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Sugar Free Sheet Cake

June 21, 2015

Directions

Cake

1Preheat oven to 350 degrees F for 5 minutes Grease and flour a baking tray.

2Mix the flour, baking powder, and baking soda together by passing them through a sieve a couple of times.

3In a medium sized bowl, beat the eggs with a mixer until pale and smooth, add erythritol, stevia and vanilla extract to the mix. Add the dry ingredients with melted butter, milk and mix well.

4Pour the batter into the baking tin, bake for 40 to 45 minutes or until toothpick comes out clean. Cool on wire racks for 10 minutes.

Icing

1For the icing, beat the chilled cream with a hand blender/whisk to get whipped cream.

2Add erythritol and cocoa powder to cream and whip again.

3Spread the icing mix on the cake, strawberries to garnish. Feel free to use an icing pen to make the edge of the cake all fancified!

Ingredients

Cake

1 ¾ cup of sifted common flour

1¾ tsp. baking powder

½ tsp. baking soda

2 egg

½ cup. erythritol

1½ tsp. stevia

1 tbsp vanilla extract

½ cup of soft butter

½ cup milk

Icing

½ cup heavy chilled cream

1 tbsp. erythritol

2 tbsp. cocoa

2-3 strawberries for garnish

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Recipe Walkthrough (With Pictures)

The important thing to note – all ingredients for the cake need to be at room temperature. Mix the flour, baking powder, and baking soda together by passing them through a sieve a couple of times

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Add the eggs to the mixing bowl

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Beat the eggs with an electric mixer until its pale yellow in color.

Add the erythritol and stevia to the mix.

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Add vanilla extract to the mix

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Add dry ingredients(flour, baking powder and soda) to the mix.

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Add milk to the mix

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Add butter to the mix. Mix all ingredients well, until smooth with an electric mixer

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Add the cake mix to a baking tray

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Place the baking tray in a pre-heated oven for 40 to 45 minutes or until toothpick comes out clean.

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Allow to cool on the wire rack.

For the icing, beat the chilled cream with a hand blender/whisk to get whipped cream. Add erythritol and cocoa powder to cream.

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Beat the icing mix again for 10 seconds

Spread the icing mix on the cake.

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You can use an icing pen to create a border around the edges of the cake if you like. If you don’t have a commercial icing pen, you can put some icing into a ziplock bag, and cut 1 corner of the bag. Use that small hole to squeeze the icing through.

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Garnish with strawberries. Cut the cake into slices and serve.

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