August 18th, 2019
Keto Vanilla Cake
This Keto Vanilla Cake is one of our most popular keto recipes ever. So easy and it works beautifully every single time.
Featured in our Healthy Family Keto Cookbook. Get your copy today and make the Boston Cream Pie! View Cookbook
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
My Keto Vanilla Cake is a very special recipe! I made it my quest to make a cake that everyone will love and use often. It may have taken a while, but I think I have a winner!
It sounds weird to me when I describe this cake as dense but light and fluffy. How a cake can be both dense and light is beyond me but that is what I call this low carb vanilla cake. It is far better than any boxed vanilla cake that is for sure!
This low carb keto cake recipe is also the perfect diabetic friendly cake recipe. Whether you need to cut out sugar or have to cut out sugar as part of your diet, you will be so happy with this cake. It really is a perfect sugar free cake mix.
Keto Vanilla Cake
First up this is a keto vanilla cake recipe using almond flour or meal. For those of you looking for a keto nut free vanilla cake I have yet to test this recipe with any nut free flours but I assure you it is on my list. So at this point there is no variation on the almond meal. Usually I would just recommend a pepita and sun flour mix but with the delicate flavour of this cake I am not so sure without testing.
The Ingredients
- 50 g light tasting olive oil – use an oil with a neutral flavour. Oils like extra virgin olive oil are too strong for the cake.
- 50 g sweetener – I use either Sukrin:1 or Monkfruit sweetener. The choice is yours of course.
- 200 g almond meal
- 4 large eggs – I always use room temperature jumbo eggs
- 50 g sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
How to make Keto Vanilla Cake
This really is an easy recipe. Basically you can whisk this altogether in a large bowl, use a stand mixer or a ThermomixĀ®.
For layered cakes, like mine pictured, just double or triple the mix.
All my recipe temperatures are based on a fan-forced oven unless otherwise stated.
I always line my springform tins so the cake can easily be removed.
Allow to cool completely before attempting to ice with buttercream.
Frosting the Cake
You can frost the cake however you please with it just added thickly on top or a little bit fancier. I have gone for a very trendy keto naked cake look. There are just a few tips for frosting this way.
If doing a layered keto naked cake look first start with cutting the top off your cakes to completely level each cake. The excess cake tops can be used for some very tasty Cake Bliss Ball recipes.
Once level pipe a thick circle of frosting around the edge of cake and one one in the middle. Using an angle cake spatula smooth out the layer between the cakes, but leave the thick outer circle as is.
Top with next layer and repeat. (If doing more than 2 layers keep repeating as needed).
Pipe remaining frosting on top of cake. Using angled spatula smooth over top and spread frosting over sides of cake.
Once the sides are covered, gently scrape back with angled spatula or cake scraper until you unveil the outer edge of the cake with just a thin scraping of frosting.
Any excess frosting can be added to the top or used in another recipe.
(Video below is demonstrating the piping on a carrot cake – so you get the idea)
More Low Carb Cake Recipes
- Paleo/Keto Flourless Chocolate Cake
- Jaffa Keto Mousse Cake
- Baked Mascarpone Cheesecake
- Peanut Butter Cup Keto Cheesecake
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Keto Vanilla Cake
A super simple yet delicious keto vanilla cake. This recipe was created to be used as a base recipe for any kind of low carb cake. Whether you want mudcake, lemon cake, carrot cake and more this recipe can be very simply changed to be enjoyed in many different versions.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Calories: 214kcal
Servings: 16 slices
Tap or hover over number to scale ingredientsIngredients
- 50 g light tasting olive oil
- 50 g sweetener
- 200 g almond meal
- 4 large eggs
- 50 g sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
LEMON BUTTERCREAM
- 150 g powdered sweetener I use Sukrin Melis
- Zest and juice of half a lemon
- 200 g butter cubed
- 340 g cream cheese softened, and cubed
- 1 tbsp cream
Instructions
CONVENTIONAL METHOD
- Preheat oven to 160ā. Line a 20 cm springform tin.
- Mix all ingredients in a stand mixer until combined.
- Spoon mix into prepared springform tin.
- Bake 30 minutes or until cooked through. Cool on wire tray until cool.
THERMOMIXĀ® METHOD
- Preheat oven to 160ā. Line a 20 cm springform tin.
- Place all ingredients into mixing bowl. Mix 1 minute/speed 3. Follow from Step 3 above.
LEMON BUTTERCREAM
CONVENTIONAL METHOD
- Mix all buttercream ingredients in a stand mixer until light and fluffy
- Pipe thickly onto edge of bottom cake. Place second cake on top (if doing double) and pipe buttercream on top of cake.
- Using an angled icing spatula generously spread buttercream over sides of cake and top of cake.
- Once completely covered if you want to achieve the "naked" look gently scrape back the icing using the angled spatula or cake scraper. Be careful to only take bake to the edge of the cake and not to remove the crumb of the cake.Decorate the cake how you prefer.
THERMOMIXĀ® METHOD
- Mix all ingredients 1 minute/speed 5. Scrape down sides of mixing bowl. Mix for further 1 minute/speed 5 or until smooth and fluffy. Follow from Step 2 above.
Video
Notes
- Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month.
- For layered cakes it safe to mix up to 3X the recipe in both a stand mixer and the ThermomixĀ®.
- Do not use extra virgin olive oil in this recipe. It will dominate the flavour of the cake.
- I use and recommend Bob’s Red Mill Doubling Acting Baking Powder for this recipe and for all low carb gluten free baking. It really helps give a good rise and consistent baking results everytime.
- With the cake pictured I have added a layer of sugar-free strawberry jam to the centre of the cake. This is purely optional.
Nutrition
Serving: 1slice | Calories: 214kcal | Carbohydrates: 4g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 109mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 405IU | Calcium: 61mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!
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49 Comments
Hi! Can you use coconut oil instead?
You could use a liquid coconut oil Nadine, preferably not one with a strong coconut flavour.
Oh my goodness! This looks so delicious!
Thanks Raia. It is!
Vanilla cake is such a classic! This is a great keto friendly version and so perfect for getting that sweet tooth fix!
Thanks for the review Tisha
I’m so impressed with this cake and all your keto cakes! They look beautiful and sound delicious. I made a keto cake once and it was so good…love the cream cheese frosting!
Me too Catherine! How good is it.
This is so moist and delicious! My family loved and I don’t feel guilty eating it! Win-win!
So glad it was a hit Beth.
This is great! My friend and I are doing keto and one of the things I miss the most is desserts. Thanks for this recipe!!
You are welcome Sara
Does anyone have this recipe not in metric please? I need ounces, I am in the U.S. thank you
Hi Pat, If you look just under the buttercream ingredients you will see a US conversion for you.
The best cake ever!!!! I put raspberry filling (sf) in the middle and Frost with cream cheese frosting. OR – just eat it plain. Sooooo yummy!!
I am so glad you enjoyed it Tamara.
This looks delicious and I can’t wait to try it. Could you tell me approximately what weight makes up a serve, please? Thank you!
Hi Sheldon the serves are based on slices (equally) sorry I have not weighed each one. The cake is very delicious and super easy to make as well.
Hi Megan,
I don’t have extra virgin light olive oil only extra virgin olive oil and I want to make this now š can I substitute it for butter if so how much would I use.Kind regards
HI Karen, you can make it with butter or any mild flavoured oil