Rustic (Keto) Vanilla Cake #tastecreations

This month on Taste Creations we are sharing celebration cakes!  With June being a time for graduations, Father's Day, weddings, showers, and more, we thought you would love to have a few extra cake ideas around.  This cake produces a low-carb celebration cake that can be used as a birthday cake with beautiful cake layers.

For my celebration cake, I am sharing a sugar-free cake that is delicious and healthy.  The texture is as close to "cake" as I have ever had.  This cake delivers a sweet goodness and can be made ahead of time so you can enjoy your guests during your celebration!  I made this cake to celebrate my husband's 60th birthday with our daughter and her husband.  None of us like super sweet anything anymore, so making this Rustic (Keto) Vanilla Cake was a great way to celebrate his birthday.

After a lot of research and trials, I found that a combination of coconut flour and almond flour made a beautiful cake-like texture.  I always use erythritol for the sweetener, as I find it suits my pallet the best. Some people love monk fruit sweetener (Amazon affiliate, I could make a small commission if you purchase this project from this link.) but be careful in using it ONLY with an additive like erythritol.  Monk fruit is 250 times sweeter than sugar and doesn't add the same bulk as sugar unless you use it in combination with another product.

I included links to some of the products to make it easy for you to locate.  I will receive a small commission if you purchase from the Amazon links below. Those purchases help keep this small blog going!

Yield

12

Author

Terri Steffes

Prep time

40 Min

Cook time

25 Min

Total time

1 H & 4 M

Rustic (Keto) Vanilla Cake

A delicious cake perfect for celebrations.

Ingredients

Cake

• 3/4 c butter, softened
• 1 c erythritol
• 8 eggs
• 1/2 c almond milk
• 1 T vanilla
• 3 c almond flour
• 1/2 c coconut flour
• 1 1/2 t baking powder

Frosting

• 4 8 oz packages of cream cheese, softened completely
• 1/3 c butter, softened
• 2/3 c powdered erythritol (just like you'd use powdered sugar in your frosting, not granular)
• 1 t vanilla

Instructions

1. To start this cake, preheat your oven to 350 degrees F. Prepare your pans. I use a springform and line it with parchment paper.
2. In a separate bowl from the mixer, mix almond flour, coconut flour and baking powder and whisk until well blended. In a mixing bowl, add your erythritol and butter. Beat them until fluffy, about 3 minutes. Beat in eggs, one at a time. Add vanilla, then almond milk. Add the dry ingredients to the wet ones slowly as to not spray flour everywhere. Transfer half to one pan and half to the other, spread with spatula. Bake until golden brown and cake springs back when touched, about 20 minutes.
3. Cool cakes for 10 minutes, then remove from pan and finish cooling. While the cakes are cooling, make the frosting.
4. Beat together until creamy smooth, about 5 minutes.
5. Peel the parchment and stack one cake onto the cake plate. Frost the top, then add the other layer. Frost the top. Then frost the sides. Using a stainless steel scraper against the side of the cake, turn the cake plate and remove the frosting down to the cake level, revealing part of the cake. Use the scraper to smooth the top.

Nutrition Facts

Calories

465.59

Fat (grams)

41.32

Sat. Fat (grams)

17.02

Carbs (grams)

13.65

Fiber (grams)

4.05

Net carbs

9.60

Sugar (grams)

3.52

Protein (grams)

12.60

Sodium (milligrams)

260.61

Cholesterol (grams)

187.03

Did you make this recipe?

Tag @tsteffes on instagram and hashtag it #OurGoodLifeRecipes

I use these Wilton cake pans to get that nice, tall layers.



Check out the rest of these fantastic celebration cakes from our bloggers:

From Lauren at Mom Home Guide Chocolate Chip Cookie Cake

From Rosemary at An Italian in My Kitchen   Mascarpone Cake

From Nikki at Tikkido  Pina Colada Cake