Low Sodium Sugar-Free Vanilla Almond Cake
Indulge guilt-free with this Low Sodium Sugar-Free Vanilla Almond Cake, a wholesome dessert that’s both low in sodium and free of refined sugars. Crafted with nutrient-rich almond and coconut flours, sweetened naturally with granulated monk fruit sweetener, and flavored with delightful hints of vanilla and almond extract, this cake is perfect for health-conscious bakers and those with dietary restrictions. The moist and fluffy texture pairs beautifully with the optional crunch of toasted sliced almonds on top, while using unsweetened almond milk and a neutral-flavored oil keeps the recipe light and dairy-free. Quick to prepare in just 15 minutes, this 9-inch cake is an elegant treat suitable for celebrations, snacks, or any occasion where delicious meets nutritious. It’s a heavenly blend of flavors and textures with a heart-healthy twist!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder (low-sodium or sodium-free)
- 0.5 cup Granulated monk fruit sweetener
- 1 cup Unsweetened almond milk
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 3 tablespoons Neutral-flavored oil (e.g., avocado or light olive oil)
- 0.25 cup Sliced almonds (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and granulated monk fruit sweetener until well combined.
In a separate bowl, whisk together the eggs, unsweetened almond milk, vanilla extract, almond extract, and oil until smooth.
Gradually mix the wet ingredients into the dry ingredients, stirring until the batter is well combined and free of lumps.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
If desired, sprinkle sliced almonds evenly over the top of the batter for added texture and flavor.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake on its own or with a dollop of unsweetened whipped cream or yogurt.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 12.5 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1029 mg | 79% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 771 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.
