13 Sugar-Free Cake Recipes for Guilt-Free Indulgence

Welcome to your new favorite dessert destination! Whether you’re cutting back on refined sugar, baking for a friend with dietary restrictions, or simply looking for healthier alternatives to classic treats, this roundup has you covered.

Baking without traditional sugar is easier and more delicious than you might think. We’ve gathered 13 expertly crafted cake recipes that rely on natural sweeteners like fruit, or approved substitutes like xylitol and erythritol, to deliver all the flavor and sweetness you crave without the sugar crash. Get ready to bake your way through this list—you’ll find everything from a moist blueberry coffee cake to a zesty lemon drizzle.

1. Sugar Free Blueberry Coffee Cake

This is the perfect treat for a weekend brunch or an afternoon coffee break. With a moist, tender crumb full of blueberries and a classic crumb topping, you won’t believe this delicious cake is entirely sugar-free.

Ingredients

• The Batter Base: 1 1/2 cups granular sucralose sweetener, 1 cup milk, 3/4 cup melted and cooled unsalted butter, 3 eggs, and 1 teaspoon vanilla extract.
• The Dry Mix: 3 cups all-purpose flour, and 2 teaspoons baking powder.
• The Fruit: 1 3/4 cups fresh or frozen blueberries.
• The Crumb Topping: 1 1/2 cups malitol brown sugar substitute, 3/4 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1/2 cup softened unsalted butter.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Whisk 1 1/2 cups sucralose sweetener, milk, 3/4 cup melted butter, eggs, and vanilla together in a large bowl.
3. Whisk 3 cups flour and baking powder together; stir into milk mixture until just blended.
4. Fold in blueberries. Spread evenly in the prepared pan.
5. Combine malitol sweetener, remaining 3/4 cup flour, and cinnamon in a small bowl; stir in 1/2 cup softened butter with a fork until mixture is crumbly.
6. Sprinkle the crumb mixture over the top of the cake.
7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. This cake is best served warm.

Next up, we dive into a classic British bake reinvented for a lower-sugar lifestyle.

2. Sugar-Free Victoria Sponge

This is a modern take on a timeless English classic, offering a fluffy sponge and plenty of fruity flavor without the usual high sugar content. It’s the perfect cake for afternoon tea and is also diabetic-friendly.

Ingredients

• The Sponge: All-purpose flour, baking powder, xylitol (as a sugar substitute), soft margarine, and eggs.
• The Filling: Double cream, vanilla extract, and low-sugar raspberry or strawberry jam.

Instructions

1. Preheat the oven to 180°C/160°C fan/gas 4. Grease and line two 20cm sandwich tins.
2. Mix the flour and baking powder in a bowl.
3. In a separate bowl, cream the xylitol and margarine until pale and fluffy. Beat in the eggs, one at a time, until combined.
4. Gently fold the dry ingredients into the egg mixture until just combined.
5. Divide the batter evenly between the two prepared tins. Bake for 25-30 minutes until risen and springy to the touch.
6. Allow the sponges to cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
7. For the filling, whip the double cream with a little vanilla extract and xylitol until soft peaks form.
8. Place one sponge on a serving plate, spread with low-sugar jam, then a layer of cream, and top with the second sponge. Dust with powdered xylitol before serving.

If you love citrus and spice, you’ll adore this bright and zesty cake that uses whole fruit for flavor.

3. Moroccan Orange & Cardamom Cake

This light and zesty cake is a wonderful option that cleverly replaces butter and oil with a puréed whole orange, and uses ground almonds and polenta for a delicate crumb, all sweetened with xylitol.

Ingredients

• The Cake Batter: A puréed whole orange (boiled first), ground almonds, polenta (cornmeal), eggs, xylitol, baking powder, and ground cardamom.

Instructions

1. Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a 20cm springform cake tin.
2. Place the whole orange in a pan of cold water, bring to the boil, and simmer for 2 hours. Drain and cool, then blitz the whole orange (including the peel) into a purée.
3. In a large bowl, mix the ground almonds, polenta, xylitol, baking powder, and cardamom.
4. Beat the eggs and then mix them with the orange purée.
5. Combine the wet and dry ingredients until a smooth batter is formed.
6. Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
7. Cool in the tin, then turn out and serve, perhaps with a dusting of powdered xylitol or a sugar-free glaze.

