Sugar Free Vanilla Cake
Be sure to read the entire article above so you can first understand the nuances when it comes to sugar free baking! Then proceed to my No Sugar Added Reduced Oil recipe here!
Ingredients
- 1½ cups Plant Milk 360ml
- 2 teaspoon Apple Cider vinegar 10ml
- ½ cup Vegetable Oil 118ml
- ½ cup Applesauce 126g
- 2 teaspoon Vanilla Extract
- 3 cups All Purpose Flour 375g
- 1½ cups Monk fruit Sugar
- ½ teaspoon Salt 3g
- 2 teaspoon Baking Soda 8g
Instructions
- Preheat your oven to 350°F & grease & parchment line your cake pans (This recipe is very versatile and will make 12 standard cupcakes, 6 Jumbo Cupcakes, 2-8" Layers, 3-7" Layers)
- Combine the plant milk & vinegar in a measuring cup & let stand for 5 minutes to thicken
- In a large mixing bowl combine the granulated sugar substitute with the flour, baking soda & salt whisk to combine or sift together
- Add the thickened plant milk, vanilla extract, oil & applesauce to the dry ingredients & whisk vigorously to develop the batter ~ approx 30 strokes
- Divide the batter evenly amongst your prepared pans & bake until they are done. Approx 20-25 minutes for jumbo cupcakes & cake layers.
- They will be golden brown & when you gently press the centers they spring back. Or a toothpick test with most crumbs will determine if they are done.
- Cool in the pans until you can safely touch the pan without burning yourself then flip onto a cooling rack to cool completely.
Notes
Storage Cake layers and cupcakes can be used immediately or stored in the refrigerator for up to 2 days wrapped well, for longer storage freeze for up to 1 month
Tried this recipe?Let us know how it was!