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This keto vanilla cake is the most delicious, moist and buttery diabetic birthday cake. Plus, this vanilla cake is dairy free, gluten free and made with only 6 ingredients in 1-bowl! So keep reading to learn more.

keto vanilla cake

Here we are! It is my birthday and I am turning 36. I am also celebrating 6 years of an happy sugar free life and the reversal of my prediabetes. So it is with lots of excitement that I am sharing my easy keto birthday cake recipe with you today.

A 1-bowl keto vanilla cake

This is the perfect recipe for keto beginners. It is definitely a no fail keto vanilla cake recipe made in 1-bowl with only 6 simple ingredients. Let see what you need to make this moist and buttery vanilla cake.keto cake ingredients

  • Almond flour – I recommend fine almond flour rather than almond meal. Almond meal will work well too but the cake will be less moist
  • Eggs – this recipe is not vegan friendly, I am sorry. But hey, it is my birthday and I love my eggs so I don’t have to share with my vegan husband right ? 🙂 I am kidding I will make my keto vegan mug brownie for him. He is the only one who doesn’t eat eggs in the house so this small serve recipe is perfect.
  • Sugar-free crystal sweetener – I love Monk fruit but erythritol or xylitol are great options too.
  • Coconut oil – or any oil with a light taste will work very well here. Avoid vegetable oils, they are not keto. Great options are avocado oil, almond oil, flaxseed oil. If you are using melted coconut oil, make sure it is not burning hot when you add it to the cake batter. Hot oil will ‘cook’ the eggs.
  • Baking powder or half the amount of baking soda meaning 1/2 teaspoon
  • Vanilla extract

gluten free vanilla cake

Do I have to make layer cake?

Of course no! You can simply follow the keto vanilla cake recipe and serve this delicious vanilla cake in 30 minutes. It is a great tea cake to enjoy plain or with the vanilla buttercream frosting recipe provided. I recommend the layers and frosting to make a lovely diabetic birthday cake.

sugar free vanilla cake

How to make a beautiful layer keto vanilla cake?

I recommend you bake 2 vanilla cakes. It means you repeat the entire vanilla cake recipe 2 times. This is the best way to create a lovely vanilla layer cake with even layers and a decent cake height. Those are my top 3 tips to make a layer cake:

1.Follow the vanilla cake recipe provided two times. I know it is tempting to double up the recipe to save time and then divide the batter in half. It will work but I don’t like this technique because it is very difficult to perfectly half the batter. Often, you end up with a layer thicker than the other.

KETO vailla cake

2. Bake one cake at a time. Never bake two cakes at the same time in your oven. It will impact the baking time too much and the baking won’t be consistent. There is always one cake that burn and one that is not cooked. So take time and bake them separately


3. Level the cakes layer before frosting. Your cake will come up with a small bump on top. Fully cool the cake then use a knife a cake leveler tool to remove that bump and create 2 flat cake layers. This is much easier to frost them later on.

How to assemble your keto vanilla cake  ?

First, make sure your cake layers are cool, at room temperature to avoid the frosting to melt. Then, I recommend using a turning table and icing spatula. Add a tablespoon of frosting in the center of the turning table and place the first cake layer on it. The frosting will act as glue and stick the cake to the table.

keto buttercream frosting

Next, add 1 cup of frosting in the middle of the cake. Spread the frosting with a icing spatula turning the table at the same time to spread evenly. The frosting will fall on the sides and that is ok. Finally add the second cake layer and repeat this process until you covered all the cake on top. Use more frosting to cover the edges.

dairy free vanilla cake

I hope you enjoyed my 36 years old diabetic birthday cake recipe. Happy birthday to you too if you try this recipe for your birthday today.

More keto cake to try !

If you love this keto cake recipe I recommend you also try my:

Don’t forget to Pin this recipe to  save it for later and to comment below if you try it !

