Keto Classic Vanilla Cake with Buttercream Icing
Treat yourself to the perfect balance of indulgence and health with this Keto Classic Vanilla Cake with Buttercream Icing. Made with almond and coconut flours, this gluten-free and low-carb recipe delivers a moist, flavorful cake that’s perfectly sweetened with erythritol. The rich buttercream icing—fluffy, creamy, and infused with hints of vanilla—takes this dessert to an irresistible level. Ready in under an hour, this beloved recipe is ideal for satisfying your sweet tooth without breaking your keto goals. Whether you’re celebrating a special occasion or simply craving dessert, this versatile cake is sure to impress with its soft texture and luxurious frosting. Perfect for keto enthusiasts, gluten-free eaters, or anyone looking for a healthier twist on a classic treat!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Erythritol sweetener
- 4 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.25 cup Heavy cream
- 0.5 cup Salted butter, softened for icing
- 1.5 cups Powdered erythritol sweetener
- 1 teaspoon Vanilla extract for icing
- 2 tablespoons Heavy cream for icing
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter and erythritol until light and fluffy using a hand mixer.
Add the eggs one at a time to the butter mixture, mixing well after each addition, then incorporate the vanilla extract.
Slowly mix the dry ingredients into the wet ingredients, alternating with the unsweetened almond milk, until fully combined.
Stir in the heavy cream to the batter until smooth and well-blended.
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the buttercream icing, beat the salted butter in a bowl until creamy.
Gradually add the powdered erythritol sweetener, mixing on low speed until incorporated.
Mix in the vanilla extract and heavy cream, and beat on high until the icing is fluffy and smooth.
Once the cake is completely cool, spread the buttercream icing evenly over the top of the cake.
Slice into servings and enjoy your keto classic vanilla cake with rich buttercream icing!
Nutrition Facts
Calories |
3626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.0 g | 442% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1358 mg | 453% | |
| Sodium | 3724 mg | 162% | |
| Total Carbohydrate | 662.6 g | 241% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 12.2 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 812 mg | 62% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 585 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
