Sugar-Free London Fog Cake with Buttercream Frosting

Sugar-Free Earl Grey Cake with Buttercream Frosting

Let them eat cake! The perfect sugar-free yet oh-so-decadent cake for your next tea party, bridal or baby shower. 
Prep 1h
Cook 30m
Total 1h30m
Serve 12


Earl Grey Milk:

  • 1 ½ cups milk (can sub vegan milk) 
  • Contents of 1 Earl Grey tea bag (or 1 tablespoon of finely ground loose leaf)
  • Optional: 1 tablespoon culinary lavender 

  • Cake Ingredients:

    • 2 ¼ cups all-purpose flour
    • 2 teaspoon baking powder
    • Contents of 1 Earl Grey tea bag (or 1 tablespoon of finely ground loose leaf)
    • ¾ teaspoon salt
    • ¾ cup unsalted butter (room temperature)
    • 1 ½ cups Purecane™ zero-calorie Baking Sweetener
    • 3 large eggs (room temperature)
    • 1 tablespoon vanilla extract
    • 1 cup Earl Grey milk (room temperature)


    Buttercream Frosting Ingredients:

  • Optional: fresh berries and/or edible flowers for garnish  


    • Preheat the oven to 350F. Grease two 9" cake rounds and line with parchment paper.


    Earl Grey Milk:

    1. Gently heat milk in a small pot over low to medium heat. Be careful not to scald the milk. Empty the contents of one Earl Grey tea bag (or a tablespoon of loose leaf Earl Grey) directly into the warmed milk. Remove from heat and let steep for 10 minutes. 
    2. Optional: add 1 tbsp of culinary lavender and let steep for 2 minutes
    3. Strain the milk into a small bowl so there are no large chunks of tea (and/or lavender). 
    4. Separate into one cup and half a cup. One cup of the milk will be used for the cake, and the remaining half will be used for the frosting. 
    5. Set aside to cool.

    Make the Earl Grey Cake: 

    1. In a medium bowl, combine flour, baking powder, the contents of one Earl Grey tea bag (if the tea is loose leaf, or the contents of the tea bag seem large, you’ll want to grind the tea up in a blender, food processor, or using a mortar and pestle, so the pieces are very fine), and salt. Whisk together until combined.
    2. Using a stand mixer or hand mixer, cream room temperature butter and Purecane™ zero-calorie Baking Sweetener on medium speed or until mixture is fluffy (about 2-3 minutes). Reduce the speed and add in the eggs one at a time, mixing well after each addition. Once mixed add vanilla extract.
    3. Alternately add your dry flour mixture, one cup at a time, and one cup of the cooled Earl Grey milk, one-half a cup at a time, to your butter and egg mixture, fully incorporating after each addition. 
    4. Pour batter into prepared cake rounds and bake for approximately 25-30 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean.
    5. Allow cakes to cool completely before assembling and frosting.

    Make Earl Grey Buttercream Frosting: 

    1. While your cake is cooling, make your buttercream frosting. In a medium bowl, cream together your butter and Purecane™ Confectioners Sweetener with a stand mixer or hand mixer until it’s light and fluffy. (Approximately 2-3 minutes). 
    2. Slowly add in your Earl Grey milk, one tablespoon at a time until you’ve reached a creamy, spreadable consistency (approximately 4 tablespoons). 
    3. Once the mixture is the perfect consistency you can place it in an icing bag, or keep in the bowl and ice with a pastry knife. If the cake is not quite cool enough, place the icing in the refrigerator while you wait.

    Cake Assembly:

    1. Place one of your cooled cakes on a cake stand or serving plate. Pipe on a layer of buttercream frosting, or use a knife to apply. 
    2. Layer your second cake on top of the first. Add frosting to your second layer, and around the sides. 
      1. Optional: top with fresh berries or edible flowers for garnish. 
      2. Serve and enjoy!