Almost Sugar-Free Cake

I know what you are thinking, seriously, what could be good without sugar...yeah yeah, I hear ya! But for some of us, the processing of sugar is not quite so easy and unfortunately if you are born with a sweet tooth yet don't process sugar well, you are well...in between a rock and a hard place. But...I have a little bit of a solution, baking sugar-free!

So I found some great on-line sources for sugar-free baking, we have come a long way in 10 years I tell ya. So I tried out a cake and a frosting recipe and added a couple of my own additions. Overall, the cake and frosting were pretty darn good! I am unfortunately super sensitive to the taste of any sugar replacement. I wouldn't go so far as to saying I am a "super-taster" as my big sis calls it, but it just doesn't sit right on the ole taste buds. I used Splenda which I hear is the best of the sugar replacements and it was pretty decent.
In terms of the overall review of the recipes I used here is what I think...
Cake: texture is similar to angel food cake that is on the denser side. It also tastes a bit like angel food. It is pretty decent on its own or with frosting.
Frosting: texture of the frosting is totally perfect, loved it! I will actually probably use this frosting in the future in a non-sugar-free form. As for taste, I would give it an A in the sugar-free world, again not a huge fan of sugar replacements, but you know, you do what you can do!

Cake: slightly modified from Food.com

• 1 1/2 cups Splenda
• 3 3/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup sugar
• 2/3 cup unsalted butter, softened
• 7 egg whites
• 1 1/4 cups buttermilk
• 1.5 tablespoons vanilla paste 

This cake is a little different from most in that you basically start by mixing all of the dry ingredients together in your bowl, then mix in the butter. You will have a paste like situation. Then add in your eggs, mix well and finally add in the buttermilk and vanilla. Bake at 350 as per the pan you are using. 

Frosting: slightly modified from Allrecipes.com

• 1 (1.4 ounce) package sugar-free instant pudding mix *I used 2 oz. of SF lemon
• 1.5 cups milk
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container lite frozen whipped topping, thawed
• 1 TBSP vanilla bean paste

In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping. 

Filling:

I used my lemon curd for the filling, I know its not sugar free but it is so good and I reasoned out that there is not THAT much sugar in it! Hey let me know if you try out the lemon curd with Splenda...I'd be interested in hearing about it!

See why I like the vanilla bean paste? You can see the beans in the frosting, love that! Oh BTW...I did not make these flowers, I had them left over from a previous cake that I made years ago before I knew you could make them yourself! 

Happy Baking, Happier Eating!