Sugar-Free Almond Cake
A moist and delicious almond cake made without any added sugar, perfect for a guilt-free treat.
Equipment
- 1 Mixing Bowls
- 1 9-inch Cake Pan Springform pan recommended
- 1 Electric Mixer
Ingredients
Cake
- 2.5 cups almond flour finely ground
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup erythritol or other sugar-free sweetener
- 0.25 cup unsweetened applesauce
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 2 teaspoons almond extract
- 0.25 cup melted coconut oil or other oil
Optional Topping
- Sliced almonds
- Sugar-free powdered sweetener
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large mixing bowl, whisk together almond flour, baking soda, salt, and erythritol.2.5 cups almond flour, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup erythritol
- In a separate bowl, combine applesauce, eggs, almond milk, almond extract, and melted coconut oil. Whisk until well combined.0.25 cup unsweetened applesauce, 4 large eggs, 0.5 cup unsweetened almond milk, 2 teaspoons almond extract, 0.25 cup melted coconut oil
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan. Sprinkle with sliced almonds if desired. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with sugar-free powdered sweetener before serving, if desired.
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.