Sugar-Free Vanilla Cake with Buttercream Frosting

Indulge guilt-free with this Sugar-Free Vanilla Cake with Buttercream Frosting, a delightful dessert that perfectly balances flavor and health-conscious ingredients! Made with a blend of almond flour and coconut flour, this cake offers a moist and tender crumb without the need for traditional refined sugar, thanks to erythritol, a natural sugar substitute. The rich, creamy buttercream frosting is whipped to perfection with powdered erythritol, heavy cream, and vanilla extract, creating a luscious finish that complements the vanilla cake beautifully. Whether you're following a low-carb, keto-friendly, or sugar-free lifestyle, this show-stopping dessert is perfect for birthdays, special occasions, or anytime you crave a sweet yet wholesome treat. Ready in under an hour and serving 10, this recipe is proof that healthier choices can still taste utterly indulgent!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 2 cups Almond flour
• 0.5 cups Coconut flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter (softened)
• 0.75 cups Erythritol (granulated sugar substitute)
• 2 teaspoons Vanilla extract
• 4 large Eggs
• 0.75 cups Unsweetened almond milk
• 1 cups Unsalted butter (for frosting, softened)
• 1.5 cups Powdered erythritol
• 1.5 teaspoons Vanilla extract (for frosting)
• 2 tablespoons Heavy cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set this dry mixture aside.

Step 3

In a large mixing bowl, cream the softened butter and erythritol using a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the vanilla extract and eggs one at a time to the butter mixture, beating well after each addition.

Step 5

Gradually add the dry flour mixture to the wet mixture, alternating with the almond milk. Begin and end with the dry mixture, mixing until just combined. Do not overmix.

Step 6

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

Step 7

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

Step 8

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 9

To prepare the buttercream frosting, beat the softened butter in a large bowl using a hand or stand mixer until creamy.

Step 10

Gradually add the powdered erythritol to the butter, beating until well incorporated. Add the vanilla extract and heavy cream, then beat on high speed for 2-3 minutes until the frosting is light and fluffy.

Step 11

Once the cakes are completely cool, spread a layer of frosting over the top of one cake. Place the second cake on top and frost the top and sides evenly.

Step 12

Slice and serve the cake. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1581.9g)

Amount per serving	% Daily Value*
Calories	4372.9

Total Fat 424.0g	0%
Saturated Fat 210.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1549.0mg	0%
Sodium 1990.5mg	0%
Total Carbohydrate 620.6g	0%
Dietary Fiber 45.1g	0%
Total Sugars 14.6g
Protein 81.6g	0%

Vitamin D 438.2IU	0%
Calcium 929.0mg	0%
Iron 14.3mg	0%
Potassium 826.1mg	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: 57.6%

Protein: 4.9%

Carbs: 37.5%