The low-carb vanilla cake recipe is perfect for a birthday, celebration, or another occasion. All will love the fluffy and delicious vanilla cake, and the best part about it is that it’s low-carb and gluten-free, so that you can enjoy it without guilt.
This is a simple recipe and will also be loved by the kids. It’s easy to prepare, and you will finish it in no time. You can even make it ahead of time.
The low-carb vanilla cake recipe is best served with ice cream, whipped cream, berries or any combination. I have made this recipe a few times and have always been delighted by the result.
The texture of this cake is so soft and creamy, and the taste is the best part of it.
How To Prepare Low-Carb Vanilla Cake Recipe?
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Serving Size: 8 servings
- Electric hand beater
- Mixing bowl
- Measuring cup and spoon
- Two loaf pans
- Vegetable oil or melted butter for brushing the pan
- 1 small bowl as a binder
- 2 cups almond flour
- 1/2 cup dried unsweetened coconut flakes (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, room temperature
- 3/4 cup granulated Swerve
- 1/2 cup butter, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 1/4 cup butter, room temperature
- 1/4 cup cream cheese, softened
- 1 teaspoon vanilla extract
Step 1: Preheat the oven to 350F.
Step 2: Place a rack in the middle of the oven and grease two loaf pans, then line the bottom of each with parchment paper. Use butter or oil on top of it.
Step 3: Mix dry ingredients – almond flour, coconut flakes, baking powder, baking soda and sweetener (swerve) in a bowl. Set aside.
Step 4: In a mixing bowl, beat together eggs, butter and vanilla extract until they are pale and creamy. Add the dry ingredients and mix everything.
Step 5: Divide the batter into two equal parts.
Step 6: Place one bowl in the freezer for 10 minutes, then mix it with an electric hand beater until combined. Place the batter in a loaf pan or two.
Step 7: Bake in a preheated oven at 350F for 30 minutes.
Step 8: In the meantime, beat together butter and cream cheese. Add vanilla extract and sweetener. Beat until the mixture is creamy and fluffy.
Once the cake has cooled down, spread it with the frosting on top of one or both cakes depending on your liking.
Step 9: Serve.
- 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
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.
I hope you’ll enjoy this low-carb vanilla cake recipe as much as I do. If you’re tired of pancakes and waffles, try this instead. Make it for your family and friends, share it with them and enjoy the compliments!
This can be a nice dessert to have on a special occasion or satisfy your sweet tooth. It’s one of the best cakes I’ve ever tried.