Sugar-Free Gluten-Free Vanilla Cake
Indulge in the sweet simplicity of this Sugar-Free Gluten-Free Vanilla Cake—a perfectly moist, fluffy, and wholesome dessert that's ideal for those with dietary restrictions or anyone craving a guilt-free treat. Crafted with nutrient-rich almond flour and a touch of coconut flour, this cake is naturally gluten-free, while erythritol provides just the right amount of sweetness without adding sugar. A hint of pure vanilla extract delivers a classic flavor profile, while almond milk keeps the texture light and tender. With only 20 minutes of prep and baked to golden perfection in 35 minutes, this cake is perfect for birthdays, gatherings, or simply satisfying a sweet tooth. Whether you’re steering clear of gluten or watching your sugar intake, this recipe delivers on flavor, texture, and versatility.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Erythritol sweetener
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Almond milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk together to ensure there are no lumps and then set aside.
In a large bowl, beat the softened unsalted butter and erythritol sweetener together until light and fluffy using a handheld mixer or stand mixer on medium speed.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Start and end with the dry ingredients, mixing just until combined after each addition.
Pour the batter into the prepared cake pan and spread evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 22.3 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 759 mg | 58% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 743 mg | 16% | |
*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.
