Sugar Free White Cake
Adapted from Around the Family Table by Glenda Groff
Ingredients
For the Cake
- 4 1/2 C white navy or cannelloni beans, cooked and drained I use canned
- 5 eggs
- 3/4 C egg whites I use from the carton
- 1/2 C granulated sugar substitute I use Gentle Sweet from trimhealthymama.com
- 1 T vanilla
- 1/4 t stevia I use stevia from trimhealthymama.com
- 1/4 C melted butter
- 1/2 C Greek Yogurt
- 3 T low carb flour I use Baking Blend from trimhealthymama.com or coconut flour
- 1 T baking powder
- 1 1/2 t baking soda
- 2 T Cake Batter Flavoring I found this at Walmart next to the vanilla extract
- 3/4 t salt
For the Frosting
- 1 8 oz package cream cheese I use 1/3 less fat cream cheese
- 1/3 C powdered sugar substitute I use Gentle Sweet from trimhealthymama.com
- 3/4 C Greek Yogurt
- 1 t vanilla
- 1/2 t xanthan gum
- 1 1/2 C whipping cream
Instructions
Make the cake
- Preheat oven to 350°
- Blend all cake ingredients together for at least 5 minutes.
- Line 4 8-inch cake pans with parchment paper and spray thoroughly with non-stick cooking spray.
- Divide batter evenly between the pans, and bake for 20-22 minutes.
- Remove from oven, and allow cakes to cool for 5 minutes before turning out of the pans.
Make the frosting
- Whip cream cheese, sugar substitute, and yogurt together until smooth.
- Add vanilla, xanthan gum, and whipping cream. Whip until fluffy and thickened. Color frosting with a few drops of food coloring of your choice, or leave it white.
Assembly the cake
- Place the cake on a serving platter. Place one cake layer, and then frost it. Repeat with remaining layers of cake and frosting. To decorate, pipe some of the frosting on using a decorators bag and tip or decorate with fresh fruit.