Free Printable: Low Carb & Keto Food List
Get It NowHave you been searching for a keto 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! It has three layers of low carb cake with cream cheese frosting, and while it looks impressive on a platter, it’s surprisingly easy and can be made in one bowl. It’s the perfect keto birthday cake… or any day cake.
You can’t have traditional cake on keto, since it’s made with white flour and sugar. Fortunately, this low carb cake recipe will satisfy all of your cake cravings without the sugar crash.
Why You’ll Love This Keto Cake Recipe
- Classic yellow cake flavor
- Light and tender crumb
- Sweet with no aftertaste
- Comes together in just one bowl
- Keto-friendly and gluten-free
- Only 2 grams net carbs per slice
- Makes a great keto birthday cake — or for other holidays, too!
We’re using a mix of almond flour and coconut flour in this keto dessert, 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 sugar substitutes. 😉
Ingredients & Substitutions
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.
Keto 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. I’ve made this cake before with other sugar substitutes (including other brands of monk fruit sweetener), and the result is more dry. If you need other options, you can use another granulated sweetener for the cake (like allulose). The amounts you need will vary, so check my sweetener conversion chart.
- Butter – Use any unsalted butter. This keto cake recipe has salt separately, so that we can use just the right amount. If you need a dairy-free option, coconut oil would make a suitable substitute, though the flavor and texture will be a little different. (You’ll also want to swap out the frosting with a dairy-free one.)
- 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.
- Sea Salt – Balances and brings out the sweetness. Don’t worry, your cake won’t be salty.
NOTE: Yes, you need both almond and coconut flour!
The combination of flours achieves the right texture and moisture in this keto cake recipe. If you want a cake that uses just one of these flours, browse my almond flour recipes or coconut flour recipes for other options.
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. Unlike other powdered sugar alternatives, this one dissolves completely (read: no gritty texture!) and is truly as fine as powdered sugar.
- Vanilla Extract
VARIATION: Try a different keto frosting!
Keto buttercream frosting or keto chocolate frosting are both delicious on keto cake. Feel free to add sugar-free sprinkles as well!
How To Make Keto Cake
This section shows how to make keto birthday cake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, 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 and your batter won’t be smooth.
- 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, or rotate their placement on the racks if they don’t all fit on the same rack.
- 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.
- 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!
Storage Instructions
- Store: Keep the whole keto cake, or any leftovers, in the refrigerator for up to 3 days.
- Freeze: 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 cake, you might also like some of these other low carb cake recipes:
- Keto Chocolate Cake
- Keto Red Velvet Cake
- Almond Flour Lemon Cake
- Keto Angel Food Cake
- Almond Flour Cake
Recommended Tools
- Hand Mixer – I love mine because it has storage for all the different beaters.
- Springform Pans – You can can bake the layers in regular cake pans, but I prefer springform pans for easier removal. Get three pans if you want to cut down on cooking time.
Keto Cake (Easy & Moist!)
This easy keto cake recipe is so rich, sweet and moist, that no one will guess it's low carb (2g net carbs per slice). Perfect for birthdays!
Ingredients
Tap underlined ingredients to see where to get them.
Keto Cake:
Cream Cheese Frosting:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round springform pan with parchment paper.
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In a large bowl, beat together the Besti and butter, until fluffy with a hand mixer.
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Beat in the eggs, one at a time, then the almond milk and vanilla extract.
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Beat in the almond flour, coconut flour, baking powder, and salt.
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Transfer 1/3 of the dough to the lined pan and smooth the top with a spatula. Bake for 18-22 minutes, until the top is lightly golden and spring-y. Repeat with another 1/3 of the dough, then again with the final 1/3 (making 3 layers total).
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Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered Besti, and vanilla extract, until smooth.
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Let the cake layers cool separately to room temperature before stacking. Frost between the layers, and all over the top and sides at the end. Top with chopped pecans (optional) if desired.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice, or 1/24 of entire recipe
Optional pecans are not included in nutrition info.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
631 Comments
Dee
0Does this cake hold together? Or does it fall apart? If it does not hold together well, do you think a little xanthan gum or konjac powder would work ?
Maya | Wholesome Yum
0Hi Dee, It does hold together, but if you want it more sturdy you can add about 1/4 to 1/2 teaspoon of xanthan gum.
Nikki O
0I have made this recipe multiple times! I have made cupcakes from this recipe too! Very good and simple too! the frosting is sooo good!
Rachele Leone
0Hi can I sub oil for the butter to make it dairy free?
Maya | Wholesome Yum
0Hi Rachele, You can use coconut oil.
Mel R
0Hi I’m looking to make this tonight as a birthday cake, can I use ground almonds instead of blanched almond flour?
Maya | Wholesome Yum
0Hi Mel, I don’t recommend that as the texture won’t be as good. It will still bake okay, but the texture will be less cake-like and more multi-grain-like.
Kevin
0Please answer this in the next 5 minutes, lol. I put the whole mixture into the baking pan instead of coming in 3rds. Teach me to not read it properly! Is this going to run the cake or will it turn out ok if I just bake for longer?
Maya | Wholesome Yum
0Hi Kevin, I try to answer as fast as I can. 🙂 You can bake it for longer, but it will probably brown on top too much before the inside is set. You’ll likely need to cover it then and continue baking until the center is done. Then, if you want the layers, you’ll have to carefully slice it horizontally into the layers, which can be challenging but is doable. I do prefer the 3rds baked separately since you get more of those golden edges, but the way I described should still work. Hope it works out for you!
Kara Wilson
0I need a substitute for coconut flour. I can’t stand coconut or almond flavor. Hopefully it won’t taste like almonds?
