Ingredients
Scale
- 2 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup plain Greek yogurt (full-fat recommended)
- ½ cup unsweetened applesauce
- 2 tablespoons lemon juice
- ½ cup erythritol or your preferred sugar substitute (adjust to taste)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. Alternatively, line the pan with parchment paper.
- Step 2: In a medium bowl, whisk together the almond flour, baking soda, and salt.
- Step 3: In a separate large bowl, whisk together the eggs, Greek yogurt, applesauce, lemon juice, and sugar substitute until well combined.
- Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Step 5: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. You can then frost with your favorite sugar-free frosting, if desired.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, comforting treat, gently reheat a slice in the microwave for 15-20 seconds, or until heated through.
- Serve this delightful cake with a dollop of sugar-free whipped cream and fresh berries for an extra touch of sweetness and elegance.
- To ensure a moist and tender cake, don't overmix the batter; a few lumps are okay, and overmixing develops gluten in the almond flour which can make the cake tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American