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.
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.
In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.
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.
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.
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.
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).
Decorate with flowers and a few fresh raspberries and chill in the fridge for an hour or two before slicing.
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 :
The macros for one serving of frosted sugar free vanilla cake is: