Comments on: Light and Fluffy Sugar Free Vanilla Cake that Tastes Like the Real Deal

By: Courtney Rich

Courtney Rich — Sat, 04 May 2024 20:54:30 +0000

By: J

Thu, 02 May 2024 00:17:15 +0000

In reply to Molly V.

I used what I had, pure Allulose, and no one even guessed it was sugar-free. Today, I am using a Lakanto blend with Allulose. I think Allulose tastes more like sugar than the Lakanto blend. Either way, this recipe ROCKS!

By: Victoria Zezulka

Victoria Zezulka — Mon, 29 Apr 2024 15:34:05 +0000

I love that you put so much effort onto this. I gave a friend I want to bake a sugar free cake for. Her favorite is lemon poppyseed can this recepi be adapted for that

By: Courtney Rich

Courtney Rich — Mon, 15 Apr 2024 22:45:50 +0000

In reply to Molly V. Erythritol

By: Molly V

Molly V — Mon, 15 Apr 2024 21:31:32 +0000

Which sweetener did you use? The allulose or the erythritol? Also, can you use gluten free flour?

By: Courtney Rich

Courtney Rich — Sun, 14 Apr 2024 21:40:16 +0000

In reply to Rich New. Have you looked at Sweet Laurel Bakery? Her recipes might help you with some of those concerns.

By: Courtney Rich

Courtney Rich — Sun, 14 Apr 2024 21:35:55 +0000

In reply to Connie Hilliard. Sorry to hear that the cake layers sank. Did they sink while baking or after they were out of the oven. If the cakes sank while baking, it indicates an ingredient issue (this could mean that you're at a high altitude and need a little extra flour in the recipe, or that your baking powder is old and didn't work). If it sank after it baked, it indicates the cake wasn't baked all the way through.

By: Courtney Rich

Courtney Rich — Sun, 14 Apr 2024 21:31:22 +0000

In reply to Starr Louise Cartledge. Sorry to hear that happened. When the cakes sink after they are out of the oven, it's usually a result of not being baked all the way through. Next time, try adding a few extra minutes to the bake time.

By: Rich New

Rich New — Tue, 09 Apr 2024 13:00:46 +0000

I read through the recipe. I will be trying it. I have type 2 diabetes and look for ways of getting taste and texture of foods I would normally have when I was younger before my diabetes. I love cake taste and texture. Your cake version with Monk Fruit sounds like it will meet my desire. One caveat to this is having concerns over gluten free and Fat content, as well as sugar, from other family members. Have you found a cake that has a good balance of all three major cake ingredience that have negative health consequences, but still give the great taste and texture?

By: Connie Hilliard

Connie Hilliard — Sat, 30 Mar 2024 16:01:55 +0000

I was so excited with this recipe and hoped that by meticulously sticking to the recipe all would be well. But the cakes fell. I would be so grateful for advice on how to fix this problem because I loved its rich taste.

By: Starr Louise Cartledge

Starr Louise Cartledge — Sun, 24 Mar 2024 02:20:23 +0000

Love this recipe, it tastes amazing however once removing my cakes from the oven they sank. Troubleshooting?

By: Jessica

Jessica — Fri, 09 Feb 2024 22:01:14 +0000

In reply to cakebycourtney.

At the end of the recipe for the icing it says
“For the drip”
guittard white chocolate and
heavy whipping cream

By: Courtney Rich

Courtney Rich — Mon, 22 Jan 2024 17:34:59 +0000

In reply to Margaret. About 6

By: Erica B

Erica B — Tue, 19 Dec 2023 06:37:00 +0000

I am so excited to try this!! Do you know the nutritional sugar content from this?

By: Courtney Rich

Courtney Rich — Mon, 18 Dec 2023 17:23:19 +0000

In reply to Erika. How fun! This size cake serves about 15-16. if you double or triple, just make sure your mixing bowl is large enough to hold it all so things mix evenly.

By: Erika

Erika — Tue, 12 Dec 2023 19:48:15 +0000

This recipe looks great. I am going to make this cake for a baby shower. We may have 15-20 guests. Approximately how many servings in the original recipe? And to you have any tips for doubling or tripling the recipe? Thank you!

By: Mary

Mary — Wed, 06 Dec 2023 15:31:49 +0000

Love your sugar free recipes

By: Mary

Mary — Wed, 06 Dec 2023 15:31:49 +0000

Love your sugar free recipes

By: evline

evline — Sat, 11 Nov 2023 00:38:34 +0000

Does this serve 10-12 like a standard cake?

By: Margaret

Margaret — Thu, 12 Oct 2023 22:04:33 +0000

Approximately how many cups of frosting will one recipe of the Swiss meringue buttercream make?

By: Courtney Rich

Courtney Rich — Mon, 09 Oct 2023 16:37:45 +0000

In reply to Dottie. Yes!

By: Courtney Rich

Courtney Rich — Mon, 09 Oct 2023 16:34:39 +0000

In reply to Pamela. You can use reduced.

By: Dottie

Dottie — Thu, 28 Sep 2023 23:19:25 +0000

I see that quite a few people in the comments say that erythritol didn’t work for them, but there is no erythritol in the recipe…. have I missed it somehow…?

Also could allulose be used instead of monkfruit?

Thank!!

By: Pamela

Pamela — Mon, 18 Sep 2023 22:44:22 +0000

Haven’t tried this yet but plan to make for mother in law’s birthday, she’s diabetic. Just had a question about the sour cream and buttermilk. Did you use the full fat or will the reduced fat work as well? Thank you