April is the month for birthdays in our house. Both of the boys and one of their great aunts celebrate this month. Our family tradition is a large gathering and always includes at least 3 cakes. Kazden usually opts for cheesecake, Braxton’s first choice is coconut cream pie and Aunt Judi usually gets some kind of interesting low-sugar experimental dessert. One year it was a high-protein peanut butter pie, another year it was a sugar-free, fat-free lemon cheesecake, there was even a heart shaped baked custard one year. Thankfully, Judi seems to enjoy trying new things and is a great sport serving as a guinea pig in the crazy creations my mom and I come up with.
This year, my mom volunteered to make Judi’s cake. She had no idea what she was going to do up until a few hours before the party. I don’t suggest waiting until the last minute to delve into a challenging sugar-free, gluten-free creation, nor do I suggest not testing out the recipe beforehand but thankfully, it all worked out.
This small, light cake is the perfect base for many desserts. We kept it simple just adding a berry compote as an optional topping. It would be great for strawberry short cake. A crumble or streusel topping could be added to make a coffee cake. To keep it on the light side, simply serve with fruit or a fruit salsa. And to all of you born in the month of April, Happy Birthday!
Sugar-Free Gluten-Free Yellow Cake
- 1 1/3 cup brown rice flour
- 1/4 cup Truvia
- 2 teaspoons baking powder
- 2/3 cup milk
- 1/4 cup butter
- 1 egg
- 2 teaspoons vanilla
- 1/4 cup Greek yogurt
In a medium bowl, whisk egg, add milk, butter, vanilla and yogurt. In a separate bowl mix dry ingredients until thoroughly combined. Slowly add dry ingredients to wet ingredients. Stir until moistened, do not over mix. Pour into an 8” greased cake pan. Bake in a pre-heated 350º oven 25 minutes. Dust with powdered sugar and/or drizzle with berry compote.
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