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Mad Creations Keto Vanilla Cake on white table
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4.77 from 26 votes

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 Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: Low Carb
Keyword: keto vanilla cake
Recipe Category: Low Carb
Servings: 16 slices
Calories: 214kcal
Author: Megan Mad Creations Hub

Ingredients

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 160℃. 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.

THERMOMIX® METHOD

  • Preheat oven to 160℃. 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.

    THERMOMIX® 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

    1. Store in an airtight container in fridge for up to 1 week or freeze for up to 1 month.
    2. For layered cakes it safe to mix up to 3X the recipe in both a stand mixer and the Thermomix®.
    3. Do not use extra virgin olive oil in this recipe. It will dominate the flavour of the cake.
    4. 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.
    5. 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