A decadent vanilla layer cake that contains no sugar and no gluten – you must be dreaming, right? No, this is real life, thanks to Carolyn Hartz’s Sugar Free Baking book, set for release in October.
“We all know that we should decrease our sugar intake, but the assumption is that if you give up sugar, you are giving up desserts and treats – this is just not the case!” says Carolyn.
Free of white sugar and hidden sugars such as agave and rice malt syrup, this recipe is the ultimate sweet-treat in which you can certainly have your cake and eat it, too!
150g unsalted butter, softened, plus extra to grease
100g Perfect Sweet xylitol
3 extra-large eggs
200g almond meal
1 tsp gluten free baking powder
Pinch of salt
180 ml milk, lukewarm
1 tsp pure vanilla extract
500ml whipping cream
400g fresh berries of your choice
200g Perfect Sweet Berry Jam
75g Dark bitter chocolate, melted (optional)
Rose petals or edible flowers to decorate (optional)
- Preheat oven to 150˚C/130˚C fan-forced. Grease a 24cm round cake pan with butter and line with baking paper.
- Use an electric beater to beat the butter and xylitol in a medium bowl until pale and fluffy. Add the eggs, one at a time and beat well.
- Mix the almond meal, arrowroot, gluten free baking powder and salt together in a separate bowl. Add to the egg mixture and combine on low speed. Add the lukewarm milk and vanilla and stir until combined.
- Pour mixture into prepared cake pan and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
- Cool in pan for 10-15 minutes then turn onto a wire rack to cool completely.
- Repeat this recipe twice for the remaining layers.
- To assemble, whip the cream in a medium bowl until soft peaks form.
- Set aside 1 cup of the whipped cream and 150g of the fresh berries to decorate the top layer.
- To assemble, place the first cake layer on a serving plate and spread over half the jam, then half the remaining cream and top with half the remaining berries. Gently place the second cake layer on top and repeat. Place the third cake layer on top and finish with the reserved whipped cream and berries. If using, drizzle with melted chocolate and serve.
Tip: It is best to have the milk lukewarm as it gives the cake a better texture. It’s also recommended that you use strawberries when making your jam for use in this recipe.