This 5 minute flat diabetic sponge cake is just that, super spongy and delicious – and best of all, made in 5 minutes flat, seriously!

A few weeks back we showcased our 5 minute chocolate cake. This time it’s vanilla. And next time, well, who’s knows what deliciousness is on the menu – you better join our email list. :)

Traditional sponge cake comes in at a whopping 36 grams per piece. Now that’s going to send anyone’s blood sugar soaring and if you’re diabetic, that’s clearly a problematic food.

Our spongy cake is just 13 grams total carbs and 7 grams net carbs. Okay, truth be told, it’s not going to be exactly like that light, fluffy, super sugary sponge cake you’re used to—the one that’s super unhealthy.

But here’s the thing, you will still thoroughly enjoy it!

The topping is made from plain Greek yogurt so it has a kind of bitter sweet flavor that keeps you coming back for more. And of course, if you love lots of topping, make a double batch and eat your heart out.

In saying that, if you don’t like bitter sweet, swap the yogurt out for cream instead.

The recipe does use vanilla protein powder, and we covered how to choose a good protein powder here.

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5 Minute Vanilla Diabetic Sponge Cake Recipe

A moist, vanilla low carb diabetic sponge like cake recipe suited for one and made in less than 5 minutes - topped with vanilla yogurt topping. Indulge yourself!

Prep Time3

Cook Time1

Total Time4

Servings: serve

Calories: 210kcal

Carbs: 13g

Net Carbs: 7g

Ingredients

Cake

1 Tablespoon coconut flour
1 Tablespoon vanilla protein powder
1/2 teaspoon baking powder
1 egg
1.5 Tablespoon unsweetened almond milk
1 teaspoon vanilla extract
10-15 drops liquid stevia extract

Vanilla yogurt topping

1 teaspoon vanilla extract
5 drops liquid stevia extract
2 Tablespoon Plain Greek Yogurt

Extras

1 teaspoon desiccated coconut

US Customary - Metric

Instructions

Place all the dry cake ingredients into a small bowl, followed by the wet ingredients and stir well to combine.
Pour into a separate small bowl and put in the microwave on high for 1.45 minutes. The size of the dish you put the mixture in will dictate the shape of the cake.
When the cake is ready, remove onto a wire rack to cool.
While that's cooking, add the syrup ingredients to the bowl and stir to combine.
Top your cake with the yogurt topping and sprinkle with cinnamon. This cake can be eaten hot or cold.

Notes

OPTIONAL

Add sliced fresh strawberries on top
Sprinkle with nuts

SWEETENER ALTERNATIVES

If you don't like stevia, you can swap it for tagatose, erythritol or monk fruit.

If you don't like bitter sweet—as in the yogurt for topping—swap the yogurt out for cream instead. You'll get a much more even, palatable flavor.

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Essential Kitchen Items

You’ll need a small bowl for mixing and a small bowl for cooking it in the microwave. Measuring spoons are essential and some serving bowls and spoons.

And though a microwave doesn’t get used all that much in some houses, it’s still handy for whipping up quick recipes like this one.