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How to Make an Easy, Low Sugar Pumpkin Cake That Diabetics Can Eat (No Artificial Sweeteners, Air Fryer or Oven)

This is a simple cake that you can make in minutes in a food processor and bake in about 30 minutes. The cake is moist and full of pumpkin flavor. Dates provide sweetness to the cake, which also includes plenty of nutrients and protein, making it acceptable (in moderation, as always) if you're on a diabetic diet or want to "eat healthy." I like to bake the cake in the air fryer, and you also can use a regular oven, if you prefer. Walnuts inside and on top of the cake provide extra flavor and crunch (as well as protein), but you can vary the nuts to what you have on hand. Pecans go especially well with the pumpkin, for example. The cake is great as a simple dessert, and it's also nutritious enough to serve as a breakfast treat. Enjoy!

How to Make an Easy, Low Sugar Pumpkin Cake That Diabetics Can Eat (No Artificial Sweeteners, Air Fryer or Oven)

Diabetic Friendly Pumpkin Cake -- Makes an 8-inch Cake


1 cup of rolled oats (I use old fashioned)

1 cup of pitted dates

1/4 teaspoon of salt

1 teaspoon of cinnamon

1 teaspoon of pumpkin pie spice

1 teaspoon of baking powder

1/4 teaspoon of baking soda

1/3 cup of canola oil

1 cup of pumpkin puree

1 large egg

1/4 cup of plain Greek yogurt

1/4 cup of milk

1 teaspoon of vanilla

1 cup of walnuts, divided


Spritz an 8-inch square pan with non-stick cooking spray or line the pan with aluminum foil or baking parchment and spritz the foil/parchment for easy removal and cleanup. To the bowl of a large food processor fitted with the S-blade add the oats and process them until they become mostly a flour. Add the dates and process them into the oats until the dates are ground into little bits in the flour. Add the salt, spices, baking powder, and baking soda and process them into the oat/date mixture. Add the oil, pumpkin puree, egg, yogurt, milk, and vanilla and process them into the dry mixture until everything is well combined. Add 1/2 cup of the walnuts to the batter in the food processor and pulse them in a few times, just until they are chopped. Carefully remove the S-blade from the food processor and scrape the batter into the prepared pan, smoothing the batter out evenly. Chop or break the remaining walnuts and sprinkle them evenly over the batter.

Air Fryer: Use the bake setting on your air fryer and bake the cake at 300 degrees for about 30 minutes or until a pick inserted in the middle of the cake comes out with no wet batter attached.

Oven: Preheat the oven to 350 degrees and bake the cake for 30-35 minutes or until a pick inserted in the middle of the cake comes out with no wet batter attached.

How to Make an Easy, Low Sugar Pumpkin Cake That Diabetics Can Eat (No Artificial Sweeteners, Air Fryer or Oven)



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