Fluffy Vanilla Cake 🍰🍦

A light and fluffy vanilla cake with a delicious texture, made lower in sugar by using erythritol.

Nutrition (per serving, approx.):
Calories: 🔥 250 | Carbs: 🍞 25g | Fat: 🧈 12g | Protein: 🍗 5g

Ingredients (3 servings):

Cake Batter:

🌾 ¾ cup all-purpose flour
🍚 3 tbsp erythritol (or your preferred sweetener)
🧂 1 tsp baking powder
🥥 1 tbsp shredded coconut (for added texture)
🌾 1 tbsp ground flaxseed (optional for added fiber and nutty flavor)
🥛 ¼ cup whole milk
🧈 3 tbsp unsalted butter (softened)
🥥 1 tbsp vegetable oil (for added moisture)
🥚 2 large eggs (separated)
🍦 1 tsp vanilla extract
🧂 Pinch of salt (about 1/16 tsp)

Instructions:

🍳 Preheat Oven: Preheat your oven to 175°C (350°F) and grease a small 5-6 inch cake pan.
🥣 Dry Mix: In a bowl, whisk together > (🌾 ¾ cup all-purpose flour, 🍚 3 tbsp erythritol, 🧂 1 tsp baking powder, 🥥 1 tbsp shredded coconut, 🌾 1 tbsp ground flaxseed, 🧂 pinch of salt).
🥣 Wet Mix: In another bowl, whisk together > (🥛 ¼ cup whole milk, 🍦 1 tsp vanilla extract, 🥥 1 tbsp vegetable oil).
🧈 Cream Butter: In a separate bowl, beat > (🧈 3 tbsp softened butter) until light and fluffy, then add > (🥚 2 egg yolks) and mix in > (🥛 the milk mixture).
🍚 Combine: Gradually add the dry ingredients to the wet mixture until just combined.
🥚 Whip Egg Whites: In another bowl, beat > (🥚 2 egg whites) until stiff peaks form. Gently fold the whipped egg whites into the batter to keep it light and airy.
🔥 Bake: Pour the batter into the greased cake pan and bake for 20-25 minutes ⏲️, or until a toothpick comes out clean.
⏳ Cool: Let the cake cool completely before serving.

👩‍🍳 Tip: For extra fluffiness, be gentle when folding the whipped egg whites into the batter.
🍽️ Serving Suggestion: Top with whipped cream and fresh berries for a delightful, low-sugar treat.
💡 Variation: Add a sprinkle of cinnamon or a handful of chopped nuts for extra flavor.

Enjoy your Fluffy Vanilla Cake! 🍰🍦