In 2025 I was diagnosed with type 2 diabetes. Then I was un-diagnosed with type 2 diabetes. It’s been a whole thing.
Along the way I’ve realised most of the recipes we love are unsuitable for my new reality with an impaired glucose tolerance. Anything with pure wheat flour or white sugar quickly became a no-no. Not just because of the potential long-term complications of diabetes, which are terrifying enough. But also because I found I just felt better when I ate less of them.
However, I did strongly object to the notion of completely giving up my favourite foods.
So instead, I began researching how to adapt them for future-use (and enjoying them in moderation). I’ve learned a few handy tips, and using them has contributed to the turn-around in my diagnosis.
This recipe was originally published on this website in 2023, but before that it was one of my Gran’s. I remember this inside the stacks of Tupperware containers she kept the baking in. It was always one of my favourites growing up.
But it did disappear after my grandfather was diagnosed with type 2 diabetes. This is a disorder inherited through genetics and my family appears to have a risk factor. Therefore, we should probably adapt our family recipes to be more suitable for our bodies.
So once the test results showed that moderation was OK for me, one of the first things I did was get to work making this recipe ‘safe’ again.
And as luck would have it, I actually improved it. The new version is lighter. It’s evenly moist. And it’s (slightly) better for your body.
Richard and I both agree that unlike some of the other recipes I’ve been messing with, this version isn’t a compromise, it’s genuinely better.
Changes to this recipe
Please note: this recipe is simply lower carb and lower sugar. It is not specifically designed for diabetics, but it contains fewer glucose-spiking ingredients, more fibre, more protein, and healthier fats than the original recipe.
Oil instead of butter. Butter is a saturated animal fat. Turns out as I get older, that matters. And in 2025 butter costs roughly double what it did when I first published the recipe. 100g of butter is currently worth $1.70-$2.00, while 100ml of rice bran oil is $0.50-$1.00. So this change is better for the wallet, and your cholesterol.
Rice bran oil is higher in LDL fats and lower in saturated fat; but any neutral-flavoured oil should work, so use whatever’s in your kitchen.
Health and financial benefits aside, it makes for a moister, softer slice. I also believe it’ll help the slice keep a little longer, but it’s never lasted long enough to know for sure!
Almond meal. This is optional, you can replace it with all-purpose (or even wholemeal) flour if almond meal isn’t in your pantry, or you’re allergic to almonds.
One of the most helpful tips I’ve picked up in my research is that almond meal can replace up to 25% of the flour in most baking recipes without affecting flavour or texture. Almonds contain lower levels of carbohydrates than wheat. They pack more protein and fibre—both of which help control glucose levels in the body—and provide some bonus vitamins and antioxidants too.
If it’s not something you already have, try The Warehouse where it is almost-offensively cheaper than the supermarkets.
Less sugar. I’ve just straight-up removed a third of the sugar in this version, and it’s still delicious. If you’d like to reduce this even further, you can replace with your preferred sweetener to the new measurement ratio.
Icing. I’ve found we don’t need that much icing, and I’ve been trying to spread it thinner. So I’ve reduced the volumes for the icing, which also reduces sugar and saturated fat slightly.
I don’t think it’s possible to outright replace the icing sugar, but if you know of a better icing for you, feel free to use it.
Ingredients
¾ cup all purpose flour
¼ cup almond meal
1 cup desiccated coconut
½ cup white sugar (or your preferred sweetener)
1 teaspoon baking powder
Grated zest of one lemon
100ml rice bran oil (or other neutral-flavoured oil)
½ cup milk
2 eggs
Method
- Combine flour, almond meal, coconut, white sugar, baking powder, and lemon zest in a large bowl. Leave a well in the center of your dry ingredients.
- In a separate bowl, whisk milk into the oil, followed by the eggs.
- Pour wet ingredients into dry ingredients, and mix until just combined.
- Pour into a greased 22cm x 30cm baking tin.
- Bake at 180ºC for 30 minutes until golden brown and firm to the touch.
- Allow to cool on a cooling rack.
Icing
30g butter (softened)
⅔ cup icing sugar
1-2 teaspoons lemon juice (half a lemon)
- Beat butter until creamy.
- Add icing sugar and beat until combined.
- Add lemon juice in small amounts until you get the right texture.
- Ice the slice once cool—thinly slice off the edges using a bread knife before icing to eradicate any ‘edge’ or ‘corner’ pieces.
You can decorate with lemon zest; coconut sprinkled on top and shaken to remove the excess; and/or edible flowers.
Cut into slices with a bread knife and serve.
