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Keto Vanilla Cake Recipe

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★★★★★

4.5 from 116 reviews

This Keto Vanilla Cake is a moist, low-carb, and gluten-free dessert perfect for those following a ketogenic lifestyle. Made with almond flour and sweetened with monk fruit or erythritol, it offers a delicious vanilla flavor without the sugar. The recipe includes a light and fluffy buttercream frosting that adds a creamy topping to the delicate cake layers, ideal for birthdays or special occasions.

Ingredients

Scale

Vanilla Cake

  • 4 large Eggs
  • 1/2 cup Granulated Sweetener (Monk Fruit or erythritol)
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Coconut Oil (melted or melted butter)
  • 2 cups Almond Flour
  • 1 teaspoon Baking Powder

Buttercream Frosting

  • 1 cup Unsalted Butter (soft, out of the fridge for 4 hours or vegan butter)
  • 1 1/2 cups Powdered Erythritol
  • 1 teaspoon Vanilla Extract
  • 2–3 tablespoons Heavy Cream (or coconut cream)

Instructions

  1. Preheat the Oven: Preheat your oven to 160°C (325°F). Prepare a 9-inch round springform pan by greasing it with coconut oil or butter, then line the bottom with a 9-inch parchment paper circle. Grease the parchment and sides again to prevent sticking. Set aside.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sweetener, melted coconut oil, and vanilla extract until combined, about 30 seconds to 1 minute. This is similar to whisking an omelet.
  3. Add Dry Ingredients: Whisk in the almond flour and baking powder until the mixture is evenly combined and smooth.
  4. Pour and Bake: Pour the batter into the prepared pan and bake for 25 minutes in the center of the oven. Use the fan-bake mode if available; otherwise, regular bake is fine. The cake is done when a skewer inserted in the center comes out clean or with few crumbs.
  5. Cool the Cake: Let the cake cool in the pan for 5 minutes before removing the springform side. Transfer to a cooling rack and cool completely for 1 to 2 hours before frosting.
  6. Repeat for Second Layer: Clean, dry, and grease the cake pan again and repeat the vanilla cake recipe to make a second layer.
  7. Prepare Buttercream Frosting: Using a stand mixer with the paddle attachment, beat the soft butter cubes and vanilla extract on high speed until pale, smooth, and fluffy.
  8. Add Sweetener: Lower the mixer speed and gradually add the powdered erythritol, about half a cup at a time. Once combined, increase speed to medium and beat for 2 minutes until light and fluffy.
  9. Incorporate Cream: Add 2-3 tablespoons of heavy cream or coconut cream and continue whisking for 1 minute until fully incorporated and creamy.
  10. Assemble the Cake: Spread the buttercream frosting evenly between the two cake layers and cover the sides using an icing spatula.
  11. Set the Frosting: Place the frosted cake in the refrigerator for 2 hours if you want the frosting to set firmly.
  12. Storage: Store the cake in an airtight container in the refrigerator for up to 24 hours for best freshness. Leftovers can be kept for up to 4 days refrigerated or frozen in ziplock bags; thaw at room temperature before serving.

Notes

  • This is a gluten-free cake made with almond flour.
  • The cake does not rise much; expect only a small bump in the middle.
  • Make sure the unsalted butter is softened at room temperature for several hours before making the frosting.
  • Fan-bake mode helps achieve even baking, but regular bake mode is also fine.
  • Use parchment paper and grease the pan well to prevent sticking.
  • Frosted cake tastes best after chilling to let the frosting set.
  • Can be made vegan by substituting butter with vegan butter and heavy cream with coconut cream.

Keywords: Keto Vanilla Cake, Low Carb Cake, Gluten Free Cake, Almond Flour Cake, Keto Dessert, Sugar Free Cake, Buttercream Frosting

Find it online: https://ricoloranz.com/keto-vanilla-cake-recipe/