This recipe for the seven-jar bundt cake without sugar was a great discovery because, besides being very tasty, it is really simple and quick to make. The process is identical to the classic 7-jar cake, but I replaced the sugar with erythritol, the all-purpose flour with whole spelt and almond flour. A perfect recipe for those who need to limit sugar consumption, are following a low-calorie diet, or simply want a lighter option.
The measurement unit for all ingredients is always the 125g yogurt jar, and in this recipe, I used low-fat yogurt from Vipiteno. Every year, Vipiteno and South Tyrol are our favorite summer holiday destinations, so at my house, we enjoy this yogurt made with fresh, pure milk from high mountain farms.
Shall we prepare it together? That way, tomorrow’s breakfast will be a bit lighter and healthier! Let me know if you liked the cake.
See you soon, Susy
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- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 489.53 (Kcal)
- Carbohydrates 61.50 (g) of which sugars 1.92 (g)
- Proteins 12.19 (g)
- Fat 36.28 (g) of which saturated 3.69 (g)of which unsaturated 19.21 (g)
- Fibers 6.15 (g)
- Sodium 53.03 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Seven-Jar Bundt Cake without Sugar
20 cm (8-inch) bundt pan
- 3 eggs
- 2 jars erythritol (about 180 g)
- 1 jar yogurt (125 g)
- 1 jar sunflower oil
- 1 jar almond flour
- 2 jars whole wheat flour (spelt, kamut, wheat)
- 1 vial vanilla essence
- 1 packet baking powder
How to Make the Seven-Jar Bundt Cake without Sugar
Using a hand whisk, mix the eggs with the erythritol sweetener until you get a nice fluffy cream, add the vanilla, the yogurt, and continue mixing, then the sunflower oil.
Fold in the whole spelt flour and almond flour, sift in the baking powder, mix to combine everything, and pour the batter into a 20 cm (8-inch) pan greased and floured. Bake in a pre-heated oven at 356°F (180°C) for about 35 minutes.
Once baked, remove from oven, allow to cool completely, and finally taste.
