* We created cupcakes instead of the cake
Ingredients
Vanilla Cake
- 4 large Eggs
- 1/2 cup Erythritol Monk Fruit or erythritol
- 1 teaspoon Vanilla Extract
- 2 tablespoons Coconut Oil melted or melted butter
- 2 cups Almond Flour
- 1 teaspoon Baking Powder
Vanilla Buttercream frosting
- 1 cup Unsalted Butter soft, out of the fridge for 4 hours (5.3 oz)
- 1 1/2 cups Powdered Erythritol
- 1 teaspoon Vanilla essence
- 2–3 tablespoons Heavy Cream
Instructions
Vanilla cake
-
Preheat oven to 160°C (325°F). Grease a 9-inch round cake pan with coconut oil or butter. Cut out a piece of parchment paper into a 9-inch circle and stick it to the bottom of the pan. Grease the paper and pan sides again. These steps prevent the cake from stick to the pan. Set aside.
-
In a large mixing bowl, whisk eggs with sugar-free sweetener, oil, and vanilla. Process as if you whisked a breakfast omelet. It should not take more than 30 seconds to 1 minute, all you want is to combine the ingredients.
-
Whisk in almond flour and baking powder and whisk until evenly combined.
-
Pour the vanilla cake batter into the prepared pan.
-
Bake for 25 minutes in the center of your oven. The fan-bake mode is ideal if you have one. Otherwise, use the regular mode. Your cake is cooked when a skewer inserted in the middle of the cake comes out clean or with few to no crumbs on it.
-
Cool for 5 minutes in the pan, then release the cake on a cooling rack. Cool for 1 or 2 hours before adding the frosting, or enjoy plain.
-
Note that this is a gluten-free cake. It doesn’t rise much. You should expect a small bump raise in the middle, not more. The recipe is made to create flat cake layers to make a layered birthday cake.
Layer vanilla cake
-
Repeat the vanilla cake recipe one more time to create a second vanilla cake.
-
Make sure you clean, dry, and grease again the cake pan before baking the second cake.
Light and Fluffy Buttercream frosting
-
Add the soft butter cubes and vanilla to a stand mixer. Make sure you use the paddle attachment. Mix on high speed until it forms a pale, smooth, and fluffy butter.
-
Reduce to low speed and gradually add the sugar-free powdered sweetener, half a cup at a time. When all the sugar-free sweetener has been added, mix on medium speed for 2 minutes until it forms a fluffy cream.
-
Add cream and keep whisking for 1 minute to incorporate.
-
Spread the frosting between the 2 cake layers and on sides using an icing spatula. Watch my video to learn how to frost your layer cake easily.
-
Place the cake in the fridge for 2 hours to set up the frosting if desired.
Storage
-
You can make this cake 24 hours before, store it in an airtight cake box in the fridge to prevent the frosting from drying.
-
Store leftover for up to 4 days in the fridge or freeze in ziplock bags. Defrost the day before at room temperature.
Notes
This recipe doesn’t work with egg-replacer or flax egg, you must use eggs
The nutrition panel is for one slice of single-layer vanilla cake with no frosting. This is calculated this way so that it’s easier to tailor the nutrition to your baking!
- A simple one-layer vanilla keto cake will have 3g of net carbs per slice.
- A double-layer cake will have 6g of net carbs per slice.
- A triple-layer cake will have 9g of net carbs per slice.
Nutrition
Serving: 1slice | Calories: 151kcal | Carbohydrates: 3.7g | Protein: 4.8g | Fat: 7.2g | Fiber: 0.7g | Sugar: 0.8g | Net Carbs: 3g
