Sugar Free Keto Vanilla Cake Recipe (Gluten Free)
It is the base for so many of my creations and is my version of a classic yellow cake you will want to make anytime you need a dessert for a party!This sugar free keto vanilla cake recipe is gluten free and can easily be made dairy free with an easy substitute of unsweetened almond milk or coconut milk and still result in a tender crumb!This recipe makes a 2-layer cake. You can easily halve the recipe for one layer. You can also make the half recipe into 12 cupcakes and bake for 18-20 minutes.
Equipment
- hand mixer or stand mixer
- large mixing bowl
- Spatula
- 8-inch round cake pan
Ingredients
- 1 cup sugar free honey or sugar free maple syrup
- 2/3 cup coconut oil; melted and cooled
- 6 large egg whites
- 6 large whole eggs
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 4 tbsp heavy cream or coconut milk; full fat
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup coconut flour
Instructions
- Preheat to 350 degrees F and grease two 8-inch cake pans.
- Now in a large bowl of an electric stand mixer with the whisk attachment, or a hand mixer add in the melted coconut oil and liquid sweetener you chose. Whip them together very well to incorporate air into them.
- In a medium bowl, whisk up the egg whites until they are broken down and frothy. Now add in the large eggs one at a time mixing well after each, followed by adding in the frothed egg whites.
- Finish adding the rest of the liquid ingredients to the egg mixture. Let it mix on low as you measure the dry ingredients in a small bowl.
- Add the coconut flour, baking powder, baking soda, and salt and whisk until it is clump free.
- While the mixer is on low speed, slowly add 1/3rd of the flour mixture to the large mixing bowl. After the last third of the dry ingredients has been added, stop the mixer and scrape down the sides.
- Now you will mix the cake batter at medium speed to incorporate more air. Then turn the mixer off and let the batter sit for a good one minute or two to thicken up.
- Add the cake batter to the pre-greased prepared pans and bake for 25-30 minutes until a toothpick or cake tester tests clean out of the middle.
- 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.
- 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!
- Any leftover cake must be kept in the fridge in an airtight container to prevent early spoilage. It will keep up to 5 days in the fridge or freeze it whether frosted or not.
Video
Notes
Do you want to make some of the fluffy sugar free frosting shown in the picture?
Go back up past this recipe in the post where I give you links to my Easy Buttercream Frosting and ways you can modify it to become chocolate or cream cheese.
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 212 |
| % Daily Value* | |
| Total Fat 20g | 26% |
| Saturated Fat 15.1g | 75% |
| Cholesterol 120mg | 40% |
| Sodium 225mg | 10% |
| Total Carbohydrate 2.7g | 1% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 0.6g | |
| Protein 6.3g | |
| Vitamin D 14mcg | 68% |
| Calcium 44mg | 3% |
| Iron 1mg | 4% |
| Potassium 136mg | 3% |
Nutrition
Calories: 212kcal
Tried this recipe?Let us know how it was!