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Sugar-free vanilla cake served
Guilt-free vanilla sponge cake with rich mascarpone cream

Sugar-free vanilla & mascarpone cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
One of the greatest achievements of modern baking is that "free-from" doesn't mean taste-free. In this cake, almond flour not only replaces gluten but gives the sponge a moist, marzipan-like character, made even softer by coconut oil. The richness of the mascarpone cream makes you forget you're eating a low-carb dessert.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 22 cm cake tin - Adjusted to the batter quantity.
  • Whisk and bowls - For mixing wet and dry ingredients.
  • Bread knife - For cutting the sponge horizontally.
  • Palette knife or spatula - For spreading the cream.

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Nuts

Instructions

1 ✓

Preheat the oven to 180°C. Line the bottom of the cake tin with paper. Mix the almond flour, baking powder, and salt in a bowl.

Tip: Almond flour tends to clump, so it's worth breaking it up with a fork.
2 ✓

Beat the eggs with the erythritol until pale, then drizzle in the liquid coconut oil, milk, and vanilla.

Tip: It is important that the coconut oil is not hot, otherwise it will cook the eggs.
3 ✓

Fold the dry ingredients into the wet mixture. Don't be surprised, the batter will be thicker than a wheat flour sponge.

Tip: Almond flour has no gluten, so you don't need to fear overmixing, but work gently.
4 ✓

Bake for approx. 25-30 minutes (skewer test). Let cool completely in the tin.

Tip: Almond cakes are very fragile when warm. They firm up as the fats cool.
5 ✓

For the cream, whip the cold cream. In another bowl, mix the mascarpone with the erythritol and vanilla, then fold in the whipped cream.

Tip: Only mix the mascarpone briefly, as it tends to curdle and become runny.
6 ✓

Cut the cooled cake in half. Spread half the cream on the bottom layer, place the top on, and cover with the remaining cream.

Tip: If the sponge is fragile, don't cut it in half, just pile all the cream on top – it looks just as impressive.
7 ✓

Decorate with fruit and chill for at least 1 hour before serving.

Tip: During cooling, the almond flour absorbs more moisture from the cream, making it softer.

Recipe FAQ

Why does the cream taste "cool"?
This is a natural property of erythritol (endothermic dissolution). If it bothers you, use a 4x sweetener or stevia blend.
Can I use ground almonds instead of almond flour?
Yes, but almond flour is finer and defatted, making the sponge lighter. With ground almonds, you'll get a denser, wetter cake.
Can I replace the coconut oil?
Yes, with melted butter in the same quantity.

Ingredients

  • 200 g Almond flour
  • 100 g Erythritol (powdered is better)
  • 4 pcs Eggs (medium)
  • 100 g Coconut oil (liquid)
  • 100 ml Milk
  • 10 g Baking powder
  • 5 ml Vanilla extract
  • 200 ml Whipping cream
  • 250 g Mascarpone
  • 50 g Erythritol (for the cream)
  • 1 pinch Salt