Sugar Free Vanilla Cake – sugar free vanilla cake layers with sugar free Swiss meringue buttercream.
The new year is off to a good start around here and I’m excited to re-share with you a recipe that has been frequently requested over the years – a sugar free cake!
To be honest, I’ve pushed this request to the back burner for a while because I didn’t want to come across as if I was making a “diet friendly” cake. I whole-heartedly believe in balance and moderation, and that cake, in it’s full fat, full sugar, full carb form, should be part of that balance.
However, I realize there are many cake lovers reading this who want to have cake in its truest form, but can’t due to health reasons. So, today, this cake is for you!
Happily there are some easy ways to reduce added sugar, or even eliminate it, and still make cakes that are a gorgeous treat. This no-added-sugar carrot cake uses dried fruit and ground almonds to sweeten. For the recipe, search for ‘spiced carrot cake’ in the recipe bar at the top of the page.
Sugar Replacements for Baking
As I started out on this cake, I knew from previous experiments with sugar replacements that I wasn’t a fan of Splenda or Stevia. I find they leave an after taste and are definitely noticeable in the recipe.
Just like when I made my Dairy Free and Egg Free Vanilla Cake, I wanted to make sure this cake taste as close to the real deal as possible. I just don’t think flavor and texture should ever be compromised, even in a healthier version.
So, with Splenda and Stevia already a no for me, I grabbed coconut sugar (which isn’t sugar free but is lower on the glycemic index) and monk fruit.
How to Make a Sugar Free Cake
- Lakanto sugar free monk fruit sweetener and powdered sugar version – this brand is specifically important because there are fewer additives compared to other monk fruit sweeteners.
- Unsalted butter
- Cake flour
- Eggs
- Vanilla extract
- Baking powder
- Salt
- Buttermilk
- Sour cream
- Grapeseed oil
To make this Sugar Free Vanilla Cake, you’ll start by beating the butter, monk fruit, and oil together on medium-high speed until it becomes light and fluffy. You’ll then add the eggs, one at a time, beating well between each addition and then adding vanilla.
You’ll then turn the mixer to low speed and alternately add the flour mixture and buttermilk, followed by folding in the sour cream.
Can You Bake A Cake Without Sugar? (EXPERIMENT!)
FAQ
Does cake taste good without sugar?
How do you bake without added sugar?
Can you make a cake without sugar?
Cakes are meant to be sweet and the only way to make a cake without any type of sugar is to use artificial sweeteners, which many people feel uncomfortable with. You can make lots of cakes without table sugar if you are happy to add other ingredients that contribute sweetness. Try making cakes with ground almonds or grated vegetables.
Is it better to use raw sugar for baking?
Raw sugar is healthier, but it will not always be better for cooking, since many recipes require white, refined sugar. It will depend on the type of recipe and the chemical reaction that the recipe seeks.
Can You bake without sugar?
Baking without sugar can also affect how dense a baked good is since sugar can act as a leavener, making baked goods light and fluffy. If you replace sugar with date puree, you are definitely going to have a much denser product. Once again, it may still taste great but you may be surprised when you take that first peek into the oven.
Can you use natural sugar in a cake?
Using natural sugars can produce heavy, dark cakes, but they also contribute good flavour (unlike many alternatives to table sugar). As honey and maple syrup are about 20 percent water, you need to reduce the liquid elsewhere in the cake batter (for example by using less egg white).