Best Diabetic Cake Recipes: Cinnamon-Banana Cake with Chocolate Ganache

Our favorite diabetic cake recipes are sure to please your sweet tooth and your blood sugar. We used sugar substitutes and light frostings to keep the diabetic desserts low in calories and carbs. Whether you prefer a rich chocolate cake, gorgeous berry cake, or moist coffee cake, we’ve got fresh, diabetes-friendly recipes that you can enjoy guilt-free!

Cinnamon-Banana Cake with Chocolate Ganache

In this chocolate-covered cake recipe, bananas lend irresistible moistness, while whole wheat pastry flour makes the diabetic cake a hearty dessert option.



  • Makes: 16 servings
  • Serving Size: 1 slice
  • Carb Grams Per Serving: 34


    •  cups all-purpose flour
    •  1/2 cup whole wheat pastry flour
    •  1/2 cup granulated sugar*
    •  1/2 cup packed brown sugar*
    •  1 1/4 teaspoons baking powder
    •  teaspoon ground cinnamon
    •  1/2 teaspoon salt
    •  1/2 teaspoon baking soda
    •  3/4 cup fat-free milk
    •  1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
    •  2/3 cup mashed banana
    •  1/4 cup canola oil
    •  teaspoon vanilla
  •  ounces dark chocolate, chopped
  •  1/4 cup fat-free half-and-half


  1.  Cake Preheat oven to 325 degrees F. Generously grease and flour a 10-inch fluted tube pan; set pan aside. In large mixing bowl stir together flours, granulated and brown sugar, baking powder, cinnamon, salt, and baking soda.
  2.  Cake In medium bowl combine milk, eggs, banana, oil, and vanilla. Add egg mixture all at once to flour mixture. Beat with an electric mixer on medium to high speed for 2 minutes. Spoon batter into prepared pan; spread evenly.
  3.  Cake Bake about 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on a wire rack.
  4.  Ganache In a small microwave-safe bowl combine chocolate and half-and-half. Microwave, uncovered, on 50% power (medium) for 1 minute. Let stand for 5 minutes. Stir until completely smooth. Let stand to thicken slightly. Spoon evenly atop cooled cake.


  • *Sugar Substitutes Choose Splenda Sugar Blend for Baking to substitute for the granulated sugar. Choose Splenda Brown Sugar Blend for Baking to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated or brown sugar.
  • *Sugar Substitutes Nutrition analysis per serving: same as above except 177 calories, 27 g carbohydrate, 10 g total sugar, 175 mg sodium, 5% calcium Exchanges .5 other carb Carb Choice: 2

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 197 cal., 5 g total fat (1 g sat. fat), 1 mg chol., 177 mg sodium, 34 g carb. (2 g fiber, 17 g sugars), 4 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Other Carb (d.e): 1; Fat (d.e): 1;

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