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Keto Vanilla Cake Recipe

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4.1 from 31 reviews

  • Author: Ava
  • Total Time: 35 minutes
  • Yield: 16 servings
  • Diet: Low Carb

Description

This Keto Vanilla Cake is a delicious low-carb dessert perfect for those following a ketogenic lifestyle. Made with almond and coconut flours, and sweetened with allulose, it offers a moist, fluffy texture and the classic vanilla flavor. Topped with creamy keto vanilla frosting, this cake is perfect for celebrations or everyday indulgence without the carb spike.

Ingredients

Dry Ingredients

  • 1 1/2 cups blanched almond flour (150g)
  • 1/2 cup coconut flour (56g)
  • 2 teaspoons baking powder (8g)
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter (170g)
  • 1 cup allulose (200g)
  • 4 large eggs
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract

Frosting

  • 1 serving keto vanilla frosting (240g)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F). Prepare two 8-inch cake pans by lining them with parchment or baking paper. Alternatively, you can grease springform pans to prevent sticking. Set them aside.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix thoroughly to ensure even distribution of the leavening agent and salt. Set this mixture aside.
  3. Cream Butter and Sweetener: Using a stand or hand mixer, cream the unsalted butter and allulose together for about 8 minutes until light and fluffy. This step is crucial for incorporating air into the batter for a tender cake.
  4. Add Eggs and Flavor: Add the eggs one at a time to the creamed butter and sweetener mixture, beating well after each addition until fully incorporated. Mix in the almond milk and vanilla extract until the batter is smooth.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Beat until the batter is creamy and well combined without overmixing.
  6. Divide and Bake: Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula for an even bake. Bake in the preheated oven for 22 to 25 minutes or until a skewer inserted in the center comes out clean.
  7. Cool the Cakes: Remove the cakes from the oven and let them cool completely in the pans on a wire rack. This prevents the frosting from melting when applied.
  8. Frost the Cake: Once cakes are fully cooled, frost them generously with your favorite keto vanilla frosting. Assemble the layers carefully and smooth the frosting on top and sides for a beautiful finish.

Notes

  • Ensure all ingredients are at room temperature for better mixing.
  • Use a toothpick or skewer to test doneness in the middle of the cake layers.
  • Almond and coconut flours vary in absorbency; adjust almond milk quantity slightly if batter seems too thick or dry.
  • Allulose is used as a keto-friendly sweetener to keep the cake low-carb without bitterness.
  • Store the cake covered in the refrigerator for up to 5 days, or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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