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Sugar Free White Cake: Impress Your Guests With This Healthy Dessert!

May 20, 2015


Heat the oven to 350 degree fahrenheit. Grease two 9x11 inch cake pans with nonstick cooking spray or butter and sprinkle with flour to keep the cake from sticking.

Pour almond milk, egg whites, vanilla extract, and almond extract in a mixing bowl, lightly combine with fork.

In a separate bowl combine all your dry ingredients together: cake flour, salt, baking powder, and erythritol.

In your electric mixer, cream butter and slowly add in dry ingredients.

Add wet ingredients into mixing bowl a beat on low for 2 minutes.

Pour evenly into two cake pans and bake for 27-30 min.

Let cake cool on a cooling rack for about 10 minutes, then remove from the pan.


1 cup of almond milk

6 large egg whites, room temperature

1 tsp. of vanilla

2 tsp. of almond extract

2 cups of cake flour

4 tsp. baking powder

1 3/4 cup erythritol

1 tsp. salt

1 1/2 sticks of butter, soft but still cool


More detailed directions (with pictures)

Alright, lets get out all the ingredients we need to whip this little baby up!

Next we want to add all of our wet ingredients together in a bowl, starting with the egg whites. In the picture below, you can see me separating the eggs whites from the yolks. Toss the yolk back and forth between each half of the egg shell. Focus on tossing the yolk itself, not the whites – the egg whites will fall out into the bowl as you toss the yolk.

Then add almond milk…

And lastly the extracts.

Lightly whisk with a fork.

In a separate bowl, combine all the dry ingredients together: cake flour, salt, baking powder and erythritol.

Cream butter on low and slowly add in dry ingredients.

Then add in the wet ingredients and mix on low for two minutes.

Once everything is fully combined, our mixture should look something like this.

Now we can evenly pour the batter into two pre-greased and floured cake pans.

Toss those babies into the oven at 350 degrees for approximately 27-30 minutes.

Check with a toothpick to make sure that they’re done.

I like to have multi-layered cakes so I cut the two cakes in half.

…aaaand then I filled the middle with sugar free blackberry jam and my sugar free cream cheese frosting.

And there we have it: a delicious mess of amazement!