share this post

Keto vanilla cake diabetic birthday cake

Jump to RecipePrint Recipe
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS

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 how to make it.

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’s with a lot of excitement that I am sharing my easy keto birthday cake recipe with you today.

A 1-bowl keto vanilla cake

keto cake ingredients

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

  • Almond flour – I recommend fine almond flour rather than almond meal. Almond meal would work well too but the cake would be less moist
  • 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. 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

How to avoid cake to stick to the pan?

Usually, keto cake batter stick a bit more to cake pans so it is very important to use a non stick high-quality aluminized pan. It may sounds expensive to invest in a high-quality pan but they last for years. The one below is in my kitchen for 7 years and non of my cakes stick to it.

Pan choice

I am using a 9 inches cake pan with non-stick coating, removable sides that clamp around the base and ridged texture at the bottom.

KETO VANILLA CAKE

Pan preparation

If your pan doesn’t have ridged texture your cake may stick slightly at the bottom. To avoid your keto cakes to stick 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, same diameter of the pan, so here 9 inches 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 don’t stick to the pan.

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. Following are my top 3 tips to make a layer cake:

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.
KETO vailla cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

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 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. 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 have covered all the top of cake. Use more frosting to cover the edges.

dairy free vanilla cake

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 to try !

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

Keto lemon cake with blueberries
Keto lemon blueberry cake with lemon buttercream frosting
Net Carbs: 4.9g per serving | Serves 24
20 minutes
Check out this recipe
Keto cinnamon coffee cake
An easy keto coffee cake with cinnamon streusel
Net Carbs: 3.6g per serving | Serves 16
15 minutes
Check out this recipe
Keto coffee cake
Keto chocolate cake
This keto chocolate cake is an easy almond flour chocolate cake with a creamy chocolate almond butter frosting.
Net Carbs: 3.2g per serving | Serves 12
10 minutes
Check out this recipe
KETO CHOCOLATE CAKE almond flour cake #ketocake #ketochocolatecake #chocolatecake #cake #ketorecipes #ketodesserts #ketobaking #ketocakes #lowcarbcake #low carb #glutenfree #easy #healthy #paleo #dairyfree #glutenfree #birthdaycake #birthday #chocolate #sugarfree

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

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
Total Time: 55 mins
12 people/slices
Leave A Review Print The Recipe

Ingredients

Vanilla Cake

Vanilla Buttercream frosting

Subcribe to my Mailing List To never miss a recipe!

Subscribe to my recipe updates

Get my 14-day Keto Weight-Loss Program today!

Instructions

Vanilla cake

  • Preheat oven to 160C (325F). Grease a 9 inches round cake pan with coconut oil or butter. Cut out a piece of parchment paper into a 9 inches circle and stick it to the bottom of the pan. Grease the paper and pan sides again. These seps prevents cake to stick to pan. 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.

Storage

  • 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.
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 birthday cake

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

Leave a comment

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

    171 comments
  1. I’ll be making this cake for my mom’s birthday this weekend, but was wondering if the frosting is enough for a layer cake. I need to buy ingredients so I want to make sure I get enough hehe.

  2. Hi Carine,
    Loved your frosting. I just wanted to know its net carbs separately from the actual cake. Thanks!

  3. 5 stars
    First time making this cake and it turned out great! Instead of frosting I made a homemade lemon whipped cream and topped it with strawberries and blueberries. So good!

  4. 4 stars
    This is my first sugar free cake and it’s delicious. The icing is a little to sweet for me, but my family loved it. As others mentioned it is “crumbly” and sticks to the pan but it looked great. I’d upload a picture if I could because I’m so proud of this birthday cake for my daughter’s birthday.

