When I got invited to a pool party for today, I decided I should make something to take and why not make a sugar free cake? I didn’t want to do something as elaborate as the Black Forest Cake I made for my birthday, so a simple, single layer yellow cake with some frosting would be good.
I found a recipe by doing a google search and didn’t need to run out to the store for any of the ingredients, I already had them all on hand. That was handy. This was a great opportunity to use my KitchenAid Mixer I inherited from my grandmother’s kitchen. The mixer made the making of the cake as well as the frosting quick and easy. I basically just added cocoa powder to the same frosting recipe I used for my Black Forest Cake and the frosting came out great too. I even chopped up some walnuts to sprinkle on top of the cake as well. I got the idea for that from the photo of the cakes that were featured on the label for the foil pans I bought to put the cake in for the party.
The cake was a hit at the party. Once people started cutting pieces out of it, it didn’t last long. One of my friends there, saw me cut a slice out if it and he came over to scold me on it as he knows I’m on a low sugar program and he was convinced the cake was made with sugar. He was pleasantly surprised to find out I made it and told me how he thought he was being bad by having a slice of it. He couldn’t tell it was sugar free. It gave him a good excuse to try another slice. I was quite pleased the cake came out so well. I will definitely have to use it again.
Sugar Free Single Layer Yellow Cake With Chocolate Frosting
2 Cups Whole Grain Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Sea Salt
1/2 Cup Butter, Softened
1 Cup Xylitol
3 Large Eggs, room temperature
2 Teaspoons Vanilla extract
3/4 Cup Unsweetened Almond Milk
Note: Frosting Recipe makes enough for 3 or more cakes
1 (8 ounce) package cream cheese, softened
3/4 cup xylitol
2 teaspoons vanilla extract
2 cups heavy cream
5 Tablespoons Cocoa Powder
1/2 Cup Chopped Walnuts
1. Heat oven to 350°F.
2. Grease and flour 9 x 13 cake pan.
3. In bowl, combine flour, baking powder, and sea salt with wire whisk. Set aside.
4. In mixer or separate bowl, cream butter and sugar until light and fluffy.
5. Beat in eggs, one at a time then add in vanilla and mix until completely combines.
6. Slowly add in flour mixture alternately with almond milk.
7. Allow to mix until batter is smooth.
8. Pour batter into cake pan.
9. Bake for 30-38 minutes.
10. Allow to cool before adding frosting.
1. Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer.
2. Fit the mixer with the whisk attachment and mix on medium speed until smooth.
3. Add in 5 tablespoons of cocoa powder
4. While the mixture is still whipping, slowly pour in the heavy cream.
5. Stop and scrape the bottom of the bowl a couple of times while whipping until the cream can hold a stiff peak.
6. Add desired amount of frosting to top of cooled cake, spread until smooth.
7. Save additional frosting in refrigerator or freeze.
8. Chop walnuts and spread over frosting to garnish.