There isn’t really any such thing as a “sugar free cake”. Any flour converts to sugar in the body. So anyone who can’t have sugar, like diabetics, limits there carbs…including cake. Cakes need sugar to help them rise and give flavor and texture. You need at least a minimal amount of sugar in your batter. You can add stevia, a natural sweetener for extra sweetness without adding all the amount of sugar required in your recipe. That being said, you do have a large dome. You said you replaced your fan. Are you baking your cakes in convection?? My oven does both, but I prefer using the straight baking setting. Bajes more evenly, less chance of doming. If you use convection to bake your cakes, drop your oven temperature by 25 degrees so your cakes won’t bake too fast.
Hope this helps.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
