Sugar-Free Classic Vanilla Cake with Buttercream Icing

Indulge your sweet tooth the healthy way with this **Sugar-Free Classic Vanilla Cake with Buttercream Icing**, a guilt-free treat perfect for birthdays, celebrations, or any occasion. Made with nutrient-rich almond flour and naturally sweetened with erythritol, this gluten-free cake boasts a light, fluffy texture and a rich vanilla flavor. The creamy buttercream icing, whipped to perfection with cream cheese and erythritol powder, adds an elegant finish without the extra sugar. Ready in under an hour, this easy-to-make dessert is a must-try for those craving a decadent yet low-carb delight. With its simple ingredients and wholesome twist, this sugar-free vanilla cake proves that healthier baking can still be irresistibly delicious!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Unsalted butter, softened
• 1 cup Erythritol sweetener
• 2 teaspoons Vanilla extract
• 4 large Eggs
• 1 cup Milk (unsweetened almond or other sugar-free milk)
• 0.5 cup Heavy cream
• 4 ounces Cream cheese, softened
• 0.75 cup Erythritol powder (confectioners-style)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the butter and erythritol together using an electric mixer until light and fluffy.

Step 4

Add the vanilla extract and mix until combined.

Step 5

Add the eggs, one at a time, beating well after each addition until the mixture is smooth.

Step 6

Gently incorporate the almond flour mixture in thirds, alternating with the milk, starting and ending with the flour. Mix until just combined.

Step 7

Divide the batter evenly between the prepared cake pans and smooth the tops.

Step 8

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Allow cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.

Step 10

For the buttercream icing, in a medium bowl, beat the softened cream cheese and heavy cream together until smooth.

Step 11

Gradually add the erythritol powder and continue to beat until the icing is light and fluffy.

Step 12

Once the cakes are cooled, layer them with the buttercream icing, ensuring an even coating between layers and on the top and sides of the cake.

Step 13

Refrigerate the cake for at least 30 minutes before slicing to allow the buttercream to set slightly. Serve and enjoy your sugar-free vanilla cake!

Nutrition Facts

Serving size	(1477.7g)

Amount per serving	% Daily Value*
Calories	3538.9

Total Fat 341.2g	0%
Saturated Fat 152.1g	0%
Polyunsaturated Fat g
Cholesterol 1377.0mg	0%
Sodium 2965.9mg	0%
Total Carbohydrate 469.3g	0%
Dietary Fiber 21.6g	0%
Total Sugars 12.8g
Protein 76.1g	0%

Vitamin D 264.0IU	0%
Calcium 1125.5mg	0%
Iron 11.6mg	0%
Potassium 604.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 5.8%

Carbs: 35.7%