This almond flour vanilla keto cake is the most delicious, moist, and buttery diabetic-friendly birthday cake. Plus, this vanilla keto cake is dairy-free, gluten-free, and made with only 6 ingredients in 1 bowl! So keep reading to learn how to make the ultimate low-carb cake.
Here we are! It is my birthday and I am turning 36. I am also celebrating 6 years of a happy sugar-free life and the reversal of my prediabetes. So it’s with a lot of excitement that I am sharing my easy keto birthday cake recipe with you today.
What’s a Keto Vanilla Cake?
This keto sponge cake is a simple, but super tasty cake, that is also gluten-free and diabetes-friendly.
Because it is made with low-carb flour and no all-purpose flour, it comes with very few carbs: only 3 g of net carbs per slice!
If you are following the keto diet, this won’t hurt your macros and you will stay in ketosis!
A 1-bowl keto vanilla cake
This is the perfect recipe for keto diet beginners, probably as easy as using a keto cake mix. It is definitely a no-fail keto birthday cake recipe made in 1 bowl with only 6 simple ingredients. Let us see what you need to make this moist and buttery vanilla cake.
Almond flour – I recommend fine almond flour for this Almond Flour Vanilla Cake rather than almond meal. Almond meal would work well too but the cake would be less moist. Find other recipes with almond flour.
Eggs – this recipe is not vegan friendly, I am sorry. But hey, it’s 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 that small-serve recipe is perfect.
Sugar-free crystal sweetener – I love Monk fruit but erythritol or xylitol are great options too. Check out my review of keto-friendly sweeteners for alternatives.
Coconut oil – or any oil with a light taste will work very well here. Avoid vegetable oils, they are not keto. Good 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.
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How to prevent the almond flour cake from sticking to the pan?
Usually, keto cake batter made with almond flour sticks a bit more to cake pans so it is very important to use a non-stick high-quality aluminized pan. It may sound expensive to invest in a high-quality pan but they last for years. The one below is in my kitchen for 7 years and none of my cakes stick to it.
I am using a 9-inch cake pan with a non-stick coating, removable sides that clamp around the base, and ridged texture at the bottom.
If your pan doesn’t have a ridged texture, your cake may stick slightly at the bottom. To prevent your keto cakes from sticking to the pan, I recommend a double-greasing method.
First, grease the whole pan, bottom, and sides, with butter or coconut oil. Then, cut out a piece of parchment paper, the same diameter as the pan, so here a 9-inch circle.
Place the piece of parchment paper at the bottom of the pan, it will stick to the pan since you grease it before. Finally, grease the whole pan again, including the paper. This 2-step greasing method will ensure that your keto cake does not stick to the pan.
Do I have to make a layer cake?
Of course, no! You can simply follow the keto vanilla cake recipe and serve this delicious almond flour cake in 30 minutes. It is a good tea cake to enjoy plain or with the vanilla buttercream frosting recipe provided. I recommend making the layers and frosting though, to have a lovely light and fluffy keto birthday cake.
How to make a beautiful layered diabetic vanilla cake?
To make the layers of this diabetic cake, I recommend baking 2 small vanilla cakes instead of slicing a bigger one. It means you repeat the entire low-carb cake recipe 2 times.
This is the best way to create a lovely keto sponge cake with even layers and a decent cake height.
Following are my top 3 tips to make a layer cake:
Tip 1: Make 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 would work but I don’t like this technique because it is very difficult to perfectly halve the batter. Often, you end up with a layer thicker than the other.
Tip 2: Bake one almond flour 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 would not be consistent. There is always one cake that burns and one that is not cooked. So take the time and bake them separately.
Tip 3: Level the cake layers before frosting
Your sugar-free birthday cake will come up with a small bump on top. Fully cool the cake then use a knife or a cake leveler tool to remove that bump and create 2 flat cake layers. This will make it much easier to frost them later on.
How to assemble your keto vanilla cake?
First, make sure your low-carb cake layers are cool, at room temperature to prevent the frosting from melting. 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. This frosting is not a cream cheese frosting and so will act like glue and stick the cake to the table.
Next, add 1 cup of frosting in the middle of the cake. Spread the frosting with an 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 have covered all the top of the cake. Use more frosting to cover the edges.
I hope you enjoyed my 36-year-old diabetic birthday cake recipe. Happy birthday to you too if you try this recipe for your birthday today.
More keto cake recipes to try!
If you love this low-carb cake recipe, I recommend you also try my other keto cakes:
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Preheat oven to 160°C (325°F). Grease a 9-inch round cake pan with coconut oil or butter. Cut out a piece of parchment paper into a 9-inch circle and stick it to the bottom of the pan. Grease the paper and pan sides again. These steps prevent the cake from stick to pan. Set aside.
In a large mixing bowl, whisk eggs with sugar-free sweetener, oil, and vanilla. Process as if you whisked a breakfast omelet. 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 comes 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 rise much, you should expect a small bump raise in the middle, not more. The recipe is made to create flat cake layers to make a layered 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.
Light and Fluffy 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 an 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 an 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.