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Sugar Free/Low Carb/Dairy Free Cake

I am a firm believer in treating myself to yummy treats on holidays. My new way of living is meant to be maintainable as apposed to being "on a diet." In order to live my best life, I indulge on special occasions. All about balance, am I right? (Take this as a sign to eat that donut you're dreaming about).

However, I had a recent epiphany when daydreaming of eating my family's Easter cookies: nearly every sweet treat has dairy. Duh!

For those of you that don't know, I am sadly lactose intolerant. Please feel sorry for me, because there is nothing more delicious on this planet than cheese. To be fair, I've been strict about not indulging on cheese at all. But when I think about my current favorite cravings, they all revolve around desserts. A.k.a. frosting and dairy galore.

I've been on an amazing streak of enjoying great digestion, and decided I didn't want to ruin that with Easter. The only problem is I would have no self control with so many sweet treats around me.

The solution? Making myself a dairy free cake.

Upon researching recipes and ingredients, I felt inspired to go all the way with this cake. Go big or go home. So why not find a way to make the dessert match my current macros in order to keep my health on track? In other words, why not make a guilt-free cake?

After too many late nights scrolling online, I finally found a recipe that satisfied my needs from https://sugarfreelondoner.com. I ended up unintentionally tweaking it a bit as I went, but I can't help experimenting.

Ingredients:

-350 g almond flour

-300 g plain dairy-free yoghurt (I used the Silk brand)

-6 eggs

-4 tbsp. vegan butter melted, OR coconut oil

-2 tsp. baking powder

-2 tsp vanilla extract

-3 tbsp. granulated sweetener (I used Truvia)

Directions:

Preheat the oven to 350 degrees F. The Sugar Free Londoner recommends a springform baking tin, but I don't own one. I used a glass bread pan that is relatively deep, so the cake was a tall rectangular shape. Grease your pan and then combine the yoghurt, eggs, vanilla, and butter in a bowl. Add dry ingredients and blend until smooth. Check your cake after 30 minutes by inserting a knife all the way through; it's done if nothing comes out on the knife. I believe it took mine closer to 40 minutes to be completely done.

It was so delicious that I may or may not have eaten it within two days. I did let my family taste some, but they were allowed to indulge on actual cookies without getting an upset belly anyways.

One picture shown has a slice of the cake with sugar-free buttercream frosting that I experimented with, but I need to keep practicing with the execution. The flavor was out of this world. Texture...not quite whipped and fluffy enough.

But the cake itself...oh my. I'm tempted to make it again and have a slice in the morning for breakfast. There are only about 6-8 net carbs per slice, no sugar, no dairy; the bonus is the added vegan butter or coconut oil as the perfect fat bomb to start your day. Healthy fats in the morning will boost your metabolism, keep you feeling full, and give your body energy to run on.

Thanks again for stopping in, and I'll see you again next Friday!

"Most people have no idea how good their body is designed to feel." -Kevin Trudeau

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