This 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, and gluten free! It makes a gorgeous 2 layer cake or a batch of deliciously moist and tender cupcakes.
This Classic Vanilla Cake has a simple list of ingredients that mix together beautifully to make a perfect Keto 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 Keto Vanilla Cake is very similar to a Keto 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. It’s also classy enough for an anniversary party or wedding celebration and unassuming enough for dessert after a simple family dinner.
Easy Keto Vanilla Cake 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 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.
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 it’s 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.
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.
Creaming The Butter And Keto 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. For the sweetener, I use Swerve or Lakanto Sweetener (affiliate links) which are both Keto friendly and have a great taste. 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.
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.
For Keto Vanilla Cake
For cake, divide the batter into 2 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 toothpick inserted into center comes out clean.
For Keto Vanilla Cupcakes
For cupcakes, divide the batter into 24 lined baking cups, only filling each cup between 1/2 and 3/4 full. If the cups are too full, they will have crisp edges and a dome making them hard to frost. We want the tops to be pillow-y soft all the way across and fairly flat for easy frosting. Bake at 350 degrees for 22-25 minutes. I recommend baking all the 24 cupcakes at the same time instead of in 2 batches. Since these cupcakes use baking soda as a leveling agent which starts working as soon as the wet and dry ingredients are mixed, it’s best to bake them all right away.
Once cooled, frost with Keto Chocolate Frosting, Keto Cream Cheese Frosting (doubled), or my Vanilla Keto Buttercream Frosting. I also have a step-by-step tutorial coming later this month on how to frost a semi-naked cake so stay tuned!!!
Keto Vanilla Cake Success 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 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.
Keto Vanilla Cake Or Cupcakes
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- 1 1/2 Cup Milk or Non-Dairy Milk
- 1 tsp Apple Cider Vinegar or white vinegar
- 3 Large Egg Whites
- 7 Large Eggs
- 3 Cups Blanched Almond Flour finely ground
- 2/3 Cups Coconut Flour make sure it's light and soft, not gritty
- 3/4 tsp. Sea Salt
- 2 tsp. Baking Powder*
- 1/2 tsp Baking Soda
- 3/4 Cup Grass-Fed Butter or Non-Dairy Butter room temperature
- 1 1/2 Cup Swerve Sweetener or Lakanto Sweetener, can slightly reduce for a less-sweet cake
- 1 Tbsp Pure Vanilla
- Preheat oven to 350 degrees. For Cake: Line 2 8-inch baking pans with parchment paper and grease with oil. For Cupcakes: Line or grease 24 baking cups and set aside.
- Set out butter to bring to room temperature. See link above for a quick way to bring to room temperature. In a small bowl, whisk together the milk or non-dairy milk on the counter with 1 tsp. of apple cider vinegar or white vinegar and set aside. 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 (sorry for all the bowls!), 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 milk mixture and vanilla.
- Turn mixer to low and beat in the dry ingredients until combined.
- For Cake: Divide the batter between the 2 prepared cake pans. Bake for 28 to 34 minutes, or until a toothpick inserted comes out clean and 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. For Cupcakes: Divide the batter into 24 lined baking cups, only filling each cup between 1/2 and 3/4 full. If the cups are too full, they will have crisp edges and a dome making them harder to frost. Bake 20-25 minutes, or until a toothpick inserted into center comes out clean and tops are lightly golden.
- Cool completely before frosting.
Nutritional information is approximate and may vary.
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*Recipe adapted from Wholesome Yum’s Keto Birthday Cake recipe