Sugar-Free Chiffon Cake
Indulge in the light, airy perfection of a Sugar-Free Chiffon Cake, a guilt-free dessert designed to satisfy your sweet tooth without added sugar. This fluffy masterpiece combines wholesome ingredients like granulated erythritol for sweetness and unsweetened applesauce for moisture, ensuring a delicate texture and natural flavor. With layers of lightly folded egg whites to achieve its signature height, this cake is baked to golden perfection in a classic tube pan. Ideal for those seeking a healthier alternative to traditional chiffon cakes, it’s perfect for any occasion—from casual afternoons to elegant celebrations. Serve it plain or pair it with your favorite sugar-free topping for a delectable treat that’s as beautiful as it is delicious. Keywords: sugar-free chiffon cake, healthy dessert, low sugar recipe, guilt-free cake.
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Ingredients
- 180 grams cake flour
- 10 grams baking powder
- 2 grams salt
- 5 large eggs, separated
- 150 grams granulated erythritol
- 60 milliliters unsweetened applesauce
- 10 milliliters vanilla extract
- 20 milliliters lemon juice
- 120 milliliters water
- 60 milliliters canola oil
- 3 grams cream of tartar
Directions
Step 1
Preheat your oven to 325°F (160°C). Ensure your tube pan is clean and ungreased.
Step 2
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, combine the egg yolks and erythritol. Beat with an electric mixer on medium speed until the mixture is thickened and pale yellow.
Step 4
Add the applesauce, vanilla extract, lemon juice, water, and canola oil to the egg yolk mixture. Mix until well combined.
Step 5
Gradually add the sifted dry ingredients into the yolk mixture, folding gently with a spatula until smooth. Do not overmix.
Step 6
In another clean mixing bowl, whisk the egg whites with the cream of tartar until stiff peaks form. The egg whites should be shiny and hold their shape.
Step 7
Gently fold one-third of the egg whites into the yolk batter using a spatula to lighten it. Carefully fold in the remaining egg whites, making sure not to deflate the mixture.
Step 8
Pour the batter into the ungreased tube pan. Smooth the top with a spatula.
Step 9
Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Step 10
Remove the cake from the oven and let it cool upside down in the pan. This prevents the cake from collapsing as it cools.
Step 11
Once completely cool, run a knife around the sides and bottom of the pan to release the cake.
Step 12
Serve plain or with a sugar-free topping of your choice.
Nutrition Facts
| Serving size | (780.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1337.5 |
| Total Fat 59.0g | 0% |
| Saturated Fat 4.1g | 0% |
| Polyunsaturated Fat 14.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2048.9mg | 0% |
| Total Carbohydrate 304.7g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 9.3g | |
| Protein 35.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 49.7mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 1045.8mg | 0% |
Source of Calories