This sugar-free peach cake isn’t just another dessert; it’s a celebration of summer flavors without the guilt. Picture this: a warm, tender cake bursting with juicy, sweet peaches, and that comforting aroma filling your kitchen. It’s the kinda cake that makes you wanna slow down, savor each bite, and maybe even share with someone you really like. This recipe came about from a need to have dessert without the guilt.
I'll be honest, creating a sugar-free dessert that actually tastes good can be tricky. But after tweaking and experimenting (and maybe a few taste tests that mysteriously disappeared), I’ve nailed a recipe that I’m super excited to share with you. This cake is perfect for anyone watching their sugar intake, whether it's due to diabetes, a specific diet, or just a desire to make healthier choices. And trust me, no one will ever guess it's sugar-free!
So, what makes this cake special? It's all about using the right sugar substitute and letting the natural sweetness of the peaches shine. A little vanilla extract, a touch of spice, and you've got a symphony of flavors that will make your taste buds sing. Plus, it’s surprisingly easy to make – no complicated steps or fancy equipment required. Lets dive into this lovely recipe.
Required Equipments
- Mixing Bowls
- Electric Mixer
- Spatula
- Baking Pan
- Parchment Paper
- Wire Rack
Sugar Free Peach Cake: Frequently Asked Questions
Sugar Free Peach Cake
Indulge in this delightful Sugar-Free Peach Cake, a guilt-free treat that captures the essence of summer with juicy peaches and a tender crumb. Perfect for those watching their sugar intake without sacrificing flavor.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan. For easy removal, line the bottom with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside. I always sift the flour to avoid clumps!
- In another mixing bowl, cream together the sugar substitute and butter until light and fluffy using an electric mixer. This takes about 3-5 minutes. If you don't have an electric mixer, you can cream them together by hand; just be prepared for a little arm workout!
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix! Overmixing can lead to a tough cake.
- Gently fold in the sliced peaches. I like to reserve a few slices to arrange on top for a pretty presentation.
- Pour the batter into the prepared baking pan and spread evenly. Arrange the remaining peach slices on top of the batter in a decorative pattern.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it! Ovens can vary, so start checking for doneness around 30 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking to the pan.
- Once cooled, dust with a little extra sugar substitute, if desired. Slice and serve, and enjoy every bite!
📝 Notes
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter.
- If using frozen peaches, make sure to thaw them completely and pat them dry before adding them to the batter.
- Feel free to adjust the amount of sugar substitute to your liking. Taste the batter before baking and add more if needed.
🍎 Nutrition
Calories: 180 kcal
Protein: 3g
Fat: 8g
Carbohydrates: 25g
Fiber: 2g
Calcium: 30mg
