What do you think of my sugar free vanilla cake for my birthday ? Cute isn’t it ? 
Yes you read me very well, this Sugar Free Vanilla Cake is 100% sugar free and gluten free too. You know I am only sharing clean food recipes on this blog right? This sugar free vanilla cake deserve to be listed with my best sugar free dessert recipe for diabetic! The cake batter is light, fluffy, melt in your mouth ! Plus, it is super easy to prepare. Only 5-ingredients for the mos delicious light and airy Sugar Free Vanilla Cake. You will absolutely love it.
Sugar Free Vanilla Cake – The perfect diabetic birthday cake
I used swerve as a sugar free sweetener in this recipe. The good thing about this product is that you can use it in the same amount as regular sugar in any baking recipes! Plus it contains only 0.4 kcal per 100g so let me tell you that I love making cakes with this product! You can find Swerve HERE or if you live in France use Truvia HERE.
I know those product works because my mum tested the recipe in France with Truvia. Another option is to use monk sugar. Behind its name it is a sugar free sweetener safe for diabetic. In this recipe I used a combo of ground almond and brown rice flour to keep the whole cake gluten free. However, you can replace brown rice flour by all purpose flour or spelt flour if you are not gluten intolerant. This Sugar Free Vanilla Cake is light, melt in your mouth and nobody noticed it was sugar free – even my little girl said ‘this is delicious mummy !’
I choose to cut this Sugar Free Vanilla Cakes in half and spread a yogurt cream cheese vanilla cream between layers – plus some fresh raspberries too. OMG! This was a great idea! The whole cake taste AMAZING!
As this was my birthday cake – yes I turned 33 this year! I really wanted to give a decadent look to this cake. So I made some Sugar Free Raspberry Cheesecake Chocolate Cups to decorate the top. It is optional but it looks very cool – I think !
SO who is going to make this lovely sugar free vanilla cake ?
Sugar free vanilla cake Gluten Free
Ingredients
- 4 eggs
- 1/2 cup + 2 tablespoons Sugar free crystal sweetener (120 g)
- 2 teaspoons vanilla extract
- 1/2 cup all purpose flour (60 g) or brown rice flour if gluten free
- 1/2 cup almond meal (60 g)
Vanilla Yogurt Cream
- 1 cup Greek yoghurt
- 8 ounces cream cheese (220g)
- 4 tbsp Sugar free crystal sweetener
- 1 cup raspberry , defrost
Raspberry Cheesecake Chocolate Cups
- 7 oz sugar free dark chocolate (200 g) or 85% dark chocolate
- 1.8 oz raspberry (50 g) ,defrost, mashed on a plate
- 1/3 cup sliced almonds optional, to decorate
Instructions
- Preheat the oven to 356 F (180 C).
- Grease one 8-inch round cake pan.
- In a large mixing bowl, using an electric mixer, beat together the eggs, swerve and vanilla until it almost double in size. It has to be light and fluffy and could take up to 5 minutes.
- Combine the flour and almond meal in a bowl.
- Add the flour mixture slowly to the beaten eggs. I recommend to add the flour mix 1/4 cup at a time - mixing with a spatula to well incorporate the flour and avoid lumps.
- Transfer the batter into the prepared round cake pan.
- Bake 20-30 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Cool down on a rack before cutting the cake and stuffing with the cream.
Meanwhile prepare the vanilla cream
- In a bowl whisk together the Greek yogurt, cream cheese and swerve until it become thick. Refrigerate for 30 minutes. The vanilla yogurt cream will be used for 2 layers make sure you use it evenly in the next steps.
- Cut the cake half and spread a first layer of vanilla yogurt cream. Add fresh raspberry and more vanilla cream on top of the raspberries. Place the top cake layer and decorate with extra vanilla yogurt cream and fresh raspberries.
- Melt the sugar free dark chocolate in the microwave or in a sauce pan until fully liquid and shiny.
Prepare the raspberry cheesecake chocolate cups
- Place mini paper cups in a 12 holes mini muffin tray.
- Add 2 teaspoon of melted chocolate in each paper case and freeze 5 minutes to harden.
- Add 1 teaspoon of vanilla cream, 1 teaspoon of mashed fresh raspberries and cover with more melted chocolate.
- Freeze 5-10 minutes to harden.
- Remove the chocolate cups from the freezer and break them roughly on a chopping board with a knife to decorate the cake.
