Keto Vanilla Cake

This Keto Vanilla Cake recipe is deliciously soft, tender, fluffy and makes the perfect sugar-free birthday cake for parties or any time you’re craving a keto cake. Made with a combination of almond flour, coconut flour for the best moist and buttery texture! This keto birthday cake is only 4g net carbs and is also gluten-free, grain-free with dairy-free and paleo options.

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Keto Birthday Cake Recipe

Everyone needs an amazing vanilla cake recipe in their back-pocket for birthday parties and baby showers. Our Keto Vanilla Cake is easy to make and the perfect low carb birthday cake you need to have in your back pocket! It bakes up intensely soft, fluffy, moist with a light, buttery and airy sponge. Best of all, no one will be able to tell it’s sugar-free!

Looking for more healthy low carb desserts you can have for all the summer birthday celebrations coming up?

When it comes to our favorite low carb cake recipes, this keto mug cake, keto lemon cake, keto cheesecake, keto carrot cake and this keto chocolate cake are our absolute favorite.

My husband has a big sweet-tooth and for his upcoming birthday party, we plan to have a dessert table that includes this delicious gluten free birthday cake along with keto brownies , keto chocolate chip cookies and keto ice cream.

Why you’ll love our favorite Keto Vanilla Cake Recipe

• An easy one bowl low carb dessert recipe
• This fool-proof cake recipe comes out perfectly moist and fluffy every time
• This sugar free vanilla cake recipe is perfect for birthdays, parties or any celebration
• Gluten free, grain-free and diabetic friendly. Includes dairy-free, paleo and vegan options

Ingredients you need:

Regular birthday cake recipes are typically made with a combination of butter, all purpose flour, eggs and granulated sugar.

Since this is a sugar free vanilla cake, our recipe for keto birthday cake is made with the following ingredients:

For the low carb cake batter:

Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.

Coconut flour:  This gluten free flour provides structure to the cake and absorbs moisture so be sure to fluff it out before measuing. When combined with almond flour, it balances out the flavor of gluten free cakes to mimic classic flour cakes.

Baking Powder and 1 tsp Baking Soda: this combination of leavening powders work together to help the cake rise.

Vanilla extract and salt: makes the cake delicious and enhances the flavors of the other ingredients.

Granulated monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste of regular granulated sugar but is keto-friendly, diabetic-friendly and paleo friendly. Sub with granulated pure maple sugar for a true paleo vanilla cake. If you don’t have monk fruit sweetener, you can swap with another low carb sweetener such as like SWERVE or erythritol. And if you are not low carb, any granulated sugar would work as well.

Melted refined coconut oil: makes the cake tender and moist and adds a light coconut flavor. You can also use any other neutral flavored oil, melted butter, vegan butter or ghee if you are not dairy-free.

Eggs: help to give the cake structure and bind everything together. be sure to bring them to room temperature first.

Almond milk: or any other milk of your choice (if not dairy-free you can use 3/4 cup heavy whipping cream)

Vinegar: combine with the almond milk and let sit for 5 minutes until curdled = homemade vegan low carb buttermilk to make the cake soft and ultra moist. We like coconut vinegar but any white vinegar or 1/3 tablespoon of apple cider vinegar will work too.

For the keto frosting:

This moist paleo vanilla cake calls for an easy sugar free buttercream frosting.

For this low carb frosting recipe, you’re only going to need 4 simple ingredients:

• unsalted butter (use grass-fed butter, vegan butter, ghee or coconut butter (manna) for a paleo / dairy-free cream cheese frosting
• pure vanilla extract
• powdered monk fruit sweetener (or confectioners’ SWERVE)
• unsweetened almond milk, coconut milk OR heavy whipping cream

Optional Garnish:

• fresh raspberries or flowers

How to make Keto Vanilla Cake

1. Preheat the oven and prep the cake pans: Preheat the oven to 350 degrees F. Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.
2. Whisk the dry ingredients: In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.
3. Mix the wet ingredients: In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients. In another separate large bowl, whisk together the eggs, monk fruit sweetener, coconut oil and vanilla extract. Pour in the curdled milk and mix until combined.
4. Combine the dry ingredients with the wet ingredients: Slowly add the dry ingredients to the wet ingredients. Stir until well combined.
5. Transfer the batter to the cake pans: Evenly divide the batter between the baking pans and smooth out the tops with a spatula.
6. Bake the cake: Bake for 19-24 minutes, or until a toothpick comes out clean. 
7. Cool the cake layers: Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.

