Sugar-Free Vanilla Cake
This sugar-free vanilla cake is the perfect choice for those who are health-conscious but don't want to give up the pleasure of sweets. The combination of almond flour and erythritol ensures that the cake is not only delicious but also healthy. The creamy texture of the mascarpone frosting and the rich flavor of vanilla are guaranteed to impress everyone. This dessert is an ideal choice for family gatherings, festive occasions, or as a light afternoon treat.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a 9-inch (22 cm) cake pan with parchment paper.
2
In a large bowl, whisk together the almond flour, baking powder, and erythritol.
3
In a separate bowl, cream the coconut oil until light and fluffy. Add the eggs one at a time, beating well after each addition.
4
Stir in the vanilla extract and milk. Gradually fold in the dry ingredients until just combined, being careful not to overmix.
5
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
6
Prepare the frosting: whip the heavy cream to stiff peaks. Gently fold in the mascarpone cheese and erythritol until smooth and well combined.
7
Using a serrated knife, slice the cooled cake horizontally into two layers. Spread half of the frosting evenly over the bottom layer.
8
Carefully place the top layer over the frosting. Frost the top and sides of the cake with the remaining frosting.
9
Decorate the cake with fresh berries or almond flakes.
10
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
