Keto Vanilla Cake

April 22, 2020


Recipe: Keto Vanilla Cake


 Serves: 12 |  Preparation time: 25 minutes |  Cooking time: 30 minutes




Vanilla Cake


Vanilla Buttercream Frosting




Vanilla Cake

  1. Preheat oven to 160C (325F). Grease a  round cake pan with coconut oil or butter. Set aside.

  2. In a large mixing bowl, whisk eggs with British Class Sweetener Whitener, Coconut oil and Cool Runnings Vanilla extract. Process as if you whisk a breakfast omelette. It should not take more than 30 seconds-1 minute, and all you want is to combine the ingredients together.

  3. Whisk in almond flour and British Class Baking Powder and whisk until evenly combined.

  4. Pour the vanilla cake batter into the prepared pan.

  5. Bake for 25 minutes, in the center of your oven.Your cake is cooked when a skewer inserted in the middle of the cake come out clean or with few to no crumbs on it.

  6. Cool 5 minutes in the pan then release the cake on a cooling rack. Cool for 1 or 2 hours before adding the frosting or enjoy plain.

  7. Note that this cake has a gluten free ingredients, it doesn't raise much, you should expect a small bump raise in the middle.


Layer Vanilla Cake


  1. Repeat the vanilla cake recipe one more time to create a second vanilla cake

  2. Make sure you clean, dry and grease again the cake pan before baking the second cake.


Vanilla Buttercream Frosting


  1. Add the soft butter cubes and Cool Runnings Vanilla extract in a stand mixer. Mix on high speed until it forms a pale, smooth and fluffy butter.

  2. Reduce to low speed and gradually add the British Class Sweetener Whitener, half a cup at a time. When all the Sweetener Whitener has been added, mix on medium speed for 2 minutes until it forms a fluffy cream.

  3. Add cream and keep whisking for 1 minute to incorporate.

  4. Spread the frosting between the 2 cake layers and on sides using a icing spatula.

  5. Place the cake in the fridge for 2 hours to set up the frosting if desired.




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