Looking for something with a bit of tang? This next one is a moist and syrupy classic.

4. Sugar-Free Lemon Drizzle Cake

This version of the beloved lemon drizzle uses xylitol as its sweetener, resulting in a delightfully light sponge with a dense, syrupy texture that keeps well for a few days—perfect for your afternoon cup of tea.

Ingredients

• The Sponge: Self-raising flour, baking powder, xylitol, butter (softened), and eggs.
• The Zest and Juice: The zest and juice of 2 lemons.
• The Drizzle: Powdered xylitol and the juice of 1 lemon.

Instructions

1. Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a loaf tin.
2. Cream the butter and xylitol together until light and fluffy. Beat in the eggs one at a time.
3. Fold in the self-raising flour, baking powder, and lemon zest until just combined.
4. Pour the batter into the loaf tin and bake for 45-50 minutes, or until golden and a skewer comes out clean.
5. While the cake is baking, mix the lemon juice and powdered xylitol for the drizzle.
6. As soon as the cake comes out of the oven, poke holes all over the top with a skewer and pour the drizzle evenly over the hot cake.
7. Allow the cake to cool completely in the tin before slicing and serving.

Now for a classic that proves you don’t need sugar for rich chocolate flavor.

5. Low-Sugar Chocolate Sandwich Cake

Believe it or not, this gorgeous cake contains just 2g of sugar per slice! The secret to its moisture and lower sugar content lies in a vegetable—beetroot—and the use of xylitol.

Ingredients

• The Cake Batter: Plain flour, unsweetened cocoa powder, baking powder, eggs, xylitol, oil, and puréed cooked beetroot.
• The Whipped Cream Topping: Whipping or double cream, and a small amount of sweetener (like xylitol or stevia).

Instructions

1. Preheat the oven to 180°C/160°C fan/gas 4. Grease and line two 20cm sandwich tins.
2. Sift the flour, cocoa, and baking powder into a bowl.
3. Whisk the eggs, oil, and xylitol together until creamy. Stir in the beetroot purée.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Divide the batter between the tins and bake for 20-25 minutes, or until a skewer comes out clean.
6. Cool completely on a wire rack.
7. Whip the cream with a low-sugar sweetener until soft peaks form.
8. Sandwich the two cakes together with the whipped cream and a dusting of cocoa powder.

If you need a cake for a special birthday that’s both sugar-free and keto-friendly, this next recipe is a winner.

6. Keto Sugar-Free Birthday Cake

This is a moist, tender, and intensely chocolatey cake that is perfect for any celebration while keeping carbs and sugar to a minimum. It uses almond flour for a delicate crumb and is often topped with a rich, sugar-free chocolate frosting.

Ingredients

• The Cake Base: Almond flour, cocoa powder, baking powder, salt, eggs, butter, liquid stevia or erythritol sweetener, and vanilla extract.
• Moisture Agents: Almond milk or heavy cream, and black coffee or hot water (to deepen the chocolate flavor).
• The Frosting: Butter, cocoa powder, powdered erythritol, heavy cream, and vanilla extract.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. Whisk together the dry ingredients (almond flour, cocoa, baking powder, and salt) in a medium bowl.
3. In a separate bowl, cream together the softened butter and sweetener until light and fluffy. Beat in the eggs one at a time, followed by the vanilla.
4. Slowly add the dry ingredients alternately with the almond milk and coffee/hot water, mixing until just combined.
5. Pour the batter into the prepared pans and bake for 25-30 minutes. Cool completely on a wire rack.
6. For the frosting, beat the softened butter and cocoa powder together. Gradually add the powdered sweetener, heavy cream, and vanilla, beating until light and fluffy.
7. Frost the cooled layers and serve.

For those who prefer fruit-sweetened bakes, this next cake uses the natural goodness of bananas and applesauce.

