Vanilla Keto Birthday Cake Recipe

Name: Vanilla Keto Birthday Cake Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 cup Besti Monk Fruit Allulose Blend; 3/4 cup Unsalted butter ((softened)); 8 large Egg; 1/2 cup Unsweetened almond milk; 1 tbsp Vanilla extract; 3 cup Wholesome Yum Blanched Almond Flour; 1/2 cup Wholesome Yum Coconut Flour; 1 1/2 tbsp Baking powder; 32 oz Cream cheese ((softened)); 1/3 cup Unsalted butter ((softened)); 2/3 cup Besti Powdered Monk Fruit Allulose Blend ((adjust to taste; regular granulated *not* recommended)); 1 tsp Vanilla extract

This keto vanilla birthday cake recipe is so rich and moist that no one will guess it's also a sugar free birthday cake, with 2g net carbs per slice. Perfect for birthdays, or any day!

By Maya Krampf

590 Comments

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Have you been searching for a keto birthday cake recipe that doesn’t sacrifice flavor and texture for the sake of being healthy? This keto vanilla cake is exactly what you’ve been looking for! This sugar free birthday cake has three layers of low carb cake with cream cheese frosting and while it looks impressive on a cake platter, it’s surprisingly easy and can be made in one bowl.

We’re using a mix of almond flour and coconut flour in this recipe, because they produce a better texture than just using one of them alone. And, I always use Besti sweetener for my keto cake recipes, because it makes them super moist, and adds natural sweetness without crystallizing or causing an aftertaste. Can’t say the same for other sweeteners. 😉

Keto vanilla cake with almond flour, coconut flour, and Besti sweeteners

Get Besti For This Recipe Here

Get Almond Flour For This Recipe Here

Get Coconut Flour For This Recipe Here

Why You’ll Love This Keto Birthday Cake Recipe

Classic yellow cake flavor
Light and tender crumb
Make it in one bowl
Great for birthdays or other holidays
Only 2 grams net carbs per slice

Slice of sugar free birthday cake with candle

Keto Vanilla Cake Ingredients

This section explains how to choose the best ingredients for low carb birthday cake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

For the cake:

Besti Monk Fruit Allulose Blend – The best sweetener for keto cakes, because it not only tastes and bakes like sugar, it also makes them very moist. See other options below.
Butter – I prefer to use grass-fed butter for nutrition and flavor, but feel free to use any unsalted butter.
Eggs – Use large eggs.
Unsweetened almond milk – You can use store bought or homemade almond milk, just be sure it’s unsweetened either way. This can also be substituted with other keto milk, such as coconut milk beverage (the liquid kind from a carton, not the thick kind from a can) or watered down heavy cream.
Vanilla extract – A must for yellow vanilla cake! But if you like other flavors, feel free to add other extracts.
Wholesome Yum Blanched Almond Flour – My recommended brand because it’s super fine and blanched. Other brands come in varying consistencies and moisture levels, so may turn out differently, and you definitely want to avoid almond meal, which would make your cake gritty.
Wholesome Yum Coconut Flour – Like the almond flour, this one is super fine, and also has the right moisture level. Made with premium organic coconuts.
Baking powder – Make sure your baking powder is fresh so that your cake rises, which tends to be more difficult with low carb cake recipes.

For the cream cheese frosting:

Cream cheese – I recommend full-fat, but any kind of plain cream cheese will work.
Butter – I prefer to use grass-fed butter for nutrition and flavor, but feel free to use any unsalted butter.
Besti Powdered Monk Fruit Allulose Blend – The powdered version of Besti, to use for frostings.
Vanilla extract

Ingredients for keto birthday cake recipe

How To Make Keto Birthday Cake

This section shows how to make keto vanilla cake with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

Beat butter. In a large mixing bowl, beat together Besti Monk Fruit Allulose Blend and butter until fluffy.
Add wet ingredients. Beat in eggs, almond milk, and vanilla extract.

TIP: Make sure your milk and eggs are at room temperature. Otherwise, they can solidify the butter.

