Currently in the Republic of Moldova patients with diabetes represent about 4.51% of the country's population. The local enterprises produce a very small assortment of confectionery-pastry products for the patients of diabetes. Only one company produces cakes for this category of consumers, and only to order. The goal of this paper is to develop new cake recipes for diabetics. Main tasks: calculation of the nutritional and energy value of the examined samples, calculation of the cost price, as well as verification of the blood glucose content after consumption of the elaborated cake compared to the control sample. The diabetic cake, developed by our team, contains 10.69g of carbohydrates / 100g of product, which is three times less than the control sample sweetened with sugar (33.02g). Following the determination of the blood sugar level of 8 persons, members of the tasting committee, before and after the consumption of the prepared cake samples, we established that the glycemia increased after the consumption of the cake without sugar by 0.29 millimoles / l, and after the consumption of the cake with sugar by 0.53 millimeters / l, i.e. 1.83 times.