Sugar-Free Classic Vanilla Loaf Cake
Indulge guilt-free with this Sugar-Free Classic Vanilla Loaf Cake, a light, buttery treat that's perfect for any occasion. Crafted with a blend of all-purpose flour, a sugar substitute like erythritol or stevia, and a dash of creamy unsweetened yogurt, this loaf boasts a soft, moist texture without the added sugar. Enhanced by fragrant vanilla extract, its flavors are delightfully balanced, making it ideal for breakfast, dessert, or a mid-day snack. With just 15 minutes of prep and simple baking steps, this recipe is easy to follow, ensuring a perfectly golden cake every time. Serve it plain or pair it with your favorite sugar-free toppings for a customized experience that's sure to impress both family and guests. Perfect for those seeking a healthier twist on classic vanilla cake, this loaf offers wholesome flavor without compromise!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup sugar substitute (like erythritol or stevia blend)
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup plain unsweetened yogurt
- 0.25 cup milk
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
In a medium bowl, whisk together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 0.25 teaspoon of salt. Set aside.
In a large mixing bowl, beat 0.5 cup of softened unsalted butter with 0.75 cup of sugar substitute until light and fluffy, about 3-4 minutes.
Add 3 large eggs, one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract until combined.
Gradually add the flour mixture to the butter mixture, alternating with 0.5 cup of plain unsweetened yogurt and 0.25 cup of milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the cake to cool in the pan for about 10 minutes. Then, using the parchment paper overhang, lift the loaf out and transfer it to a wire rack to cool completely.
Slice and serve the cake plain or with your favorite sugar-free toppings. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 330.7 g | 120% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.1 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 356 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 724 mg | 15% | |
*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.
