KETO VANILLA CAKE WITH BUTTERCREAM FROSTING
Delicious sugar free dessert
Equipment
- 1 stand mixer
Ingredients
GLUTEN FREE CAKE BATTER
DRY INGREDIENTS
- 1 1/2 cup Blanched almond flour
- 1/2 cup Coconut Flour
- 2 tsp Baking Powder
- 1/4 tsp Kosher Salt
WET INGREDIENTS
- 1 cup Allulose (I use Lankanto Monk fruit/Allulose blend
- 3/4 cup Butter (sub dairy free if desired)
- 4 Room temperature eggs. (Or vegan eggs)
- 1/2 cup Almond or any plant based milk
- 1 tsp Vanilla extract
KETO FROSTING
- 3 sticks Softened unsalted butter
- ¾ cup Powdered Monk fruit/Allulose blend
- 1 ½ tsp Vanilla Extract
- ¼ tsp Salt
- 3-5 tbsp Heavy Cream or coconut cream
Instructions
Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.
CREAM BUTTER
- In a stand mixer or hand mixer, cream your butter and allulose until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined.
DRY INGREDIENTS INSTRUCTIONS
- In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
COMBINE
- Add the dry ingredients into the wet ingredients and beat until creamy.
- Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 18-22 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.
FROSTING
- Beat the butter in a mixing bowl (stand or hand mixer) for about 7 minutes until light and fluffy. (Don't skimp on this. Its worth it)
- Slowly add sifted powdered allulose and beat until fully incorporated and fluffy (about 2 more minutes).
- Add vanilla, salt, and 2 tbsp cream. Beat again until smooth and silky.
- Adjust consistency: Add more cream (1 tsp at a time) for softer frosting or a tiny bit more powdered allulose for firmer structure.
- Frost cake
- Store on counter for 2 days, fridge for 7, wrapped in the freezer for up to a month.