How to make Keto Vanilla Frosting

1. For the frosting: Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 3 minutes until light and fluffy. Turn the mixer to low and slowly add the powdered sweetener, vanilla extract, and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.

How to frost and Assemble the cake:

1. Frost cake layers: Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with remaining layers (and sides of the cake, if desired with remaining frosting).
2. Decorate the cake: Garnish with flowers and a few fresh raspberries and chill in the fridge for an hour or two before slicing.

Important notes for the best keto frosting:

• Beat Butter Well: When making your keto frosting, don’t stop beating your butter until it becomes light and fluffy. This should take about 2 minutes.
• Swap with any powdered sweetener: Use any powdered low carb sweetener (or paleo friendly if you’re not following a low carb diet) of your choice. We use powdered monk fruit but powdered Swerve / erythritol should be easily interchangeable.
• Coconut milk subs: And if you’d rather use heavy whipping cream instead of coconut milk, or use a vegan butter, that would be fine as well.
• Consistency: If you prefer a thicker consistency for piping, add more powdered sugar or butter. And if you prefer a thinner and more spreadable consistency, add more milk.

Tips for Success

In order to ensure your vanilla layer cake comes out perfect, check out these quick tips and tricks.

• Don’t Use Almond Meal: Almond meal and almond flour are not the same thing. Almond meal is coarser and won’t work well in this recipe – be sure to use superfine blanched almond flour.
• Let Cake Cool Completely Before Frosting: Don’t try to assemble your cake if the layers are warmer than room temperature. This could cause the frosting to melt into the cake.
• Chill Cake: Once assembled, this cake should be stored in the fridge for at least an hour before it’s cut and served. Otherwise, it will be difficult to get clean slices. I also think this particular dessert tastes better when it’s cold!
• Use room temperature eggs and milk – this helps the batter mix easier and more uniform when you add the dry ingredients
• Can I use another type of flour besides almond flour and coconut flour? I would say not for this recipe since the amount of each of these flours have been tested specifically to achieve a moist and tender crumb. You may not achieve the same results if you swap out the flours.
• Use the spoon and level trick when measuring flour – scoop your flours using a spoon into a measuring cup then wipe off any excess using a spatula or knife for the correct amount.
• Can I swap monk fruit sweetener with another type of low carb sweetener or paleo friendly sweetener? I have not tried but I would think powdered Swerve could be a straight swap. Coconut sugar would possibly work as well but the texture might be slightly more dense.
• Do not skip the vinegar – this helps the coconut milk curdle and creates your own vegan version of buttermilk which helps to create air pockets for a light, tender and moist sponge. If you are not dairy free, you may try using sour cream if that’s what you have in your pantry.

How to Store Homemade Cake

This homemade birthday cake should be stored in the fridge. Store any leftovers in an airtight container and enjoy it within 4-5 days.

Can I Freeze Extras?

Yes, this healthy birthday cake is freezer friendly!

How to freeze: Simply wrap the entire cake or individual slices tightly with plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.

Frequently asked questions:

Can I have cake on keto?

Since this is a low carb cake recipe, it can be part of a ketogenic diet if enjoyed in moderation. Just like everything else, it’s important to be mindful and not eat the entire cake in one serving. 

How many carbs are in this cake?

The macros for one slice of unfrosted low carb vanilla cake is :

• 176 per serving Calories
  
• 4g NET Carbs (7g Total Carbs – 3g Fiber)
• 5g Protein
• 16g Fat
• 1g Sugar
  

The macros for one serving of frosted sugar free vanilla cake is:

• 310 Calories per serving
• 8g NET Carbs (12g TOTAL Carbs – 4g Fiber)
• 6g Protein
• 31g Fat
• 1g Sugar

Can I make this in a 9 inch cake pan?

If you don’t want a multi-layered cake, add the batter to a 9 inch pan for a single layer 9 inch vanilla almond flour cake.

Can you use this gluten free vanilla batter to make a keto vanilla mug cake?

