Nut-Free Sugar-Free Vanilla Almond Cake
Indulge in the wholesome delight of a Nut-Free Sugar-Free Vanilla Almond Cake, a perfect treat for those seeking a refined yet guilt-free dessert option. Crafted with simple pantry staples like all-purpose flour, unsweetened almond milk (or oat milk for extra versatility), and a sugar-free sweetener, this cake is designed to be both approachable and inclusive for nut-free and sugar-free dietary needs. The subtle aroma of pure vanilla extract and the fluffy texture created by perfectly beaten eggs elevate this classic vanilla cake to the next level. Ideal for celebrations or everyday indulgence, it bakes to golden perfection in just 25 minutes and can be served as-is or dressed up with whipped cream or a dusting of powdered sugar-free sweetener. Whether you're accommodating dietary restrictions or simply looking for a lighter dessert option, this recipe delivers big on flavor while keeping it worry-free.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk (nut-free alternative like oat milk is acceptable)
- 3 whole Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Sugar-free sweetener (such as erythritol, monk fruit sweetener, or stevia blend)
- 0.5 cup Unsalted butter (or dairy-free margarine for a dairy-free option)
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 medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter (or margarine) with the sugar-free sweetener using an electric mixer on medium speed until pale and fluffy, about 2-3 minutes.
Add in the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and the almond milk, beginning and ending with the flour mixture. Mix just until combined. Be careful not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly.
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 let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust the top with a light layer of powdered sugar-free sweetener or serve with a dollop of whipped cream for presentation.
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 368.0 g | 134% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 2.1 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 593 mg | 46% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 668 mg | 14% | |
*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.
