This gorgeous Layered Keto Vanilla Cake Recipe has such an outstanding vanilla flavor with a super soft and tender crumb that no one will guess it's gluten-free with only 3 net carbs per slice!
This Classic Low-Carb Vanilla Cake has a simple list of ingredients that mix together beautifully to make a perfect cake!
In fact, it has such a rich flavor and soft and tender crumb that no one will believe it's low-carb and gluten-free!
It uses a combination of almond and coconut flour for a perfect texture and taste while only having 3 net carbs per slice!
The almond flour has a very mild yet buttery taste and gives the cake a delicate and tender crumb, while the coconut flour makes it extremely soft and moist.
❤️ Why You'll Love This Keto Vanilla Cake Recipe: 1) Classic Cake Flavor 2) Light and tender crumb 3) Perfect for special occasions 4) and is gluten-free with only 3 net carbs per serving!
This low-carb cake recipe is very similar to a yellow cake, but with 2 differences.
First, it has a stronger vanilla flavor than a traditional yellow cake.
And second, it calls for part egg whites instead of whole eggs to give it a slightly lighter, fluffier texture.
It is also super versatile! The batter is strong enough to make shaped cakes, multi-layers, or cupcakes.
This keto vanilla cake is also classy enough for an anniversary party or wedding celebration and unassuming enough for dessert after a simple family dinner.
Or if you're looking for more keto cake recipes, I think you'll love my red velvet cake, gingerbread cake, and classic layered chocolate cake!!!
Frequently asked questions
Yes, this recipe also makes 24 cupcakes. After they have cooled, I recommend refrigerating them for an hour before frosting for a perfect crumb.
Traditional cakes are not allowed on Keto. However, this recipe is made with almond flour, coconut flour, and a sugar-free sweetener making it keto-friendly!
Sorry, the 2 flours cannot be substituted. You will need a combination of almond and coconut flour for the crumb to have the right texture.
Ingredients
Here are the simple ingredients you will need to make this layered keto vanilla cake:
- Blanched Almond Flour - Low-carb flour.
- Coconut Flour - Another low-carb flour. Is very absorbent and makes the low-carb cake extra soft!
- Sea Salt - Enhances the flavor.
- Baking Soda & Baking Powder - I like to use both baking soda and baking powder when making cakes. This is because baking powder gives added leavening and helps keep the cake from falling after an initial rise in the oven. Also, using only baking powder can sometimes lend a bitter aftertaste. By using both, we can use less baking powder to ensure there's no aftertaste.
- Butter - Be sure the butter is at room temperature.
- Monk Fruit/Allulose Sweetener - This is my preferred sweetener because it makes the cake extra soft and has ZERO aftertastes! An erythritol-based sweetener can be substituted, but if you choose this option, I recommend adding an additional 3 to 4 Tablespoons of non-dairy milk to keep the crumb from being dry.
- Eggs & Egg Whites - Eggs are required when baking with coconut flour. The added egg whites give it a lighter texture.
- Unsweetened, Non-Dairy Milk - Be sure to use non-dairy, as cow's milk has quite a few carbs.
- Apple Cider Vinegar Or White Vinegar - Adds tenderness and lightness. It also reacts with baking soda to help the cake rise. But don't worry, you can't taste it!
- Pure Vanilla - If possible, use pure vanilla and not the imitation variety.
Sugar-free sweetener
For the sugar-free sweetener, I recommend using xylitol or a monk fruit/allulose blend! These have ZERO aftertastes and make the crumb extra soft and moist with no crystallization!
Or if you prefer to use pure allulose, just increase it to 2 cups, since pure allulose isn't quite as sweet.
While you can use an erythritol-based sweetener, it may lend a slight aftertaste and I recommend adding an additional 3 to 4 Tablespoons of non-dairy milk so the sugar-free cake doesn't turn out dry.
💭Tip: Keto sweeteners take a little longer to incorporate into the butter. When creaming the two together it may take a little longer than usual, up to 5 minutes until it's light, fluffy, and well incorporated.
🔪 Easy instructions
Step #1: Whisk together the dry ingredients and bring the eggs to room temperature.
💭Tip: Make sure the eggs are at room temperature, otherwise, they can solidify the butter.
Step #2: Cream together some room-temperature butter and sweetener until well incorporated and soft and fluffy.
Step #3: Beat in the eggs one at a time.
It may seem like a lot of eggs, but that's the nature of coconut flour - it requires lots of eggs. The eggs provide structure, moisture, and richness. And the 3 extra egg whites make the cake extra light and airy.
Step #4: Beat in the non-dairy milk, vinegar, and pure vanilla.
💭Tip: Be sure to use unsweetened non-dairy milk and not cow's milk to keep this recipe keto-friendly.
