This No-Sugar Lemon Velvet Cake is a guilt-free indulgence perfect for special occasions or a simple treat. Made with natural sweeteners and fresh lemon juice, it delivers a light, tangy flavor and a soft, velvety crumb.
Ingredients
For the Cake:
- 2 ½ cups almond flour
- ½ cup coconut flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup powdered erythritol (or your preferred no-sugar sweetener)
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 tbsp lemon zest
- ⅓ cup fresh lemon juice
- ½ cup unsweetened almond milk
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and grease two 8-inch cake pans. Line with parchment paper.
- Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
- Cream butter and sweetener: In a separate large bowl, beat the butter and powdered erythritol until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, and lemon juice.
- Combine: Gradually mix in dry ingredients, alternating with almond milk. Stir until smooth.
- Bake: Divide the batter evenly between pans and bake for 25-30 minutes. Cool completely on wire racks.
- Prepare frosting: Beat cream cheese and butter together until creamy. Add erythritol, vanilla, lemon juice, and zest. Mix until smooth.
- Assemble: Spread frosting between the layers and on top. Garnish with additional lemon zest if desired.
Enjoy a slice of this zesty, velvety cake with no sugar but plenty of flavor! 🍋
