Sugar Free Pound Cake

sugar-free sweetener

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a natural sweetener with fewer calories.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is often less expensive and gluten-free.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: regular cocoa powder

Regular cocoa powder is typically cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

Preheat your oven to 325 and prep your pan well for nonstick. I mentioned that while a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe.

In a medium mixing bowl, whisk or sift together the flour, baking soda, and salt. Set this bowl aside.

Next, in a large mixing bowl, and at medium speed, beat your butter until creamy. It could take about up to 5-7 minutes to get the creamy texture and for the butter to lighten up in color. Then you can add the sugar alternative and continue to beat until they are creamed together. This step is essential to the success of this cake. It could take a bit of time as a result.

When your butter and sugar alternative are creamy you can add your eggs one at a time. Beat well between egg additions.

For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then add the sour cream and the extracts mixing until just blended.

Bake for 75- 90 minutes or until a toothpick comes out almost clean. The baking time can depend on your pan. Allow this to cool well- at least 20 minutes in the pan and then an hour on a cooling rack- before serving. Thus, this cake should be well cooled prior to serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens