Vanilla Sugar-Free Cake

Looking for a light, fluffy, and guilt-free dessert? This Vanilla Sugar-Free Cake is everything you want in a classic vanilla treat—without the added sugar! Moist, tender crumb and rich vanilla flavor make this cake perfect for birthdays, tea time, or anytime you’re craving something sweet and simple. It’s also easy to make and pairs beautifully with your favorite frostings or toppings.

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Why You’ll Love This Recipe
No Refined Sugar – Naturally sweetened and diabetic-friendly.
Classic Flavor – All the warm, cozy vibes of vanilla cake, made healthier.
Perfect Texture – Soft, fluffy, and moist without being overly dense.
Versatile – Dress it up with berries, sugar-free frosting, or enjoy it plain.
Easy to Make – Simple ingredients and no fancy equipment needed.

Ingredients You’ll Need

For the Cake:

• 2 cups almond flour (packed and leveled)
• ½ cup coconut flour
• 1 tbsp baking powder
• ¼ tsp salt
• 4 large eggs
• ½ cup unsweetened applesauce
• ½ cup unsalted butter, melted (or coconut oil)
• ½ cup erythritol or monk fruit sweetener (granulated)
• ¾ cup unsweetened almond milk (or any milk of choice)
• 1 tbsp pure vanilla extract

For Optional Sugar-Free Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ½ cup powdered erythritol or monk fruit sweetener
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream or milk (to desired consistency)

For Garnish (Optional):

• Fresh berries
• Unsweetened shredded coconut
• Chopped nuts
• Dusting of powdered sweetener

Tools You’ll Need

• 9-inch round or square cake pan
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Cooling rack
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat the Oven & Prepare the Pan
Preheat your oven to 350°F (175°C).
Lightly grease a 9-inch cake pan and line the bottom with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Break up any lumps and ensure everything is well combined.

Step 3: Beat the Wet Ingredients
In another bowl, whisk the eggs until frothy (about 1 minute).
Add applesauce, melted butter, sweetener, almond milk, and vanilla extract.
Mix until smooth and creamy.

Step 4: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture.
Mix just until combined—do not overmix. The batter will be thick but scoopable.

Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Frosting (Optional)
In a bowl, beat cream cheese and butter until smooth.
Add powdered sweetener and vanilla extract, and beat until fluffy.
Add milk or cream as needed to reach desired spreading consistency.

Step 7: Frost and Decorate
Once the cake is completely cool, spread the frosting evenly over the top.
Decorate with fresh berries, nuts, or a sprinkle of sugar-free sweetener if desired.

Tips for Perfect Sugar-Free Cake
Don’t Skip the Applesauce – It adds moisture and helps with sweetness naturally.
Room Temp Ingredients – Bring eggs and milk to room temperature for best mixing.
Use Fresh Baking Powder – To ensure the cake rises properly.
Cool Completely – Before frosting to avoid melting the cream cheese mixture.
Customize It – Add lemon zest, cinnamon, or even a touch of almond extract for variation.

Serving Suggestions
Afternoon Tea – A perfect sugar-free treat with a cup of herbal tea or coffee.
Birthday Parties – Add candles and celebrate without the sugar crash.
Layered Cake – Double the recipe for a two-tiered showstopper.
Picnic Dessert – Serve with fresh fruit for a light and refreshing outdoor sweet.

How to Store & Freeze

Storing:
Room Temp: Store covered cake without frosting for 1 day.
Refrigerate: Store frosted cake in an airtight container in the fridge for up to 5 days.

Freezing:
Freeze: Wrap unfrosted cake in plastic wrap and freeze for up to 1 month.
Thaw in the refrigerator overnight before serving. Frost after thawing for best results.

Frequently Asked Questions

1. Can I use all almond flour?
   Coconut flour helps absorb moisture and balance texture, so it’s best not to omit it. If needed, reduce almond flour slightly when omitting coconut flour.
2. What sweetener works best?
   Erythritol or monk fruit sweetener works great. Avoid liquid sweeteners, as they may alter the cake’s consistency.
3. Is this cake keto-friendly?
   Yes, with the right sweetener and flours, this cake fits well into a keto lifestyle.
4. Can I make cupcakes instead?
   Yes! Fill lined cupcake tins ¾ full and bake for 18–22 minutes.
5. What’s a good dairy-free substitute?
   Use coconut oil in place of butter and a dairy-free cream cheese for the frosting.

Final Thoughts
This Vanilla Sugar-Free Cake is a guilt-free way to enjoy dessert without sacrificing flavor or texture. Whether you’re cutting back on sugar, managing dietary restrictions, or just looking for a wholesome treat, this cake delivers on all fronts. Soft, fragrant, and beautifully simple—it’s a recipe you’ll turn to again and again.

Bake it once, and you’ll never miss the sugar. Share your creation online—I’d love to see how your cake turns out!

Preparation Time: 15 minutes
Baking Time: 30–35 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 220 | Protein: 6g | Carbohydrates: 8g | Fat: 18g | Fiber: 3g | Sodium: 160mg

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