Sugar Free Vanilla Cake

Prep Time: 20 minutes | Cook Time: 30-35 minutes | Total Time: 1 hour (plus cooling)
Skill Level: Beginner | Servings: 12 slices

Indulge in the classic, comforting flavor of vanilla cake without the refined sugar. This perfectly moist, tender, and delightfully sweet Sugar-Free Vanilla Cake is proof that you don’t need traditional sugar to create a spectacular dessert. Sweetened naturally and bursting with pure vanilla aroma, it’s an elegant treat suitable for everyday celebrations, afternoon tea, or as a versatile base for festive layer cakes. Everyone at the table will be asking for a second slice!

Why You’ll Love This Recipe:

• Naturally Sweetened: Relies on a diabetic-friendly, natural sweetener for a gentle sweetness.

• Incredibly Moist: A combination of ingredients ensures a tender, cloud-like crumb.

• Dietary Friendly: Easily adaptable to be gluten-free or dairy-free.

• Perfectly Versatile: Enjoy it plain, with a dusting of powdered erythritol, or frosted as a celebration cake.

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Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour (or a 1:1 gluten-free baking blend)

• 2 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup (170g) unsalted butter, softened to room temperature (or coconut oil for dairy-free)

• 1 ¼ cups (200g) granulated erythritol or monk fruit sweetener (classic style, measures like sugar)

• 3 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• 1 cup (240ml) buttermilk, room temperature (or almond milk + 1 tbsp lemon juice)

For the Optional Sugar-Free Glaze:

• 1 cup (120g) powdered erythritol or confectioners monk fruit sweetener

• 2-3 tablespoons milk of choice

• ½ teaspoon vanilla extract

• A pinch of salt

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Instructions

Step 1: Prepare & Preheat

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8 inch square baking pan with butter or non-stick spray. For guaranteed easy release, line the bottom with a circle of parchment paper.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This ensures your leavening agents are evenly distributed for a uniform rise.

Step 3: Cream Butter & Sweetener

In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated erythritol together on medium-high speed for 2-3 minutes. The mixture will become light, fluffy, and pale. This step is crucial for incorporating air into the batter.

Step 4: Incorporate Eggs & Vanilla

Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.

Step 5: Combine Wet & Dry

With the mixer on low speed, add the dry flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour mixture. Mix only until just combined after each addition. Do not overmix; a few small lumps are fine. Overmixing develops gluten and leads to a tough cake.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Cool

Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert it onto the rack to cool completely before glazing or slicing. This prevents the cake from becoming soggy.

Step 8: Make the Glaze (Optional)

While the cake cools, whisk together the powdered sweetener, 2 tablespoons of milk, vanilla, and salt. Add more milk, one teaspoon at a time, until you reach a thick but pourable consistency. Drizzle over the fully cooled cake.

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Nutrition Information (Per slice, without glaze)

• Calories: ~180

• Total Fat: 12g

• Saturated Fat: 7g

• Cholesterol: 70mg

• Sodium: 220mg

• Total Carbohydrates: 18g

• Dietary Fiber: 1g

• Sugars: 1g (naturally occurring)

• Sugar Alcohols (Erythritol): 15g

• Protein: 4g

Note: Net carbs can be calculated by subtracting fiber and sugar alcohols from total carbohydrates. Always check specific brand labels for exact nutritional data, as sweetener blends can vary.

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Expert Tips & Variations

• Room Temperature is Key: Using room temperature eggs, butter, and buttermilk allows them to emulsify properly, creating a smooth, homogenous batter and a better rise.

• Don’t Overmix: Once you add the flour, mix until just combined. This is the secret to a tender crumb.

• Sweetener Notes: Granulated monk fruit or allulose blends also work well. The taste and volume may vary slightly. Avoid stevia-only blends as they can be bitter.

• Flavor Twists: Add the zest of one lemon or orange for a citrus vanilla cake. Fold in ½ cup of fresh blueberries or raspberries (lightly tossed in flour) before baking.

• Storage: Store leftover cake in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. It can also be frozen (unfrosted) for up to 3 months. Thaw overnight in the refrigerator.