  5. 4 stars
    I tried it for my birthday, i don’t know if its because i overbaked it or maybe not enough baking powder but it was flat as a cookie and crumby.. But taste really good

    • If its flat and crumbly it means you have you have either too much dry ingredients compared to the liquid or you use almond meal, which is a coarse version of almond flour and it makes cakes crumbly. I will recommend using ultra thin almond flour, weight ingredients for precision or make sure you use the scoop level method to fill your cups. The cake batter must be thciker than a wheat base cake but still easy to run and spread in the pan. Enjoy, XOXO Carine

  6. I made this and my cake stuck to the pan, even with butter. I’ll have to use parchment paper next time. The frosting however…I cut the recipe in half because I’m making a small cake (baked the cake in a 9” square pan, will cut in four squares and layer those four squares.) Once I taste tested the frosting it was WAY too sweet. I added another 1/4 c of butter and about 1 tablespoon of cream, but still it is VERY sweet. Not sure why, or how to tone it down…

    • To avoid a cake to stick to a pan, keto or not, you must use a non stick high quality pan. Since you said that you greased well the pan with butter and it sill stick, this means that your pan doesn’t have high non adhesive properties, and that is ok! You can either fix that by adding parchment paper in the pan, well greased too or invest in a new high quality pan. Regarding the frosting, the sweetness may be different based on the powdered sugar-free sweetener you used. I am using erythritol which is less sweet than erythritol stevia blend for example. I would recommend using pure powdered erythritol. I hope it helps you ! XOXO Carine

  7. 5 stars
    I tried to give 5 stars, but it would only let me click4 stars. This is my second time baking with almond flour, erythritol, etc and I’m amazed how delish my cookies and now cake turned out! I’m filling my cake between the layers with sugar free vanilla pudding and strawberries. Being summer, I thought it would be appropriate. I took a bite off of the top of cake before flipping it over to have flat side up and it’s so good, so can’t wait to try tomorrow. My husband and father in law will enjoy this as a nice Fathers Day treat.

  8. Hello,
    Not sure what I did wrong but my batter came out like cookie dough. First time baking with Almond flout. 🙁

    • It looks like your ratio of liquid to solid is wrong as you refer to a overly dry batter. This can happens if you used coarse almond flour or almond meal. First choose an ultra thin almond flour, gold in color, not brown (this would mean almond skin has been left in the flour and it dry baked goods). Then always make sure you weight flour for precision using a kitchen scale or if you use cup, make sure you are using the scoop/level technique don’t pack the cups or it will result in too much flour that will make the batter dense and dry. Finally, make sure you are also using large eggs. I hope it gets better next time, Enjoy, XOXO Carine

  9. 5 stars
    Thank you!! This was an amazing recipe and it turned out so well. It taste so much more like “cake” than other keto recipes I’ve tried. So thank you a million times over, this is just what I needed.

    • This can happen for few reason. First, you cool down the cake for too long in the pan and it sets into it resulting in a cake that stick to the pan material. Next, the quality of your pan is low or the pan is old and your antiadhesive properties are low which explain why butter is not enough to release the cake. Finally, what you can do is run a knife around the edges to loosen the cake. But, if the cake sticks to the bottom there’s not much you can do You can eventually place a plate on top of the pan, flip over and see if it comes out. But for next time, invest in a new pan or roll out a sheet of parchment paper that’s large enough to cover he bottom of the pan, cutting a circle shape.Enjoy, XOXO Carine

  10. 4 stars
    I went ahead and used coconut flour because that’s what I had on hand. I had to add unsweetened almond milk to counter the dryness and bake a little longer but it came out wonderfully.

    • 4 stars
      Yes, I added unsweetened almond milk to counter the dryness. I also had to bake a little longer 10-15 minutes and it came out nice and moist.

    • You can use a smaller pan to bake the whole recipe but it will take longer to bake since the cake will be thicker. It may increase baking time by 10-15 minutes.Insert a pick in the cener of the cake every 5 minutes after the regular baking time recommend and see how it goes. When the pick is clean, it is ready. Enjoy, XOXO Carine

  11. 5 stars
    OMG I baked this cake yesterday for my mom’s birthday, she is diabetic, and she LOVED IT, in fact all the members of my family loved it, it is super easy to make, thank you thank you Carine for sharing your recipes, you make the world is a little bit happier and Healthy place thanks to you!!! XOXO!! From Mexico

  12. Hi, do you melt the coconut oil and then take 2 level tbsps or scoop out 2 tbsps and then melt it? I only ask because whenever I take 2 spoons of solid coconut oil it’s more than 2 spoons of liquid oil. Thanks!

