properly.
After mixing atta and dahi, add 1 cup of warm water and dry fruits to make it more delicious. Now mix them properly.
Pour your mixture into a cake tin or any pan in which you are making your cake.
Before baking, you can also put some dry fruits on top to make it look premium.
Bake it at 180°C for 25-30 minutes. It can also take some extra time if the size of the cake is large.
If you don't have an oven, you can also bake it on a burner (Choolaah) — just set the burner to low flame and cook for a few hours until the cake is baked through.
After baking properly, let it cool for 30 minutes. Now you can enjoy your light and fluffy sugar-free dry fruit cake that tastes like the real deal!
- For those who do not know the difference between baking soda and baking powder — baking powder is a mixture of baking soda, cream of tartar, and cornstarch (corn flour).
- Always use neutral-flavored oil like vegetable, sunflower, or canola oil for best results.
- Check doneness by inserting a toothpick — it should come out clean.
Frequently Asked Questions
Yes! This cake uses Diabexy Atta (low glycemic) and Diabexy sugar (sweet fiber that doesn't spike blood sugar). It's specifically designed for diabetics.
Regular flour has a high glycemic load. Diabexy Atta has only 7 EGL and is made from nuts and seeds, making it much healthier for diabetics.
Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week.
Absolutely! Add walnuts, pistachios, dried cranberries, or raisins for extra flavor and nutrition.
Yes! You can bake it in a heavy-bottomed pan on low flame. Place the cake tin inside, cover with a lid, and cook on very low heat for 45-60 minutes.
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