Description
This Sugar-Free Vanilla Cake is a low-carb, keto-friendly dessert made with almond and coconut flours, sweetened with allulose for a guilt-free treat. Perfect for those following a ketogenic or low-carb lifestyle, this moist and fluffy cake is easy to prepare and can be layered and frosted with various keto-friendly frostings, making it ideal for celebrations or everyday indulgence.
Ingredients
Dry Ingredients
- 3 Cups Blanched Almond Flour (finely ground)
- 2/3 Cups Coconut Flour
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Baking Soda
- 2 teaspoons Baking Powder
Wet Ingredients
- 3/4 Cup Butter or Non-Dairy Butter (room temperature)
- 2 Cups Allulose (see notes below for substitutions)
- 7 Large Eggs
- 3 Large Egg Whites
- 1 Cup Unsweetened, Non-Dairy Milk
- 1 teaspoon Apple Cider Vinegar (or white vinegar)
- 1 Tablespoon Pure Vanilla Extract
Optional Frostings
- Keto Vanilla Buttercream Frosting
- Keto Cream Cheese Frosting
- Keto Chocolate Buttercream Frosting
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and grease them lightly with oil to prevent sticking.
- Bring butter and eggs to room temperature: Set the butter out to soften at room temperature. Place the 10 eggs in a bowl covered with warm water for a few minutes to bring them to room temperature, improving incorporation into the batter.
- Whisk together the dry ingredients: In a medium bowl, thoroughly whisk the almond flour, coconut flour, sea salt, baking soda, and baking powder. Use your fingers to break up any clumps for an even dry mixture.
- Beat the butter and sweetener: In a large mixing bowl, beat the room temperature butter and allulose sweetener using an electric mixer until the mixture is light and fluffy. This can take up to 5 minutes. Scrape the sides down as needed to ensure smoothness.
- Beat in the eggs, milk, vinegar, and vanilla: Add the eggs and egg whites one at a time, beating well after each addition. Then mix in the unsweetened non-dairy milk, vinegar, and pure vanilla extract until fully incorporated.
- Slowly beat in the dry ingredients: Lower the mixer speed and gradually add the dry ingredients to the wet mixture. Beat just until combined to avoid overmixing.
- Bake: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 20 to 25 minutes, until the tops are lightly browned and a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in their pans for several minutes before carefully transferring them to wire racks (removing the parchment paper) to cool completely. Once cool, tightly wrap the cakes in plastic wrap and refrigerate for at least one hour or up to overnight to improve texture and make them easier to frost.
- Frosting and assembling: Prepare your preferred keto frosting as directed. Place a small amount of frosting on a cake stand or turntable to secure the first cake layer in place. Optionally pipe a border of frosting around the edges of each layer before evenly spreading frosting on top. Stack the layers, turning each layer upside down for a level cake. Frost the sides and top of the cake and smooth the surface with a bench scraper. Refrigerate for 1 hour after frosting to set the cake and ensure clean slicing. See tutorials on frosting semi-naked cakes for decorating tips.
Notes
- You can substitute allulose with erythritol or a blend of stevia and erythritol, but the texture and sweetness may vary slightly.
- Bringing butter and eggs to room temperature is key for proper mixing and a fluffy cake texture.
- For best results, chill the cake before frosting and after frosting to help it set well and make slicing easier.
- This cake is ideal for low-carb, keto-friendly diets and is sugar-free with no grain flours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
