Sugar-Free Vanilla Almond Cake

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 8
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Looking for a guilt-free dessert option that doesn't skimp on flavor? This Sugar-Free Vanilla Almond Cake is your answer. With a delightful blend of almond flour and erythritol, it offers a deliciously moist texture without the added sugar.

Ingredients for Sugar-Free Vanilla Almond Cake

Almond flour serves as the base, providing a nutty flavor and keeping it gluten-free. Unsweetened almond milk adds moisture without extra sugars. Granulated erythritol sweetens the cake naturally, ideal for those avoiding sugar. Coconut oil, when melted, ensures a tender crumb and adds a subtle richness. Eggs help bind the ingredients and give the cake structure. A dash of vanilla extract elevates the flavors, while baking soda helps the cake rise perfectly. Salt balances the sweetness and enhances the almond flavor. Finally, sliced almonds on top add a delightful crunch to each bite.

Tips & Tricks

  • Ensure your eggs are at room temperature; they mix better with the other ingredients.
  • Don't skip lining the pan with parchment paper for easy removal.
  • If you don't have erythritol, xylitol or stevia can be used as substitutes.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped coconut cream or a scoop of sugar-free vanilla ice cream. It also makes a lovely afternoon treat alongside a cup of herbal tea.

Frequently Asked Questions

Can I use a different type of flour?
Almond flour is key for the texture and flavor, but if necessary, you could try a combination of coconut flour and a bit more almond milk.
What if I don't have erythritol?
You can substitute with xylitol or a blend of stevia, adjusting to taste.
How should I store the cake?
Keep it in an airtight container at room temperature for up to three days, or refrigerate for about a week.

Sugar-Free Vanilla Almond Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly. While the oven heats, grease a 9-inch round cake pan with a bit of coconut oil or use a non-stick spray. Line the bottom with parchment paper to prevent sticking.

In a large mixing bowl, whisk together the almond flour, erythritol, baking soda, and salt. This dry mix is your foundation, so make sure it's well combined to avoid any lumps.

In another bowl, beat the eggs until slightly frothy. Add the almond milk, melted coconut oil, and vanilla extract. Stir until the wet ingredients are smooth and fully combined. Now, pour the wet mixture into the dry ingredients. Stir gently until you have a smooth batter—don’t overmix as this can make the cake dense.

Pour the batter into your prepared cake pan, spreading it evenly with a spatula. Sprinkle the sliced almonds over the top. This adds a nice crunch and a lovely finish to your cake.

Bake in your preheated oven for 25-30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Low-carb and sugar-free, making it perfect for keto and diabetic diets.
  • Simple to prepare with easy-to-find ingredients.
  • Rich almond flavor enhanced by a touch of vanilla.
  • Topped with crunchy sliced almonds for added texture.

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

Step-by-step 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.

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