Name: Sugar Free Cake
Prep time: 90 min
Cook time: 35 min
Total time: 125 min
Yield: 10
Cuisine: Caribbean
Ingredients: 200 grams All-Purpose Flour; 200 grams Almond Flour; 65 grams Sugar Substitute (Option Splenda); 200 grams Butter; 2 teaspoons Baking Powder; 5 Large Eggs (Beaten); 1 tablespoon Full Cream Milk Powder; 1/2 teaspoon Salt; 2 teaspoons Almond Extract; 250 grams Strawberry jam (made with sugar substitute); 200 grams Whip cream (made with sugar substitute) and berries

Front shot of Sugar Free Cake with strawberry on the side

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Lifestyle changes can often mean adjusting some of your favorite foods for healthier options. This recipe for Sugar-Free Cake is one such alternative to regular cake for those living a sugar-free lifestyle. For those who love cakes and pastries, adjusting your eating to avoid sugar means taking a different perspective on your favorite treats. We will show you how to make a sugar-free cake that's still moist and delicious with this recipe. We have carefully chosen sugar alternatives to ensure that this will help you stay on track with your new lifestyle but still enjoy some cake. So try our recipe for the sugar-free cake and share this recipe with friends and family about how tasty and more healthy a sugar-free life can be.

Equipment Needed

Bread Knife

Cake Pan 10 inch

Cake Tester

Digital Food Kitchen Scale

Large Mixing Bowl

Spatula

Stainless Steel Measuring Spoons

Stand Up Mixer

Stand Up Mixer Whisk Attachment

Whisk

Author: Narandradath Jaikaran

Prep Time

90 mins

Cook Time

35 mins

Total Time

125 mins

Serves

Ingredients

200 grams All-Purpose Flour
200 grams Almond Flour
65 grams Sugar Substitute (Option Splenda)
200 grams Butter
2 teaspoons Baking Powder
5 Large Eggs (Beaten)
1 tablespoon Full Cream Milk Powder
1/2 teaspoon Salt
2 teaspoons Almond Extract
250 grams Strawberry jam (made with sugar substitute)
200 grams Whip cream (made with sugar substitute) and berries

Instructions

In a bowl, sift and mix together your both flour, salt, milk powder and baking powder. Set aside.

Set a stand-up mixer on medium speed, fitted with a whisk, beat sugar substitute and butter to a smooth consistency—about 4 to 5 minutes.

Add the beaten eggs and almond extract into the mixer bowl, with the mixer running on slow speed.

Prepare your 9" round cake pan, grease the pan with a non-stick spray, and then dust lightly with flour.

While the mixing process is underway, preheat oven to 350 °F (middle shelf in place for baking cake)

In the mixer, fold in the flour mixture, adding a third at a time, and beat for another 2-3 minutes on medium speed

Spoon the mixture into the prepared cake pan, then gently tap the pan on the table surface to level the mixture

Bake for approximately 30-40 minutes or until cake tester, inserted in the middle, comes out clean

Prepare the strawberry jam and topping

Remove from oven, and let it cool for 10 minutes. Then remove from pan, to fully cool the cake.

Using a knife, cut the cake into two-three layers.

Spread the strawberry jam on top of the bottom layer of the cake. Now place another half on top, forming a layered cake.

Garnish with whip cream and berry topping.

Chill in a refrigerator before serving.

Sugar Free Cake

Ingredients

Instructions

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