This is the BEST Sugar Free Keto Vanilla Cake recipe made without almond flour so it's nut free, as well as dairy free, gluten free and perfect for a special occasion like birthday parties! This keto classic vanilla birthday cake is for all those who prefer vanilla over chocolate, but I guarantee even a chocolate lover will enjoy it! Just 6 total carbs per serving or just 2 grams of net carbs!
Sugar Free Keto Cake Recipe
This low carb birthday cake recipe is a two layer cake that is tree-nut free and gluten free. No almond flour is used in this recipe making it ideal for those with tree-nut allergies. It's also diabetic friendly because it's sugar free and low carb. It's an incredibly moist and delicious vanilla keto cake made with coconut flour!
Many people in the low carb community have a dislike to coconut flour, but often you've just had a terrible recipe that didn't have the right amount of eggs and liquid to make the coconut flour light and fluffy.
I have perfected working with coconut flour in many recipes since my youngest son has a tree nut allergy and I follow a low carb keto diet.
My daughter has been dairy free for the last two years as it just doesn't agree with her stomach. The only dairy she is able to have is butter, and heavy cream without issues.
Since I was making this for her birthday party, I knew it needed to be dairy free. She asked for a birthday cake with lots of vanilla flavor and vanilla frosting and that is what she got! We were excited that even after a few days in an airtight container, the vanilla cake was still a moist perfect cake!
How to Make Tender Crumb Sugar Free Low Carb Cake
I adapted this sugar free cake from my Italian Lemon Cream Cake recipe which has dairy in it. I removed the sour cream in that recipe along with butter and heavy cream. If you can enjoy butter you can replace the coconut oil in the frosting recipe with unsalted butter.
Using mayonnaise in a cake recipe might sound odd, but I've used it in my Triple Layer Chocolate Cake in my cookbook, Naturally Keto with great success! As well as many other keto desserts like my Kahlua Chocolate Cake recipe.
Ingredients
It's really important to make sure your eggs are room temperature, especially when baking, if you want great recipe success.
For the cake; coconut flour, sugar-free sweetener (do not use a low carb granulated sweetener), large eggs, baking soda, baking powder, salt, glucomannan or xanthan gum, vanilla extract or vanilla beans, mayonnaise, canned coconut milk, and vanilla liquid stevia.
For the frosting; Swerve confectioners sweetener, butter-flavored coconut oil, vanilla extract, vanilla liquid stevia and coconut milk.
Optional topping is sugar-free sprinkles!
Directions
Preheat oven to 350 degrees F. Grease two 9-inch springform pans or even 8-inch cake pans will work. Use foil to cover the base or it will leak. Set aside.
Whisk together coconut flour, sweetener, baking soda, powder, salt and glucomannan or xanthan gum. Set aside.
To a stand mixer or use an electric hand mixer, add the mayonnaise, canned coconut milk, vanilla extract and vanilla stevia and blend until combined.
Add one egg at a time until combined. Pour in half the dry ingredients and blend until well combined. Add remaining dry ingredients until nicely incorporated.
Pour cake batter evenly into each cake pan. Bake for 25 -30 minutes or until a toothpick in center comes out clean.
Allow to cool 5 minutes then use a butter knife to loosen all around the edges of the cake. Allow to cool completely before removing the sides of the spring form pan.
How to Make Sugar Free Vanilla Dairy Free Frosting
Place all the ingredients, except the coconut milk, into a clean mixing bowl or stand mixer and blend until smooth using the paddle attachment.
Taste and adjust sweetener if needed. Pour in the coconut milk with the whisk attachment, whisk on medium high until nice and smooth and thickened.
Set aside until the cake is cooked and cooled.
Assemble Sugar Free Birthday Cake
Place one cake layer on your serving plate. Spread about ¾ of the frosting onto the top of the cake, saving ¼ of frosting for the top layer.
Place the second cake layer over the filling. Spread the rest of the frosting over the top.
Sprinkle sugar-free sprinkles over the top if desired.
More Sugar Free Keto Frosting Recipe Options
Sugar Free Vanilla Cream Cheese Frosting
Keto Chocolate Buttercream Frosting
Can I substitute the mayonnaise?
Yes, you can substitute the mayonnaise with the same amount of sour cream or full fat plain yogurt.
Can I substitute the canned coconut milk?
Yes, you can swap the canned coconut milk with heavy cream, but follow my ingredient list for the Italian Cream Cake recipe. You do not need to use a full cup of heavy cream to replace the canned coconut milk.
I do not recommend using coconut milk in the carton since it doesn't have the same consistency as canned.
Can I substitute glucomannan?
Yes you can swap the glucomannan with the same amount of xanthan gum in this recipe.
Can I replace the stevia?
Yes you can replace the liquid stevia I used with liquid monk fruit using the same amount. You can also swap with another low carb sweetener you prefer. Use my sweetener guide and conversion chart to help you decide how much.
Can I substitute the coconut flour?
No, you can not swap the coconut flour evenly with any other low carb flour. Coconut flour is very dense and requires more eggs and liquid and less flour in comparison to using almond flour. ¼ coconut flour is about equal to 1 cup almond flour.
How to Store Keto Birthday Cake
You can store this fluffy keto birthday cake in an airtight container on the counter for up to 3 days.
You can also store in the fridge for up to 5 days, but you may want to allow the cake to come to room temperature because the frosting will be hardened in the fridge.
You can also slice and wrap individual pieces and freeze for up to 2 months.
Happy Birthday to my baby girl!!
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Sheet Pan Chocolate Truffle Cake
Single Serve Chocolate Mug Cake
Easy Keto Birthday Cake Recipe
Sugar Free Keto Nut Free Vanilla Birthday Cake
Ingredients
Cake
- 1 cup coconut flour
- ½ cup Better than Sugar confectioners
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon glucomannan or xanthan gum
- ½ cup mayonnaise
- 1 cup canned coconut milk
- 2 teaspoons vanilla extract or vanilla bean
- 1 teaspoon vanilla liquid stevia
- 6 large eggs
Vanilla Buttercream (Dairy Free) Frosting
- 1 cup Swerve confectioners
- ½ cup coconut oil Butter flavored
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla liquid stevia
- 2 tablespoons coconut milk
Optional
Instructions
Cake
- Preheat oven to 350 degrees F. Grease two 9 inch spring form pans. Use foil to cover the base or it will leak. Set aside.
- Whisk together coconut flour, Swerve, baking soda, powder, salt and glucomannan or xanthan gum. Set aside.
- To a stand mixer or use an electric hand mixer, add the mayonnaise, canned coconut milk, vanilla extract and vanilla stevia and blend until combined. Add one egg at a time until combined. Pour in half the dry ingredients and blend until well combined. Add remaining dry ingredients until nicely incorporated.
- Pour cake batter evenly into each cake pan. Bake for 25 -30 minutes or until a toothpick in center comes out clean. Allow to cool 5 minutes then use a butter knife to loosen all around the edges of the cake. Allow to cool completely before removing the sides of the spring form pan.
Frosting
- Place all the ingredients, except the coconut milk, into a clean bowl or stand mixer and blend until smooth using the paddle attachment. Taste and adjust sweetener if needed. Pour in the coconut milk with the whisk attachment, whisk on medium high until nice and smooth and thickened. Set aside until the cake is cooked and cooled.
Assemble
- Place one cake layer on your serving plate. Spread about ¾ of the frosting onto the cake, saving ¼ of frosting for the top layer. Place the second cake layer over the filling. Spread the remaining frosting over the top.
- Sprinkle sugar free sprinkles over the top if desired.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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