Step #5: Slowly beat in the dry ingredients.
The batter will be slightly thick and lumpy but this is normal.
Step #6: Bake. Divide the batter into 3 parchment-lined 8-inch baking pans and bake.
Please don't skip the parchment paper! If you skip the parchment paper you will have trouble with the cake sticking.
Step #7: Cool. Allow to slightly cool, then carefully invert them to cool completely on a wire rack. Then, wrap in plastic wrap and place in the fridge for a minimum of one hour before frosting for the best texture.
Step #8: Frost with keto buttercream frosting.
Frosting and assembling
Step #1: Place a small amount of frosting on a cake stand or turntable to keep the cake from moving around. If decorating directly on a cake plate or stand, slide 4 pieces of parchment paper underneath the edges of the cake for easy cleanup.
Step #2: Pipe frosting around the edge of the cake layer (optional) then evenly spread frosting over the cake. Repeat with the remaining layers, adding the layers upside down for a more level cake.
Step #3: Add frosting to the sides of the cake, then use a bench scraper to smooth out the edges and the top.
For more detailed instructions with step-by-step pictures, see my tutorial on how to frost a semi-naked cake!
Storage & make-ahead
- Store: This keto vanilla cake recipe can be stored in the refrigerator for 2 to 3 days tightly covered.
- Freeze: To freeze, place the cake on a sheet pan, uncovered, and freeze until solid. Then, wrap it in several layers of plastic wrap and foil and freeze for 2 to 3 months. To thaw, unwrap the cake and thaw it in the fridge overnight.
- Make-Ahead: Store the unfrosted cakes, tightly wrapped in plastic wrap, in the refrigerator for up to 24 hours before frosting or freeze for up to 3 months. Allow it to thaw in the refrigerator before frosting.
Substitutions
- Dairy-Free: Use dairy-free butter in the cake. I have dairy-free options for the frosting on the page with the recipe.
- Sweetener: I recommend xylitol or a monk/fruit allulose sweetener because they make the crumb extra soft and have ZERO aftertaste. Or if you prefer to use pure allulose, just increase it to 2 cups, since pure allulose isn't quite as sweet. An erythritol-based sweetener can be substituted but I recommend adding an additional 3 to 4 Tablespoons of non-dairy milk to keep it from being dry.
- Please do not substitute the almond or coconut flour, as the keto cake will not turn out correctly.
💭Top tips
- Use room temperature ingredients. If the ingredients are cold they can solidify the butter.
- Line the pans with parchment paper. If you skip the parchment paper you will have trouble with the cakes sticking to the pans so don't skip it!
- Completely cool cake layers before frosting. If you try to assemble or frost the low-carb cake, even if it's the slightest bit warm, it will be a disaster! To ensure the cakes are completely cool after they come to room temperature I cover mine in plastic wrap and place it in the fridge. It can be refrigerated for up to one day before frosting.
- Refrigerate the low-carb cake after frosting. After the cake is frosted, place it in the fridge for 1 hour. This allows time for the cake and frosting to re-set, as it were. It will also ensure clean slices without crumbs.
- A word of caution: not all coconut flours are the same! Some brands are much more absorbent than others. Because of this, I only recommend using Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work. If you need to use another brand, I can't guarantee the results, but look for one that is soft and fluffy, not gritty
Variations
Here are some filling ideas to put between the layers. Just be sure to put some buttercream frosting around the edge of the layer to hold in the filling!
- Strawberry Lemonade Frosting from Tasteaholics
- Low Carb Vanilla Pastry cream from My PCOS Kitchen
- Healthy Chocolate Fruit Dip from Whole New Mom.
If you’ve tried this Keto Vanilla Cake Recipe or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Vanilla Cake
Ingredients
- 3 Cups Blanched Almond Flour - finely ground
- ⅔ Cups Coconut Flour
- ¾ tsp. Sea Salt
- ½ teaspoon Baking Soda
- 2 tsp. Baking Powder*
- ¾ Cup Butter or Non-Dairy Butter - room temperature
- 1 ½ Cup Monk Fruit/Allulose Sweetener - see notes below for substitutions
- 7 Large Eggs
- 3 Large Egg Whites
- 1 Cup Unsweetened, Non-Dairy Milk
- 1 teaspoon Apple Cider Vinegar - or white vinegar
- 1 tablespoon Pure Vanilla
Frosting (click link for the recipe):
Frosting Tutorial:
Instructions
- Preheat oven to 350 degrees and line 3 8-inch baking pans with parchment paper and grease with oil.
- Set out butter to bring to room temperature. To get the butter to room temperature, I love this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction. In a separate bowl, cover the 10 eggs with warm water and set aside so they come to room temperature.
