Keto Vanilla Cake
My Keto Vanilla Cake is a very special recipe! It is basically a keto yellow cake (made with whole eggs) and flavoured with vanilla. I was determined to create a cake that would become a firm favourite with everyone. It took a while to get it right, but it was so worth it. The best bit is this cake can be made and changed to almost any flavour you can imagine.
This recipe was originally published back in 2018 but has had a recent update. The recipe has not changed at all, just a few tasty new pictures.
This vanilla cake is low-carb and, being sugar-free, is perfect for a keto or diabetic-friendly diet. It has the most amazing texture, as it is both dense as well as light and fluffy. You will definitely not get anything this good from a boxed vanilla cake! It is also the perfect sugar free birthday cake!
Related Recipes: Layered Keto Cake / Keto Carrot Cake.
Why We Love This Recipe
Low carb – With just 3g net carbs per serving, you really can have your cake and eat it too! The perfect keto friendly birthday cake!
Keto pantry basic ingredients – All of the ingredients will be staples in your keto pantry.
Gluten-free – My keto vanilla cake recipe uses almond flour or meal and is a perfect gluten-free cake.
Versatile – This recipe can be used as a base recipe and adapted to different flavours with the addition or substitution of flavouring ingredients.
Quick and easy! – As with all my recipes, I keep them simple so you can spend less time cooking and more time enjoying them.
The Ingredients
Jump to the recipe card for the full list of ingredients to make this low carb keto vanilla birthday cake recipe.
Light taste olive oil – use an oil with a neutral flavour. Oils like extra virgin olive oil are too strong for the cake. You can use butter or ghee.
Sweetener – I use monk fruit/erythritol or erythritol. These are the products I use Sukrin:1 or Monkfruit sweetener.
Almond flour or almond meal – Almond meal and almond flour are slightly different in consistency, with almond meal being a bit coarser. You can choose either for this recipe.
Eggs – I prefer to buy fresh, free-range, jumbo eggs whenever possible and have them at room temperature before using them in a recipe.
Sour cream or Greek yoghurt. – Coconut cream can be used for a dairy free keto vanilla cake.
Baking powder – I use and recommend Bob’s Red Mill Baking Powder for all low carb gluten-free baking. It really helps give a good rise and consistent baking results every time.
How to Make Keto Vanilla Cake
Step 1. PREHEAT – to 160℃ fan/180°C static/350°F. Line a 20 cm (8-inch) springform pan.
Step 2. MIX all ingredients in a stand mixer or large mixing bowl until combined. Spoon mixture into prepared pan.
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Step 3. BAKE 30 minutes or until cooked through. Cool on wire tray until cool.
Step 4. MIX buttercream ingredients in a stand mixer until light and fluffy.
Step 5. FROST: Pipe thickly onto the edge of the bottom cake and spread it with an angled spatula. Place the second cake on top (if doing double) and pipe buttercream on top of cake. Using an angled icing spatula, generously spread buttercream over the sides and top of the cake. Scrape the frosting back for the naked cake look, or just keep it smooth and creamy.
Want More Low Carb Cake Recipes
Whether you’re making a keto cake for a celebration, or just for a treat, here are some others you might like to try:
Hot Tips & FAQs
For layered cakes, like mine pictured, it is safe to double or triple the recipe in both a stand mixer and the Thermomix®.
Extra virgin olive oil (EVOO) has a very strong flavour that will overpower the delicate vanilla flavour. If you want to substitute with olive oil, choose a light tasting olive oil instead.
No, you can’t. The recipe would have to be completely different because coconut flour is very thirsty.
You can store the keto vanilla cake, in an airtight container in the fridge, for up to 1 week. You can also freeze it for up to 1 month.
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Keto Vanilla Cake
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Ingredients
KETO VANILLA CAKE
- 0.25 cup (60 g) light tasting olive oil
- 0.3 cup (70 g) sweetener
- 2 cups (240 g) almond flour
- 4 large eggs
- 0.3 cup (80 g) sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
KETO VANILLA BUTTERCREAM
- 0.5 cup (100 g) powdered sweetener
- 2 teaspoons vanilla extract
- 4 tablespoons (60 g) butter cubed
- 250 g (9 oz) cream cheese softened, and cubed
- 0.25 cup (60 g) sour cream
Instructions
CONVENTIONAL METHOD
- PREHEAT – to 160℃ fan/180°C static/350°F. Line a 20 cm (8-inch) springform pan.
