Sugar Free Vanilla Cake – sugar free vanilla cake layers with sugar free Swiss meringue buttercream.
WHY SUGAR FREE?
Happy Monday, friends! I’m excited to share with you a new 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!
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.
WHAT IS MONK FRUIT?
Monk fruit is a small round fruit in the gourd family. It is considered a healing herb in Eastern medicine and has been used since its discovery to treat all kinds of ailments. Unlike other fruits, monk fruit’s sweetness comes from antioxidants called mogrosides. Monk fruit extract is all-natural, so there are not the same drawbacks of other artificial sweeteners.
Monk fruit extract is rated a zero on the glycemic index and has zero calories and zero carbs, so it won’t spike blood sugar. Diabetics can incorporate it into their diet more easily than sugar.
CAKE MAKING TIPS
Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Beat the butter and sugar for a few minutes on medium-high speed, until light and fluffy.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.