Sugar-free, dairy-free moist yellow cake

 

I thought I’d like to try to find a cake recipe that had pudding filling and chocolate frosting, but was sugar and dairy free, so that all of us could eat it and enjoy it. So I found a couple of recipes, and tweaked them until they would work for us, and the result was a really yummy cake that we could all enjoy!

 

For the cake:

1 cup (2 sticks) of Earth Balance (room temperature)
2 cups of xylitol (or your choice of natural sweetener)
4 organic, free-range eggs (room temperature)
3 cups of sifted self-rising flour
1 cup of almond milk (room temperature) (or your choice of dairy free milk)
1 teaspoon pure organic vanilla extract
1/2 teaspoon butter flavoring

Preheat your oven to 350 degrees. Grease three 8″ cake pans (or 2, like me, and make the remaining batter into a few cupcakes). In your mixer, cream the earth balance until fluffy. Add the xylitol and continue to beat until creamed. It’ll take between 5 and 10 minutes. Add eggs one at a time, beating well after the addition of each egg. Add the flour and almond milk, alternating, but starting and ending with flour. Add organic vanilla and the butter flavoring until just mixed in. Divide batter evenly between pans. Bake for 25 – 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then wrap in plastic wrap to completely seal in moisture. Once they are completely cool, I took my layers out of the pans and put them on a cookie sheet in the freezer for 30-45 minutes. Once they are nice and firm, I use a bread knife and slice off the top, rounded part of each layer so that I have a flat surface to work with. Next, make the filling.

For the pudding, I used almond milk. This pudding was not as thick as regular, store bought/box made pudding, but it still worked for the filling and tasted delicious.

 

Pudding Filling Ingredients:

 

2 large organic, free-range eggs
2 TB plus 2 tsp non-GMO cornstarch¬†(all of Bob’s Red Mill products are non-GMO!)
a pinch of salt
1/2 teaspoon stevia powder (you could also use xylitol powder)
2 cups almond milk
1 TB Earth Balance Butter Substitute
1 tsp organic vanilla extract

Prepare an ice bath that will fit a medium bowl that will sit inside of it. Whisk to combine the cornstarch, xylitol powder, and salt. In a medium sized heat proof bowl, whisk eggs. Add cornstarch mixture and mix until combined. In a saucepan, heat almond milk over medium heat until boiling, stir, and be careful not to scorch. Pour hot milk into eggs and whisk constantly to combine well. Pour mixture back into the saucepan and continue to whisk over medium heat for about 2 minutes, or until thickened. (Like I said, it may not become quite as thick as regular pudding. It does thicken more once it’s cool and has set up.) Transfer pudding from saucepan to heatproof bowl, and whisk in earth balance and vanilla. Taste, and adjust accordingly, adding sweetener or vanilla to taste. Set the bowl in the ice bath to cool sufficiently, and then refrigerate until set up.

After this, I took the cake layers out of the freezer and spread the now set-up pudding onto the bottom layer. I just did this gently, and then placed the bottom layer with the pudding back into the freezer. This step, if your pudding was still loosely set, seemed to make the difference. It was a great consistency when it came out, and I put the top layer on. Lastly, frost!

Frosting:

3 cups powdered xylitol
1/2 cup Earth Balance butter substitute1/2 cup non-hydrogenated shortening (I used Spectrum)
1 tsp. organic vanilla extract
1/2 cup organic, fair-trade cocoa

Cream earth balance and shortening in mixer. Sift in the powdered xylitol and cocoa, and mix on low until combined (so the powdered ingredients don’t puff out). Increase mixer speed to medium and add vanilla. Beat for about 3 minutes, or until creamy. If it needs thinned, add a little almond milk, if it needs thickened up, add more powdered xylitol.

 

 

 

 

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