Sugar-Free Vanilla Cake with Buttercream Frosting
Indulge in a slice of guilt-free decadence with this Sugar-Free Vanilla Cake with Buttercream Frosting, a perfect treat for those looking to satisfy their sweet tooth without the sugar. Made with a blend of almond flour and coconut flour, this soft and moist cake is naturally gluten-free and packed with rich vanilla flavor. A delicate balance of erythritol provides the perfect sweetness, while the creamy, sugar-free buttercream frosting elevates every bite into a luscious, velvety delight. Quick to prepare and made with wholesome, low-carb ingredients, this cake is ideal for special occasions or as a wholesome dessert for everyday enjoyment. Whether you're following a sugar-free, low-carb, or keto lifestyle, this cake proves that you don't need sugar to enjoy a luxurious treat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Erythritol (granulated sugar substitute)
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 0.75 cups Unsweetened almond milk
- 1 cups Unsalted butter (for frosting, softened)
- 1.5 cups Powdered erythritol
- 1.5 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, cream the softened butter and erythritol using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs one at a time to the butter mixture, beating well after each addition.
Gradually add the dry flour mixture to the wet mixture, alternating with the almond milk. Begin and end with the dry mixture, mixing until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the buttercream frosting, beat the softened butter in a large bowl using a hand or stand mixer until creamy.
Gradually add the powdered erythritol to the butter, beating until well incorporated. Add the vanilla extract and heavy cream, then beat on high speed for 2-3 minutes until the frosting is light and fluffy.
Once the cakes are completely cool, spread a layer of frosting over the top of one cake. Place the second cake on top and frost the top and sides evenly.
Slice and serve the cake. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 424.0 g | 544% | |
| Saturated Fat | 210.1 g | 1050% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1549 mg | 516% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 620.6 g | 226% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 14.6 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 929 mg | 71% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 826 mg | 18% | |
*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.