Wet ingredients for keto birthday cake in a bowl

Add dry ingredients. Beat in Wholesome Yum Almond Flour, Wholesome Yum Coconut Flour, and baking powder.
Bake. Transfer 1/3 of the cake batter into the lined springform pan and bake. Repeat with remaining 2 layers. Set aside to cool.

TIP: If you have three pans, this will go much faster. You can bake all three at the same time, on the same oven rack.

Dry ingredients mixed into keto vanilla cake batter

Cool. Let your vanilla keto cake cool completely before removing from the pan and assembling.
Make frosting. Beat together cream cheese, butter, Besti Powdered Monk Fruit Allulose Blend, and vanilla extract until it is smooth.

Frosting for keto birthday cake in a bowl

Layer cake. Place one layer on a cake stand or platter and spread some of the frosting on top. Repeat with the other two layers. Frost the top and sides of cake.
Top with chopped pecans. The keto birthday cake looked prettier with the nuts on top, and I didn’t have to obsess about making the frosting perfectly smooth on top. But, if your frosting skills are better, feel free to skip the nuts and decorate the top however you like!

Adding topping to frosted keto birthday cake

Frequently Asked Questions

Can you have cake on keto?

No, traditional cake is not keto. But, this keto vanilla cake recipe will satisfy all of your cake cravings without the sugar crash.

Is this keto yellow cake gluten-free?

Yes, this sugar free birthday cake is also gluten-free.

Can I use only almond flour or only coconut flour?

No, sorry, you do need both flours for the right texture and moisture in this low carb birthday cake recipe. You can browse my almond flour recipes or coconut flour recipes to see other options with each of these flours.

Can I use a different sweetener?

Besti Monk Fruit Allulose Blend is the closest thing to sugar I’ve found (and it’s why I created it, I didn’t love the alternatives!), and in particular, it makes the moistest cake. I’ve made this cake with other sweeteners in the past and it’s not as moist.

But, if you need other options, you can use a granulated sweetener for the cake (like allulose or erythritol) and a powdered sweetener for the frosting (like powdered allulose or powdered erythritol). The amounts you need will vary depending on the sweetener, so check my keto sweetener guide for conversions.

Can I use a different frosting?

Yes, you can any keto frosting! Try a keto buttercream frosting or keto chocolate frosting to switch it up.

Feel free to add sugar-free sprinkles as well!

Sugar free vanilla cake topped with pecans and strawberries

Storage Instructions

Store the cake in the refrigerator for 2-3 days.

Can you freeze cake?

Yes, you can freeze cake for 2-3 months. To do so, place it on a sheet pan, uncovered, and freeze until solid. Once solid, wrap in several layers of plastic wrap and foil to freeze long-term.

To thaw, unwrap the layers and thaw in the fridge overnight.

More Easy Keto Cake Recipes

If you like this keto friendly birthday cake, you might also like some of these other keto dessert recipes:

Tools To Make Sugar Free Birthday Cake

Springform Pan – You need a springform pan bake this cake in, you’ll still need to line with parchment paper. You should get three cake pans if you want to cut down on cooking time.
Hand mixer – I love mine because it has storage for all the different beaters.

Vanilla Keto Birthday Cake Recipe

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590 Comments

Tinisha Dodier
0 July 14, 2022Reply

Real nice pattern and wonderful articles, nothing else we want : D.
Nancy Dearing
0 July 7, 2022Reply

Could this cake be made as one layer in a 9 by 13 baking dish?
- Wholesome Yum D
  0 July 7, 2022Reply
  
  Hi Nancy, Yes, that should work for you.
Jennifer Sadler
0 April 17, 2022Reply

I do not have spring form pans. Can I use cake round pans?
- Wholesome Yum D
  0 April 18, 2022Reply
  
  Hi Jennifer, You can use cake rounds but springform pans make getting the cake out of the pan easier.
Lisa
0 April 6, 2022Reply

Am I able to use granulated coconut sugar? No worries about keto or sugar free over here.. thanks!
- Wholesome Yum D
  0 April 7, 2022Reply
  
  Hi Lisa, If you aren’t concerned with carbs you could use that.
Jen
0 March 13, 2022Reply

