Sugar-Free Classic Vanilla Cake with Whipped Cream
Indulge guilt-free with this Sugar-Free Classic Vanilla Cake with Whipped Cream, a light and dreamy dessert perfect for any occasion. Made with monk fruit sweetener, this recipe offers a healthier twist on the traditional vanilla cake while preserving all the moist, delicate flavor you love. The soft, buttery layers are punctuated with warm notes of vanilla and topped with a cloud-like whipped cream sweetened with powdered monk fruit, ensuring every bite is irresistibly satisfying without added sugar. Ready in under an hour, this crowd-pleaser is perfect for those seeking a low-sugar treat that doesn’t compromise on taste or texture. Whether it’s for birthdays, celebrations, or simply to satisfy your cravings, this refined creation delivers timeless charm with modern ingredients.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Monk fruit sweetener
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Unsweetened almond milk
- 1 cup Heavy cream
- 2 tablespoons Powdered monk fruit sweetener
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier release.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the softened butter and monk fruit sweetener until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the unsweetened almond milk. Start and end with the flour mixture to ensure everything is well incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
For the whipped cream, in a chilled medium bowl, combine the heavy cream, powdered monk fruit sweetener, and vanilla extract.
Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form.
Once the cake is completely cool, spread or pipe the whipped cream on top before serving.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 2273 mg | 99% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 2.0 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 451 mg | 35% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 508 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.