Keto Vanilla Birthday Cake #Ketocake #ketovanillacake #vanillacake #almondflour #ketocakes #lowcarbcake #lowcarbbirthday #birthday #keto #glutenfree

xoxo Carine
keto vanilla cake

Keto Vanilla Cake

Keto Vanilla Cake an easy 1-bowl recipe for a moist and buttery dairy free diabetic birthday cake with sugar free buttercream icing.
Prep Time: 25 mins
Cook Time: 30 mins
12 people/slices
Leave A Review Print The Recipe


Vanilla Cake

Vanilla Buttercream frosting


Vanilla cake

  • Preheat oven to 160C (325F). Grease a 9 inches round cake pan with coconut oil or butter. Set aside.
  • In a large mixing bowl, whisk eggs with sugar free sweetener, oil and vanilla. Process as if you whisk a breakfast omelette. It should not take more than 30 seconds-1 minute, all you want is to combine the ingredients together.
  • Whisk in almond flour and baking powder and whisk until evenly combined.
  • Pour the vanilla cake batter into the prepared pan.
  • Bake for 25 minutes, in the center of your oven, fan-bake mode is ideal if you have one otherwise use regular mode. Your cake is cooked when a skewer inserted in the middle of the cake come out clean or with few to no crumbs on it.
  • Cool 5 minutes in the pan then release the cake on a cooling rack. Cool for 1 or 2 hours before adding the frosting or enjoy plain.
  • Note that this is a gluten free cake, it doesn't raise much, you should expect a small bump raise in the middle, not more. The recipe is made to create flat cake layers to make layer birthday cake.

Layer vanilla cake

  • Repeat the vanilla cake recipe one more time to create a second vanilla cake
  • Make sure you clean, dry and grease again the cake pan before baking the second cake.

Buttercream frosting

  • Add the soft butter cubes and vanilla in a stand mixer. Make sure you use the paddle attachment. Mix on high speed until it forms a pale, smooth and fluffy butter.
  • Reduce to low speed and gradually add the sugar free powdered sweetener, half a cup at a time. When all the sugar free sweetener has been added, mix on medium speed for 2 minutes until it forms a fluffy cream.
  • Add cream and keep whisking for 1 minute to incorporate.
  • Spread the frosting between the 2 cake layers and on sides using a icing spatula. Watch my video to learn how to frost your layer cake easily.
  • Place the cake in the fridge for 2 hours to set up the frosting if desired.


  • You can make this cake 24 hours before, store in a airtight cake box in the fridge to avoid the frosting to dry.
  • Store leftover up to 4 days in the fridge or freeze in zip bags. Defrost the day before at room temperature.
Nutrition panel is for one slice of single layer vanilla cake with no frosting.
Nutrition Facts
Keto Vanilla Cake
Amount Per Serving (1 slice)
Calories 151 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Carbohydrates 3.7g1%
Fiber 0.7g3%
Sugar 0.8g1%
Protein 4.8g10%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.
Keto Vanilla Cake
KETO BIRTHDAY VANILLA CAKE , 3 g net carb per serve #ketocake #keto #lowcarbrecipes #lowcarb #ketovanillacake #vanillacake #almondflour #birthdaycake #easy #onebowl #healthy #birthday #moist #best #videos #stevia #coconutoil #dairyfree #glutenfree

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  1. 5 stars
    This is delicious! Very easy with simple ingredients. It’s a classic birthday cake without the sugar and wheat.

  2. 5 stars
    Hi Carine! I made this cake yesterday with granulated Splenda, it came out okay but I think it didn’t yield as much batter as yours, I was able to fill only one 6×2 inch round pan. Also I want it a little bit more sweet, can I add some more sugar?
    I used Splenda because Erythritol is not easily found in my country.

    • Hi! I guess it is because you are using splenda. Splenda has a high sweeteness power so you will use only feww tablespoon in this cake or I am using 1/2 cup of erythritol which explain why you are ending up with a way smaller volume of batter. I can’t recommend on splenda amount as I don’t use it in my recipe. It is an artifical sweetener and I prefer not using those. If you want precise conversion from erythritol to any keto frienly sweetener you can use my free sweetener converter here . Enjoy the cake. XOXO Carine.

  3. I made it and the only error I made was to put the icing in the fridge during the time of cooking. It was hard to put the icing on the cake, lol… I will remember next time to let the icingoutside of the fridge.

