Sugar-Free Classic Madeira Cake
Discover the indulgent charm of this Sugar-Free Classic Madeira Cake—a wholesome twist on the beloved British teatime treat. This recipe effortlessly combines the buttery richness and delicate crumb of a traditional madeira cake with a healthier, sugar-free upgrade using erythritol or stevia. Lightly infused with fragrant lemon zest and a hint of vanilla, the cake boasts a subtle yet refreshing flavor. Crafted with unsweetened almond milk, it maintains a moist and tender texture while remaining suitable for those seeking a lower-sugar or diabetic-friendly option. Perfect for celebrations or everyday tea breaks, this cake is easy to prepare in just 20 minutes and bakes to perfection in under an hour. Pair it with sugar-free jams or a dollop of whipped cream to elevate your serving. Enjoy a guilt-free slice of classic comfort!
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Recipe Information
Ingredients
- 175 grams unsalted butter, softened
- 100 grams sugar-free sweetener (like erythritol or stevia blend)
- 3 large eggs
- 1 teaspoon vanilla extract
- 250 grams plain all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons unsweetened almond milk
- 1 tablespoon lemon zest
Instructions
Preheat your oven to 170°C (340°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, cream the softened butter and sugar-free sweetener together using an electric mixer until the mixture is pale, light, and fluffy.
Beat in each egg one at a time, ensuring the mixture is thoroughly combined after each addition. Add the vanilla extract and mix well.
In a separate bowl, sift together the flour and baking powder to combine them evenly.
Gradually fold the dry ingredients into the wet mixture, alternating with the almond milk, until you get a smooth batter. Do this in three parts, beginning and ending with the flour mixture.
Gently fold in the lemon zest, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared cake tin, smoothing the top with a spatula. Place it in the preheated oven and bake for about 55-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
Serve as is or pair it with sugar-free jams or whipped cream for added indulgence.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 1.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 246 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 502 mg | 11% | |
*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.
