Hey there, sweet tooths! It’s Anne Carter from Beyond The Bayou Blog, here to treat your taste buds to some guilt-free indulgence. Today, I’m excited to share with you a delightful sugar-free cake recipe that’s sure to satisfy your cravings without the extra guilt.
For my father-in-law’s birthday, I wanted to make sure he had a special treat. Being diabetic, I knew a regular cake wouldn’t do, so I opted for a sugar-free recipe.
Carefully following the instructions, I swapped sugar for a natural sweetener. When I presented the cake, his eyes lit up with gratitude. Seeing his reaction warmed my heart; it was evident he appreciated the effort.
As he tasted the cake, we all waited nervously. Then, a big smile spread across his face. “Wow, this tastes amazing!” he said with genuine surprise. We all felt so happy seeing his reaction. It made the room feel warm and cheerful.
Together, we enjoyed every bite, not just celebrating his birthday, but also how good it felt to eat something healthy. Making this cake for him was really special, knowing he could enjoy it without any concerns.
Get ready to indulge in a slice of sweetness without the sugar overload and make your friends and family happy with this delightful treat!
Some Things to Keep in Mind!
- Heat Things Up: Make sure your oven is nice and toasty before popping in your cake. Give it a good 30-minute head start to get the party started.
- Fluff It Up: When you’re mixing butter and sugar, give it a good whirl on medium-high speed. Aim for that light and fluffy texture that makes your taste buds do a happy dance.
- Pan Power: Invest in some quality pans like those from Fat Daddio. Trust me, it makes a difference. And don’t forget to give them a little love with some nonstick spray and parchment paper to keep things from sticking.
- Mix with Care: Once you start adding those dry ingredients to your batter, don’t go overboard with the mixing. Keep it gentle to avoid ending up with a tough cake.
- Temperature Matters: Let your wet ingredients hang out at room temperature before adding them in. It helps everything blend together smoothly.
- Powder Fresh: Check the expiration date on your baking powder. Using fresh powder ensures your cake rises to the occasion.
- Test Time: When it’s time to check if your cake is done, stick a toothpick in the center. You’re looking for a few moist crumbs to cling on. That’s when you know it’s just right.
What to Eat with Sugar-Free Cake?
A Guide to Store Leftovers!
- Storage: Once the cake has cooled completely, store any leftover slices in an airtight container. Make sure the container is suitable for refrigeration.
- Refrigeration: Due to the cream cheese frosting, it’s best to refrigerate the leftover cake. Place the container in the refrigerator promptly after serving to maintain freshness.
- Duration: The cake can typically be stored in the refrigerator for up to 3-4 days. However, for the best taste and texture, it’s recommended to consume it within the first 2 days.
Sugar-Free Cake Recipe
Equipment
- Mixing bowls (at least one medium-sized)
- Whisk or fork for mixing
- Measuring cups and spoons
- 8×8 inch baking pan or cake pan
- Parchment paper or non-stick cooking spray
- Oven for baking
- Cooling rack (optional but recommended)
Ingredients
CHOCOLATE LAYER CAKE:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups Splenda zero calorie sweetner
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1 cup freshly brewed strong hot coffee
CHOCOLATE FROSTING:
- 8 ounces cream cheese softened
- 2.1 ounces sugar free chocolate pudding 1 large box
- 1 1/2 cups milk
- 8 ounces Lite Cool Whip
Instructions
- Preheat oven to 350°F. Grease and flour 2 round 9-inch cake pans.
- In a bowl, mix flour, Splenda, cocoa, baking powder, baking soda, and salt.
- In a stand mixer, blend buttermilk, oil, eggs, and vanilla. Slowly add dry ingredients until combined. Mix in coffee.
- Pour batter into pans and bake for about 25 minutes, or until a toothpick comes out clean.
- Cool cakes on a rack. Meanwhile, make frosting: whip cream cheese until smooth. In another bowl, mix milk and sugar-free pudding mix until smooth. Add pudding to cream cheese gradually, then fold in whipped topping.
- To assemble, place one cake layer on a plate, spread frosting over it, add the second layer, and frost the top and sides. Refrigerate until serving
