Sugar Free Vanilla Cake

This sugar free vanilla cake is soft, moist, and perfectly sweetened with natural sugar alternatives. A delicious healthier dessert ideal for birthdays, celebrations, or everyday treats without refined sugar.

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: slices

Calories: 220kcal

Author: Chloe White

Cost: $6

Equipment

Mixing bowls
electric mixer
Measuring cups and spoons
two 8-inch cake pans
Parchment paper
Cooling rack
Oven

Ingredients

2 1/2 cups all-purpose flour
1 cup erythritol-monk fruit sweetener blend
3 large eggs
1/2 cup unsalted butter, softened
3/4 cup Greek yogurt
1/2 cup unsweetened almond milk
2 tsp vanilla extract
1/4 tsp almond extract (optional)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 lemon zest (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sweetener for 3-4 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract, almond extract, and lemon zest.
Alternate adding dry ingredients with Greek yogurt and almond milk, beginning and ending with dry ingredients.
Divide batter evenly between pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use a blend of erythritol and monk fruit for best taste and texture. Ensure ingredients are at room temperature for smooth batter. Do not overmix to keep the cake light and fluffy.

Nutrition