    • You melt some coconut oil first, then you measure the amount required by the recipe. If you met too much it is ok to bring it back to the jar, it won’t lose its properties and solidify again. Enjoy the recipes, XOXO Carine

  13. I want to make this in 3 4” in pans to make a mini cake. Do you think this is enough or should I make two batches?

    • I would double the recipe because my recipe is for a 9 inches pan so it means it can only fill 2 x 4 inches pan, if you want to make three layer with one bach of the recipe the layer might be thinner but still good. Otherwise double the recipe for thicker layers. Enjoy. XOXO Carine

  14. Hello Carine,
    I follow many of your recipies but cannot find a really nice white bread recipe. I have Crohns also, so need to watchful of ingredients.
    I would be so, so grateful if you have one & send to me via email.
    Thankyou very much & I look fwd to hearing from you.
    Cheers,
    Sue

    • My recipe never use sugar as they are all sugar-free. I always us granulated erythritol in my keto cake recipes. The powdered erythritol is used for frosting or no bake dessert. Enjoy, XOXO Carine

  15. 5 stars
    I have always loved white cake with white frosting. The sweeter the better. Will it pull my fillings loose? It’s perfect. This cake was exactly perfect white cake with white frosting. I rarely like KETO sweets, but this was absolutely amazing. And really easy to make. And it worked in an 8″ square pan that I tried out of desperation because I did not have a round pan. Thank you!

    • am glad to hear i worked well in your 8 inches pan too ! Thanks for the lovely review, Enjoy the recipes on the blog, XOXO Carine

  16. 5 stars
    Looks real good can’t wait to have some.
    Will likely make another for anyone else that might want some.(not sharing 😍)

  17. Hi Carine!

    Thanks for the amazing looking recipe. My (Quarantine) birthday is this week and this looks like the best low-carb birthday cake recipe I’ve found on the web. Just wondering though, have you ever substituted the almond flour for coconut flour? Would this work/be possible? Thank you in advance!

    • First, happy birthday to you! I am glad that my recipe will bring a bakery style cake to your home during this long quarantaine. Unfortunately, you can replace 100% of almond flour by coconut flour in a recipe. Coconut four contains 4 times more fiber and it is highly liquid absorbent. Usually you need way less coconut flour in a cake recipe and more liquid to achieve the similar cake texture. If you are keen to try a coconut flour cake for your birthday, I recommend my keto coconut cake recipe. You can also make a 2 layer cake with the recipe. Enjoy and take care, XOXO Carine

  18. 5 stars
    I made this recipe more than 10 times already! My family loves it and ask for more cake! Absolutely delicious, thank you for sharing

    • Thank you so much !!! I am so happy your family enjoy the cake recipe too. Enjoy all the recipes on the bog, XOXO Carine

  19. tried with the almond meal but cake didnt cook after 30 mins of baking..looked cooked from outside but the inside was still wet…probably needed 10 mins more.

    • Yes, if a cake is still moist inside you must cook it longer, add 10 minutes burst, check with a skewer inserted in the center of the cake. If it is wet it needs more baking. Also, this happens because you used almond meal. Almond meal is coarse and don’t absorb liquid as thin almond flour. That is why the recipe calls for almond flour. I hope it gets better next time. Take care, XOXO Carine

    • The net carbs is wihout the frosting but since the frosting is pure fat and sugar alcohol and both don’t add carbs it won’t change the math, XOXO Carine

  20. You are fantastic!
    I can’t seem to find vanilla anywhere with this pandemic on, but I’m eager to try making this with a flax egg or alternative to make it vegan. I’ll let you know when I do

    • This recipe doesn’t work with flaxegg so I don’t recommend you try this. The flour won’t hold at all! Take care, Carine

    • Hi Barbara, the recipe instruction tells you the size pan in the first row. Mine is a 9 inches round pan Enjoy the cake, XOXO Carine

      • Hi! I have just tried this recipe buy the dough came out very very tick and the cake seems It Is not cooked. It Is far from being soft ☹️ any advice?

        • I guess you mean ‘thick’, this could happen if you used almond meal or a coarse almond flour. However this won’t impact the baking. This cake has lots of eggs and will cook and set very well after 30 minutes max 40 minutes baking. I recommend using thin almond flour, large eggs and bake untiL a pick inserted in the center of the cake come out clean.

