Low Fat Sugar-Free Vanilla Almond Cake
Indulge in guilt-free decadence with this Low Fat Sugar-Free Vanilla Almond Cake, a perfect treat for anyone seeking a healthier dessert option without compromising on flavor. Made with a wholesome blend of almond flour and oat flour, this cake is naturally gluten-free and packed with nutty goodness. Sweetened with granulated erythritol and moistened by unsweetened applesauce, it eliminates added sugars while maintaining a tender, moist crumb. Flavored with fragrant vanilla and almond extracts, every bite is a delightful balance of subtle sweetness and rich nuttiness. Quick and easy to prepare, this low-calorie dessert is baked to golden perfection in just 30 minutes and can be garnished with optional slivered almonds for a satisfying crunch. Enjoy it on its own, or elevate each slice with a sugar-free whipped topping for a sophisticated finish. Perfect for health-conscious bakers or anyone on a low-sugar diet, this vanilla almond cake proves that healthy can be delicious!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Oat flour
- 0.5 cups Granulated erythritol (or sugar-free sweetener of choice)
- 0.5 cups Unsweetened applesauce
- 4 large Egg whites
- 0.75 cups Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Slivered almonds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, combine the almond flour, oat flour, granulated erythritol, baking powder, and salt. Whisk until evenly combined.
In a separate medium-sized bowl, whisk together the unsweetened applesauce, egg whites, unsweetened almond milk, vanilla extract, and almond extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth batter forms. Do not overmix.
Pour the batter evenly into the prepared cake pan and smooth the surface with a spatula. If desired, sprinkle the slivered almonds on top for added texture and flavor.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Slice and serve the cake as is, or enjoy it with a dollop of whipped cream or a light glaze made from sugar-free sweeteners, if desired.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 2.5 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 237 mg | 5% | |
*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.