    • I agree, this is crucial to keep it out of the fridge or the butter harden in the fridge. However, if you bring back your icing out of the fridge for 2 hours it should be spreadable again. I hope you enjoyed the cake, XOXO Carine

    • Unfortunately you can’t swap almond flour for coconut flour with a 1:1 ratio. Coconut has 4 times mre fiber than almond flour and usually a recipe calling for almond flour will nee aroun 4 times less coconut flour and way more liquid to hold. Otherwise, you can try my coconut flour chocolate cake here. Enjoy, XOXO Carine

  4. Please unsubscribe me from this site, as I do not want to receive anymore emails

    Dorothy Williamson

    • Good morning, We can’t unsubscribe you without knowing the email you use to subscribe to our mailing list. I checked our mailing list and your name is not registered with us so I guess what you want to unsubscribe for are the push notifications. This is not something we can manage on our side, notification can be disabled by you on your phone. Here is a tutorial to guide you through this. I hope it helps, Carine

  5. I haven’t tried the cake yet, but as a baker I have never heard of only baking one layer at a time because one would burn? When I bake a cake for 2 layers, it’s simple. I use a scale and pour the batter with the cake pan on the scale. This ensures each layer has same amount. 😊

    • I hope the cakes turn well for you ! Thanks so much for your feedback and lovely tips on how you bake your 2 layer cake perfectly every time! I never burnt cakes either but some readers are new to keto baking and many mentionned that their cake burn if they bake both layers at the same time. After investigating I noticed that all was baking the 2 layers at the same time on baking mode, not convection mode. It makes sense as convection mode pulse air and therefore the warm in the oven is the same on any area. However, on regular mode the oven warm the top and bottom of the oven which means the diffusion of heat is not as even. This probably explain why some people have cakes layers not cooke evenly. To avoid fail, I prefer to recommend baking the two layer separately if people don’t have a convection mode. Have a lovely time on the blog, XOXO Carine.

    • It will probably work but it will take longer to bake and it will probably make the cake heavier and raise less. Enjoy ! XOXO Carine.

  6. 5 stars
    Hi, I absolutely love this cake. Followed all the instructions and came out perfect. My daughter is in nursing school took some for breakfast and everyone on keto wanted some. I’ve made 6 of them for her friends and decorated with fruit on top. I’m baking another one right now for my granddaughters daycare teacher.Thank you so much. It’s good to share with others who are concerned about their health.

    • It makes me SO happy to read your comment! I love to know that my recipes are enjoyed by everyone. Thanks so much for sharing this recipe with your loved ones. I hope you will enjoy more recipes on my blog, XOXO Carine

  7. 5 stars
    This is the third keto vanilla cake recipe I’ve tried and is, by far, my family’s favorite! I used a parchment lined spring-form pan and the layer turned out really thin, so the next time I made a recipe and a half per layer and it’s perfect! I can’t have coconut so we used avacado oil. Tastes like a regular cake! Haven’t used the frosting recipe, I usually just mix powdered monkfruit, a little vanilla, and heavy cream to make an icing.

    • Hi, as the recipe card says the cake serve 12 people. Nutrition panel is for one slice, single layer, no frosting. Double up nutrition panel is you do a 2 layer cake. Frosting don’t add carbs, it is pure fat. Enjoy, XOXO Carine

  8. 5 stars
    I loved your keto vanilla cake recipe! I added parchment paper to the bottom of my greased springform pan as my first layer stuck with just the coconut oil. I also modified the buttercream icing to 1/2 c butter, 1 cup powdered swerve, 1 tsp vanilla and 3 Tbs 35% cream as I only wanted a very thin layer of icing between the layers and in top. I topped it with fresh berries, 6 squares of 95% chocolate and shaved more chocolate on top. It was a hit with my ladies luncheon was beautiful and so moist and delicious.

    • Thanks for sharing your recipe adaptation, I love it ! Sounds so good with berries and chocolate ! Enjoy the recipes on the blog, I can’t wait to see what you are making next, XOXO Carine.

  9. 5 stars
    I made this cake and loved it! I added a little extra baking powder and made sure to sift the almond flour to make sure it was nice and light. It worked so well! The icing was too sweet in my opinion but maybe that was just the sweetener I used (Swerve icing sugar replacement). I had some skeptics in the group but we could barely tell the difference! @jenny.mcnair on Instagram for a picture! I added strawberries too!

  10. Hello. I’m wondering what your opinion is of swapping the vanilla extract in the cake for banana extract? Do you think it would give it a banana cake flavor?

    • That’s a clever idea to bring out some banana flavor without the carbs from bananas! I would say go for it, try the batter before baking and adjust amount if the flavor is too low 🙂 Enjoy the cake, XOXO Carine.

  11. 4 stars
    Made the cake today. Cake itself was good but the frosting was way way to sweet. I even but half a cup less. Any recommendations to fix this? I scrapped a lot of the icing off and thinking of adding strawberries to help. Lots of cake left.

