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This Sugar-Free Vanilla Cake is 100% sugar-free and gluten-free.
This Keto-friendly diabetic vanilla cake deserves to be listed with my best sugar-free dessert recipe for diabetics! The cake batter is light, fluffy, and melts in your mouth!
Plus, it is super easy to prepare. Only 5 ingredients for the most delicious light and airy Sugar-Free Vanilla Cake. You will absolutely love it!
This gluten-free vanilla cake is perfectly compatible with a keto diet and is suitable for diabetics. It comes to only 4.2 grams of net carbs per serving!
Since it is a sugar-free vanilla cake, it is made with a keto-friendly sweetener, Erythritol.
This sugar-free cake is made with the following simple ingredients:
To make it a gluten-free sugar-free cake, replace the flour with Brown Rice Flour.
To keep the whole cake gluten-free, use a combo of almond flour and brown rice flour. However, you can replace brown rice flour with all-purpose flour or Spelt flour if you are not gluten intolerant or if you don’t watch your carbs.
This Sugar-Free Vanilla Cake is light, melts in your mouth, and nobody will notice it is sugar-free!
I choose to cut this Sugar Free Vanilla Cakes in two layers and spread a yogurt cream cheese vanilla cream between the layers – plus some fresh raspberries on the top.
In order to do that, follow the steps below:
Make the layers by mixing the wet ingredients into the combined flours.
Then transfer onto a cake pan and bake for 20-30 minutes.
The vanilla cream is the easiest part of this recipe.
Make it by combining the yogurt, cream cheese, and sweetener and refrigerate.
Once it is made, spread it on the halved cake.
Make the cheese cups by melting chocolate on a muffin tray and add mashed raspberries on top.
As this was my birthday cake – yes I turned 33 this year! I really wanted to give a decadent look to this cake. So I made some Sugar Free Raspberry Cheesecake Chocolate Cups decorate the top. It is optional but it looks very cool – I think!
If you’ve enjoyed this gluten-free sugar-free cake recipe, you’ll love these:
Who is going to make this lovely vanilla birthday cake? Leave a comment below when you’ve done it!
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi, I’d really like to try your cake but I live in Europe and block stiff cream cheese does not exist… any suggestions on how to make your yoghurt cream with soft tub cream cheese?
I am French and lived 27 years in France. You can find cream cheese with the brand name Kiri, or Philadelphia. You can’t use yogurt instead of cream cheese in a frosting. it will be too liquid. Enjoy, XOXO Carine
Hello! I am trying to make this recipe for a diabetic friend. The filling sounds delicious- but I am wondering if you have any nutritional information on it? Sugar or carb count? Thanks!
Hello ! That is amazing, I wish my friends bake me some cake too ! The nutrition panel appears at the bottom of the recipe card, doesn’t include the filling as it is very up to you to adapt what you like. Enjoy the cake. XOXO Carine.
Can I substitute more flour instead of almond meal?
Of course you can use regular white wheat flour but the recipe won’t be low carb anymore. Also, white wheat is ‘heavier’ so I recommend you sift the flour first to make sure the sponge come out light and fluffy. Enjoy the recipes on the blog. XOXO Carine.
HI, i tried the cake and unfortunately, it didn’t rise as expected/pictured. It was well baked and tasted very nice, but it was rather slim and there was no way I could cut the layer in half. Surprisingly to me, there is no baking powder nor soda, so could that be a reason? Thanks
Hi, that is a French recipe and you don’t need to add any baking powder or baking soda in a Genoise. What makes the cake rise are the fluffy egg white. You must incorporate the other ingredients very slowly into the firm whipped egg white to make sure the cake rise – as you will do for the classic Genoise recipe. I hope it works better for you next time. Genoise required some baking technique, you will get there I am sure! Thanks for following the blog. xoxo Carine.
Mine was very flat too. In this reply you say to use egg whites, but the ingredients list and recipe say use eggs so I used the yolk too. Which one is correct and is that why mine is so flat
Yes you must use the whole egg and beat tem super fast with your beater until it double in size and became light yellow in color. That is a pure french genoise cake recipes adapted to be sugar free. It is not the easiest I agree but as soon as you get it your genoise (sponge) will be thicker, light and fluffy using the WHOLE eggs 🙂 Otherwise, you can also bake two of those and use them to create a layer cake. Enjoy the recipes on the blog XOXO Carine.
Hi,
I’m allergic to almonds, do you think I could substitute the almond flour with coconut flour? Thank you for the great recipe!
Hi, I won’t use coconut flour instead of almond flour because it contains too much fibre and it will soak up all the moisture of the cake. Some great almond meal replacement will be hazelnut meal, oat flour. Let me know how it goes! xoxo Carine.
Hi There,
The original post says that this recipe is dairy free also. Just wondering what you use or recommend instead of Greek yoghurt and cream cheese.
Thanks.
Hi, yes the cake batter is 100 % dairy free. As a dairy free filling I will use my nutty mousse made of soaked macadamia nuts, coconut oil and almond milk. Enjoy the recipe ! xoxo Carine.
Hello,
To make it lower calorie could I use just egg whites and coconut flour ?
Thank and love your website 🙂
Hi Kate, So sorry for the late reply! I am still on maternity leave with a 5 weeks baby boy home and I am trying to reply to every comment while feeding him 🙂 First, thank you for following my little blog. It makes me so happy to hear that you love my recipes !!! I understand that you would like to decrease the calorie of thiscake recipe. However if you change the flour and eggs amount it will be a totally different recipe. I am pretty sure it won’t work. Coconut flour contains 40% fibre – which is 4 times more than almond meal and brown rice flour as used in my recipe. It means it absorb liquid 4 times more as well. So if you also remove some egg yolk you decrease the liquid a lot. To me, this will result in a rock cake and not a sponge cake 🙂 I hope this helps ! And you can still enjoy only a little piece of this cake if you watch your kcal! It won’t hurt as it is full of protein and fibre to keep you full. See you soon on the blog and thanks again for reading me! Carine.
Hi,
this sounds perfect and looks just wonderful… I have a question… what is vanilla yogurt cream ??
I would love to make this soo, I appreciate any & all advise you can give me
Thanks
Hi Abby, If you read the full recipe in the recipe box I provided the recipe for the vanilla yogurt cream as well as the sugar free chocolate cups. It is actually a simple mix of light cream cheese, Greek yogurt, stevia and vanilla. It is a very easy cake to make and you will love it 🙂 Enjoy! Carine.