This White Chocolate Cake offers a unique twist on traditional chocolate cake, featuring the rich, creamy flavors of sugar-free white chocolate combined with the nutty undertones of almond flour. The cake is sweetened with erythritol, making it a delightful option for those seeking to indulge their sweet tooth while keeping things sugar-free and gluten-free. Enhanced with the creaminess of cashew milk, this cake stands out with its moist texture and luxurious taste.
Why You’ll Love This
You’ll adore this cake for its creamy texture and sophisticated flavor profile. The use of white chocolate provides a rich base that is perfectly complemented by the subtle sweetness of erythritol and the aromatic vanilla. It’s an ideal choice for those who enjoy the finer things in life but are conscious about their dietary choices. The inclusion of almond flour not only adds health benefits but also ensures a moist crumb that melts in your mouth.
Perfect Occasion
This cake is perfect for special occasions such as anniversaries, bridal showers, or any celebration where a touch of elegance is desired. It’s also a great choice for holiday gatherings or as a luxurious treat at a dinner party. Its refined flavor and sugar-free component make it suitable for guests with dietary restrictions who still wish to enjoy a decadent dessert.
Decoration Tips
- Dust the top with powdered erythritol to give it a snow-kissed look that is visually appealing and adds a slight sweetness.
- Garnish with white chocolate shavings or curls to enhance its luxurious feel.
- Decorate with edible flowers or silver leaf for an elegant presentation that impresses at any event.
- Serve each slice with a dollop of whipped coconut cream or a drizzle of sugar-free white chocolate sauce for extra decadence.
Ingredients:
- 200 grams (2 cups) Almond Flour: Provides a gluten-free base and a moist, dense texture.
- 2 teaspoons Baking Powder: Helps the cake rise and become fluffy.
- Pinch of Salt: Balances and enhances the flavors.
- 3 Eggs: Add structure and richness to the cake.
- 50 grams (1/4 cup) Eritritol: Offers a sugar-free sweetness.
- 1 tablespoon Vanilla Extract: Enhances the creamy, rich flavor.
- 120 grams (1/2 cup) Cashew Milk (Merey): Adds creaminess and moisture.
- 90 grams (1/2 cup) Sugar-Free White Chocolate: Provides the primary flavor and creamy texture.
Instructions:
- Prepare Oven and Pan: Preheat your oven to 350°F (180°C) and line a 21×11 cm baking mold with parchment paper.
- Melt White Chocolate: Gently heat the cashew milk and pour it over the white chocolate. Let sit for a moment, then stir until smooth and creamy.
- Mix Wet Ingredients: In a large bowl, beat the eggs with vanilla and erythritol until they turn creamy. Gradually mix in the melted chocolate mixture, ensuring it’s not too hot.
- Incorporate Dry Ingredients: Sift together almond flour, baking powder, and salt. Gradually fold into the wet mixture until well combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Enjoy this exquisite White Chocolate Cake, a perfect blend of luxury and health, making it a guilt-free indulgence for any occasion!
