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Very Vanilla Cake with Whipped Frosting

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Makes 32 slices Calories 90 Prep Time 15 minutes Total Time 1 hour Made with Splenda® Allulose Sweetener

Instructions

To make the cake:

  1. Preheat oven to 325º. Spray (2) 9” round cake pans with nonstick cooking spray.
  2. In a medium-sized bowl, add eggs, yogurt, nut milk, vanilla, and salt. Whisk well until combined, about a minute.
  3. In a small bowl, whisk together dry ingredients: flour, sweetener, baking powder, and baking soda.
  4. Add dry ingredients to the wet ingredients, and stir together with a spatula until ingredients are fully incorporated and the batter is smooth. Fold vinegar into the batter.
  5. Pour batter into cake pans, smoothing out on top with a spatula.
  6. Bake on the center oven rack for about 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Remove and let the cake cool completely.

To make the frosting:

  1. Pour cold heavy cream into a medium-sized bowl. Using electric beaters or a standing mixer, beat heavy cream on medium until it’s thick and frothy. Add sweetener 1 cup at a time and continue beating until frosting is stabilized. Stir in vanilla.
  2. Smooth whipped frosting over cake, top with sliced strawberries, no-sugar-added sprinkles, or whatever topping you enjoy! Slice and serve.

Note

  • Cake may also be made: in two 8-inch round pans, or two 9-inch round. An 8-inch round pan will require 30-32 minutes of cooking time, while a 9-inch round pan will require 27-30 minutes. Just be sure to check your cake’s doneness using a toothpick in the center of the cake. If the toothpick comes out clean with no batter, the cake is done.
  • Because Allulose can brown more quickly than other sweeteners, it may be helpful to rotate your cake halfway through baking time.

Made With

Splenda® Allulose Sweeteners

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Nutrition Info Per Serving

Serving Size: 1 slice of cake

Calories 90
Total Fat 3.5g
Saturated Fat 2g
Cholesterol 35mg
Sodium 150mg
Total Carbs 29g
Dietary Fiber 0g
Sugars 0g
Added Sugars 0g
Protein 3g