7. Sugar-Free First Birthday Cake (Naturally Sweetened)

Perfect for a little one’s big day, this moist layer cake gets all its sweetness from bananas and applesauce, meaning no added refined or substitute sugars. It’s a great choice for the whole family.

Ingredients

• The Dry Mix: Super-fine almond flour, whole wheat flour, baking powder, ground cinnamon, baking soda, and fine salt.
• The Wet Ingredients: Very ripe bananas (mashed), large eggs, smooth natural peanut butter or almond butter (no sugar added), unsweetened applesauce, and pure vanilla extract.
• The Frosting: Cold heavy cream and a mix of fresh berries (raspberries, blueberries, and strawberries) for layering.

Instructions

1. Preheat the oven to 350°F (175°C). Spray three 4-inch round cake pans and line the bottoms with parchment paper.
2. Stir together the almond flour, whole wheat flour, baking powder, cinnamon, baking soda, and salt in a medium bowl.
3. In a stand mixer, beat the bananas and eggs until almost smooth. Add the nut butter, applesauce, and vanilla, and beat until smooth.
4. Add the dry ingredients and beat on low just until combined.
5. Divide the batter among the prepared pans and bake for 26-28 minutes. Cool completely.
6. Whip the heavy cream until soft peaks form.
7. Assemble the cake by placing one layer on a plate, topping with whipped cream and a single layer of raspberries, and repeating with the second and third layers, ending with the final layer cut-side down. Top with remaining whipped cream and mixed berries.

If you enjoy the comforting flavors of fall, you’ll want to try this healthy twist on a classic.

8. Date, Banana & Rum Loaf

This recipe proves that a cake can be incredibly moist and flavorful without any added fat or sugar. It relies on the natural sweetness of fruit, including dates, sultanas, and raisins, along with a splash of rum for an adult twist.

Ingredients

• The Fruit Base: Mashed ripe bananas, dried mixed fruit (sultanas, raisins), and chopped dates.
• The Wet Components: A good splash of dark rum (optional), eggs, and milk.
• The Dry Mix: Self-raising flour (can be easily swapped for gluten-free self-raising flour), and mixed spice.

Instructions

1. Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a loaf tin.
2. In a large bowl, mix the mashed bananas, dried fruit, dates, and rum (if using).
3. Stir in the eggs and milk until combined.
4. Sift the flour and mixed spice into the bowl and fold gently until a thick batter is formed.
5. Pour into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
6. Cool in the tin, then slice and enjoy plain or with a light spread of butter.

For those who love a delicate, tender crumb, this next almond-based recipe is a must-try.

9. Keto Almond Cake

This cake is a simple yet elegant option that is low in carbs and sugar-free. The ground almonds give it a rich, nutty flavor and a beautifully moist texture.

Ingredients

• The Main Components: Almond flour (or ground almonds), eggs, softened butter, powdered erythritol or monk fruit sweetener, and baking powder.
• For Flavor: Vanilla extract, a little lemon zest (optional), and sliced almonds for topping.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. Cream the softened butter and sweetener until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla and lemon zest.
4. In a separate bowl, whisk the almond flour and baking powder together.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared pan and sprinkle the top with sliced almonds.
7. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
8. Cool completely before slicing. Dust with powdered sweetener if desired.

Our next recipe is a quick and satisfying way to curb a chocolate craving without the guilt.

10. Keto Mug Cake

When you need a single-serving dessert fast, this keto chocolate mug cake is the answer. It’s flavored with ground almonds, nut butter, and cacao, and takes only minutes to mix and two minutes to cook.

Ingredients

• The Dry Base: Ground almonds (or almond flour), unsweetened cacao or cocoa powder, and baking powder.
• For Moisture and Flavor: An egg, a dollop of nut butter (peanut or almond), a liquid sugar substitute (like stevia or monk fruit drops), and a splash of milk or water.

Instructions

1. In a large microwave-safe mug, mix the almond flour, cacao, and baking powder.
2. Add the egg, nut butter, liquid sweetener, and milk/water. Mix thoroughly until you have a smooth batter.
3. Microwave on high for 60-90 seconds (cooking time may vary by microwave).
4. Let cool slightly before enjoying directly from the mug.