Can I make this in one pan (like the keto french almond cake)? Will it bake properly?
- Wholesome Yum D
  0 March 14, 2022Reply
  
  Hi Jen, I have not tried this, but you’d need a pretty tall pan and the baking time would take much longer. You’d also risk the top browning too much before the inside is done; lowering the oven temperature may help with this, but then the oven time would be even longer.
Ro
0 March 12, 2022Reply

I do not see the length of time these cake layers are cooked in the recipe that goes to print do you?
- Wholesome Yum D
  0 March 14, 2022Reply
  
  Hi Ro, You will want to bake for 18-22 minutes, You can find the full instructions on the recipe card.
Patty
0 January 10, 2022Reply

This was the last birthday cake I was able to make for my mom. She was diabetic on top of her brain cancer. We enjoyed it with a glass, or two, of rosé. She loved it. Thank you
- Maya | Wholesome Yum
  0 January 10, 2022Reply
  
  This warms my heart, Patty. I’m so sorry you (and she) had to go through that, but am so honored that this cake had a special place in both your lives.
Lizzie
0 December 15, 2021Reply

Question: Are springform pans necessary?
- Wholesome Yum D
  0 December 16, 2021Reply
  
  Hi Lizzie, A springform pan allows you to easily remove the cake from the pan. However, other readers have used regular round cake pans and had success after parchment and butter on the sides of the pan.
Carson
0 October 14, 2021Reply

Just ordered my first bag of Besti! So excited to try! Question- do you think I could sub ghee or coconut oil for the butter in this recipe? Thanks so much!
- Wholesome Yum D
  0 October 15, 2021Reply
  
  Hi Carson, Yes, you can replace the butter with an equal amount of coconut oil or ghee.
  - Janice
    0 March 27, 2022Reply
    
    Can this cake be made in a regular cake pan or as a Bundt cake? I don’t own a springform pan.
    - Wholesome Yum D
      0 March 28, 2022Reply
      
      Hi Janice, Yes you could, the cake is just easier to remove from a springform pan.
Malorie
0 September 26, 2021Reply

What else can ya use if you don’t have Besti Monk Fruit Allulose Blend?
- Wholesome Yum D
  0 September 27, 2021Reply
  
  Hi Malorie, Besti Monk Fruit Allulose Blend is the closest thing to sugar I’ve found (and it’s why I created it, I didn’t love the alternatives!), and in particular, it makes the moistest cake. I’ve made this cake with other sweeteners in the past and it’s not as moist. If you have another brand you can use my keto sweetener guide for conversions.
Khristi
0 September 25, 2021Reply

I am allergic to coconut can you substitute it with almond flour or something comparable?
- Wholesome Yum D
  0 September 27, 2021Reply
  
  Hi Khristi, No, sorry, you do need both flours for the right texture and moisture in this low carb birthday cake recipe. You can try my Almond Flour Keto Lemon Cake recipe for a cake without coconut flour.
Brenda
0 September 25, 2021Reply

This cake has become a favorite for me I had to get used to the almond flour having been raised to eat only white flour; after you put the cream cheese icing, DELICIOUS! I put berries between the layers ( just a few ) delicious. I can now have HAPPY BIRTHDAY CAKE … yeah !!!
Faye Roner
0 September 21, 2021Reply

Best cake EVER! Absolutely making it again!
- Scarlett
  0 September 26, 2021Reply
  
  24 servings??!!? Please be realistic. Impossible to cut this cake into paper thin slices. I know this won’t be published but I hope you will try to be real about servings, not like most of the other products on grocery store shelves.
  - Wholesome Yum D
    0 September 27, 2021Reply
    
    Hi Scarlett, Sorry this recipe didn’t meet your expectations. If you prefer to cut the cake into 12 servings, each slice will only have 4 net carbs. Hope you enjoy!
Julia
0 September 21, 2021Reply

I am not very confident when it comes to keto baking but this recipe gave me everything I needed for success. Thank you for sharing this delicious cake!
Christina
0 August 28, 2021Reply

