Light and Fluffy Sugar Free Vanilla Cake That Tastes Like the Real Deal

cakebycourtney.com

Mary Beth

subheading: FOR THE CAKE:

1 cup (226 g) unsalted butter room temperature

1 ½ cups (350 g) Lakanto monkfruit sweetener Use THIS brand

⅓ cup (72.6 g) grapeseed oil

3 large whole eggs at room temperature

3 large egg whites at room temperature

3 ¼ cups (373 g) cake flour

3 teaspoons (12 g) baking powder

1 teaspoon (4 g) salt

1 tablespoon (12 g) vanilla extract

1 cup (240 g) buttermilk at room temperature

¼ cup (60 g) sour cream at room temperature

subheading: FOR THE BUTTERCREAM:

½ cup (115 g) egg whites

1 ⅓ cups (280 g) Lakanto monkfuit powdered sugar or, you can use a blender or food processor to blend the monkfruit granules to create a monkfruit powdered sugar.

2 cups (452 g) unsalted butter at room temperature

1 tablespoon (12 g) vanilla extract

note: his buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

subheading: FOR THE DRIP:

1 cup (150 g) white chocolate chips I prefer Guittard White Cookie Drops (Orson Gygi(

¼ cup (57.75 g) heavy whipping cream

Directions at cakebycourtney.com

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