Using alternative flours can sometimes result in heavier, drier baked goods. However, sifting flours several times adds more air, making the flour lighter.
Sugar and fat make baked goods moist. But – as diabetics – we, of course, opt to use less sugar. Adding 6 to 9 ounces of sour cream or 1/4 cup mayo to cake batters will add moisture. Alternatively, you can also add a small box of sugar-free dry pudding mix or 8 ounces of plain yogurt. I’ve also had luck with adding a tablespoon of vinegar to the batter to add moistness. The Chocolate Zucchini Bundt Cake recipe found in The Diabetic Pastry Chef cookbook is a very moist cake recipe.