- You can keep the chocolate cups in the fridge or in the freezer to eat later.
Nutrition panel is for the sugar free vanilla cake only (without the filling) using all purpose flour. This cake serve 12 slices/persons. Nutrition panel is for one slice.
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Hello! I am trying to make this recipe for a diabetic friend. The filling sounds delicious- but I am wondering if you have any nutritional information on it? Sugar or carb count? Thanks!
Hello ! That is amazing, I wish my friends bake me some cake too ! The nutrition panel appears at the bottom of the recipe card, doesn’t include the filling as it is very up to you to adapt what you like. Enjoy the cake. XOXO Carine.
Can I substitute more flour instead of almond meal?
Of course you can use regular white wheat flour but the recipe won’t be low carb anymore. Also, white wheat is ‘heavier’ so I recommend you sift the flour first to make sure the sponge come out light and fluffy. Enjoy the recipes on the blog. XOXO Carine.
HI, i tried the cake and unfortunately, it didn’t rise as expected/pictured. It was well baked and tasted very nice, but it was rather slim and there was no way I could cut the layer in half. Surprisingly to me, there is no baking powder nor soda, so could that be a reason? Thanks
Hi, that is a French recipe and you don’t need to add any baking powder or baking soda in a Genoise. What makes the cake rise are the fluffy egg white. You must incorporate the other ingredients very slowly into the firm whipped egg white to make sure the cake rise – as you will do for the classic Genoise recipe. I hope it works better for you next time. Genoise required some baking technique, you will get there I am sure! Thanks for following the blog. xoxo Carine.
Mine was very flat too. In this reply you say to use egg whites, but the ingredients list and recipe say use eggs so I used the yolk too. Which one is correct and is that why mine is so flat
Yes you must use the whole egg and beat tem super fast with your beater until it double in size and became light yellow in color. That is a pure french genoise cake recipes adapted to be sugar free. It is not the easiest I agree but as soon as you get it your genoise (sponge) will be thicker, light and fluffy using the WHOLE eggs 🙂 Otherwise, you can also bake two of those and use them to create a layer cake. Enjoy the recipes on the blog XOXO Carine.
Hi,
I’m allergic to almonds, do you think I could substitute the almond flour with coconut flour? Thank you for the great recipe!
Hi, I won’t use coconut flour instead of almond flour because it contains too much fibre and it will soak up all the moisture of the cake. Some great almond meal replacement will be hazelnut meal, oat flour. Let me know how it goes! xoxo Carine.
Hi There,
The original post says that this recipe is dairy free also. Just wondering what you use or recommend instead of Greek yoghurt and cream cheese.
Thanks.
Hi, yes the cake batter is 100 % dairy free. As a dairy free filling I will use my nutty mousse made of soaked macadamia nuts, coconut oil and almond milk. The recipe is on the blog here and works well with soaked cashews as well if preferred. Enjoy the recipe ! xoxo Carine.
Hello,
To make it lower calorie could I use just egg whites and coconut flour ?
Thank and love your website 🙂
Hi Kate, So sorry for the late reply! I am still on maternity leave with a 5 weeks baby boy home and I am trying to reply to every comment while feeding him 🙂 First, thank you for following my little blog. It makes me so happy to hear that you love my recipes !!! I understand that you would like to decrease the calorie of thiscake recipe. However if you change the flour and eggs amount it will be a totally different recipe. I am pretty sure it won’t work. Coconut flour contains 40% fibre – which is 4 times more than almond meal and brown rice flour as used in my recipe. It means it absorb liquid 4 times more as well. So if you also remove some egg yolk you decrease the liquid a lot. To me, this will result in a rock cake and not a sponge cake 🙂 I hope this helps ! And you can still enjoy only a little piece of this cake if you watch your kcal! It won’t hurt as it is full of protein and fibre to keep you full. See you soon on the blog and thanks again for reading me! Carine.
Hi,
this sounds perfect and looks just wonderful… I have a question… what is vanilla yogurt cream ??
I would love to make this soo, I appreciate any & all advise you can give me
Thanks
Hi Abby, If you read the full recipe in the recipe box I provided the recipe for the vanilla yogurt cream as well as the sugar free chocolate cups. It is actually a simple mix of light cream cheese, Greek yogurt, stevia and vanilla. It is a very easy cake to make and you will love it 🙂 Enjoy! Carine.