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 the 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 to 1 minute, all you want is to combine the ingredients.
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. The fan-bake mode is ideal if you have one. Otherwise, use the 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 to 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 it in an airtight cake box in the fridge to prevent the frosting from drying.
Store leftover for up to 4 days in the fridge or freeze in zip bags. Defrost the day before at room temperature.
This recipe doesn't work with egg-replacer or flax egg, you must use eggsThe nutrition panel is for one slice of single-layer vanilla cake with no frosting. This is calculated this way so that it's easier to tailor the nutrition to your baking!
A simple one-layer vanilla keto cake will have 3g of net carbs per slice.
A double-layer cake will have 6g of net carbs per slice.
A triple-layer cake will have 9g of net carbs per slice.