Sugar-Free Vegan Vanilla Cake
Elevate your dessert game with this delightful Sugar-Free Vegan Vanilla Cake, a guilt-free indulgence that’s as wholesome as it is delicious! This recipe swaps traditional sugar with naturally sweet Medjool dates blended into the batter, creating a moist cake bursting with vanilla flavor without any added sweeteners. Made with whole wheat pastry flour, unsweetened almond milk, and apple cider vinegar, this plant-based treat offers a fluffy yet hearty texture that’s perfect for any occasion. With minimal prep time and straightforward steps, you can whip up this healthy dessert in under an hour. Serve it plain, or pair with vegan frosting, fresh fruit, or a dusting of powdered coconut for a stunning presentation. Whether you’re vegan, sugar-free, or simply love wholesome baking, this vanilla cake is sure to become a favorite!
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Recipe Information
Ingredients
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups unsweetened almond milk
- 12 whole Medjool dates (pitted)
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 0.25 cup coconut oil (melted)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan, then line the bottom with parchment paper for easy removal.
In a medium-sized bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.
In a blender, combine the unsweetened almond milk, pitted Medjool dates, and vanilla extract. Blend on high speed until completely smooth, ensuring there are no chunks of dates. This will act as the natural sweetener for the cake.
Pour the blended date mixture into a large bowl and whisk in the apple cider vinegar and melted coconut oil until fully combined.
Add the dry ingredients to the wet ingredients in two batches, gently folding them together with a spatula until just combined. Be careful not to overmix, as this can lead to a denser cake.
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 28–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Serve plain or with your favorite vegan frosting or fresh fruit on top. Enjoy!
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 407.9 g | 148% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 194.1 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 895 mg | 69% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3133 mg | 67% | |
*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.
