Eggless cardamom almond cake

Artist's impression of an eggless cardamom almond cake
Note: Image is an artist's impression.

Indulge in the delightful flavors of a diabetes-friendly eggless cardamom almond cake. This moist and aromatic cake is perfect for satisfying your sweet cravings while keeping your blood sugar in check. It features the rich essence of cardamom and the nutty goodness of almonds, making it a guilt-free treat for your taste buds. With carefully chosen ingredients and easy-to-follow instructions, you can enjoy a delectable slice of cake without compromising your health.

Prep time: 15 minutes

Baking time: 25-30 minutes

Serves: 3


·      Almond flour, (120g)

·      Whole wheat flour, (60g)

·      Unsweetened applesauce, (150g)

·      Greek yogurt (unsweetened), (120g)

·      Erythritol or stevia (or any preferred sugar substitute), (50g)

·      Baking powder, 1 tsp

·      Baking soda, ½ tsp

·      Ground cardamom, ½ tsp

·      Vanilla extract, 1 tsp

·      Chopped almonds (for topping), (20g)


1.     Preheat your oven to 175°C (350°F) and grease a 6-inch round cake pan with a light coating of oil (or use parchment paper) to prevent sticking.

2.    In a mixing bowl, combine almond flour, whole wheat flour, baking powder, baking soda, and ground cardamom. Mix well to ensure even distribution of ingredients.

3.    In a separate bowl, whisk together unsweetened applesauce, Greek yogurt, sugar substitute (erythritol or stevia), and vanilla extract until smooth and well combined.

4.    Gradually add the wet ingredients to the dry ingredients and gently fold them together until you have a smooth batter. Be careful not to overmix.

5.    Pour the batter into the prepared cake pan and spread it evenly using a spatula.

6.    Sprinkle the chopped almonds on top of the batter, pressing them gently so they adhere.

7.    Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8.    Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool.

9.    Once cooled, slice the cake into 3 servings and enjoy with a cup of herbal tea or a glass of unsweetened almond milk.

Nutritional information

Per serving:

Calories - 180kcal

Carbs - 15g

Proteins - 6g

Fiber - 3g

Profile photo of nutritionist Rimsha Rasheed, contributor of the diabetes-friendly eggless cardamom almond cake recipe.
Rimsha Rasheed

Rimsha is a passionate nutritionist whose world revolves around creating delicious pathways to healthier lifestyles. With a heart deeply rooted in the rich tapestry of cuisines, she weaves together flavours that nourish not only the body but also the soul. She loves crafting unique recipes, sharing insights on balanced living, and savouring the journey towards wellness, one delectable bite at a time.

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