I’ve never tried using this keto cake recipe as a keto mug cake but would love to hear if you have. I do have this Vanilla Mug Cake recipe that is low carb and keto-friendly though.

Do I have to frost this Keto birthday cake?

We chose to frost this easy keto birthday cake with a sugar free buttercream frosting and topped it with some fresh berries. But you can certainly leave this vanilla cake unfrosted and enjoy it as an after dinner keto dessert or snack cake.

More keto desserts you will love:

Keto Blueberry Cheesecake

Delicious Keto Muffins

Low Carb Keto Chocolate Cheesecake

Chocolate Fat Bombs

5 from 6 votes

Print

Keto Vanilla Cake

Prep Time

30 mins

Cook Time

24 mins

 

This Keto Vanilla Cake recipe is deliciously soft, tender, fluffy and makes the perfect sugar-free birthday cake for parties or any time you're craving a keto cake. Made with a combination of almond flour, coconut flour for the best moist and buttery texture! This keto birthday cake is only 4g net carbs and is also gluten-free, grain-free with dairy-free and paleo options.

Course: Dessert

Cuisine: American

Keyword: healthy birthday cake, healthy vanilla cake, keto birthday cake, keto cake, keto vanilla cake, vanilla cake for birthday

Servings: 14 servings

Calories: 176 kcal

Author: Kelly

Ingredients

For the Cake

• 2 cups superfine blanched almond flour
• 1/3 cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 1/2 tablespoon vinegar , we like coconut vinegar for strict paleo but 1/3 tablespoon of apple cider vinegar will work too.
• 1/2 cup unsweetened almond milk , room temperature (or preferred milk)
• 4 large eggs , room temperature
• 2/3 cup granulated monk fruit sweetener OR preferred granulated low carb sweetener. For a paleo cake, you can use granulated pure maple sugar or coonut sugar (the color will be much darker though)
• 2/3 cup melted and cooled refined coconut oil , or neutral flavored oil, can also sub with melted vegan butter or regular butter
• 1 tablespoon pure vanilla extract

Frosting

• 1 1/4 cups unsalted butter or vegan butter , softened (sub with ghee or palm shortening for paleo)
• 3 - 3 1/2 cups powdered SWERVE or preferred powdered sweetener, sub with powdered maple sugar for paleo
• 2 teaspoons pure vanilla extract
• 1 - 2 tablespoons unsweetened almond milk or preferred unsweetened milk

Optional Garnish:

• raspberries or flowers

Instructions

FOR THE CAKE:

1. Preheat the oven to 350 degrees F.

   Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.

2. In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.

   

3. In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.

   In another separate large bowl, whisk together the eggs, monk fruit sweetener, coconut oil and vanilla extract. Pour in the curdled milk and mix until combined.

   
4. Slowly add the dry ingredients to the wet ingredients. Stir until well combined.
   

5. Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 19-24 minutes, or until a toothpick comes out clean.

   Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.

   

FOR THE FROSTING:

1. Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 3 minutes until light and fluffy. Turn the mixer to low and slowly add the powdered sweetener, vanilla extract, and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.

   

FROST AND ASSEMBLE THE CAKE:

1. Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with remaining layers (and sides of the cake, if desired with remaining frosting).

   

2. Decorate with flowers and a few fresh raspberries and chill in the fridge for an hour or two before slicing.

   

Recipe Video

Recipe Notes

How to store:

Store any leftovers in an airtight container in the fridge and enjoy it within 4-5 days.

How to freeze: 

To freeze, simply wrap the entire cake or individual slices tightly with plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.

The macros for one slice of unfrosted low carb vanilla cake is :

• 176 per serving Calories
  
• 4g NET Carbs (7g Total Carbs - 3g Fiber)
• 5g Protein
• 16g Fat
• 1g Sugar

The macros for one serving of frosted sugar free vanilla cake is:

• 310 Calories per serving
• 8g NET Carbs (12g TOTAL Carbs - 4g Fiber)
• 6g Protein
• 31g Fat
• 1g Sugar

Nutrition Facts

Keto Vanilla Cake

Amount Per Serving (1 slice)

Calories 176 Calories from Fat 144

% Daily Value*

Fat 16g25%

Carbohydrates 7g2%

Fiber 3g12%

Sugar 1g1%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.