6 Delicious Sugar-Free Cake Recipes You Need to Try

Living in the Dominican Republic, I’ve had to get creative in the kitchen—especially when it comes to satisfying my sweet tooth without relying on sugar. With two kids still at home and managing type 2 diabetes, baking has become a bit of an experiment in balance, health, and flavor. Ingredient shortages pop up often, so I’ve learned to lean on nutrient-dense staples like almond flour, applesauce, and local fruit. These six sugar-free cake recipes are family-tested, deeply flavorful, and easy enough to whip up with basic pantry items. Whether it’s a quiet Sunday afternoon or a full house after a church gathering, these cakes are our go-to indulgences without the sugar crash.

Rich Mocha Avocado Cake

PIN IT

 

This Rich Mocha Avocado Cake is a delightful treat that’s both indulgent and guilt-free. The creamy avocado gives the cake a rich texture, while the coffee and cocoa powder add a deep, satisfying flavor. It’s simple to make and perfect for chocolate lovers who want to enjoy a dessert without added sugar.

The combination of healthy fats from the avocado and the robust taste of mocha makes this cake a unique option for any occasion. Whether it’s a casual gathering or a special celebration, this cake will surely impress your guests with its delightful taste and moistness.

I first made this after my daughter challenged me to bake something chocolatey without any sugar. She helped mash the avocado while I brewed the coffee. We were both skeptical—until we took the first bite. It’s now her top request whenever friends come over.

Ingredients

• 1 ripe avocado, mashed
• 1 cup unsweetened cocoa powder
• 1 cup brewed coffee, cooled
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup almond flour

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a mixing bowl, combine the mashed avocado with cocoa powder, brewed coffee, eggs, and vanilla extract. Mix until smooth.
3. Add the baking soda, salt, and almond flour to the wet ingredients. Stir until fully combined.
4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Optionally, top with a sugar-free chocolate ganache or serve with fresh berries.

Lemon Coconut Pound Cake

PIN IT

 

This Lemon Coconut Pound Cake is a delightful treat that brings together the zesty flavor of lemon and the tropical essence of coconut. Light and fluffy, it’s a refreshing dessert that’s surprisingly simple to make, making it a perfect choice for both novice bakers and seasoned pros.

With its bright citrus notes and a soft crumb, this cake is sure to please anyone looking for a delicious sugar-free option. It’s moist, flavorful, and has a beautiful finish, making it a great addition to any gathering or afternoon tea.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup granulated erythritol or coconut sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, mix together the almond flour, shredded coconut, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, almond milk, lemon zest, and lemon juice until combined.
4. Combine the wet and dry ingredients, mixing until just blended.
5. Pour the batter into the prepared bundt pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

One week, I was out of coconut oil and ended up substituting it with mashed banana. It added a subtle sweetness and the kids didn’t even notice the difference—just said it tasted “extra tropical.”

Vanilla Chia Seed Cake

PIN IT

 

If you’re looking for a light and fluffy cake without the sugar, this Vanilla Chia Seed Cake fits the bill. It brings a subtle sweetness while staying healthy, thanks to the chia seeds packed with nutrients and fiber. You’ll love the delicate vanilla flavor that combines beautifully with the natural taste of the chia seeds, making each bite both satisfying and refreshing.

This cake is a breeze to whip up, perfect for a casual afternoon tea or as a dessert for any occasion. In no time, you’ll have a delightful treat that everyone will enjoy!

Chia seeds are one of the few ingredients I buy in bulk whenever I find them. They’re a nutritional powerhouse, and in this cake, they soak up the liquid beautifully. This is the one I bake when we have missionaries visiting who are trying to eat clean.

Ingredients

• 1 ½ cups almond flour
• ½ cup chia seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened applesauce
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsweetened coconut yogurt
• ¼ cup almond milk

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a round cake pan by greasing it lightly.
2. Mix Dry Ingredients: In a bowl, combine almond flour, chia seeds, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, mix together the applesauce, eggs, vanilla extract, coconut yogurt, and almond milk until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and enjoy!

Almond Flour Chocolate Cake

PIN IT

 

The first time I made this, it was for our small group. I didn’t tell anyone it was sugar-free. By the end, people were asking for the recipe, and I had to confess that the richness came from almond flour and applesauce, not sugar and butter.

This Almond Flour Chocolate Cake is a delightful treat that satisfies your chocolate cravings without any added sugar. The rich and moist texture, combined with the nutty flavor of almond flour, makes it a unique dessert option. It’s surprisingly easy to make, making it perfect for both seasoned bakers and beginners alike!

You’ll love how the cake pairs beautifully with fresh berries and a luscious chocolate glaze. It’s a guilt-free indulgence that everyone will enjoy, whether they’re avoiding sugar or not. Let’s get to the recipe!

Ingredients

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened applesauce
• 3 eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup sugar substitute (like erythritol or stevia)
• 1/2 cup dark chocolate chips (sugar-free if preferred)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, combine applesauce, eggs, almond milk, vanilla extract, and sugar substitute. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the dark chocolate chips.
5. Pour the batter into the prepared cake pan and spread evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Frost or serve with berries if desired.

Blueberry Oatmeal Cake

PIN IT

 

Blueberry Oatmeal Cake is a delightful treat that brings together the wholesome flavors of oats and the juicy sweetness of blueberries. It’s moist, satisfying, and a great way to enjoy a dessert without added sugar. If you’re looking for something that feels indulgent but is also healthy, this cake is a wonderful choice!

