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Sugar-Free Vanilla Syrup Cake

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A moist almond-flour sponge cake soaked in fragrant sugar-free vanilla syrup, creating a tender low-carb dessert that is rich, buttery, and perfect for those reducing sugar intake.

  • Total Time: 50 minutes
  • Yield: 9 slices

Ingredients

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup granulated sugar-free sweetener (erythritol or monk fruit blend)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/3 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 1/2 cup water
  • 1/3 cup sugar-free sweetener (erythritol or monk fruit)
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
  2. In a large mixing bowl whisk together almond flour, coconut flour, sugar-free sweetener, baking powder, and salt.
  3. In another bowl lightly beat the eggs.
  4. Add melted butter, almond milk, and vanilla extract to the eggs and whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
  6. Transfer the batter to the prepared cake pan and spread evenly.
  7. Bake for 25–30 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.
  8. While the cake bakes, prepare the syrup by combining water and sweetener in a small saucepan over medium heat.
  9. Stir until the sweetener dissolves.
  10. Add butter and simmer for 2–3 minutes until slightly thickened.
  11. Remove from heat and stir in vanilla extract.
  12. Allow the baked cake to cool in the pan for about 10 minutes.
  13. Poke small holes across the surface using a skewer or toothpick.
  14. Slowly pour the warm vanilla syrup over the cake so it absorbs evenly.
  15. Let the cake cool completely before slicing and serving.

Notes

  • Use room temperature eggs for a smoother batter and better texture.
  • Coconut flour helps absorb moisture and balances the cake texture.
  • Do not skip poking holes in the cake so the syrup can soak in evenly.
  • Serve with sugar-free whipped cream or fresh berries for added flavor.
  • Monk fruit or erythritol blends work best for baking.
  • Allow the cake to fully cool before slicing for clean pieces.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Diabetic

Nutrition

  • Serving Size: 1 slice
  • Calories: 214 kcal
  • Sugar: 1 g
  • Sodium: 120 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 95 mg

Find it online: https://cooksplash.com/sugar-free-vanilla-syrup-cake/