Diabetic Spring Fling Layered White Cake
Delight in the guilt-free indulgence of our Diabetic Spring Fling Layered White Cake, a stunning dessert that's as beautiful as it is delicious. Perfect for spring gatherings or birthdays, this low-carb, sugar-free cake is crafted with almond flour, a granulated sugar substitute, and unsweetened almond milk, ensuring it's both diabetic-friendly and gluten-free. The moist, tender cake layers are topped with fluffy, sugar-free whipped cream and bursting with the natural sweetness of fresh strawberries, creating a light and refreshing treat. With just 20 minutes of prep time and simple steps, this elegant layered cake is easy to make and serves 12 slices. Ideal for those looking to satisfy their sweet tooth without compromising on health, it’s a dessert guaranteed to impress while catering to dietary needs.
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Recipe Information
Ingredients
- 2.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar substitute (erythritol or monk fruit blend)
- 4 whole Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened almond milk
- 1 cup Fresh strawberries, sliced
- 1.5 cups Fresh whipped cream, sugar-free
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar substitute until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the unsweetened almond milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are completely cooled, place one layer on a cake plate. Spread an even layer of sugar-free whipped cream on top, followed by a generous sprinkling of sliced fresh strawberries.
Place the second cake layer on top and repeat with whipped cream and strawberries as needed for decoration.
Refrigerate the cake for at least 30 minutes to set before serving. Cut into 12 slices and enjoy your Diabetic Spring Fling Layered White Cake!
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.7 g | 471% | |
| Saturated Fat | 158.0 g | 790% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1474 mg | 491% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 17.0 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1123 mg | 86% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 826 mg | 18% | |
*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.
