Keto Vanilla Cake

Keto Vanilla Cake

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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.

Mad Creations Keto Vanilla Cake on white table

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.

Slice of cake on a green plate

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

Keto cake on white table

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 Thermomix®.

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.

Slice of keto vanilla cake on a green plate

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)

carrot cake with piped frosting on top

More Low Carb Cake Recipes 

Overhead shot of cake on white table


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Mad Creations Keto Vanilla Cake on white table

Mad Creations Keto Vanilla Cake on white table

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 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: Low Carb
Keyword: keto vanilla cake
Recipe Category: Low Carb
Servings: 16 slices
Calories: 214kcal
Author: Megan

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.

    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
    Tried this recipe?Mention @meganellam or tag #madcreations!

    Want more recipes for the keto diet? Check out our store packed full of keto cookbooks. Check out our cookbooks.

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    This Post Has 29 Comments

    1. Hi, is your nutritional info for the cake alone or with the butter cream?. I just put mine into my tracker and my counts are WAY above yours I have 330 calories and 12.5g carbs per slice. It was all well and good till I got to the frosting. Please help me work out what I’ve done wrong.

      1. Hi Cassie, they do include the buttercream. Check your sweetener. I use zero calorie zero carb Sukrin products.

    2. Hi Megan, I am waiting for cake to bake as l type 🙂 – can you please tell me if the Nutrition Information is for just one cake or for the double layer cake that is shown? And does it include the buttercream?
      Cheers

      1. It is just for the one cake as per the recipe Mary.

    3. What a pretty cake! And low carb is a huge plus. I am looking forward to trying this. 🙂

      1. Thanks so much Andrea 💕

    4. 5 stars
      What a beautiful looking cake! Love the use of almond meal, I totally get how it makes a dense but light cake when combined with a high quantity of eggs. I bet this is just as delicious as it looks 🙂

      1. Thanks Sally. Yes this cake is quite tasty for sure.

    5. HI Megan – thanks for the recipe. Looks great. If making chocolate would you add cacao powder or cocoa powder but reduce almond meal by the same amount or doesn’t it matter?

      1. I would just add 1 tbsp of unsweetened cacao. No reduction of almond meal is needed.

    6. 5 stars
      The cake in the photos looks so good, and I personally love the idea of dense but light! I don’t follow any special food diet, but I love that it uses almond meal. And the frosting is the perfect pairing!

      1. Thanks so much Paula.

    7. 5 stars
      Cannot believe there is hardly any sugar in this recipe, what a winner! Light, fluffy but still cakey like you said… just how I like it!

      1. Nothing wrong with a little sugar free baking! Thanks Sylvie.

    8. 5 stars
      I know a couple of people who would LOVE this recipe for their KETO lifestyle!

      1. Thanks so much Trisha. Any shares to friends is always appreciated!

    9. 5 stars
      I can’t believe this is keto! it looks so fluffy soft and wonderful. Can’t wait to try it!

      1. Thank you so much Farah. It really is a delicious cake!

    10. 5 stars
      Anything with almond meal (or almonds in general) is a winner for me. Also love that there’s a zesty lemon buttercream to balance it all out! Thanks for such a great recipe, Megan!

      1. Thanks Jeanette. Glad you love the recipe!

      1. Thank you Alexandra.

    11. Thank you 😀

    12. Hi Megan could you use macadamia oil instead of olive oil? Thanks

      1. Yes you could. Just check that the oil is a flavour you enjoy first

        1. Thank you

    13. I can’t wait to try this as a coffee cake. Megan how much coffee powder would you recommend for the cake and butter cream?

      1. Hi Leisa,
        I would use around 1 tbsp (dissolved in 1tbsp water) in both the cake and buttercream. Alternatively a ristretto shot of coffee and just add as needed.

        1. Thank you 😀

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