About
If you miss boxed vanilla cake, here is the perfect replacement (not substitute because it is that good)! Soft, moist with a wonderful crumb this vanilla cake will be a hit for your next birthday or gathering. Feel free to top it with whipped cream and strawberries or frost it with your favorite keto frosting.
Ingredients
- 3 cup almond flour
- 1 cup the ultimate icing sugar replacement by swerve
- ¼ teaspoon coarse kosher salt by morton
- ½ cup butter
- 2 large raw egg
- 2 teaspoon vanilla extract
- ½ cup almond milk
- 2 teaspoon baking powder
Instructions
- Preheat an oven to 350 F. Prepare a 8” round cake pan by spraying it with cooking spray Combine the dry ingredients together (almond flour, 1 cup Swerve, baking powder and kosher salt).
- Melt the butter in a microwave safe bowl. Add this to the dry ingredients along with the vanilla extract and the eggs. Mix slightly.
- Heat the almond milk in a heatproof container until hot. Add to the batter and mix well to combine.
- Pour cake batter into prepared cake pan and bake for 35 minutes until cake is puffed and cooked through. You can insert a toothpick into the center of the cake; if it comes out clean it is done. It is hard to overbake this cake. Remove from the oven and allow to cool completely in the pan before unmolding. To unmold, run a paring knife around the edges, place a plate on top of the cake pan and flip it to remove it.
Nutrition Facts
- Servings: 8
- Calories: 379.5kcal/1587.7kJ (per serving)
- Fat: 34.1g (per serving)
- Carbs: 26.9g (per serving)
- Protein: 10.5g (per serving)
