You know, just because you’re not eating sugar doesn’t mean you can’t have a great birthday cake. This sugar-free birthday cake is moist, has a really nice crumb and bakes up like a professional cake!
What does that mean? Well, it means that it bakes up perfectly flat, with perfect edges.
This cake is so easy to work with when it’s cooled. Stack it, fill it, decorate it, it works incredibly well and keeps its shape without being heavy and dense. It really is a nice cake to make for any occasion.
Who wants a sugar-free cake? I Do! I do!
If you’re focused on a sugar-free, low carb, keto, or gluten-free diet, things like this sugar-free birthday cake are hard to find and come by. This is unless of course, you live in a major city where you can find a bakery that specializes. Not where I am!
This from scratch recipe isn’t at all difficult, and can be frozen in advance. Yup, you read that right, bake up a few layers, toss them in the freezer and pull them out when you are ready to work with them. Win-win-win.
A Sugar-free icing replacement, better than the real thing.
You can ice this cake any way you want, it’s not too sweet, so a fruit filling would be welcome.
I used a simple cream cheese buttercream that I think is just the best thing ever. That’s a bold statement, but this “icing” is super creamy and a perfect combination to go with this vanilla birthday cake.
The icing is more like a stabilized whipped cream. It’s thick, spreadable, and you can use it in a piping bag with tips, but it does not have that cloyingly sweet taste that regular icing has.
You can, however, make it as sweet as you want to.
FROSTING TIPS AND TRICKS TO GET IT PERFECT THE FIRST TIME
Also make sure to grab whipping cream, not coffee cream.
I like to use a 36% fat whipping cream for this recipe, but if you cannot get your hands on 36% whipping cream, any cream that you can whip will be perfectly fine.
Keep all the ingredients for your icing cold cold cold, you want your cream cheese to come out of a cold fridge and go directly into the bowl. Cube your cream cheese first to make it easier on your mixer.
The frosting gets a bit stiff in the fridge but has a very similar mouthfeel to buttercream without an overly sweet bite.
I only add 1/2 cup of sweetener which makes for a slightly sweet frosting, if you want it punchier and super sweeter, add more sweetener!
Be careful to not overbeat your mixture. Overbeating will cause everything to liquify.
This frosting works great for decorating cakes or even cupcakes. You can see how well it pipes by check out my low carb roasted strawberry cupcakes.
WHAT TYPE OF SWEETENER IS BEST?
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Use your favorite 1:1 sugar substitute.
In the frosting, you will need to use powdered, or else your creamy frosting will be quite grainy and unpleasant. For the cake batter powered is preferred over granular.
If you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender, or food processor. My favorite powdered sweetener by far is So Nourished Monk Fruit Blend, I find it has almost no aftertaste at all.
Swerve and stevia will work perfectly fine here as well as does any powdered erythritol or xylitol.
Just remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, it can be deadly to them.
Let’s not forget about the sprinkles!
Sprinkles are the topping here, and no worries because they are also completely sugar-free.
If you’re interested in making your own low carb homemade sprinkles, I have the recipe for you. The best part about making your own is you can customize them to be any colour you want.
They do take a bit of time to dry so if you decide to make this sugar-free birthday cake with the sprinkles, make the sprinkles a day or two ahead of time.
Unlike sugar made sprinkles, these sprinkles are a bit more fragile and tend to melt a bit quickly. If you add them to ice cream, or on top of wet whip cream some of them will melt.
My cake required two coats of sprinkles because the first set melted, but it worked out very well because the outside icing ended up having that sweet icing taste, with a tiny bit of crunch.
The sprinkles held up like champs after that second coating, this photo was taken a few hours after I finished the second coat.
Sugar-Free Birthday Cake REcipe
This cake is rich and decadent. I wouldn’t call it healthy, but I wouldn’t say no to a piece either if someone offered it to me. Everything in moderation right?
I honestly believe a healthy diet should make room for celebration desserts. Just because you’re watching your carbs, or sugar, or have a gluten restriction doesn’t mean you have to miss out.
You can actually have your cake and eat it too, although if you ate the cake you wouldn’t have it anymore… (Oh now I get it! Ha…..)
Well, I guess that just means you need to bake another one.
Invite me over, I’ll bring the coffee!
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Bakery Style Chocolate Chip Muffins (Low Carb and Gluten Free)
Ingredients
Instructions
Recommended Products
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 352 Total Fat: 27g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 127mg Sodium: 206mg Carbohydrates: 14g Fiber: 8g Sugar: 3g Protein: 10g
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