🍰 Sugar-Free Vanilla Cake

📖 Description

This Sugar-Free Vanilla Cake is light, fluffy, and naturally sweetened without refined sugar. It’s perfect for birthdays, afternoon tea, or a guilt-free dessert. Made with a sugar alternative such as erythritol, monk fruit, or stevia, this cake satisfies sweet cravings while being diabetic-friendly and lower in carbs. Enjoy it plain, dusted with sugar-free powdered sweetener, or layered with a sugar-free frosting for an elegant treat.

📝 Ingredients

Dry Ingredients:

• 2 cups almond flour (or all-purpose flour if not low-carb)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• 3 large eggs (room temperature)
• ½ cup unsalted butter, softened (or coconut oil)
• ½ cup sugar substitute (erythritol, monk fruit, or xylitol)
• 1 cup unsweetened almond milk (or regular milk)
• 2 teaspoons pure vanilla extract
• ½ teaspoon apple cider vinegar (helps with fluffiness)

👩‍🍳 Instructions

1. Preheat Oven
   • Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan (or loaf pan).
2. Mix Dry Ingredients
   • In a bowl, whisk together almond flour, baking powder, baking soda, and salt.
3. Cream Butter & Sweetener
   • In a large mixing bowl, beat softened butter and sugar substitute until light and fluffy (2–3 minutes).
4. Add Wet Ingredients
   • Beat in eggs one at a time, then add vanilla extract.
   • Mix in almond milk and apple cider vinegar.
5. Combine Batter
   • Slowly fold dry ingredients into wet mixture until just combined. Do not overmix.
6. Bake
   • Pour batter into prepared pan and smooth the top.
   • Bake for 30–35 minutes (toothpick should come out clean).
7. Cool & Serve
   • Let cake cool completely before slicing or frosting.

🍴 Servings

• Makes 8 slices (1 standard 8-inch cake).

📊 Nutritional Information (per slice, approx., using almond flour + erythritol)

• Calories: 210
• Protein: 6g
• Fat: 18g
• Carbs: 6g (Net Carbs: 3g)
• Fiber: 3g
• Sugar: 0g

💡 Notes & Tips

• Use room temperature eggs and butter for best texture.
• If using coconut flour instead of almond flour, reduce to ¾ cup and add an extra egg.
• Don’t overbake—check at 28 minutes to avoid dryness.
• This cake pairs beautifully with sugar-free cream cheese frosting or whipped cream.
• Can be baked into cupcakes (bake 18–20 minutes instead).

🌱 Health Benefits

• Sugar-free — great for diabetics or anyone avoiding refined sugar.
• Almond flour provides fiber, vitamin E, and healthy fats.
• Fewer carbs compared to traditional cake, making it keto-friendly.
• Protein from eggs helps balance blood sugar levels.

❓ Q & A

Q1: What’s the best sugar substitute to use?
Erythritol or monk fruit are the most natural-tasting; stevia can sometimes taste bitter on its own.

Q2: Can I make it dairy-free?
Yes—swap butter for coconut oil and use almond or oat milk.

Q3: Can I freeze this cake?
Absolutely! Wrap slices tightly and freeze up to 2 months. Thaw at room temp.

Q4: How can I make it extra moist?
Add 2 tablespoons Greek yogurt or sour cream to the batter.

Q5: Can I use this recipe for layered birthday cake?
Yes—double the recipe, bake in two 8-inch pans, and stack with sugar-free frosting.