The Best Sugar Free Vanilla Cake
A moist, fluffy vanilla cake that satisfies your sweet tooth without the sugar. This delightful sugar free cake features a tender crumb with a rich vanilla flavor that melts in your mouth. Perfect for those following a low carb or keto diet.
Equipment
- 2 9-inch round cake pans Greased and lined with parchment paper
- 1 Electric Mixer Stand or handheld
- 1 Large Mixing Bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Wire cooling rack
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour spooned and leveled (300g)
- 1½ cups granular erythritol-monk fruit sweetener blend (290g)
- 2½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup unsalted butter softened (226g)
- 4 large eggs room temperature
- 1 cup unsweetened milk dairy or almond milk, room temperature (240ml)
- 2 tsp pure vanilla extract
- 1 tsp white vinegar or lemon juice
Sugar-Free Vanilla Buttercream Frosting
- 1 cup unsalted butter softened (226g)
- 3 cups powdered erythritol sweetener (580g)
- 2 tsp vanilla extract
- 2-3 Tbsp heavy cream or unsweetened milk
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.2½ cups all-purpose flour, 2½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt
- In a large bowl using an electric mixer, beat the softened butter and granular sweetener on medium-high speed until light and fluffy (about 3-4 minutes).1 cup unsalted butter, 1½ cups granular erythritol-monk fruit sweetener blend
- Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl.4 large eggs
- Beat in the vanilla extract until well combined, about 30 seconds.2 tsp pure vanilla extract
- In a separate small bowl or measuring cup, whisk together the milk and vinegar/lemon juice. Let sit for 1 minute to slightly curdle.1 cup unsweetened milk, 1 tsp white vinegar or lemon juice
- With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture, followed by half of the milk mixture. Repeat, ending with the last third of the dry ingredients. Mix only until just combined – do not overmix.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean with a few moist crumbs. Start checking at the 25-minute mark, as sugar-free cakes can bake more quickly than traditional ones.
- Let the cake cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely.
For the Frosting
- Beat butter until creamy, then gradually add powdered sweetener.1 cup unsalted butter, 3 cups powdered erythritol sweetener
- Add vanilla, salt, and enough cream to reach desired consistency.2 tsp vanilla extract, 1 pinch salt, 2-3 Tbsp heavy cream or unsweetened milk
- Place one cooled cake layer on a plate, spread about ⅓ of your frosting on top, then carefully place the second cake layer on top. Frost the sides and top of the cake with the remaining frosting.
Notes
- For a keto or low carb version, replace the all-purpose flour with 3 cups almond flour and ¼ cup coconut flour.
- For a chocolate variation, reduce the flour to 2¼ cups and add ¾ cup unsweetened cocoa powder to the dry ingredients.
- Store frosted cake in an airtight container in the refrigerator for up to 4-5 days. For the best texture, let cake sit at room temperature for about 30 minutes before serving.
- Unfrosted cake layers can be frozen for up to 1 month when wrapped tightly in plastic wrap and placed in a freezer bag.