Sugar-Free Gluten-Free Vanilla Cake
Indulge guilt-free with this Sugar-Free Gluten-Free Vanilla Cake, a wholesome treat perfect for special occasions or everyday enjoyment. Made with a blend of almond flour and coconut flour, this cake boasts a light, fluffy texture while remaining entirely grain-free and suitable for gluten-sensitive diets. Erythritol sweetener adds a touch of natural, sugar-free sweetness, making it ideal for those watching their sugar intake. A rich combination of vanilla extract and creamy almond milk infuses each bite with classic, comforting flavors. Quick to prepare and ready in under an hour, this moist and tender cake is a must-try for anyone seeking a healthier dessert option without compromising on taste or elegance. Perfect for pairing with fresh fruit, whipped cream, or enjoying as-is!
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Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol sweetener
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Almond milk
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Step 2
In a medium bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk together to ensure there are no lumps and then set aside.
Step 3
In a large bowl, beat the softened unsalted butter and erythritol sweetener together until light and fluffy using a handheld mixer or stand mixer on medium speed.
Step 4
Add the eggs one at a time to the butter mixture, beating well after each addition.
Step 5
Mix in the vanilla extract.
Step 6
Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Start and end with the dry ingredients, mixing just until combined after each addition.
Step 7
Pour the batter into the prepared cake pan and spread evenly with a spatula.
Step 8
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (899.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2592.1 |
| Total Fat 221.4g | 0% |
| Saturated Fat 82.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1002.3mg | 0% |
| Sodium 2960.7mg | 0% |
| Total Carbohydrate 275.1g | 0% |
| Dietary Fiber 45.0g | 0% |
| Total Sugars 22.3g | |
| Protein 79.5g | 0% |
| Vitamin D 203.0IU | 0% |
| Calcium 758.8mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 743.3mg | 0% |
Source of Calories