    • I am not sure what you mean by “surface free pudding mix”. I don’t buy any premade mix so I am unsure how you can add this into this cake recipe I am sorry. Take care, XOXO Carine

      • Hi! I was just wondering what the serving size is (I know one slice) but about how big or how many ounces would that be ?

        • The nutrition panel is for one slice for a one layer cake cut in 12 even slices. To cut a cake in 12 even portion, start by cutting the whole cake into 3 third. Then divide each third in half, then havlves each halves. It will result in 12 slices/serve. Enjoy the cake. XOXO Carine

  21. Yummy cake but carb manager has it at 12g total carbs per serving. Would just have a smaller slice if you’re counting total carbs instead of net carbs.

    • Of course! on a keto diet you count net carbs, not total carbs simply because net carbs are not assimilated by your body and won’t impact your blood sugar level. Net carb excludes suga alcohols and fiber and that is what you should look at if you are on keto low carb diet. Enjoy the cake. XOXO Carine

  22. 5 stars
    Fantastic cake! I used Monk fruit as the sweetener and baked in a 9 in. Square dish. Topped it with lightly sweetened fresh whipped cream – delicious!

  23. To make this vegan, I was thinking about using flaxseed eggs (1 tbsp flaxseed, 3 tbsp water) in place of the eggs. Do you have an idea of how this will effect the cake? Thanks!

    • I am sorry, the recipe doesn’t work with flax egg. To make the recipe vegan you will have to use a different flour, add starch from arrowroot flour or tapioca flour but the recipe won’t be low carb anymore. Enjoy the blog recipes, plenty are keto vegan but not my cakes sorry. XOXO Carine

  24. Hi, this recipe looks amazing! I just don’t have a powdered sugar because I haven’t been able to find one, what do you recommend doing instead?

    • This will be the VERY FIRST keto anything I make. So excited! But I was wondering why the frosting calls for vanilla essence instead of extract. Could I just use extract as well?
      Thanks!

      • Yes sure vanilla essence or extract work the same. In some countries, the extract contains sugar that is why I am using essence in New Zealand. Enjoy the cake, XOXO Carine

    • To make powdered sugar free crystal sweetener, add the crystal sweetener in a blender and pulse 30 seconds on high speed. It will create an excellent powdered sugar without going to the store! Enjoy, Carine

  25. So excited to try this recipe and was wondering if you could use coconut sugar in the batter instead of the other suggested ones?

    • Sure, coconut sugar is not diabetic friendly but the recipe will work with it, same amount. Enjoy! XOXO Carine.

  26. 5 stars
    This recipe is fantastic! I made on layer and some buttercream to test this out before making it for my husbands birthday. It is incredibley delicious. It’s a rougher crumb due to the almond flour, but still so flavorful and just the right amount of sweet. I am going to make two layers, and fill the middle layer with keto strawberry jam and buttercream on the outside. Thanks for the great recipe!

    • 5 stars
      Thank you sooo much for this recipe! My mom has been going keto for a while and it is very hard to find good cake recipes. It turned out perfectly! She loved it! Texture is everything to her and this cake was spongy and light. It is really good with homemade whipped cream on top too. Thanks again!

  27. 5 stars
    Hi, made this cake today and it was fantastic. Even my daughter who usually doesn’t like anything with almond flour liked it. Has a real cake like consistency which for me isn’t usually the case when baking keto cakes. Thanks for the recipe!

    • Thanks so much! I am so glad you can share the cake with your daughter. Enjoy all the keto cakes recipes on the blog, XOXO Carine

  28. 5 stars
    Me and my son made this cake, the diabetic cake today for my birthday and OMG it was out of the ball park delicious!!! Will be making the other recipies!

    • Thnaks for the lovely comment and happy birthday to you! Enjoy the diabetic friendly recipes on my blog, XOXO Carine

  29. 5 stars
    This is delicious! Very easy with simple ingredients. It’s a classic birthday cake without the sugar and wheat.

  30. 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.

  31. 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

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

    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

  33. 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.

  34. 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

  35. 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

  36. 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.

  37. 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!

  38. 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.

  39. 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.

  40. 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.

  41. 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

  42. 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.

  43. 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!

  44. 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.

  45. 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.

  46. 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.

  47. 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.

  48. 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.

  49. 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.

  50. 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!

    • 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.

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

  52. 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.