If you’re a fan of carrot cake, you’ll be thrilled with this moist, spiced, and gluten-free version.

11. Sugar Free Carrot Cake (Gluten Free)

This healthy twist on a beloved cake uses a combination of gluten-free and almond flour, is sweetened with substitutes like xylitol, and features a light and tangy sugar-free cream cheese frosting.

Ingredients

• The Dry Mix: Gluten-free plain flour, almond flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and a brown sugar replacement (xylitol blend).
• The Wet Ingredients: Eggs, oil, grated carrots, orange zest, and chopped pecans.
• The Frosting: Softened butter, cream cheese, powdered xylitol, and orange zest.

Instructions

1. Preheat the oven to 180°C/350°F. Grease and line two 8-inch round springform cake tins.
2. In a large bowl, mix the flours, spices, baking powder, bicarb, and sweeteners. Stir in the carrots, orange zest, and pecans.
3. In a jug, whisk the eggs and oil together. Add the wet mixture to the dry mixture and combine well.
4. Pour the batter into the prepared tins and bake for about 35 minutes, or until a skewer comes out clean. Cool completely.
5. To make the frosting, whisk the butter until smooth. Add the cream cheese, powdered sweetener, and orange zest, and whisk until smooth and creamy.
6. Assemble the cake by spreading the frosting generously between the layers and on top.

For a comforting, naturally sweet dessert, look no further than this Italian classic.

12. Easy Italian Apple Cake (Torta di Mele)

Known in Italy as torta di mele, this cake is moist, light, and fluffy, and its subtle sweetness comes from just six simple ingredients, using the natural sugars of the apples and a minimal amount of sweetener.

Ingredients

• The Cake Batter: All-purpose flour, eggs, milk, a small amount of granular sweetener (or a sugar-free substitute), and a melted butter/oil blend.
• The Flavor: Sliced apples (such as Golden Delicious), and a little lemon zest and juice.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk together the eggs, milk, melted butter/oil, and sweetener until smooth.
3. Add the flour, baking powder, and a pinch of salt, mixing until just combined.
4. Stir in a majority of the thinly sliced apples and the lemon zest.
5. Pour the batter into the prepared pan. Arrange the remaining apple slices neatly on top and sprinkle with the lemon juice.
6. Bake for 45-55 minutes, or until golden brown and a toothpick comes out clean.
7. Cool slightly before serving. Dust with powdered sugar-free sweetener if desired.

We round out our list with another lemon-forward, delicate sponge perfect for spring.

13. Keto Lemon Pound Cake

This low-carb pound cake is a buttery, tender loaf that perfectly balances a subtle sweetness with a bright, tart lemon flavor. It’s a fantastic staple for a sugar-free kitchen, reminding you of that classic coffee shop lemon loaf.

Ingredients

• The Cake: Almond flour, baking powder, salt, eggs, butter, full-fat Greek yogurt or sour cream, granular erythritol/monk fruit blend, and lemon zest and juice.
• The Lemon Glaze: Powdered erythritol/monk fruit blend, and fresh lemon juice.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan.
2. Whisk together the almond flour, baking powder, and salt.
3. In a separate bowl, cream the softened butter and sweetener until light and fluffy. Beat in the eggs one at a time.
4. Add the Greek yogurt, vanilla extract, and lemon zest and juice to the wet ingredients and mix well.
5. Gradually mix the dry ingredients into the wet mixture until a thick batter is formed.
6. Pour the batter into the loaf pan and bake for 45-55 minutes, or until a skewer comes out clean.
7. While the cake cools, whisk together the powdered sweetener and lemon juice for the glaze.
8. Once the cake is completely cooled, pour the glaze evenly over the top and allow it to set before slicing.

We hope this collection inspires you to get baking and proves that reducing sugar doesn’t mean sacrificing flavor or enjoyment. These 13 recipes are a testament to the fact that you can have a truly satisfying, indulgent cake for any occasion, all while making healthier choices. Enjoy your delicious, guilt-free treats!