For those embracing a ketogenic lifestyle, finding satisfying desserts can often feel like a challenge. But what if you could indulge in a classic vanilla cake without derailing your dietary goals? This Keto Vanilla Cake recipe is designed to deliver a pillow-soft, moist, and utterly delicious experience while keeping the carbs in check. This recipe will become a firm favorite with everyone.
Why This Keto Vanilla Cake Stands Out
This isn't just another low-carb cake recipe; it's a meticulously crafted treat that rivals traditional vanilla cakes in both taste and texture. Here’s what makes it special:
Low-Carb Delight: With just 3g net carbs per serving, this cake lets you enjoy a sweet treat without the guilt.
Amazing Texture: Achieving the perfect balance between dense and fluffy is key, and this recipe nails it. You won't find this quality in a boxed vanilla cake.
Versatile: Perfect for birthdays, celebrations, or simply a weekend treat.
Read also: Easy Low-Carb Cheese Crackers
Ingredients You'll Need
To create this keto-friendly masterpiece, gather the following ingredients:
Almond Flour or Almond Meal: Either works, with almond meal offering a slightly coarser texture. Use finely ground almond flour like Bob’s Red Mill or King Arthur Flour for the best crumb.
Sweetener: Monk fruit/erythritol or erythritol are excellent choices. Sukrin:1 or Monkfruit sweetener are recommended products.
Light Taste Olive Oil: Opt for a neutral-flavored oil to avoid overpowering the vanilla. Extra virgin olive oil is too strong.
Sour Cream or Greek Yogurt: These add moisture and richness to the cake.
Read also: Keto Calorie Counting: A Detailed Guide
Baking Powder: Bob’s Red Mill Baking Powder is recommended for gluten-free baking. Double acting baking powder reacts and creates gas bubbles twice; once when moisture is added, and a second time when it’s heated.
Eggs: Using just the egg whites, which keeps the structure without adding yolk-heavy flavor.
Milk: Almond milk is a good choice.
Vanilla Extract: For that classic vanilla flavor. To add more intense vanilla flavor when you add in one scraped vanilla bean pod.
Optional Ingredients
Protein Powder: Don’t skip the protein powder. If you want a truly light and fluffy keto birthday cake that rivals conventional cakes, the protein powder is a must. It helps lighten the cake and make it hold together better. Whey protein isolate is recommended.
Read also: Magnesium Supplements for Keto
Oat Fiber: Helps create that light, spongy texture.
Step-by-Step Baking Instructions: Conventional Method
Follow these simple steps to bake your Keto Vanilla Cake:
- Preheat: Preheat your oven to 160℃ fan/180°C static/350°F.
- Prepare Pan: Line a 20 cm (8-inch) springform pan. Greasing the pans generously and line them with parchment. This ensures that the bottom of your cakes don’t stick to the pan.
- Mix Ingredients: In a stand mixer, combine all ingredients until well combined. The best way to prep round cake pans is to grease them generously and line them with parchment. This ensures that the bottom of your cakes don’t stick to the pan.
- Bake: Pour the mixture into the prepared pan and bake for 30 minutes, or until cooked through. If your oven runs hot, set it for about 20 minutes then check with a toothpick in the center at that time. Mine took about 33 minutes to be exact. If for some reason the top of the cake is getting too brown before the center is fully cooked, put a loose piece of aluminum foil over the top.
- Cool: Cool on a wire tray until completely cool. Letting this cake cool to room temperature before putting it in the fridge overnight helps to prevent sogginess and creates the perfect cake texture you want!
Thermomix® Method
For those using a Thermomix®, here’s how to adapt the recipe:
- Preheat: Preheat the oven to 160℃ fan/180°C static/350°F.
- Prepare Pan: Line a 20 cm (8-inch) springform pan.
- Mix: Place all ingredients into the Thermomix® and mix for 1 minute on speed 3.
- Bake: Follow from Step 3 above in the conventional method.
Creating the Perfect Keto Vanilla Buttercream Frosting
No vanilla cake is complete without a luscious frosting. Here’s how to make a keto-friendly vanilla buttercream:
- Mix Ingredients: In a stand mixer, combine all frosting ingredients until light and fluffy. For frosting; mix all ingredients 1 min/speed 5. Scrape down sides of bowl. Repeat until smooth and fluffy.
