(VOVWORLD) – For many people, a birthday cake is an essential part of celebration. It represents joy, connection, and being remembered. But for those living with diabetes, following strict diets, or dealing with metabolic conditions, enjoying a traditional birthday cake is not always easy. That emotional gap motivated baker Thu Van in Hanoi to begin making diet-friendly birthday cakes.
A: Welcome to another edition of Food Delight.
B: Today, we’re introducing a dessert that carries a very personal story behind it, a keto-friendly birthday cake, created by baker Thu Van in Hanoi.
A: For many people, a birthday cake is an essential part of celebration. It represents joy, connection, and being remembered. But for those living with diabetes, following strict diets, or dealing with metabolic conditions, enjoying a traditional birthday cake is not always easy.
B: That emotional gap motivated Thu Van to begin making diet-friendly birthday cakes.
“I started making diet-friendly cakes because of personal and family needs. A relative of mine developed gestational diabetes, and I remember clearly how she didn’t dare to eat birthday cake at all, not even a very small piece. That moment made me think a lot. I felt that everyone deserves to have their own birthday cake, regardless of whether they are on a diet or dealing with metabolic conditions. A birthday should still feel special, not restrictive. That thought stayed with me and became the reason I decided to focus on healthier birthday cakes,” said Thu Van.
| A healthier kind of celebration – Keto birthday cake by Thu Van |
A: Van then began a journey of experiment, one that eventually shaped her approach to keto baking.
B: Creating a birthday cake, both enjoyable and health-conscious, is not just a matter of removing sugar or flour, but requires a deep understanding of ingredients and how they work together.
“My goal has always been to balance taste and health. To do that, I choose clean, natural ingredients and completely remove refined sugar and wheat flour. Instead, I use sugar substitutes with almost zero calories, along with almond flour, coconut flour, flaxseed flour, or finely ground mixed nuts. These ingredients are low in carbohydrates and richer in fiber, which helps keep blood sugar levels more stable. I also spend a lot of time testing different formulas to maintain a light sweetness and creamy richness, without causing blood sugar spikes. It’s a careful process, but it’s necessary,” Thu Van added.
A: Working without wheat flour is a big technical challenge. Alternative flours are much different from traditional baking ingredients.
B: Without gluten, cakes don’t rise the same way, and the risk of dryness is much higher.
“These flours have completely different properties compared to wheat flour. The cake doesn’t expand much, it’s not chewy, and it can dry out very easily. Sometimes, just a small mistake in measurement or temperature is enough for the cake to fail. That’s why precision and patience are extremely important. Over time, I’ve learned how to balance moisture, fat, and air in the batter so the cake can still feel soft and familiar,” Thu Van again.
A: Cream is another essential component of a birthday cake, and Van approaches it with the same level of care.
B: Instead of commercial topping creams, she relies on ingredients that align with keto and diabetic-friendly principles. “For the cream, I usually use whipping cream, cream cheese, mascarpone, plant-based milk, or coconut cream. These ingredients help keep the cake rich and satisfying, while still suitable for people following keto diets or managing diabetes. I want people to feel that they’re enjoying a real birthday cake, not something that tastes like a compromise. The flavor should still feel comforting and indulgent,” Thu Van said.
A: Visually, keto birthday cakes can be just as appealing as traditional ones, though they follow a different aesthetic.
B: Rather than elaborate decorations, Van focuses on simplicity and elegance: “Keto cream doesn’t have the same heat stability as commercial topping cream, so it’s not ideal for very complex designs. Because of that, I prefer simple and elegant styles. For color, I use natural ingredients like strawberries, passion fruit, cocoa powder, or matcha. The cakes are usually finished with a light mirror glaze or gently decorated with dried flowers. I think simplicity makes the cake feel more honest and closer to nature.”
A: Despite the health-conscious ingredients, Van always reminds her customers that moderation is still essential. Even though these cakes are low in carbs and don’t raise blood sugar as much, everyone’s body reacts differently, especially people with diabetes.
B: She usually suggests eating one or two small slices at a time, and monitoring blood sugar if needed. No matter how healthy the ingredients are, cake is still a sweet treat. Balance and moderation are always the most important things.
A: For Thu Van, every birthday cake carries a meaning that goes beyond taste or appearance. Her keto birthday cakes remind us that thoughtful food choices don’t have to take away from joy.
B: Instead, they can help make celebrations more inclusive, more mindful, and just as meaningful. That brings us to the end of today’s Food Delight. Bye for now.