This gorgeous layered keto sugar-free vanilla cake recipe has an outstanding vanilla flavor with a soft and tender crumb. It's gluten-free and diabetic-friendly, having only three net carbs per slice!
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 and top of the cake, then use a bench scraper to smooth out the edges and the top and decorate as desired. 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.
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 also use this recipe to make a 2-layer, 8-inch cake. 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; you do not want to include the pan's thickness. Adjust baking times accordingly if you are not using an 8-inch cake pan.
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.
Sweetener Substitutions: I recommend allulose, but xylitol or a monk/fruit allulose sweetener can be substituted. If you use any sweetener other than pure allulose, reduce it to 1 ½ cups since allulose isn't quite as sweet as other sweeteners. 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 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.