Another great recipe!!! I added a bit extra vanilla extract to both cake batter and cream cheese icing. Came out excellent! 15 min in my oven was enough time. Thanks Maya!
Tony
0 August 20, 2021Reply

Well another complete success wow
Being a first time cook at my age isn’t an easy thing but absolutely amazed by this easy to follow recipe and the end product being so lovely
Thank you
- Chloe
  0 August 28, 2021Reply
  
  Hello,
  
  I’m wondering if you do not want to make such big layers, can the cake ingredients be halfed or would you recommend making as is? I’d prefer to make a 2, 6″ layer cake. Also, I’d like to know if I wanted to make this a lemon blueberry cake, would I need to sub some of the liquid for lemon juice or could I add as us? Thank you for sharing such a neat recipe with the world!
  - Wholesome Yum M
    0 August 31, 2021Reply
    
    Hi Chloe, I don’t recommend adding blueberries to this cake batter, but you could definitely replace the vanilla extract with lemon extract and then decorate using blueberries on top of the frosting. Also, feel to half the recipe to fit it into two 6-inch pans. If you are looking for a recipe you can bake with blueberries, try this one for Keto Blueberry Bread. Best wishes!
Kathy Garmalo
0 August 1, 2021Reply

Could I make cup cakes rather than a three layer cake? what would be the bake time?

Thank you
- Wholesome Yum M
  0 August 1, 2021Reply
  
  Hi Kathy, Yes, you can make these into cupcakes. Bake temperature will remain the same. If you are making standard-sized cupcakes, the timing will also be very similar to what’s listed in the recipe card. Be sure to check for doneness. Enjoy!
Aryn
0 August 1, 2021Reply

I have friends with a lot of food sensitivities and I was trying to make a cake they could eat. For the eggs I did 2 whole eggs and 12 egg whites; for the sugar I subbed stevia (using another conversion chart, since this one only had one brand and I use Pure Via organic stevia); for the butter I used plant-based butter; and for the almond flour I used a generic gluten-free flour without almonds (one friend has some sensitivity to almonds so the bit of milk I judged OK but didn’t want to make the whole thing out of almond flour as well). Though I am not an experienced (or good) cook, it turned out pretty well! They were over the moon about it, having not had cake for months lol, and even my other friends liked it. I will be trying this again for my mom who is vegan (using egg substitute of course). Thanks a lot!
Brenda
0 May 11, 2021Reply

My daughter, who does not eat desserts, and my husband both enjoyed this cake. Of course, to me, it was a special treat to eat and enjoy with family!
Lisa Sullivan
0 May 1, 2021Reply

My husband made this for my birthday and it was fantastic! Thank you for all your wonderful recipe! 🙂
Frances
0 April 27, 2021Reply

Hi, this is my third to be making this for my little ones birthday (6 & 3, now 4-year old) This is a very good cake, moist and not too sweet. Pretty filling and the frosting was wonderful too. People love this cake and I’ve gotten a lot of compliments even from my friends who are home bakers themselves. I was born and raised in Philippines and the cakes there are much less sweeter than the cakes here in the US. When I came here, I didn’t care for any of the gluten cakes here. They are all too sweet for me. I can even take a bite. But I’m glad that I can eat this cake, and best thing is I can make it.

Thank you for sharing this.
Kathie Carly
0 April 23, 2021Reply

How could I turn this recipe into a chocolate cake
- Wholesome Yum M
  0 April 24, 2021Reply
  
  Hi Kathie, Here is my recipe for Keto Chocolate Cake. Enjoy!
Christina Marie Nitti
0 March 30, 2021Reply

I’m going to hand it to you, this is one moist and perfectly textured cake! Exactly like your pictures. As well, it’s not grainy or weirdly textured like pre oven looks would make you believe.

I followed what one commenter said above and only used 3/4 monk fruit sweetener as I have the same brand. I also used Madagascar vanilla bean (one whole one) because I didn’t have vanilla extract.

As with a lot of keto recipes, it’s a little eggy. If you aren’t used to that I would add sugar free chocolate chips like I did to one cake (I made two). I used white chocolate sugar free instant pudding mix and heavy cream beaten for the frosting. Amazing.

