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.
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.
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.
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.