- In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, sea salt, baking soda, and baking powder. Break up any clumps with your fingers.
- In a large mixing bowl, beat the room temperature butter and sweetener until light and fluffy. It may seem crumbly at first but keep beating until smooth, up to 5 minutes. Scrape down the sides with a rubber spatula if needed.
- Beat in the eggs and egg whites one at a time, then the non-dairy milk, vinegar, and vanilla.
- Turn mixer to low and beat in the dry ingredients until combined.
- Evenly divide the batter between the prepared cake pans. Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean and the top is nicely browned.
- Allow to slightly cool in the pan, then carefully transfer to a cooling rack (removing the parchment paper) to cool completely. Then tightly cover the cakes in plastic wrap and place in the fridge for at least one hour or up to overnight before frosting for the best texture.
Frosting And Assembling
- Prepare the frosting as directed (click the link in the recipe card).
- Place a small amount of frosting on a cake stand or turntable to keep the cake from moving around. Use a cake circle for an easy transfer, if desired. If decorating directly on a cake plate or stand, slide 4 pieces of parchment paper underneath the edges of the cake for easy cleanup.
- Pipe frosting around the edge of the cake layer (optional) then evenly spread frosting over the cake. Repeat with the remaining layers, adding the layers upside down for a more level cake.
- Add frosting to the sides of the cake, then use a bench scraper to smooth out the edges and the top. See the tutorial How To Frost A Semi-Naked Cake for more details and step-by-step pictures. After the cake is frosted, place it in the fridge for 1 hour. This allows time for the cake and frosting to re-set, as it were. It will also ensure clean slices without crumbs.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: YouTube Cake Video
- Use room temperature ingredients. If the ingredients are cold they can solidify the butter.
- You can use this recipe to make a 2-layer 8-inch cake as well, it will just take slightly longer to cook.
- To check the size of your cake pan, cake pans are measured across the top, not the bottom. Do not measure from the outside edges, as you do not want to include the thickness of the pan. If you are not using an 8-inch cake pan, adjust baking times accordingly.
- A word of caution: not all coconut flours are the same! Some brands are much more absorbent than others. Because of this, I only recommend using Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work. If you need to use another brand, I can't guarantee the results, but look for one that is soft and fluffy, not gritty
- For the sweetener, I recommend using xylitol or a monk fruit/allulose blend! If you prefer to use pure allulose, just increase it to 2 cups, since pure allulose isn't quite as sweet.n These have ZERO aftertastes and make the crumb extra soft without crystallizing! An erythritol-based sweetener can be substituted but if you use this option I recommend adding an additional 3 to 4 Tablespoons of non-dairy milk to keep it from being dry.
- WARNING: Xylitol is toxic to dogs even in small amounts! So be careful if you have a pup!
- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply enter the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
*Recipe adapted from Wholesome Yum's Keto Birthday Cake recipe
Donna Etherton says
Hi! Is this recipe enough for 3-8” layers? Or 2-8” layers?
Cassidy Stauffer says
Hi Donna!
This recipe can make 2 8-inch layers or 3 slightly shorter 8-inch layers. I hope this helps!
-Cassidy Stauffer
Rhoda says
Hello! We loooove this cake! I’ve made it with honey instead of other sweetener and ground vanilla bean because of my dietary needs. Used a Swiss meringue buttercream frosting. It turned out amazing!
I’m making it now for a lactose free friend and wondered if coconut oil instead of butter might work as a substitute.
Thank you!!! 🥰I finally can enjoy cake again that doesn’t make me sick AND tastes amazing.
Cassidy Stauffer says
YAY Rhoda, I'm so happy you like it - thank you!!!!
I've never tried it with coconut oil before so I can't say for sure. It should probably work, but it may slightly change the taste and texture. Again, though, I can't say for sure without trying it. If you make it with coconut oil please come back and let me know how it went!
Happy Baking!
-Cassidy
Kathi L says
Quick question- I’m making this for a group that is VERY carb conscious. Would this be 1g of net carbs- or have you already subtracted the fiber? I’m sorry if this has already been asked!
Cassidy Stauffer says
Hi Kathi L!
Each serving has 15 total carbs and 1 net carb (3 net carbs with the frosting!). I hope this helps and everyone loves the cake!
XO,
Cassidy
Maxine says
Hi Cassidy! I'm hoping to make this for my wedding cake. My plan is to use springform pans (so slightly higher layers). Do you think it could support two taller layers? Maxine
Cassidy Stauffer says
Hi Maxine, congratulations on your wedding!!!
While I think they will bake fine in springform pans, I don't think they'll give you higher layers. I think the only way to make higher layers would be to bake them in a smaller-sized pan, such as 6 or 7-inch pans. If you do this, though, you'll need to slightly increase the baking time. But without trying it myself I'm not sure of the exact baking times - sorry! I hope this helps and congratulations again!!!