Thanks for the recipe!
Sonja
0 March 26, 2021Reply

Wondering if I can use almond extract to make the cake more almond flavored? Would you add some or substitute it for the vanilla extract? Thanks for your advice!
- Wholesome Yum M
  0 March 28, 2021Reply
  
  Hi Sonja, I would not omit the vanilla from the recipe, but you can add almond extract if you like a stronger almond flavor. Enjoy!
William Christian
0 March 23, 2021Reply

Came out perfect!!!! How long will it last in the refrigerator after it’s made?!
- Wholesome Yum M
  0 March 24, 2021Reply
  
  Hi William, This cake is best for 5-7 days, properly wrapped, in the fridge. Enjoy!
Melissa Abrams
0 March 9, 2021Reply

Hey there. I am about to attempt this but I just realized, I do not have almond milk. Can I use heavy whipping cream???
- Wholesome Yum M
  0 March 9, 2021Reply
  
  Hi Melissa, Yes, heavy cream will work fine. Keep in mind it will change the macros if you are counting them. Enjoy!
Frances
0 March 8, 2021Reply

I did this lovely decadent cake for my last birthday few days ago. It was perfect! Chewy and all my family loved it! They didn’t believe it was keto!
I changed the frosting, I used your keto chocolate frosting….absolutely delicious!
Thank you Maya ;*
Ida
0 February 8, 2021Reply

Have you ever made this recipe with egg replacer? If so how much is required?
- Wholesome Yum M
  0 February 8, 2021Reply
  
  Hi Ida, I don’t recommend using egg replacer for this recipe. The large number of eggs are needed for structure.
Joanne
0 December 31, 2020Reply

This cake is delicious as is or a base for so many things like cupcakes and different flavours. My grandkids (and everyone else) love it filled with Sugar free chocolate chips and covered with chocolate buttercream icing. It’s a keeper for sure. Thanks for all the great recipes.
Hamnah
0 December 25, 2020Reply

Would half this recipe be enough for a layered 6” cake?
- Wholesome Yum M
  0 December 26, 2020Reply
  
  Hi Hamnah, Yes. Enjoy!
Lana
0 December 8, 2020Reply

I’m shocked! It tastes so good! I’ve ordered cakes at bakeries that didn’t taste half as good as this. I used Lakanto monkfruit sweetener with erithithol and instead of 1 cup, I used 3/4 cup because that brand of sweetener tastes overly sweet to me. I didn’t want to spend too much time, so I used my two spring foam pans and separated the mixture evenly into the two. The texture of the mix had me quite worried. I buttered the sides and put parchment paper on the bottom, then baked for 35 minutes. Though the middle didn’t get very dark, the edges got very brown and came away from the pan, so I stuck a toothpick in and ensured it came out clean. The cake is light, fluffy, moist and delicious. I’m so glad I put less sweetener, because the sweetness was absolutely perfect for me and my mom. I told my husband this is the cake I want for my birthday. I’m so happy how this turned out. Thank you so much for this recipe!
Tamara Mcdonald
0 November 13, 2020Reply

Thank you for sharing, fantastic blog…
doh
0 October 19, 2020Reply

For the 3 layers, can we just bake all at once and cut horizontally afterward?
- Wholesome Yum M
  0 October 19, 2020Reply
  
  Hi Doh, If you have a pan large enough to hold all the batter, I think you may have issues with the cake not being done in the middle. For best results, I recommend baking in batches in a springform pan.
Nancy
0 September 7, 2020Reply

I explored your website while looking for a gluten-free, sugar-free birthday cake. I especially appreciate all the detailed information you provide regarding various sweetners and I am looking forward to trying both the granulated and powered Allulose to make a cake. This recipe is obviously heavy on the egg. Some in my family have food sensitivity to egg, and the recipe that I use does not have to be Keto specificially. So can I use the Allulose in just a regular homemade cake and buttercream frosting recipe and expect good results? Since the sweetner is so pricey, I just wanted to check on this before I try it. Thanks for your help.
- Wholesome Yum M
  0 September 8, 2020Reply
  
