Sugar Free Vanilla Whipped Cream Cake

5 from 1 reviews
Sugar Free Whipped Cream Cake
Prep time
Cook time
Total time
For as beautiful as it is, this is quite an easy dessert. A moist Splenda sweetened sponge layer with a super thick layer of vanilla whipped cream. Decorate with giant fresh blackberries or any berry that happens to be a star at the market. This is what we are having for our New Years Day dessert with friends.
  • Vegetable oil cooking spray
  • 3 large eggs, at room temperature
  • ¾ cup Splenda Granular
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cup almond flour or meal
  • ¼ cup all purpose flour
  • 1½ tablespoons butter, melted
  • 16 ounces whipping cream
  • 2 tablespoons Jello Instant Vanilla Pudding Mix, powder
  • Fresh berries
  1. Preheat oven to 375 degrees F. Lightly spray the bottom and sides of a 9 inch cake pan with cooking spray, line the bottom with a round of wax paper or parchment and spray again.
  2. Combine the whole eggs with ½ cup Splenda in a medium bowl. Beat using an electric mixer until the mixture is the consistency of softly whipped cream and is about triple in volume, about 12 minutes. Beat in the vanilla and lemon extracts. Using clean beaters, beat the egg whites with the cream of tartar in a medium bowl until soft peaks form. Gradually add the remaining ¼ cup Splenda and continue beating until stiff but not dry.
  3. Fold the whites into the egg mixture.
  4. In a small bowl, blend the almond flour with the all purpose flour and gently fold into the egg mixture until incorporated. Fold in the melted butter. Pour the batter into the prepared pan and smooth the top. Bake for 18 to 20 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes, then turn the cake out onto a rack and remove the paper. Cool completely.
  5. Whip the heavy cream and instant pudding powder until thick and fluffy. Scrape onto the top of the cake and smooth the top and sides as in the photo. You are not frosting the cake, you are leveling the top and sides, allowing some of the cake to show through. Arrange fresh berries on cake just before serving.

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