Dairy-Free Sugar-Free Vanilla Almond Cake
Indulge in the wholesome goodness of this Dairy-Free Sugar-Free Vanilla Almond Cake, a perfect guilt-free treat for any occasion. Made with nutrient-rich almond and coconut flours, this recipe skips traditional sugar and dairy, relying on granulated monk fruit sweetener and unsweetened almond milk for natural sweetness and creaminess. Flavored with fragrant vanilla extract and topped optionally with slivered almonds for a nutty crunch, this elegant dessert is not only gluten-free but also packed with healthy fats from melted coconut oil. With a light yet moist texture, this easy-to-make cake is ideal for clean-eating enthusiasts and anyone looking for a healthier spin on classic cake recipes. Whether paired with fresh berries or a dollop of dairy-free whipped cream, it's a delightful addition to your dessert repertoire that takes just 45 minutes from prep to plate.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Sea salt
- 1 cup Unsweetened almond milk
- 0.25 cup Coconut oil (melted)
- 1.5 teaspoons Vanilla extract
- 3 large Eggs
- 0.5 cup Granulated monk fruit sweetener
- 0.25 cup Slivered almonds (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with a thin layer of coconut oil or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt until well combined. Set aside.
In a separate bowl, whisk the eggs until frothy. Add the melted coconut oil, almond milk, vanilla extract, and monk fruit sweetener. Mix until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring continuously until a smooth batter forms. Be careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly using a spatula.
If desired, sprinkle the slivered almonds evenly over the top of the batter for a decorative and crunchy topping.
Bake the cake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the cake plain or pair it with your favorite dairy-free whipped cream or fresh berries. Enjoy!
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 11.8 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1001 mg | 77% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 698 mg | 15% | |
*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.
