Sugar Free Vanilla Cake Recipe
A sugar-free vanilla cake 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 bowl
- Whisk
- Whisk
- Parchment paper
- Cooling rack
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup optional
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened almond milk
- Stevia or erythritol optional, for extra sweetness
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper for easy removal.
- Mix dry ingredients: In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk until thoroughly mixed.
- Beat the eggs: In another bowl, beat the eggs until they become frothy and light in texture.
- Incorporate wet ingredients: To the beaten eggs, add unsweetened applesauce, melted coconut oil, honey or maple syrup (if using), vanilla extract, and unsweetened almond milk. Mix until all ingredients are well incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms. Adjust sweetness to taste by incorporating stevia or erythritol if desired.
- Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing and serving.
Notes
Store any leftover cake slices in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze individual slices for longer storage, ensuring to thaw them in the refrigerator before serving.