This gorgeous 2 or 3-layer Keto Vanilla Cake has an outstanding vanilla flavor with a super soft and tender crumb. No one will ever believe it's low-carb, keto, gluten-free, and grain-free!
This Classic Keto 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.
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.
This 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's 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 and classic layered chocolate cake!!!
Watch the YouTube video!
See how easy this recipe is to make on my YouTube Channel! See the full recipe here: Vanilla Cake YouTube Video
Baking powder and baking soda
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.
Homemade buttermilk
In a small bowl, set out some milk or non-dairy milk on the counter with 1 tsp. of apple cider vinegar or white vinegar and set that aside also. This is basically a homemade buttermilk mixture.
It will give the cake an extra moist and delicate crumb and will also react with the baking soda to help the cake rise.
The sweetener
For the sweetener, I recommend a granulated erythritol-based sweetener, such as Besti Monk Fruit Erythritol Blend. They're both keto-friendly and have great taste.
Granulated Swerve or Lakanto Sweetener (popular erythritol-based sweeteners) will also work.
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.
*Update- In all my recent cake recipes, I've been loving xylitol or a monk fruit/allulose blend! They have zero aftertastes and make the crumb softer. However, I've not tested either in this recipe. As soon as I test it, I will let you know!!!
🔪 Easy instructions
Start by whisking together some almond flour, coconut flour, sea salt, baking soda, and baking powder. Break up any clumps with your fingers then set it aside.
Also, place the eggs in a bowl of warm water to come to room temperature. If the ingredients are cold it can prevent the flours from mixing properly and can interfere with how the cake rises.
Creaming the butter and sweetener
Then, cream together some room temperature butter and sweetener until well incorporated and soft and fluffy.
To get the butter room temperature, I love this tutorial on How To Soften Butter Quickly from Sally's Baking Addiction. I prefer to use grass-fed butter, but non-dairy butter will also work.
After that, beat in the eggs one at a time. Instead of using only whole eggs, I added in some egg whites to make the cake a little lighter and fluffier.
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.
Once the eggs are well incorporated, beat in the milk mixture and add the pure vanilla.
Slowly beat in the dry ingredients. The batter will be slightly thick and lumpy but this is fine.
🍰 Baking the cake
Divide the batter into 2 or 3 parchment-lined and greased 8-inch baking pans. Please don't skip the parchment paper! If you skip the parchment paper you will have trouble with the cake sticking.
Bake at 350 degrees for around 30 minutes, or until a toothpick inserted into the center comes out clean.
Frosting
Once cooled frost with Keto Chocolate Frosting, Keto Cream Cheese Frosting, or Vanilla Keto Buttercream Frosting.
If you need a little help with the frosting, check out my easy, step-by-step tutorial on how to frost a naked cake or a semi-naked cake!
It's a gorgeous rustic and chic style that looks difficult, but the tutorial will make even the most cake decorating challenged person able to master it!
💭Top tips
- Use room temperature ingredients. If the ingredients are cold it can prevent the flours from mixing properly and can interfere with how the cake rises.
- 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! To line the pans with parchment paper: 1) Place the pans on a large sheet of parchment paper. 2) Trace the bottom of the pans with a pencil. 3) Cut the parchment paper using the lines you traced. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper. This will ensure easy removal and the cakes will slide right out.
- Completely cool cake layers before frosting. If you try to assemble or frost the keto vanilla 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 in the fridge. It can be refrigerated up to one day before frosting.
- Refrigerate 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.
Looking for some variation?
Check out this Strawberry Lemonade Frosting from Tasteaholics, this Low Carb Vanilla Pastry cream from My PCOS Kitchen, and this Healthy Chocolate Fruit Dip from Whole New Mom. I think these are all great filling ideas to put between the two layers - so delicious!!!
You may also like my Gingerbread Cake With Cream Cheese Frosting! It's a fun variation of this recipe 🙂
If you’ve tried this Keto Vanilla Cake or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
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 Grass-Fed Butter or Non-Dairy Butter - room temperature
- 1 ½ Cup Keto Granulated Sweetener - see notes below, can slightly reduce for a less-sweet cake
- 7 Large Eggs
- 3 Large Egg Whites
- 1 ⅓ Cup Unsweetened, Non-Dairy Milk
- 1 teaspoon Apple Cider Vinegar - or white vinegar
- 1 tablespoon Pure Vanilla
Frostings (click links for recipes):
Frosting Tutorial:
Instructions
- Preheat oven to 350 degrees and line 2 or 3 8-inch baking pans with parchment paper and grease with oil.
- Set out butter to bring to room temperature. See the link below for a quick way to bring to room temperature. 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 28 to 34 minutes, or until a toothpick inserted comes out clean and the top is lightly golden. Since all ovens are different, check after 25 minutes to make sure it's not baking faster to ensure it doesn't dry out - especially if you're making 3-layers!
- Allow to slightly cool in the pan, then 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.
Add You Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: YouTube Cake Video
- For grain-free baking powder combine 1 part baking soda, 2 parts cream of tartar, and 2 parts potato, arrowroot, or tapioca flour.
- Nutrition info uses Silk Unsweetened Cashew Milk and does not include frosting. Each serving is 1 cupcake or 1/24th of a cake.
- Even if you eat dairy, cow's milk is high in carbs so I recommend unsweetened, non-dairy milk.
- Use room temperature ingredients. If the ingredients are cold it can prevent the flours from mixing properly and can interfere with how the cake rises.
- 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! To line the pans with parchment paper: 1) Place the pans on a large sheet of parchment paper. 2) Trace the bottom of the pans with a pencil. 3) Cut the parchment paper using the lines you traced. 4) Grease the pan, place the parchment paper in the pan, then grease the parchment paper. This will ensure easy removal and the cakes will slide right out.
- Completely cool cake layers before frosting. If you try to assemble or frost the cake, even if it's the slightest bit warm, it will be a disaster! I recommend cooling completely, then placing them in the fridge tightly covered in plastic wrap for several hours to overnight. Otherwise, the cakes are very delicate and hard to frost. They can be refrigerated up to one day before frosting.
- Refrigerate 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.
- 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
- To get the butter room temperature, I love this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
- For the sweetener, I've always recommended any granulated erythritol-based sweetener, such as Besti Monk Fruit Erythritol Blend. However, in all my recent cake recipes, I've been loving xylitol or a monk fruit/allulose blend! They make the cake extra soft and have no aftertaste! However, I have not tested either of them in this cake. As soon as I test it, I will let you know!!!
- 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.
- Unlike Swerve, which can be used as a 1:1 sugar substitute, Besti Pure Erythritol is only 70% as sweet as sugar so if you decide to use this sweetener you'll need to use an extra ⅓ cup + 2 Tbsp.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols 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
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. 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