sugar free cake

This beautifully decadent chocolate cake recipe is not only amazingly delicious, but it also happens to be vegan and completely sugar-free (unless you don’t want it to be).

Chocolate Vegan Cake | Sugar-Free

potato

almond butter (or cashew butter)

dates (pitted) (3/4 cup unrefined sugar

plant milk

cocoa powder

tsp sea salt

vanilla

whole wheat flour

tsp baking powder

tsp baking soda

date paste (3/4 cup unrefined sugar

applesauce

Tbsp apple cider vinegar

https://mediavine-res.cloudinary.com/video/upload/dupfvpkb6r7uwhd2ofzd.mp4

You don’t have to be plant-based to enjoy these oil-free vegan dessert recipes. Anyone, and I do mean anybody–vegan, vegetarian, omnivore–will love these family favorites!

Oil-Free Vegan Desserts

A soft, moist cake that&#x27;s bursting with lemon flavor! Add fluffy lemon buttercream to make it absolutely heavenly! Free from gluten, grains, eggs, dairy, sugar, so you can freely enjoy cake that fits your dietary needs. (Paleo, Vegan, Keto)

Low-Carb Lemon Loaf Cake

almond flour

tapioca flour

Tbs monkfruit granules

flaxseed

Tbs baking powder

tsp pure stevia powder

pink salt

turmeric (or 2 squirts natural yellow food coloring, optional

water

Tbs lemon juice

2 lemons

avocado oil

palm oil (shortening, at room temp)

Lakanto powdered monkfruit (to taste)

tsp finely grated lemon zest

tsp tapioca flour (optional

Preheat the oven to 325. Line a small bread pan with 2 strips of parchment paper (crossways) for easy removal

Whisk together dry ingredients in a large mixing bowl. Mix together water, lemon juice, zest, oil and vanilla in another small bowl.

Pour wet over dry and gently mix by folding the batter until the flour is moistened (it will be a little thick)

Scoop batter into the pan.

Bake for about 35-40 minutes until the top springs back when pressed. *Important* Turn the oven off, but leave the loaf in the oven for another 5 minutes with the door shut to cool gradually. Then remove and cool the loaf on a wire rack before cutting.

Allow to cool completely before frosting.

To make the cake:

Add palm shortening to a stand mixer with the paddle attachment (a hand mixer works, too).

Mix for about 5 seconds to soften. Add remaining ingredients and beat until fully mixed. Taste and adjust.

Smooth frosting generously onto cooled cake. Top with extra zest, if you like. Enjoy!

To make the frosting:

This Chocolate Keto Mug Cake is ready to enjoy only in 90 seconds! Once you try this,  you won't need another keto mug cake recipe!

Best Chocolate Keto Mug Cake

tbsp Butter, melted

tbsp Almond flour

tbsp Cocoa powder, unsweetened

tsp Coconut flour

Tbsp Monk fruit,

Tbsp of Nestle cream

tsp Baking powder

tsp Vanilla Extract

Melt butter in a coffee mug.

Add all other ingredients and stir well until...

Add all other ingredients and stir well until all the lumps are out.

Cook in the microwave for 90 seconds. You...

Cook in the microwave for 90 seconds. You may have to adjust the cooking time since all microwaves cook at different speeds.

Enjoy delicious Strawberry Sugar Free Cake Recipe as a perfect celebration cake for the whole family, be it Valentine&#x27;s or Mother&#x27;s day. This fluffy sugar free sponge cake combines layer cake with keto jam, meringue frosting, and homemade strawberry powder, fully low-carb, gluten-free, and diabetic friendly.

Strawberry Sugar Free Cake Recipe

eggs

Tablespoons (100 grams) sugar sweetener

baking powder

Tablespoons oil

Vanilla Extract

Meringue Icing

Strawberry jam

Strawberry powder

Prepare all ingredients

Start preparing all of the ingredients. Have your eggs at room temperature and separate egg whites and yolks. Sweetener is best to have powdered for baking as it melts much easier. If you have made our recipes, prepare jam and powder, and make the frosting if you have not. At the same time, heat your oven to 160 Celsius or 320 Fahrenheit. 

Whisk Egg Whites and Egg Yolks

Using your kitchen machine, place egg whites into the bowl and mix until fluffy. Place the bowl aside. Using a second bowl, add egg yolks together with sweetener and whisk. 

