This sweet and delicious sugar free white chocolate and pomegranate cake is the perfect choice for a special occasion or for the Holidays. It is moist and rich with a delicate texture and the pomegranate glaze gives it a shimmery, festive touch.
Why this recipe is just so good...
- This vanilla bundt cake is already rich from the butter and sour cream but it is extra decadent with the addition of white chocolate.
- The pomegranate glaze is a beautiful topping and will look so pretty on a buffet table at the Holidays.
- You can make the cake a day ahead, it is actually preferred. Almond flour and gluten free baked goods usually always taste best the next day. You can prep the pomegranate juice and seeds ahead if you prefer, but make the glaze the day you are serving it.
- If you love fruity cakes, try my Keto Strawberry and Cream Cake or my Low Carb Almond Cherry Cake.
Ingredient Notes
- This recipe uses both almond and coconut flours. They combine well together to give the gluten free cake a wonderful texture. They are not a 1:1 substitution for each other. Sift them to remove any lumps and ensure an accurate measure.
- Lots of eggs, sour cream, butter and melted white chocolate will make the cake moist, rich and delicious!
- This cake is a bit higher in carbohydrates because of the pomegranate in the recipe. But it is still keto friendly if you don't put the seeds on the cake and cut just a smaller slice. It is worth it for the special treat it is!
- I used both Swerve and Monkfruit in this recipe. I like to combine different sugar free substitutes when I am baking. I believe it gives a more true to sugar taste that way.
Step by Step Directions for making Sugar Free White Chocolate Pomegranate Cake:
- Stir the sifted flours, baking powder, soda, xanthan gum.
- Beat the butter and sugar until creamy. Add sour cream, eggs, cream, vanilla and melted white chocolate.
- Stir in the flour mixture and mix well. The batter will be thick.
- Spray a bundt pan with non stick baking spray, preferably one with flour. My favorite is Wilton's.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes until golden brown. Test with a toothpick or wooden skewer. It is done when the skewer comes out clean.
- Let cool on rack 10-15 minutes. Turn pan over onto rack and let cake fully cool.
How to make pomegranate juice?
- ***Pomegranate juice can stain your clothes and countertops so protect them as needed.
- Cut off the top of the pomegranate and then cut it into sections.
- Place sections in a bowl of water. Either scrape the seeds out with a spoon or use your fingers to pry them loose. The seeds will pop out into the water.
- Strain the white membrane from the bowl and you will be left with the seeds.
- Pulse a few tablespoons of seeds in a food processor and press the pulp through a fine strainer to get 2 tablespoons of juice.
- Watch this BHG video if you want to see it demonstrated.
- The seeds are edible and will last in a sealed container in the refrigerator for a few days. Or store in the freezer for up to a year.
How to make the Glaze:
- There are 4 grams of carbs per 2 tablespoons of juice. But it is very concentrated and you don't need more juice than that for the glaze.
- Stir the juice, powdered sugar and lemon juice. You will end up with this beautiful pink glaze to drizzle over your cake!
- And there are 3 carbs per 2 tablespoons of pomegranate seeds. You can use as little or as many seeds as you'd like to decorate the cake.
Baking Tips & FAQ
- For best results, make sure all dairy and eggs are at room temperature.
- Spray the pan with non stick baking spray with flour last, right before you are ready to pour the batter in the pan. Otherwise the spray will slide down the pan and puddle on the bottom.
- Cool the cake in pan for only about 15 minutes. If you let it fully cool in the pan, it will stick. After flipping the cake pan onto the cooling rack, give the pan a few taps to help loosen the cake.
- Instead of fresh pomegranate juice, you can use unsweetened bottled juice, for example the Pom brand. If you'd like, freeze the leftover juice in ice cube trays to add to drinks and cocktails.
Frequently Asked Questions
Yes, grocery stores sell it in the juice aisle or sometimes in the refrigerator section. You may need an extra tablespoon in the glaze mixture since it may not be as concentrated in flavor as the homemade. Taste for preferance.
The pan used in this recipe is a 9 cup bundt that is 9 x 3 inch. You could substitute with a 9x9x2 inch square pan or a 9x2 ½ inch springform pan. The total time to finished bake time will be slightly different so check at the lowest time and increase as needed a few minutes before testing again.
Cakes, cakes and more cakes....
If you try this recipe and enjoy it I'd love if you came back and give it a 5 star rating. This tells me what you like and want to see more of. Thank you!!
PrintSugar Free White Chocolate and Pomegranate Cake
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This sweet and delicious low carb cake is the perfect choice for a special occasion or for the Holidays. It is moist and rich from the white chocolate and the pomegranate glaze gives it a festive touch.
Ingredients
Cake
- 2 ½ cups fine almond flour, sifted
- ½ cup coconut flour, sifted
- ½ teaspoon glucammon or xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ¾ cup granulated sugar substitute
- 1 cup sour cream
- ¼ cup heavy cream
- ½ cup sugar free white chocolate chips, melted and cooled
- 2 teaspoons vanilla
Pomegranate Glaze
- 2 tablespoons pomegranate juice *
- 1 ¼ cups powdered sugar substitute*
- 1 tablespoon lemon juice
- ¼ cup Pomegranate seeds for decoration, optional *
Instructions
Cake
- Preheat oven to 350°F.
- In a stand or hand mixer, beat the sugar and butter together until creamy, about 2-3 minutes.
- Add the heavy cream, sour cream, extract and melted chocolate. Mix to combine well.
- Pour in the eggs and beat for about 30 seconds.
- Add the flour mixture and mix until smooth about 1 minute.
- Spray bundt pan with non stick baking spray that has flour in it. ( I swear by Wilton brand)
- Pour batter into prepared pan and smooth the top.
- Bake 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10-15 minutes on cooling rack. Place rack over pan and flip the pan. Give the pan a tap on all sides and the cake should slide out.*
Glaze
- With a food processor or mini chopper, pulse a few tablespoons at a time of pomegranate seeds. Push the pulp through a fine mesh strainer until you have 2 tablespoons of juice. It is very concentrated. You should not need more than that.
- In a bowl, stir the juice with powdered sugar and lemon juice until smooth. Taste for sweetness and add more sugar or lemon juice as needed.
- Drizzle over the cooled cake and decorate with seeds as desired.
Notes
*All dairy and eggs should be room temperature.
*The melted white chocolate should be cooled to room temperature or it could heat and scramble the eggs in the batter.
* If using bottled pomegranate juice, choose the unsweetened. Pom is a good brand.
*If the cake seems stuck, take a butter knife and slide it along the outer and inner rim of the bundt pan.
*Taste test the pomegranate glaze and add more sugar or lemon juice if needed.
*I included ¼ cup of seeds for decoration on the whole cake in the nutritional information. Those numbers would change if you add or deduct the seeds.
Jay says
Very interesting way using pomegranate
Kalyn says
Beautiful cake for the winter holidays! 🍰
Deb Belsha says
Thank you, we love it!
Nattie says
This is a gorgeous cake. I need to try it fir Christmas.
Deb Belsha says
I hope you love it!