- Frost: Evenly cover the top of one cake layer (if making a double layer) with half of the frosting. Top with the second cake layer and spoon the remaining frosting on top.
- Smooth: Use an angled spatula to smooth the frosting over the top. For a “naked” look, gently scrape back icing using a cake scraper, being careful not to remove the crumb.
- Chill: Chill for 1-2 hours before slicing.
Frosting Variations
- Keto Cream Cheese Frosting: A classic pairing with vanilla cake.
- Cashew Cream Cheese Frosting: A dairy-free alternative.
- Whipped Coconut Cream: Light and airy, perfect for a less sweet option.
- Chocolate Frosting: For a delightful twist, try a keto chocolate frosting.
Tips for the Best Keto Vanilla Cake
- Use Room Temperature Ingredients: Especially eggs, for better emulsification and a smoother batter. Don’t forget to let them sit at room temperature for at least 30 minutes!
- Don’t Overmix: Overmixing can lead to a tough cake. Mix until just combined.
- Cool Completely: Ensure the cake is completely cool before frosting to prevent the buttercream from melting. It is really important to allow the cake to cool completely before icing it, otherwise, the buttercream will melt.
- Use Sugar-Free Sprinkles: For an easy vanilla birthday cake, decorate with sugar-free sprinkles.
Customizing Your Cake
- Berry Cake: Add fresh berries into the batter to make a berry cake.
- Chocolate Cake: Turn this cake into a keto chocolate cake when you replace 1 tablespoon of the coconut flour with 2 tablespoons of cocoa powder. It is a mild chocolate flavor when you do this.
- Sheet Pan Cake: If you are wanting to bake this in a large sheet pan, just add all of the batter to a 9×13 pan and bake for 30-40 minutes.
- Bundt Cake: This recipe will work as a bundt cake, you must take an extra step when greasing the pan though. After greasing the bundt pan, add in 3 tablespoons of coconut flour to the pan. Now tilt and gently knock the sides of the bundt pan to get it into all of the nooks and crannies. This helps to ensure that your cake comes out clean from the bundt pan.
Storage Instructions
- Refrigerate: Store the keto vanilla cake in an airtight container in the fridge for up to 1 week. Any leftover cake must be kept in the fridge in an airtight container to prevent early spoilage. A cake like this with rich, creamy frosting, is best stored in the fridge.
- Freeze: Freeze for up to 1 month in an airtight container or ziplock bag. The cake layers can be made ahead and frozen for up to two months, tightly wrapped up.
Troubleshooting Common Issues
- Cake Too Dense: Ensure you’re using the correct measurements and avoid overmixing.
- Cake Too Moist: This can happen if the cake isn't cooled properly or if there’s too much moisture in the batter.
- Cake Crumbles Easily: Let the cake cool completely before removing it from the pan.
Frequently Asked Questions
- Can I use coconut flour instead of almond flour?No, you can’t. The recipe would have to be completely different because coconut flour is very thirsty. If you use almond flour or almond meal instead of coconut flour you will end up with a soggy mess. If you would prefer coconut flour, please make sure to read the FAQ!
- Can I make this cake dairy-free?If you need a dairy free cake, substituting in coconut milk for the heavy cream is the only substitute needed. If you use a different milk such as unsweetened almond milk or cashew milk, it will still turn out! You can make the cake layers dairy free easily by using egg white protein in place of whey and coconut oil in place of the butter.
- Can I double or triple the recipe?For a keto layer cake like mine pictured, it is safe to double or triple the recipe in both a stand mixer and the Thermomix®.
- What can I use instead of liquid sweetener?Using the liquid sweetener is the way to add in moisture without making the cake soggy. If you only have sugar substitutes like monk fruit sweetener, you can turn it into a liquid sweetener when you follow my recipe for making my Keto Mock Maple Syrup. Alternative sweeteners can be used instead of the liquid sweetener called for. Keep in mind that this will reduce the moisture content so it needs to be replaced.
- Can I skip the protein powder?Gluten is a protein and in its absence, another dry protein powder helps baked goods rise and hold their shape. I do not recommend skipping it, nor do I recommend collagen or bone broth protein.
- Can I eat this cake for breakfast?Look, I’m not here to tell you how to live your life. It’s made with protein powder, so technically it’s basically a macro-friendly breakfast… with frosting.