  Hi Nancy, Yes, you can use Besti Allulose in place of any recipe using regular sugar. It is slightly less sweet than regular sugar, so be sure to use my Sweetener Conversion Calculator to find out exactly how much you will need in your recipe.
Jessica
0 August 30, 2020Reply

To make this cake batter paleo, what can I replace with the butter?
- Wholesome Yum M
  0 August 30, 2020Reply
  
  Hi Jessica, To make this recipe paleo, replace the butter with an equal amount of coconut oil.
Stephanie
0 August 10, 2020Reply

This cake turned out remarkably well despite my initial doubts while spreading batter into the pans…batter was really thick and looked grainy. The only alteration to recipe was using Allulose instead of Erythritol. Batter definitely spread out and rose slightly while baking as I hoped. Instead of springform pans, I used two round 9″ pans (lined with parchment paper and buttered sides) and extended the bake time to 30 minutes. Edges browned nicely and it was pulling away from edges of the pan. Cakes popped right out of the pans once cool, and iced beautifully without getting crumby like some cakes. Though the color of my cream cheese icing changed slightly when I applied to the cake, together the final product tasted amazing! One would NEVER guess this is a gluten free cake. Thanks for the phenomenal recipe!
Stacy Lattanzio
0 August 4, 2020Reply

Making this now and I’m wondering if adding sour cream will make it a bit moister.. thoughts?
- Wholesome Yum M
  0 August 4, 2020Reply
  
  Hi Stacy, This cake is not particularly dry, but you can substitute a few tablespoons of the almond milk with sour cream if you wish.
- Ana Carolina Page
  0 December 7, 2020Reply
  
  I’m making this cake for my 1 year old ( his bday today ) I have been using almond flour for all my cakes and they turned out beautifully moist and yummy !! I can’t wait to see the final result 🙂 thanks for sharing this recipe .
Julie Hudson
0 July 27, 2020Reply

Question…is the batter really thick? Like almost like a paste consistency? Making right now and it is THICK…did I do something wrong?
- Wholesome Yum M
  0 July 27, 2020Reply
  
  Hi Julie, Yes the finished batter is very thick. Did you check out the video? It will give you a good idea of the consistency of the batter.
  - Kaela
    0 October 16, 2020Reply
    
    Hello! If I wanted to make this in to a peanut butter flavoured cake, how much peanut butter would I add and how might I alter the recipe? I am trying to make it for Saturday for my mother in laws birthday. I have made this cake exactly as written several times and it is always delicious. I’d like to alter it to make it a peanut butter birthday cake!
    
    Thanks!
    - Wholesome Yum M
      0 October 18, 2020Reply
      
      Hi Kaela, I think for the best peanut butter flavor, I would use the peanut powder. Depending on how strong you want the flavor to be I would substitute 1/4 – 1/2 cup of peanut powder for the same amount of almond flour. Best wishes!
Hope
0 July 21, 2020Reply

Seriously the best keto cake ever… it has the same texture as regular sugar-filled cakes and was an absolute hit at my little brother and sister’s 7th birthday yesterday (they loved it and couldn’t tell it was sugar-free).
I used xylitol as my erythritol wasn’t enough for the cake (I used 3/4 cups), and I baked the cake in two square pans as i don’t have 8″ circle spring form pans (it needed to cook for 45 mins before it was ready though). I also added in keto confetti (colored unsweetened shredded coconut) to give it a fun childish look.
Thank you so much Maya for this amazing recipe!
Deanna Young
0 July 20, 2020Reply

We did not like this cake at all. It was grainy in texture like cornbread, but without any flavor.
- Maya | Wholesome Yum
  0 July 20, 2020Reply
  
  Hi Deanna, Sorry to hear that you didn’t like it. Did you use super fine blanched almond flour? It should not be the texture of cornbread, but this can commonly happen if the almond flour is too grainy to begin with.
  - Deanna Young
    0 July 20, 2020Reply
    
    The recipe didn’t say anything about super fine… It just said blanched. I did soft it as is normal practice in my baking but it didn’t seem to make a difference. there still wasn’t enough flavor in the cake itself. I understand it’s not going to taste just like regular cake. I just hoped it would be close enough as a decent base to add other things
    - Wholesome Yum M
      0 July 20, 2020Reply
      
