Sugar-Free Vanilla Almond Cake
A delightful sugar-free dessert perfect for health-conscious individuals, featuring the richness of almonds and the subtle sweetness of vanilla. Ideal for those who want to indulge without the guilt. This cake is not only sugar-free but also gluten-free, making it a versatile choice for various dietary needs.
Prep time: 10 minutesCook time: 30 minutesServes: 8
Ingredients
2 cups almond flour
1/2 cup unsweetened almond milk
1/2 cup granulated erythritol
1/4 cup coconut oil, melted
4 large eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sliced almonds for topping
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the almond flour, erythritol, baking soda, and salt.
3. In another bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract, mixing until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the top.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Reheating
Reheat individual slices in the microwave for 10-15 seconds or enjoy at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
