Sugar-Free Classic Three-Tier Wedding Cake
Celebrate love and elegance with this stunning Sugar-Free Classic Three-Tier Wedding Cake, a healthier twist on a timeless dessert centerpiece. Crafted with the subtle nutty richness of almond flour and sweetened naturally with erythritol, this show-stopping cake delivers all the grandeur without the sugar. Each layer boasts a moist, buttery crumb and is delicately frosted with a luscious cream cheese and heavy cream frosting, perfectly balanced with a hint of vanilla. Ideal for health-conscious couples or guests embracing a sugar-free lifestyle, this masterpiece serves up to 75 and is perfect for weddings, anniversaries, or any grand celebration. With a smooth crumb coat, customizable final decorations, and a deliciously light finish, this three-tier creation proves that indulgence and wellness can go hand in hand. Keywords: sugar-free wedding cake, three-tier cake, almond flour wedding cake, sugar-free dessert, wedding celebration recipe.
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Ingredients
- 6 cups Almond flour
- 3 tablespoons Baking powder
- 1.5 teaspoons Salt
- 3 cups Unsalted butter
- 3 tablespoons Vanilla extract
- 3 cups Almond milk
- 18 large Eggs
- 3 cups Erythritol sweetener
- 24 ounces Cream cheese
- 3 cups Heavy cream
- 2 cups Powdered erythritol
Directions
Step 1
Preheat your oven to 325°F (160°C). Prepare three different-sized cake tins (6-inch, 9-inch, and 12-inch) by greasing them and lining the bottoms with parchment paper.
Step 2
In a large bowl, mix together almond flour, baking powder, and salt. Set aside.
Step 3
In a stand mixer, beat unsalted butter and erythritol sweetener until light and fluffy. Add eggs, one at a time, mixing well after each addition.
Step 4
Mix in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients alternately with the almond milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6
Divide the batter evenly across the prepared baking pans.
Step 7
Bake the 6-inch cake for approximately 40 minutes, the 9-inch for 45 minutes, and the 12-inch for about 55 minutes, or until a toothpick inserted in the center comes out clean.
Step 8
Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 9
Meanwhile, prepare the frosting. In a stand mixer, beat the cream cheese until smooth. Add heavy cream and vanilla extract, and beat until light and fluffy.
Step 10
Gradually add powdered erythritol to the cream cheese mixture and beat until smooth and fluffy. Adjust sweetness to your preference.
Step 11
To assemble, trim the tops of the cakes to make them level. Place the 12-inch cake on a serving plate and spread an even layer of frosting on top.
Step 12
Place the 9-inch cake on top of the frosted 12-inch layer and spread another layer of frosting.
Step 13
Finally, place the 6-inch cake on top of the frosted 9-inch layer and coat the entire cake with a thin crumb coat of frosting.
Step 14
Chill the cake for about 30 minutes to set the crumb coat.
Step 15
Finish by applying a final layer of frosting around the entire cake and smooth it with a spatula.
Step 16
Decorate with sugar-free edible flowers or other sugar-free decorations as desired.
Step 17
Store the cake covered in the refrigerator until ready to serve. Allow it to come to room temperature for about 30 minutes before slicing.
Nutrition Facts
| Serving size | (5216.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12324.7 |
| Total Fat 1144.4g | 0% |
| Saturated Fat 499.0g | 0% |
| Polyunsaturated Fat 12.0g | |
| Cholesterol 5499.2mg | 0% |
| Sodium 11694.2mg | 0% |
| Total Carbohydrate 1429.2g | 0% |
| Dietary Fiber 62.4g | 0% |
| Total Sugars 105.2g | |
| Protein 285.0g | 0% |
| Vitamin D 972.2IU | 0% |
| Calcium 3654.2mg | 0% |
| Iron 39.4mg | 0% |
| Potassium 2534.7mg | 0% |
Source of Calories