Sugar-Free Chiffon Cake
Indulge in a guilt-free dessert with our Sugar-Free Chiffon Cake, a light and airy confection that’s perfect for health-conscious bakers. This recipe swaps traditional sugar for granulated erythritol and incorporates unsweetened applesauce for natural sweetness, making it ideal for those seeking a diabetic-friendly or low-calorie treat. The tender crumb is achieved through expertly folded egg whites and a vibrant blend of vanilla and lemon juice for a refreshing burst of flavor. Moist yet fluffy, this cake is baked in a classic ungreased tube pan and cooled upside down to retain its height and structure. Serve it plain or pair with a sugar-free topping for a versatile, crowd-pleasing dessert. Perfect for celebrations or everyday indulgence, this stunning cake proves that you don’t need sugar to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 180 grams cake flour
- 10 grams baking powder
- 2 grams salt
- 5 large eggs, separated
- 150 grams granulated erythritol
- 60 milliliters unsweetened applesauce
- 10 milliliters vanilla extract
- 20 milliliters lemon juice
- 120 milliliters water
- 60 milliliters canola oil
- 3 grams cream of tartar
Instructions
Preheat your oven to 325°F (160°C). Ensure your tube pan is clean and ungreased.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a large bowl, combine the egg yolks and erythritol. Beat with an electric mixer on medium speed until the mixture is thickened and pale yellow.
Add the applesauce, vanilla extract, lemon juice, water, and canola oil to the egg yolk mixture. Mix until well combined.
Gradually add the sifted dry ingredients into the yolk mixture, folding gently with a spatula until smooth. Do not overmix.
In another clean mixing bowl, whisk the egg whites with the cream of tartar until stiff peaks form. The egg whites should be shiny and hold their shape.
Gently fold one-third of the egg whites into the yolk batter using a spatula to lighten it. Carefully fold in the remaining egg whites, making sure not to deflate the mixture.
Pour the batter into the ungreased tube pan. Smooth the top with a spatula.
Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove the cake from the oven and let it cool upside down in the pan. This prevents the cake from collapsing as it cools.
Once completely cool, run a knife around the sides and bottom of the pan to release the cake.
Serve plain or with a sugar-free topping of your choice.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.3 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1046 mg | 22% | |
*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.
