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Stevia-sweetened grain-free vanilla cake with yogurt crema, roasted figs and hazelnuts as part of a healthy low sugar diet
5 from 4 votes

Stevia-sweetened grain-free vanilla cake with yogurt crema, roasted figs and hazelnuts as part of a healthy low sugar diet

This almond vanilla cake with yogurt crema, caramelized figs and hazelnuts is the perfect treat for those avoiding refined sugar and grains.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 8
Course: Dessert, Cake
Cuisine: North American

Ingredients

For one 6-inch round cake:
  • ⅓ cup coconut oil
  • 1 ¾ cup almond flour
  • ¼ cup arrowroot flour
  • ¼ teaspoon salt
  • 3 egg room temperature, large
  • ½ cup almond milk
  • 6 teaspoon stevia the small spoon that comes in the box, not a regular teaspoon - equivalent to 12 tsps of sugar, or ¼ cup
  • ⅓ cup almond milk
  • 2 tsps vanilla extract
  • 1 teaspoon lemon juice
  • ½ teaspoon baking soda
Yogurt crema:
  • 1 cup heavy cream chilled
  • ½ cup PLAIN yogurt
  • 2 stevia heaped teaspoons
Topping:
  • hazelnut toasted
  • figs fresh
  • 1 teaspoon stevia

Instructions

To prepare roasted figs:
    Cup of Yum
  1. Slice figs.
  2. Preheat oven to 350F (180C).
  3. Slice the figs and place in a baking dish.
  4. Sprinkle with 1 heaped teaspoon of stevia.
  5. Roast for 40 minutes and remove from oven. Let cool before handling.
To make cake:
  1. Preheat oven to 325Grease and line a 6-inch round cake pan with parchment.
  2. In a small saucepan, melt coconut oil. Set aside to cool slightly. In a large bowl, whisk together flours and salt.
  3. Separate the eggs, placing the whites in the bowl of a standing mixer or a medium-sized bowl.
  4. Combine yolks in another bowl with melted coconut oil, vanilla, lemon juice and almond milk. Whisk to combine. Add egg yolk mixture to the large bowl with the flour, and whisk until batter is smooth and no lumps remain.
  5. Using a hand mixer, beat egg whites until they form soft peaks.
  6. Stir baking soda into the dough batter and, using a rubber spatula, immediately beat in one third of the whipped egg whites. Gently fold in the rest of the egg whites.
  7. If making layers, pour 2 cups of the batter into the prepared cake pan, leabving behind another ¼ cup (you can bake this in a ramekin or muffin tin). Otherwise, for a tall single layer cake, use all of the batter. Bake for 35-40 minutes, until a skewer inserted in the middle comes out clean.
  8. Remove cake from oven and leave to rest for 5 minutes, then run a sharp knife along the edge and invert onto a cooling rack. Let cool completely.
Yogurt crema:
  1. In the bowl of a stand mixer fitted with a whisk, beat heavy cream and yogurt on medium-high speed until soft peaks form. Alternately, you can use a hand mixer or whisk by hand. Taste and add more yogurt or cream to taste and whisk again to soft peaks.
Assembly:
  1. Cut cake into two layers. Layer vanilla buttercream and sliced figs between layers and on top, not bothering with the sides. Decorate top with cut-up figs.