    • Hi, I am sorry you didn’t like the frosting. There is different range of sugar free powdered sweetener all made with different blend. Some are sweetener than others. For eample allulose stevia blend are 70% less swet than erythritol blend. Maybe you should try one of those next time. Unfortunately you can’t really hide overpowering sweeteness in a cake frosting, only by adding acid food like lemon juice but it will liquify the frosting too and I don’t think you will love that. May I ask which sweetener brand did you used? Thanks for trying the recipe, XOXO Carine.

  12. 5 stars
    I made this cake today. Turned out great. It’s not sweet. I used swerve sweetener. I also sliced some strawberries and added a little swerve then I made a homemade whipped topping. Delicious. Next time I will try it with the icing.

    • Thanks for trying my recipe. If it is not sweet enough for you you can add few extra stevia drops in the batter or up to 1/4 cup extra swerve next time ! Enjoy, XOXO Carine.

  13. Tried this reception four times and made sure I measured the exact quantity but the cakes didn’t rise at all! You sure we only Have to add 1 teaspoon of baking power ? Very Desappoiting!

    • Hi, the cake is not supposed to raise much. It is a gluten free cake and gluten free goods barely raise. You can increase baking powder if you want the cake to raise a bit more or whip egg white first. The recipe create flat cakes with a slight bump in the middle, to be used in layer cake. I hope you enoy the flavor, XOXO Carine

  14. 5 stars
    First I used a half cup of swerve but the batter didn’t taste sweet enough to me for idea of a cake so I added about another tablespoon and then about 1/4 cup of xylitol and substituted one egg for 1/4 applesauce. I had run out of eggs but the cake is devine!! I will be cooking this cake from now on and just the way I did it this morning. Thanks!

    • What a great idea! Thanks for sharing your recipe tweaks and tips with us. Enjoy the blog recipes, XOXO Carine.

  15. 5 stars
    This. Cake. Is. Amazing. I’ve made it 3 separate times and each time it has turned out perfectly without any substitutions. It stays really moist even in the fridge and isn’t too sweet which is my favorite kind of dessert! Thanks Carine!

  16. 5 stars
    I made this today for my husband’s birthday and everyone was amazed it was sugar-free and low-carb. The texture of the crumb was perfect! I used two 6” baking pans instead of what the recipe calls for because I wanted a 2-layer cake. It was the perfect size for 4-6 generous servings of 2-layer cake. I did thoroughly sift the almond flour after measuring and I think that helps with the final texture. Whenever I am baking with almond flour and I do not take the time to sift it, the final product seems very dense. This will be my go-to special occasion low-carb cake. Thank you for the recipe!

    • Happy birthday to your husband and thank you SO much for this beautiful feedback. Some almond flour are thicker than others that’s why I also recommend using thin almond flour to avoid sifting. But this said, it is a great idea to sift yours if you can’t found thin almond flour. Enjoy the sugar-free recipes on the blog, XOXO Carine.

    • I am sorry you didn’t enjoy the cake recipe. If it is heavy it is either because you used almond meal – thicker than almond flour or didn’t whip the eggs enough to get the batter fluffy. I hope you enjoy other recipe better. XOXO Carine.

  17. 5 stars
    Hi. Thank you for this recipe. The only problem I had was the cake didn’t rise up as in the picture. It is a very thin layer of cake. But the taste is very good.

    • Hi! That is weird, maybe your baking powder wasn’t fresh enough or try fan-bake mode for better result. Enoy the recipe, XOXO Carine.

  18. 4 stars
    The first time I made this, I measured and used 240g almond flour and my cake didnt rise and turned out to be dense & thick. Then I measured and used 192g almond flour (2 cups) and the cake rised and tasted absolutely delicious and airy. I dont know if the weight difference is about finely sifted vs course almond flour, but I thought others should know too. Tbh, I dont know if my store bought almond flour (which states “fine”) is fine or slightly course.
    When I used avocado oil, there were too many bubbles on the cake and the baking time went up considerably.
    Olive oil is the perfect choice for me.
    Frosted this with peanut coconut buttercream frosting instead of the vanilla frosting mentioned here.
    And, the cake (with the above changes) was super delicious, airy, yummy and soft. Totally love it!!

