A soft, pale cake under a thick layer of chocolate cream is the kind of snack cake that never goes out of style. This sugar-free vanilla cake bakes in a small square pan and is topped with a rich, spreadable chocolate cream.
The cake is almond and coconut flour with eggs, Greek yogurt and a little butter, sweetened with granulated allulose. The topping is Neufchâtel, yogurt, cream and cocoa, and each of the 9 squares has about 151 calories and 4g net carbs.
There is no frosting to pipe and no layers to stack. The chocolate cream is simply spread over the cooled cake, chilled, and cut into squares.
Why You’ll Love This Sugar-Free Vanilla Cake
- Soft and moist. Greek yogurt keeps the crumb tender.
- Thick chocolate cream. A cocoa and Neufchâtel layer gives every square a generous topping.
- 4g net carbs per square. Each of the 9 squares has about 151 calories and 8g protein.
- Small batch. A 5×5-inch pan makes 9 neat squares.
Ingredient Notes
Cake. Half a cup of super-fine almond flour and 2 tablespoons of coconut flour make the base, with two eggs, ¾ cup of FAGE Total 0% Greek yogurt, a tablespoon of melted butter, ¾ teaspoon of baking powder and ½ teaspoon of alcohol-free vanilla flavoring for the vanilla flavor.
Chocolate cream. Five ounces of Philadelphia Neufchâtel, 3 tablespoons of Greek yogurt, 2 tablespoons of heavy whipping cream and 3 tablespoons of unsweetened cocoa powder are beaten until thick and spreadable.
Allulose. Granulated allulose sweetens the cake and powdered allulose sweetens the chocolate cream. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour, eggs and cocoa powder yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Vanilla Cake
You need a 5×5-inch square metal pan that is 2 inches deep, parchment, an electric mixer, mixing bowls and a spatula. Prep takes about 25 minutes, the cake bakes for 22 to 28 minutes, and it chills for at least 3 hours.
Bake the cake
Step 1. Preheat the oven to 325°F (163°C) and line the pan with parchment.
Step 2. Whisk the almond flour, coconut flour and baking powder.
Step 3. Beat the eggs and granulated allulose until slightly pale and foamy.
Step 4. Add the 170g of yogurt, the melted butter and the vanilla and mix gently.
Step 5. Fold in the dry ingredients until just combined.
Step 6. Rest the batter for 2 minutes.
Step 7. Spread it evenly into the prepared pan.
Step 8. Bake for 22 to 28 minutes, until the center is set and a toothpick comes out without wet batter.
Step 9. Cool the cake completely.
Make the chocolate cream
Step 10. Beat the Neufchâtel until smooth.
Step 11. Add the 50g of yogurt, the cocoa and the powdered allulose and mix until creamy.
Step 12. Add the heavy cream and beat briefly until thick and spreadable.
Frost, chill and cut
Step 13. Spread the chocolate cream over the cooled cake in a thick, even layer.
Step 14. Smooth the top with gentle spatula swirls.
Step 15. Refrigerate for at least 3 hours.
Step 16. Lift the sugar-free vanilla cake out of the pan and cut it into 9 equal squares.
Success Tips for Sugar-Free Vanilla Cake
Do not overbake. Start checking at 22 minutes. The cake is done when the center is set and a toothpick comes out without wet batter.
Cool it completely. The chocolate cream goes on a fully cooled cake, or it will soften and slide.
Do not overwhip the topping. Beat the cream only briefly once it goes in. You want it thick and smooth.
Chill fully. Three hours in the refrigerator gives clean, distinct layers when you cut.
More Sugar-Free Snack Cakes
For more chocolate in a pan, try my sugar-free Texas sheet cake bars. If you like a bright, fruity cake, the sugar-free lemon poke cake is a spring favorite.
And for a cozy spoonable dessert, bake the creamy sugar-free lemon pudding cake.
Storage
Keep the cake in the refrigerator, since the chocolate cream is made with Neufchâtel and cream. The recipe does not give a storage time.
Sugar-Free Vanilla Cake FAQ
What size pan do I need?
The recipe uses a 5×5-inch square metal pan that is 2 inches deep, lined with parchment.
How do I know the cake is done?
After 22 to 28 minutes the center should be set and a toothpick should come out without wet batter.
Why chill the cake before cutting?
Three hours in the refrigerator firms the chocolate cream so the squares cut into clean, distinct layers.
Is this sugar-free vanilla cake frosted?
Yes. Instead of a buttercream, this sugar-free vanilla cake is topped with a thick chocolate cream made with Neufchâtel, yogurt, cream and cocoa.
How many squares does the sugar-free vanilla cake make?
The recipe makes 9 equal squares from one 5×5-inch pan of sugar-free vanilla cake.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Soft cake, thick chocolate cream and nothing complicated in between, this sugar-free vanilla cake is an easy square to love.
Sugar-Free Vanilla Cake with Thick Chocolate Cream
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Line pan with parchment.
- Whisk almond flour, coconut flour and baking powder.
- Beat eggs and granulated allulose until slightly pale and foamy.
- Add 170g yogurt, melted butter and vanilla. Mix gently.
- Fold in dry ingredients until just combined.
- Rest batter for 2 minutes.
- Spread evenly into prepared pan.
- Bake 22–28 minutes until center is set and a toothpick comes out without wet batter.
- Cool cake completely.
- Beat Neufchâtel until smooth.
- Add 50g yogurt, cocoa and powdered allulose. Mix until creamy.
- Add heavy cream and beat briefly until thick and spreadable.
- Spread chocolate cream over cooled cake in a thick, even layer.
- Smooth top with gentle spatula swirls.
- Refrigerate at least 3 hours.
- Lift from pan and cut into 9 equal squares.
Notes
- Keep vanilla cake soft and moist; avoid overbaking.
- Chocolate cream should be thick and smooth.
- Do not overwhip the topping.
- Chill fully for clean, distinct layers.