Sugar-Free Classic Vanilla Cake with Buttercream Icing
Indulge guilt-free with this Sugar-Free Classic Vanilla Cake with Buttercream Icing, a deliciously light and fluffy dessert that's perfect for special occasions or everyday treats. Made with nutrient-rich almond flour and naturally sweetened with erythritol, this cake strikes the ideal balance between wholesome and indulgent. The velvety smooth buttercream icing is crafted from cream cheese and powdered erythritol, delivering a luxurious finish without the added sugar. With a tender crumb infused with vanilla and layers of creamy goodness, this sugar-free dessert is both elegant and satisfying. Whether you’re catering to a low-carb or keto lifestyle or simply cutting back on sugar, this easy-to-make recipe will impress your taste buds and your guests alike!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Erythritol sweetener
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 cup Milk (unsweetened almond or other sugar-free milk)
- 0.5 cup Heavy cream
- 4 ounces Cream cheese, softened
- 0.75 cup Erythritol powder (confectioners-style)
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and erythritol together using an electric mixer until light and fluffy.
Add the vanilla extract and mix until combined.
Add the eggs, one at a time, beating well after each addition until the mixture is smooth.
Gently incorporate the almond flour mixture in thirds, alternating with the milk, starting and ending with the flour. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
For the buttercream icing, in a medium bowl, beat the softened cream cheese and heavy cream together until smooth.
Gradually add the erythritol powder and continue to beat until the icing is light and fluffy.
Once the cakes are cooled, layer them with the buttercream icing, ensuring an even coating between layers and on the top and sides of the cake.
Refrigerate the cake for at least 30 minutes before slicing to allow the buttercream to set slightly. Serve and enjoy your sugar-free vanilla cake!
Nutrition Facts
Calories |
3539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.2 g | 437% | |
| Saturated Fat | 152.1 g | 760% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1377 mg | 459% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 469.3 g | 171% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 12.8 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1126 mg | 87% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 605 mg | 13% | |
*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.