    • Hi ! 1 cup of fine almond flour match 120g so for 2 cups it is 240g. However, if your flour is thicker it explain why you fit less flour in one cup (in volume) resulting in a lighter weight in total. I am glad you find your way with this recipe and that you shared all those fantastic tips ! Thanks again for trying my recipes. XOXO Carine.

    • I wouldn’t, the cake will be dry as the husk will soak all the moisture. You don’t need husk in this recipe the texture is already perfect. Enjoy ! XOXO Carine.

  19. What are the grams per slice/ position for the macros listed. Its showing 1g as the serving size on the macros you have listed below the recipe.

    • The nutrition panel notes tell you that the macro is for one slice of single layer vanilla cake with no frosting. This cake serve 12 slices (see recipe ard). Frosting is 100 % fat so it won’t add carbs. If you do a double layer cake, double the carbs per slice. Enjoy. XOXO Carine.

  20. Hi! can’t wait to try this but your nutrition panel doesn’t really add up. I figured up the macros of 5P/4C/7F and that’s 20+16+63= 99 calories. Even with the miniscule amount of fiber and sugar added in, where is the other 52 calories coming from? Thanks!!!!

    • As you can see we both come up with the same macro except the kcal which can simply come from the sort of oil you enter in your application or almond flour brand. That is why the nutrition panels are always indicative and if you follow the carb to the T (as I also do on keto :)) it is great to use your own app to enter the exact product brand you are using in your own kitchen. I live in New Zealand and panel are made based on New Zealand brands. Enjoy the recipe, XOXO Carine

    • That is a very simple one bowl recipe so all I can see is that you may not like the flavor of almond flour in cakes … or you used almond meal which is thicker than flour and gives some weird texture. I hope you enjoy others recipes around here. XOXO Carine.

  21. 5 stars
    This recipe is AMAZING! First time making a cake ever and it worked out so well! I will definitely look forward to using more of your recipes in the future!

    • Hi,
      I understand that to substitute coconut flour for almond, you use a third of the amount of almond and increase the liquid. If I use a third of the amount of coconut flour and add another egg, would this work? I only have almond meal/ground almonds. Also, would add lemon extract to the frosting liquify it? The birthday girl loves lemon drizzle cake.

      • It is not that easy unfortunately. I did not try coconut flour yet so I can’t answer precisely sorry.I would simply use th ealmond meal that you have on hands, it will a bit more gritty than almond flour but work with same ratio. No problem for the lemon extract, 1 teaspoon will be enough and it won’t impact the texture of the frosting.

    • You can not replace almond flour by a 1:! ratio of coconut flour and as I did not try that option I can’t recommend how much you need. However, a nut free substitute with 1:! ratio will be sunflower seed flour ! It is low carb and delicious too. Enjoy the cake, XOXO Carine.

  22. 5 stars
    Delicious cake! I did find the batter a little thick to spread so I added 1/4 cup to 1/2 cup of Greek yogurt per cake. Thinned out the batter a bit. I used plain 0% greek yogurt. Otherwise followed the recipe exactly! Easy to make as well. Not super sweet on the cake so the frosting is perfect! I also added sprinkles because sprinkles are awesome!! Thanks for the recipe!

    • Thanks for the lovely feedback ! It depends on the egg size you are using I guess mine are larger and that is why my batter is less thick. I am so glad you tried my recipe and enjoy it ! Enjoy the low carb recipes on the blog, XOXO Carine.

    • Sure that is what I said in the recipe erythritol, xylitol are sugar free crystal sweetener and it will work with the same amount. Enjoy the cake XOXO Carine.

    • No the nutrition panel is for one slice of one vanilla cake divided in 12 slices. Then feel free to add on frosting or make 2 cake layers. The frosting is 100 % fat so you won’t add much carbs at all if it is what you worry about, you are safe here! The carbs comes from the cake itself and almond meal. Enjoy, XOXO Carine.

  23. How many slices you cut this cake to equal the Nutrition Values per serving that is listed in this recipe?

  24. how much stevia would you need? Also can you sub almond flour for any other type of flour like coconut or wholemeal flour? (even if it’s not an exact sub)

    • Hi! I never use pure stevia in baking so I can’t recommend amount. The only low carb flour that could be substitute to almond flour with a 1:1 ratio is sunflower seed flour. Wholemeal is not low carb and coconut flour has 4 times more fiber than almond flour so you will need way less to achieve a similar texture, it is a new recipe to develop. Enoy the recipe ! XOXO Carine.