Making this cake is simple and straightforward, perfect for bakers of all skill levels. With just a few ingredients, you can whip up a delicious dessert that works well for breakfast, snacks, or any occasion. Plus, it’s a great way to incorporate fruits into your diet!

Ingredients

• 1 ½ cups rolled oats
• 1 cup unsweetened applesauce
• 1 cup unsweetened almond milk
• 2 cups fresh blueberries
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a round cake pan by greasing it or lining it with parchment paper.
2. In a large bowl, mix together the rolled oats, applesauce, almond milk, and vanilla extract until well combined.
3. Add in the baking powder, baking soda, cinnamon, and salt. Mix until everything is incorporated.
4. Gently fold in the blueberries, being careful not to crush them.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for a few minutes in the pan before transferring it to a wire rack to cool completely.
8. Serve warm or at room temperature, enjoying a slice of this healthy and tasty blueberry oatmeal cake!

Spiced Carrot Cake with Cream Cheese Frosting

PIN IT

 

This one’s become our “birthday cake” staple. I let the kids grate the carrots (with supervision!) and we make the cream cheese frosting together. It’s always a mess, but always worth it.

This spiced carrot cake is a delightful treat that combines the natural sweetness of carrots with warm spices like cinnamon and nutmeg. Its moist texture and rich flavor make it a satisfying dessert without the added sugar. Even better, it’s quite simple to whip up, making it perfect for both new bakers and seasoned pros alike.

The cream cheese frosting adds a smooth, tangy contrast that complements the spices beautifully, creating a cake that’s as enjoyable to eat as it is to make. Whether for a special occasion or just a cozy afternoon, this sugar-free carrot cake is sure to please.

Ingredients

• 2 cups grated carrots
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened applesauce
• 1/2 cup Greek yogurt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol (or your preferred sugar substitute)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, mix together the grated carrots, almond flour, coconut flour, applesauce, Greek yogurt, baking soda, baking powder, cinnamon, nutmeg, salt, vanilla extract, and eggs. Stir until well combined.
3. If using, fold in the chopped walnuts at this point for added texture and flavor.
4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cakes are baking, prepare the cream cheese frosting by beating the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
6. Once the cakes have cooled completely, remove them from the pans and layer them with the cream cheese frosting in between. Frost the top and sides of the cake as desired.
7. Serve and enjoy your delicious sugar-free spiced carrot cake!

Pro Tips

1. For Rich Mocha Avocado Cake: Use a fork to mash the avocado until it’s smooth—lumps will affect the cake’s texture.
2. For Lemon Coconut Pound Cake: Zest the lemon directly over the batter bowl so the citrus oils fall in—it amplifies the lemon aroma.
3. For Vanilla Chia Seed Cake: Let the batter sit for 5 minutes before baking. This gives the chia seeds time to swell and improves texture.
4. For Blueberry Oatmeal Cake: If using frozen blueberries, toss them in a teaspoon of almond flour before folding in. This keeps them from sinking.
5. For Spiced Carrot Cake: Grate the carrots finely for a smoother texture and more even bake.

Ingredient Substitutions

• Avocado (in Mocha Cake) → Use ½ cup mashed pumpkin or Greek yogurt for a slightly different texture.
• Coconut oil (in Lemon Cake) → Use mashed ripe banana or olive oil if coconut isn’t available.
• Chia seeds (in Vanilla Cake) → Use ¼ cup ground flaxseed.
• Almond flour (in Chocolate Cake) → Substitute with oat flour, but reduce liquid slightly.
• Greek yogurt (in Carrot Cake) → Use plain coconut yogurt or a mix of applesauce and a tablespoon of oil.

Tip from Grammie Shirley

Let your cakes cool completely before storing—covering them while warm traps moisture and makes them soggy. A cooled cake in a loosely covered container keeps best.

Q&A

1. Can I make these cakes without eggs? Yes! Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a great egg-free version in all these recipes.
2. Are these cakes suitable for diabetics? All recipes are made without added sugar and use low-GI ingredients, but it’s still best to check with your doctor or dietitian.
3. What’s the best sugar substitute for baking? Erythritol or a blend like monk fruit + erythritol works well. Stevia can be used too, but it might need some adjusting due to its intensity.
4. How should I store these cakes? Once cooled, store in an airtight container in the fridge for up to 5 days. Most freeze well too—just slice before freezing for easy portions.
5. Do I need to adjust anything for sea-level baking? Yes, cakes may take slightly longer to bake and could need a bit less leavening. Start with the recipe as written and test with a toothpick.

Nutrition & Serving Info

Rich Mocha Avocado Cake (8 servings):

• 210 cal, 6g protein, 11g carbs, 17g fat

Lemon Coconut Pound Cake (10 servings):

• 190 cal, 5g protein, 9g carbs, 15g fat

Vanilla Chia Seed Cake (10 servings):

• 180 cal, 6g protein, 11g carbs, 13g fat

Almond Flour Chocolate Cake (8 servings):

• 220 cal, 7g protein, 10g carbs, 18g fat

Blueberry Oatmeal Cake (10 servings):

• 170 cal, 4g protein, 17g carbs, 8g fat

Spiced Carrot Cake with Frosting (12 servings):

• 230 cal, 6g protein, 14g carbs, 17g fat

Finding joy in baking without sugar has become more than just a dietary choice for me—it’s a way to nurture my family while staying mindful of our health. These cakes prove that you don’t need refined sugar to enjoy a delicious dessert, and they’ve become part of our rhythm, whether we’re celebrating a birthday, welcoming neighbors, or just winding down after a long day. I hope they bring the same warmth, connection, and flavor to your table as they have to ours.