Once you whisk your egg yolks, scoop in the egg whites into the bowl and mix on low until combined.

Add the rest of the Ingredients

Add all other ingredients using a spoon while your machine keeps whisking them. 

Pour and Bake

Once your cake batter is thoroughly combined, pour it onto the large cake pan and bake for 30 to 35 minutes. 

Spread Jam

Make sure your sheet cake is thoroughly cooled before going into the next steps. Make small holes throughout the cake using the back of the spatula or wooden stick. This will help your jam to get directly into the cake to add more moisture and flavor.  Once your holes are all made, cut your sheet cake into half and spread half of the strawberry jam on one half of the cake. Place the other half of the top of the cake to form two layers. 

Extra Jam and Frosting

Spread the rest of the jam on top of the second layer of the cake. On top of that goes meringue frosting. You can either spread it with a spatula or fill our icing bag and frost it. 

Strawberry Powder

Lastly comes our strawberry Powder. Place powder into the sieve or bigger tea sieve, as I have done, and gently powder your whole cake with dehydrated strawberry powder. 

https://mediavine-res.cloudinary.com/video/upload/ypmj5w3qc6zhnrqqbvet.mp4

Enjoy delicious Strawberry Sugar Free Cake Recipe as a perfect celebration cake for the whole family, be it Valentine's or Mother's day. This fluffy sugar free sponge cake combines layer cake with keto jam, meringue frosting, and homemade strawberry powder, fully low-carb, gluten-free, and diabetic friendly.

Sugar free vanilla cake with a sugar free swiss meringue buttercream.

Sugar Free Vanilla Cake

unsalted butter room temperature

(350 g) Lakanto monkfruit sweetener (Use THIS brand)

(72.6 g) grapeseed oil

eggs (at room temperature)

egg whites (at room temperature)

(373 g) cake flour

(12 g) baking powder

(4 g) salt

(12 g) vanilla extract

(240 g) buttermilk (at room temperature)

(60 g) sour cream

(280 g) Lakanto monkfuit powdered sugar

(452 g) unsalted butter

*This buttercream recipe makes enough to fill and

chocolate

(57.75 g) heavy whipping cream

Preheat the oven to 325 degrees F. Prepare two 8-inch or three 6-inch round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside.

In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, oil, and monkfruit on high until fluffy and smooth, about 5 minutes.

Add the eggs and the egg whites, one at a time and beating well between each addition, to the bowl and beat on medium until well incorporated. It may look curdled, don&#039;t stress.

Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated.

Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sour cream.

Evenly distribute the cake batter among the two 8-inch or three 6-inch pans and bake for 35 to 40 minutes, until toothpick comes out with just a few moist crumbs on it.

Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.

When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I’ll just put it in the refrigerator to chill until needed.

FOR THE CAKE

In the bowl of your electric mixer, or any heat proof bowl, combine the egg whites and monkfruit. Whisk until combined.

Heat about 1 to 2 inches of water in a medium pot over medium heat. Place the metal mixing bowl, or other heat proof bowl, over the pot to create a double boiler. Stir continuously, until the mixture because smooth, light in color, frothy and reaches 160 - 170 degrees F on a candy thermometer.

Once the mixture has reached the desired consistency, use a whisk attachment to beat the mixture until you reach medium-stiff peaks, about 10 minutes. It takes a bit of time, so be patient. You&#039;ll know it&#039;s ready for the next step when you touch the outside of the bowl with your inner wrist and it&#039;s room temperature. If it&#039;s still warm, keep beating until there&#039;s no heat coming off the bowl.

Once you&#039;ve reached medium-stiff peaks, change to the paddle attachment and then gradually add the butter in small squares, followed by the vanilla. Continue to beat for about 3 to 5 minutes until smooth and silky.

FOR THE BUTTERCREAM:

Place the first cake layer, top side up. Add about 1 cup of frosting. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake.

Place second cake layer on top and apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.

After the crumb coat is set, continue frosting and decorating the cake.

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Top 5 sugar free cake recipes from across the web

The most viewed sugar free cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Low-Carb Lemon Loaf Cake

Best Chocolate Keto Mug Cake

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The most viewed sugar free cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine