Sugar-Free Classic Vanilla Layer Cake with Buttercream Frosting
Indulge guilt-free with this Sugar-Free Classic Vanilla Layer Cake with Buttercream Frosting, a timeless dessert that’s perfect for special occasions or everyday treats. Made with a blend of almond and coconut flours, this low-carb cake delivers a moist, fluffy texture without any added sugar. Sweetened with Swerve and flavored with pure vanilla extract, each bite bursts with natural sweet indulgence. The rich buttercream frosting, whipped to perfection with Swerve confectioners' sweetener and a touch of heavy cream, complements the soft vanilla layers beautifully. Ready in under an hour and serving up to 12, this sugar-free dessert is ideal for those following keto or gluten-free diets. Transform your celebrations with a cake that's as delicious as it is wholesome!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Butter, unsalted (softened)
- 1 cup Swerve granulated sweetener
- 4 large Eggs
- 1 tablespoon Vanilla extract
- 1 cup Unsweetened almond milk
- 0.5 cup Heavy cream
- 1 cup Butter, unsalted (for frosting)
- 2 cups Swerve confectioners' sweetener
- 2 teaspoons Vanilla extract (for frosting)
- 0.25 teaspoon Salt (for frosting)
- 2 tablespoons Heavy cream (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and Swerve granulated sweetener together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with almond milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the unsalted butter with an electric mixer on medium speed until creamy.
Gradually add in the Swerve confectioners' sweetener, beating until smooth and fluffy.
Mix in the vanilla extract and salt. Add heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Once the cakes are cooled completely, place one layer on a serving platter. Spread a layer of frosting over the top, then place the second cake layer on top.
Frost the top and sides of the cake with the remaining buttercream.
Serve the sugar-free vanilla layer cake at room temperature and enjoy!
Nutrition Facts
Calories |
4807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 465.4 g | 597% | |
| Saturated Fat | 234.8 g | 1174% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1673 mg | 558% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 802.1 g | 292% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 16.2 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 1055 mg | 81% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 869 mg | 18% | |
*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.