      Hi Deanna, Did you decide to make this recipe with egg whites only or as written? High quality superfine blanched almond flour makes positive difference texturally in baked goods.
      - Khampy
        0 June 17, 2022
        
        Can this be done without eggs. I am allergic to eggs.
      - Wholesome Yum D
        0 June 17, 2022
        
        Hi Khampy, Unfortunately, I can’t recommend using egg replacer for this recipe. The large number of eggs are needed for structure.
- Lydia
  0 February 14, 2022Reply
  
  This cake was delicious, but I was crunching on sugar, so I will use powdered in my cake otherwise it was good an moist
  - Maya | Wholesome Yum
    0 February 15, 2022Reply
    
    Hi Lydia, I’m glad you liked it! Did you use Besti sweetener? Besti should not have a crunchy texture at all, but other keto sweeteners definitely could.
Deanna Young
0 July 19, 2020Reply

Would you be able to use the dry ingredients in this recipe as a base for white cake? I think using the same amount of whites would work, but you would probably have to increase the milk as well…
- Wholesome Yum M
  0 July 19, 2020Reply
  
  Hi Deanna, I’m sorry, I have not tested this recipe without the yolks. Please let us know how it turns out if you decide to try it.
Jamie
0 July 16, 2020Reply

To me, three cups of almond flour seem like a lot. Have you (or anyone else) subbed in 1/2C of whey isolate and 1/2C oat fiber for 1C of the almond flour? I’m not sure what that would do the texture honestly, but I sometimes really don’t like the mouth-feel of too much almond flour.
- Wholesome Yum M
  0 July 16, 2020Reply
  
  Hi Jamie, I’m sorry, I don’t know how that would turn out. If you decide to try it, please let us know how it goes.
Sofia
0 July 15, 2020Reply

Hi,
Is the nutrition facts just for the cake or for the cake and the frosting?
- Wholesome Yum M
  0 July 15, 2020Reply
  
  Hi Sofia, Nutrition facts include the cake and frosting. Enjoy!
m
0 July 12, 2020Reply

Made this cake for my hubby’s birthday last week and it was great! It was moist, not crumbly, and had the perfect sweetness to it! The only thing I did differently was adding a tbsp of key lime flavoring to the cake mix and to the icing, as well. Thanks for sharing a wonderful recipe! I will be trying new flavors and such, soon!
Andrea
0 June 30, 2020Reply

I run a bakery and had a request for a low-carb cake. This recipe was easy, the sweetener products I needed were in stock on Amazon and delivered next day, I baked it the first time without issue and even managed to pipe a frosting design with this recipe, adding just one additional 1/3 cup of powdered sweetener to the mix.
My client said she had to put it in the freezer to keep herself from eating it, it was SO good and not overly sweet.
Perfect in my book.
HillC
0 June 29, 2020Reply

Could I add lemon juice to this cake to make it a lovely lemon cake?
- Wholesome Yum M
  0 June 29, 2020Reply
  
  Hi HillC, You can add a tablespoon of lemon extract and the zest of a lemon.
lily
0 June 17, 2020Reply

hey is it ok if we use regular flour for this recipe. will it affect the cake?
- Wholesome Yum M
  0 June 17, 2020Reply
  
  Hi Lily, I don’t recommend using regular flour. Wheat flour and almond flour have very different properties and will not produce the same results.
Fiona Glasgow
0 June 13, 2020Reply

Can I freeze half this cake?
- Wholesome Yum M
  0 June 13, 2020Reply
  
  Hi Fiona, Yes. Slice into single servings to freeze. Enjoy!
Sjenkins
0 June 10, 2020Reply

Excellent cake. I didn’t have Erythritol so I used coconut sugar in cake and for frosting I use powered sugar 1/3 cup plus Agave syrup. So not sure how many more calories I added to the original recipe.
Ellie S
0 June 10, 2020Reply

Great recipe , tasted like a bakery made cake. I added fresh fruits on top and in the middle and it was a hit.