Sugar Free Yellow Cake Recipes

SUGAR FREE YELLOW CAKE

Steps:

• This recipe should be good for 2 8-9" cake pans.
• Prep your cake pans for nonstick by both greasing and dusting them with flour. Preheat your oven to 325.
• Sift together the flour, baking powder, and salt. Set this aside as we will be adding this to the mixing bowl later on and divided.
• In a mixing bowl and mixer set to medium speed, beat together your sugar alternative and butter until smooth.. This should take about 4-5 minutes to achieve.
• Next, add your eggs one at a time, beating between additions. Then mix in the vanilla extract.
• Slow down the mixer to a slow speed so that you can alternate adding the dry and wet ingredients to the mixing bowl. Start by adding 1/3rd of the dry ingredients from the bowl that you had set aside earlier and then 1/3rd of the milk. For example, add one third of the dry,stir, and then 1/3 of the wet and repeat until all ingredients have been added.
• Bake for 25-28 minutes or until a toothpick comes out clean. This cake will not necessarily brown however.
• Allow the cake to cool for about 10 minutes after you take it out of the oven an before you remove it from the pans.

SUGAR FREE CHOCOLATE CAKE

Steps:

• Directions.
• In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
• Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
• Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though.
• The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.

SUGAR FREE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
• In a saucepan combine raisins with water and cook until the water is absorbed, cool.
• Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for one hour.

SUGAR FREE CAKE FROSTING

Steps:

• Pick your favorite flavor of sugar free instant pudding mix.
• YOU MUST DO THIS! Take 2 tablespoons of milk and dissolve the pudding mix into it before adding the Cool Whip by folding it in gently. (This will get rid of any graininess). WARNING! If you over mix this, the frosting will become grainy or sticky!
• Fold into the thawed whip topping.
• Spread on cake or dip cookies, fruit or spoon now and eat!
• Keep leftovers refrigerated.
• My aunt has added drained pineapple or mandarin oranges and coconut into the frosting after step 2 (they are folded into the Cool Whip with the pudding/milk mixture).

PINEAPPLE LUSH SUGAR FREE CAKE RECIPE - (4/5)

Steps:

• Bake the cake in a 9x13-inch cake pan and allow it to cool completely. In a mixing bowl, stir together the dry pudding mix, cool whip and undrained pineapple. Mix until it's thoroughly combined. Spread over cooled cake and let it chill in the fridge for at least an hour.

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.