Gluten-Free Sugar-Free Vanilla Almond Cake
Discover the perfect balance of indulgence and health with this Gluten-Free Sugar-Free Vanilla Almond Cake, a truly delightful dessert that suits a variety of dietary needs. Made with a mix of almond and coconut flours, this moist and tender cake is completely grain-free and naturally gluten-free, making it ideal for those with sensitivities. Sweetened with liquid stevia or your favorite sugar-free alternative, it satisfies your sweet tooth without added sugars. Featuring a hint of fragrant vanilla and optional slivered almonds for a touch of crunch, this cake is as wholesome as it is delicious. With just 15 minutes of prep and a quick bake time, it’s an easy yet elegant treat perfect for birthdays, brunches, or guilt-free snacking. Serve it plain or alongside some sugar-free whipped cream and fresh berries for a decadent touch that everyone will love!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.5 cups equivalent Liquid stevia or sugar-free sweetener equivalent to 0.5 cups granulated sugar
- 0.25 cup Coconut oil, melted
- 0.25 cup Slivered almonds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined and free of lumps.
In a separate bowl, beat the eggs until frothy. Add the almond milk, vanilla extract, liquid stevia (or sugar-free sweetener), and melted coconut oil. Whisk until fully combined.
Slowly pour the wet ingredients into the dry ingredients, mixing until you achieve a smooth and thick batter. Avoid overmixing.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. If using, sprinkle slivered almonds over the top for added texture.
Bake in the preheated oven for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve as is, or pair with your favorite sugar-free whipped cream or fresh berries for an extra treat. Enjoy!
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 12.2 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 817 mg | 63% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 729 mg | 16% | |
*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.
