Sugar Free Vanilla Cake Recipe
A sugar free vanilla cake recipe uses sugar substitutes like stevia, erythritol, or monk fruit to provide sweetness. It typically includes flour, eggs, vanilla extract, baking powder, and a moisture source like unsweetened applesauce or yogurt. The result is a light, moist cake with a subtle sweetness and vanilla flavor.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Whisk
- Cake pans (two 9-inch)
- Cooling rack
- Offset spatula (for frosting)
- Parchment paper (optional)
Ingredients
For the Cake:
- 2 cups cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large egg whites room temperature
- 3 large whole eggs room temperature
- ¼ cup melted coconut oil
- 2 teaspoons vanilla extract
- ¼ cup buttermilk
- 1 cup unsalted butter room temperature
- 1½ cups Lakanto Monkfruit Sweetener recommended brand
- ¼ cup sour cream room temperature
For the Sugar-Free Vanilla Buttercream:
- 2 cups unsalted butter room temperature
- ½ cup egg whites
- 1 tablespoon vanilla extract
Instructions
Preheat Oven & Prepare Pans
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
Sift Dry Ingredients
- In a medium bowl, sift together cake flour, baking powder, and salt. Set aside.
Beat Butter & Sweetener
- In a large bowl, cream the room-temperature butter with Lakanto monkfruit sweetener until light and fluffy (about 3–5 minutes).
Add Eggs Gradually
- Beat in the whole eggs and egg whites one at a time, mixing well after each addition.
Mix in Wet Ingredients
- Add the vanilla extract, melted coconut oil, buttermilk, and sour cream. Mix until smooth.
Incorporate Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Bake the Cake
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely
- Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
Prepare the Buttercream
- In a clean bowl, whip the egg whites until frothy. Add softened butter gradually while mixing. Add vanilla extract and continue to whip until fluffy and smooth.
Assemble & Frost
- Once the cakes are completely cool, layer them and frost with the vanilla buttercream using an offset spatula. Decorate as desired.
Notes
It’s crucial to use Lakanto monkfruit sweetener as specified. This brand mimics the sweetness and texture of sugar closely, which is essential for both the structure of the cake and the consistency of the buttercream. Other brands may lead to grittiness or a bitter aftertaste.