As a self-proclaimed recipe expert, I will guide you through the step-by-step process of creating a mouthwatering low-carb vanilla cake recipe that is perfect for satisfying your sweet cravings while adhering to your healthy lifestyle.
When it comes to desserts, cake holds a special place in our hearts. However, traditional cakes are often high in carbohydrates and refined sugars, making them unsuitable for those following a low-carb lifestyle.
But fear not, as we present you with a low-carb vanilla cake that is both delicious and health-conscious.
This cake allows you to enjoy the pleasure of a moist and flavorful treat without compromising your dietary goals.
How To Prepare Low-Carb Vanilla Cake Recipe?
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- 9-inch cake pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
Aluminum 9-Inch Round Cake Pans Set
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or preferred sugar substitute)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla extract
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
In a mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
Step 2: In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
6-Speed Electric Hand Mixer
Step 3: Gradually pour the wet ingredients into the dry ingredients and mix until well combined.
Step 5: Transfer the cake batter to the greased cake pan, spreading it evenly.
Step 6: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Once baked, remove the cake from the oven and let it cool completely.
- Calories: 343 kcal
- Cholesterol: 83 mg
- Carbohydrates: 9 g (net carbs 8 g)
- Protein 18 g
- Fibre 6.5 g
- Total Fat 27.8 g
This low-carb vanilla cake offers several health benefits, thanks to its thoughtfully selected ingredients.
Almond flour and coconut flour provide a good dose of healthy fats and fiber, while erythritol serves as a low-calorie sugar substitute.
Additionally, the cake’s low carbohydrate content makes it suitable for individuals aiming to manage their blood sugar levels and maintain a healthy weight.
Can I Eat Cake On The Trim Healthy Mama Plan?
This cake recipe is a perfect combination of low-carb and gluten-free. Everybody will love it, and it suits a trim healthy mama plan.
You can also use vanilla extract instead of almond extract if you prefer it. As a Pinch of Yum’s recipe, it is free of all top allergens. It’s the best cake you’ll ever try!
Is This Vanilla Cake Gluten Free?
Yes, it is gluten-free. You can also add gluten-free baking powder if you like. Just make sure to check for gluten-free baking powder before adding it.
Check out the complete list of gluten products in the ingredients and food storage labels on their website.
Can I Make Low-Carb Vanilla Cake Ahead Of Time?
Yes, you can prepare this low-carb vanilla cake recipe up to 2 days in advance and store it in the fridge.
You can even prepare all the ingredients and keep them aside until you need them: eggs, butter and cream cheese.
Can I Use THM Baking Blend In Place Of Almond Flour?
Yes, you can. However, the texture and taste of your cake might change a bit. Instead of almond flour, you can use sweetener (swerve) and coconut flour or tap into the baking blend to get the same texture.
Can I Use Almond Flour In Place Of Coconut Flour?
Yes, you can. It would help if you sifted it out first to avoid small lumps of almond flour in your batter. Using almond flour instead of coconut flour will also need less sweetener.
Can I Use Canned Coconut Milk?
Yes, you can. Just make sure to use full-fat coconut milk. One can contain 14 oz coconut cream, and the other is filled with water (1 can equal 1 cup of coconut milk).
The water-filled can is used in curries and soups. The creamy one is used in cakes and smoothies.
Can I Make Cupcakes Out Of This Cake Recipe?
Yes, you can. However, divide the batter into 18-20 portions to get more than 1 dozen cupcakes. If you don’t want to bake them in the oven, use a muffin pan and fill them with the batter.
How To Store Low-Carb Vanilla Cake Recipe?
Serve and enjoy it immediately. Low-carb cakes keep well at room temperature for about 2 days or in the fridge for up to 5 days (if you want to store them longer, place them in an airtight container). Any leftovers can be frozen in airtight containers for up to 3 months.
Indulge in the goodness of a low-carb vanilla cake without any guilt. This recipe offers a delightful dessert option for those who want to maintain a healthy lifestyle while satisfying their sweet cravings.
The combination of almond and coconut flour, along with a sugar substitute, makes this cake a delicious and healthier alternative to traditional high-carb cakes.
So, gather your ingredients, preheat your oven, and let the aroma of vanilla fill your kitchen as you bake this scrumptious low-carb treat.
Can I replace almond flour with coconut flour?
Yes, you can replace almond flour with coconut flour. However, keep in mind that coconut flour is more absorbent, so you’ll need to adjust the quantity accordingly.
Is it possible to use a sugar substitute in this recipe?
Absolutely! Erythritol, stevia, or monk fruit sweetener are excellent options as sugar substitutes for this low-carb vanilla cake.
Can I make this cake ahead of time?
Yes, you can prepare the cake in advance and store it in the refrigerator for up to five days.