- MIX all ingredients in a stand mixer until combined. Spoon mix into prepared pan.
- BAKE 30 minutes or until cooked through. Cool on wire tray until cool.
- MIX buttercream ingredients in a stand mixer until light and fluffy.
- FROST: Evenly cover the top of one cake (if doing double) with half of the frosting. Top with second cake and spoon the remaining frosting onto the top. Use an angled spatula to smooth over top. Chill for 1-2 hours before slicing the cake.For a “naked” look, gently scrape back icing using a cake scraper. Be careful to scrape icing back to edge of cake, and not to remove crumb. Garnish with fresh berries.
THERMAL METHOD
- PREHEAT oven to 160℃ fan/180°C static/350°F. Line a 20 cm (8-inch) springform pan.
- MIX: Place all ingredients into mixer; Mix 1 min/speed 3. Follow from Step 3 above.
- FROST: For frosting; mix all ingredients 1 min/speed 5. Scrape down sides of bowl. Repeat until smooth and fluffy. Follow instructions above for frosting the cake.
Video
Notes
- My pictures show 2 cakes, and I doubled the recipe to make two full size. You can use one batch and slice the cake in half or use smaller pans to make layered easy keto cakes, if you prefer.
- For the top layer Strawberry Frosting; I added one tablespoon of strawberry juice (I pushed a berry through a sieve) to give a subtle flavor and color to the cream cheese frosting.
Your Own Notes
Nutrition
107 responses to “Keto Vanilla Cake”
Hi , could you clarify the amount of cream cheese in the frosting , it says 24 oz then after says 8oz cubed I’m assuming it gets cubed but is it 24 or 8 oz
Hi Jackie, sorry the recipe is now fixed. The conversions were showing up weird for some reason.
Hey Megan, I wanted to bake a sweet treat for a loved one who’s struggling with high blood sugar despite carefully watching what he eats. I used Stevia, and halved your recipe to make six smallish cupcakes. They turned out great- thank you so much!
This looks great. Do you have any idea if it would work with Splenda as the sweetener?
This is a great cake and super easy! The second time I made it I added a little more sweetener and we had no sour cream so substituted with home-made buttermilk and came out great. I did a double quantity the first time but felt the cake to filling ratio was out. Cutting this in half and filling with keto strawberry jam + cream was heavenly.
Do you think a single batch of this would work for two 6” layers, or should it be doubled?
I love this cake so much. I’ve made it plain but now have started adding a punnet of raspberries to the finished cake mix. I have a thermomix and do this on reverse speed 4 for about 5 seconds. If it needs a little more I do it again, but I still want the raspberries with a bit of texture. I do the same thing with the butter cream – adding about 10 or so raspberries. Simply delicious.
Love it, wish I tried this sooner!
Wow! This vanilla cake was one of my most enjoyable cakes this year. I used 2 US cups of Almond flour, which weighed 219 grams (less than the recommended weight, which made me hesitate, but it worked!) I made a passion fruit cream topping (yum). Could I add passion fruit to the cake next time? Would it work? If so, how much pulp should I use, and would I reduce vanilla, oil and sour cream?
It turned out great thanks ❤️So great to hear!
DeliciousThanks!
What a great cake. So easy and simple. These ingredients can be found anywhere in the world 🌎 😍 🙌 Thank you Megan 😊You are very welcome Nina. Merry Christmas!
Super tasty and delicious fluffy cake. Love that it is keto friendlyMe too Nancy! Thanks for making it.
What a beautiful cake! It has a lovely delicate and moist texture, and the frosting is just too good! Delicious 🙂Thanks for making it Alexandra
Wow! Look at that texture. I bet it tastes amazing too. The almond and vanilla flavouring is so simple, yet classic. You nailed it again!
Thanks so much Bernice.
Can I use avocado or refined coconut oil?
Refined coconut oil yes, but avocado oil I wouldn’t. Avocado oil can be a bit strong and depending on the brand can be green in color.
This cake was incredibly moist and delicious with the vanilla cream cheese frosting! I’m trying this recipe with cupcakes for a party!I am so happy you enjoyed it Emily. Have a great time at the party too!
This cake is so pretty and looks delicious. I really like it!Thanks Amy.
i love vanilla cake and even better that its gluten free optionI hope you enjoy it x
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