Sugar-Free Pound Cake: Moist, Fluffy, and Guilt-Free

Pound cake is one of those desserts that feels like pure comfort. Its tender crumb, buttery flavor, and subtle sweetness make it perfect for breakfast, dessert, or afternoon tea. Traditionally, pound cakes are loaded with sugar, but this sugar-free version proves you don’t have to sacrifice flavor to enjoy a classic treat.

This sugar-free pound cake is rich, moist, and incredibly versatile. It’s slightly denser than angel food cake but still light enough to slice and serve with berries, sugar-free whipped cream, or a drizzle of sugar-free glaze. The key to getting the texture just right is the combination of butter, eggs, and sugar substitutes, plus careful mixing to avoid overworking the batter.

I experimented with different sugar-free sweeteners to achieve the perfect balance of sweetness and texture. Some sweeteners make the cake dry, others leave an aftertaste, and a few cause it not to rise properly. After testing, a blend of powdered erythritol or monk fruit works beautifully, giving sweetness without compromising the cake’s moist crumb.

Ingredients

• 1 ½ cups unsalted butter, softened (or coconut oil for a dairy-free option)
• 1 ½ cups powdered erythritol or monk fruit sweetener
• 6 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour (or a 1:1 gluten-free flour blend for gluten-free option)
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened almond milk or heavy cream

Optional Add-Ins:

• Zest of 1 lemon or orange for a citrus flavor
• ½ teaspoon almond extract for a nutty note
• Sugar-free chocolate chips or berries for a special variation

Ingredient Substitutions:

• Butter: Use dairy-free butter or coconut oil for lactose-free or vegan variations.
• Sweetener: Allulose or a monk fruit blend works as a substitute. Avoid granular sweeteners that don’t dissolve.
• Flour: For gluten-free, use a 1:1 gluten-free baking blend.
• Milk/Cream: Almond, oat, or coconut milk can replace heavy cream.

Instructions / Method

1. Preheat Oven and Prepare Pan
   Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
2. Cream Butter and Sweetener
   In a large bowl, beat the softened butter and powdered sweetener together until light and fluffy, about 3–5 minutes. This incorporates air into the batter and ensures a tender crumb.
3. Add Eggs and Vanilla
   Beat in the eggs, one at a time, followed by vanilla extract. Mix gently after each addition to avoid overmixing.
4. Combine Dry Ingredients
   In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternate Mixing Dry and Wet
   Add the dry ingredients to the butter mixture in three parts, alternating with almond milk (or cream) in two parts. Begin and end with the flour mixture. Mix gently until just combined. Overmixing can lead to a dense cake.
6. Optional Add-Ins
   Fold in citrus zest, extracts, berries, or sugar-free chocolate chips at this stage.
7. Bake
   Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve
   Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tip: Check your cake at 45 minutes—sugar-free cakes can sometimes bake faster. Cover loosely with foil if the top starts browning too much.

@tias.sweet.kitchen

Preparation & Cooking Time

• Prep time: 15 minutes
• Cook time: 50–60 minutes
• Cooling time: 15–20 minutes
• Total time: About 1 hour 30 minutes
• Serving size: 10–12 slices

Serving Suggestions

• Serve plain with a cup of tea or coffee.
• Top with sugar-free whipped cream and fresh berries for a dessert treat.
• Drizzle with sugar-free caramel or chocolate glaze for a special occasion.
• Cut into small slices for a low-carb snack.

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for 1–2 months. Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.

FAQs

Can I make this cake ahead of time?
Yes, it stores well in the fridge and can be made a day in advance. Cooling completely before slicing helps maintain its texture.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Can I add flavors or mix-ins?
Absolutely. Citrus zest, almond extract, berries, or sugar-free chocolate chips all work beautifully.

Why is my cake dense?
Overmixing the batter or using too much granular sweetener can cause a dense texture. Be gentle and use powdered sweeteners for best results.

Can I make this dairy-free?
Yes, use dairy-free butter or coconut oil and a non-dairy milk or cream.

Is it suitable for diabetics?
Yes, this cake uses sugar-free sweeteners and low-glycemic ingredients, making it diabetic-friendly.

Sweet Comfort Without the Sugar

This sugar-free pound cake proves that classic comfort desserts don’t need sugar to taste amazing. Moist, tender, and perfectly sweet, it’s ideal for breakfasts, snacks, or desserts. You can enjoy it plain, jazz it up with toppings, or slice it for a quick, guilt-free treat anytime.

Sugar-Free Pound Cake

Moist, tender, and guilt-free, this sugar-free pound cake delivers classic comfort without the sugar. Perfect for breakfast, snacks, or dessert, it’s rich, versatile, and easy to customize with berries, citrus zest, or sugar-free chocolate.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling Time 20 minutes mins

Servings 10 slices

Ingredients

  

• 1 ½ cups unsalted butter softened (or coconut oil for dairy-free)
• 1 ½ cups powdered erythritol or monk fruit sweetener
• 6 large eggs room temperature
• 2 tsp vanilla extract
• 3 cups all-purpose flour or 1:1 gluten-free flour blend for gluten-free
• ½ tsp baking powder
• ½ tsp salt
• 1 cup unsweetened almond milk or heavy cream
• Optional Add-Ins:
• Zest of 1 lemon or orange
• ½ tsp almond extract
• Sugar-free chocolate chips or berries
• Ingredient Substitutions:
• Butter: Dairy-free butter or coconut oil
• Sweetener: Allulose or monk fruit blend
• Flour: Gluten-free 1:1 blend
• Milk/Cream: Almond oat, or coconut milk

See also  3-Ingredient Keto Coconut Macaroons (Gluten-Free, Sugar-Free, Easy)

Instructions

 

• Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
• Beat butter and powdered sweetener in a large bowl 3–5 minutes until light and fluffy.
• Add eggs one at a time, then vanilla extract, mixing gently.
• Whisk together flour, baking powder, and salt.
• Alternate adding dry ingredients (in 3 parts) with milk/cream (in 2 parts) to the butter mixture, starting and ending with flour. Mix gently.
• Fold in optional add-ins.
• Pour batter into prepared pan and smooth the top. Bake 50–60 minutes, checking at 45 minutes to prevent overbrowning.
• Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
• Tip: Powdered sweeteners prevent grainy texture; avoid overmixing.

Notes

Serve plain or with sugar-free whipped cream, berries, or glaze.

Store in an airtight container at room temperature up to 3 days, refrigerated up to 1 week, or frozen 1–2 months.

Can be made ahead; flavors meld and texture improves after a few hours.

Gluten-free: Use 1:1 gluten-free flour blend.

Dairy-free: Use coconut oil or non-dairy milk.

Avoid dense cake: Mix gently and use powdered sweeteners.