XO,
Cassidy
Sarah says
I made this cake last week for my brothers wedding cake. It was a massive hit. I was a little worried when reading how many eggs to put in but I followed the recipe to a T and it was soooo tasty! Will definitely be making it again!
Cassidy Stauffer says
Oh my goodness I'm SO excited you made this as a wedding cake and everyone loved it!!! Thank you 🙂
-Cassidy
Nancy R says
Hi, what other liquid could be used instead of milk? Would unsweetened almond milk or almond vanilla work ?
Cassidy Stauffer says
Yes, both of those will work fine! If you get the chance to make this, please come back and let me know what you thought!
-Cassidy
Chelsea says
I'm going to be honest. I was a little skeptical. I'm a country girl and my grandma made the best cake EVER. So I wasn't sure if a keto version would even come close. But this recipe is AMAZING, delicious and moist. Would never know this wasn't made with regular flour. My mother in law even loved it and she's a tough critic when it comes to dessert. Definitely a keeper! I made it yesterday and it's almost gone. Thanks so much!
Cassidy Stauffer says
This makes me SO happy - thank you!!! I'm glad you and your mother-in-law both liked it so much 🙂
-Cassidy
Mara says
Can I store left overs of the cake in the freezer? I'm sure there wont be left overs because it looks so yummy but just in case 🙂
Cassidy Stauffer says
I haven't tried it so I can't say for sure, but I'd imagine it would work fine 😀 I'm excited for you to try it, let me know what you think!
-Cassidy
Marquesha says
Hi, thank you for the recipe. This was my first cake from scratch. It was simple for me and my fiancé to make together. I do have one question, how many servings are there for the 2- 8 inch round cakes and how many carbs? Since it is Keto, the carb intake would be very helpful to know. Thanks!
Marquesha says
I found the carb and servings at the bottom. Thanks again!
Maria says
I'm planning on making this for my daughter's 30th this weekend. Can it be made in a bundt pan, or must it be in 2 9 inch pans?
Cassidy Stauffer says
Hi Maria!
I've never tested this recipe in a bundt pan so I really don't know, sorry! If you try this recipe in a bundt pan please come back and let me know how it went!
-Cassidy
Rebecca Daugherty says
I have a birthday this Thursday and I made this cake for myself. I was a dessert freak who basically gave up sugar and went low carb 5 years ago. I have never tasted a low carb/sugar recipe this good. This cake is AMAZING! I made the vanilla keto buttercream frosting to go with it. Thank you for this delicious recipe - I can't wait until my health conscious daughters taste it on Thursday!
Cassidy Stauffer says
Wow Rebecca, THANK YOU!!! I'm so happy you like it 😍
Thanks for taking the time to let me know. I'm excited for your daughters to try it too!
-Cassidy
Colleen Calderon says
This cake was a smash hit!! I used my own Cream cheese buttercream frosting recipe. And it was amazing! Thank you!
Oh yes, I also used liquid eggs whites in place of actual egg whites.
Cassidy Stauffer says
Oh good I'm SO excited you liked it!! ...and thanks for letting me know that liquid egg whites work 🙂
-Cassidy
Emily says
This cake is delish! After having gestational diabetes with my last baby, I have gone Keto and am loving the health benefits! I didn’t want to kiss my birthday cake, though, so my daughter made me this cake and we all LOVED it!! My daughter topped it with whipped cream (instead of frosting) and also added sliced strawberries and it was one of the best cakes I’ve ever had! Great work on this recipe!
Emily says
I meant *miss* my birthday cake, lol!
Cassidy Stauffer says
I do that all the time, lol! ???
Cassidy Stauffer says
Oh YAY Emily, I'm excited y'all liked it - thank you!!! ...I'll have to try it with whipped cream and ?strawberries, that sounds amazing!!!
-Cassidy
Liz Johnson says
Excellent. Probably the best cake ever. I've been searching for a medium texture not too sweet cake that would pair well with fruit. The fact that it was Keto only made it better. I'm going to try this cake for use with fondant for a wedding cake. I think this will work well.
Cassidy Stauffer says
Awesome Liz, I'm SO excited you liked it!!! I've been dying to try it with fondant - let me know how it goes!
-Cassidy
Susie Roberts says
This turned out absolutely SCRUMPTIOUS!!!! I added butter flavored extract In addition to vanilla. You are a genius to create this recipe. I am so grateful!!!!
Cassidy Stauffer says
Thank you Susie, I'm SO excited you liked it!!! ...butter extract sounds yummy, I'll have to try that next time. Thanks for the tip 🙂
-Cassidy