Sugar-Free Classic All-Butter Loaf Cake
Indulge in the timeless charm of a **Sugar-Free Classic All-Butter Loaf Cake**, a healthier twist on the beloved baked good. Crafted with rich, creamy unsalted butter and sweetened naturally with erythritol, this recipe delivers all the buttery decadence of the original without the sugar. Each slice is tender, moist, and subtly enhanced with a touch of vanilla extract, while the perfect balance of all-purpose flour and baking powder ensures a light yet satisfying crumb. Simple to prepare in just an hour and perfect for pairing with sugar-free whipped cream or fresh berries, this loaf cake is an irresistible dessert option for anyone seeking a guilt-free indulgence. Whether you're following a low-sugar lifestyle or just looking to diversify your sweet treats, this versatile recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 150 grams erythritol
- 3 large eggs
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 100 milliliters whole milk
Instructions
Preheat your oven to 180°C (350°F). Grease and line a standard loaf pan with parchment paper to ensure easy removal of the cake after baking.
In a large mixing bowl, beat the unsalted butter and erythritol together until the mixture is creamy and pale. This will take about 2-3 minutes using an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract and blend until everything is evenly mixed.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Slowly add the dry ingredients to the butter and egg mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix each addition until just combined; avoid overmixing.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake browns too quickly, cover it loosely with a piece of aluminum foil.
Once baked, 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 plain, or with a side of sugar-free whipped cream or fresh berries for an extra treat. Enjoy your sugar-free classic loaf cake!
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 313.6 g | 114% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.5 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 637 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.