Maya | Wholesome Yum
0Hi Kara, I don’t think this tastes like coconut or almonds. I don’t recommend leaving out either of the flours, it won’t turn out.
Yanitza
0Can you sustitute the almond flour for any other flour? I have the coconut flour. Just can find the other flour. Thank you
Maya | Wholesome Yum
0Hi Yanitza, Sorry, you need both flours in this recipe. Almond and coconut flour are not interchangeable. Sunflower seed meal is sometimes a possible replacement for almond flour, but typically that is even harder to find. You can make your own by grinding sunflower seeds, but making it fine enough in a home setting can be challenging.
Becky
0Can I use a baking blend trim healthy mama? It’s a blend, keto friendly, and if so how much?
Maya | Wholesome Yum
0Hi Becky, No, you’d need a different recipe designed for the THM blend.
Noice Broice
0Hey, nice job with the recipe!
I approve
Patricia Jones
0I made this into 24 cupcakes and they are delicious. We don’t like frosting and didn’t make that. Can you tell me the nutrition info for the frosting only please? Thank you very much, we enjoy your recipes ❤️
Maya | Wholesome Yum
0Hi Patricia, Cupcakes are a great idea and glad you liked them! I don’t have nutrition info for parts of the recipe without some of the ingredients, but you could enter what you used into an online calculator if needed.
Holly
0How long did you bake the cupcakes and at what temp?
Selin Kilic
0Hi, I am really looking forward to baking this for my mum’s birthday next week and it definitely seems like the best and easiest keto cake on the internet! However, I was just wondering if I could also use powdered erythritol for the cake batter, or would it be better to just use granulated erythritol? Thanks very much.
Maya | Wholesome Yum
0Hi Selin, Sure, you could use powdered. It’s usually a bit more, so I save it for uses where powdered is required.
Kathy
0My husband wanted waffles for breakfast this morning, so I cut the recipe down, substituted Truvia, and made it in my waffle iron. He said I better keep this recipe. I will definitely make it again.
Alyssa
0I just made this cake for my mom’s birthday and it smells amazing! I can’t wait to try it when we celebrate tomorrow. I substituted the erythitol for xylitol & used the recommended conversion. I am wondering do you make up the cake as a whole frosted and refrigerate? Or can you store the cake in the fridge and frost the next day? Which do you recommend? Thank you so much for creating this wonderful recipe btw! We’re all so excited to eat it!!!! Can’t wait to try out more of your recipes 🙂
Maya | Wholesome Yum
0Hi Alyssa, You could do it either way, but it’s better to frost the day-of to be safe, just to reduce the chance of the sweetener crystallizing in the frosting. Happy birthday to your mom and so thoughtful of you to bake a homemade cake for her!
Melanie
0When you are baking the cake the day before, do you frost the day of the party or the day of cooking the cakes?
Maya | Wholesome Yum
0Hi Melanie, I usually prefer to frost it the day-of to be on the safe side and ensure the erythritol doesn’t crystallize in the frosting.
Donna
0Can you freeze the left over cake?
I will try making it again. Thanks
Maya | Wholesome Yum
0Hi Donna, Yes, you can!
Lauren
0Hi there, definitely trying this tomorrow. I couldn’t find straight erythritol where I live, so I bought the mix of erythritol and stevia. I do also have monk fruit and xylitol at home. What do you recommend I do? Cheers and thanks, Lauren
Maya | Wholesome Yum
0Hi Lauren, Any of those should work – just use the sweetener conversion calculator here to find out the amount depending on what you use (convert from erythritol to whatever you have).
Rosa McAllister
0Hi I was wondering if I can use sweet additions calorie free Stevia sweetener in this recipe
Maya | Wholesome Yum
0Hi Rosa, I haven’t heard of that one so am not sure. You probably could but the amount would be different and I’m not sure what the conversion is.
Ariana
0Hello,
Can I substitute the almond milk for coconut milk? I have some on hand already, but if the almond milk is a must for this recipe I’ll go ahead and get some.
Maya | Wholesome Yum
0Hi Ariana, You can substitute coconut milk beverage (the liquid kind in a carton next to the dairy milk at the grocery store), but not the thick canned coconut milk.
Anna
0I must not have mixed the eggs enough as it was grainy and has a weird aftertaste, due to the stevia I think. It’s what I had on hand. Maybe I can cover with fruit or something. Bummed being all the positive reviews.
Maya | Wholesome Yum
0Hi Anna, Not mixing enough can certainly have an issue, but more likely the problem was changing the recipe. Erythritol and stevia are definitely not a 1:1 replacement, so if that’s what you did I would expect an aftertaste and other issues. I hope you’ll get the chance to try the recipe as written – the reviews you see are for the original recipe.
Megan
0I am currently making this cake and the cake batter is very thick. Is it supposed to be?
Maya | Wholesome Yum
0Hi Megan, Yes, the batter is fairly thick, but not super thick. You can thin it out a bit with more of the wet ingredients if it’s dense like cookie dough, though it shouldn’t be, but can vary based on the brand of coconut flour. I’ll be posting a video soon of what it should look like.
Selina Sarah Newell
0Hi! This is an amazing recipe! I’ve made it several times now. I’ve done a lemon blueberry version adding in lemon curd to the batter. Delicious! The nutritional facts you have provided -are they with or without the frosting? Thanks so much.
Maya | Wholesome Yum
0Thank you so much, Selina! The nutrition info includes the frosting.
Liz Pat
0Lemon curd!!! My sister would love that, how much did you add?
Fran
0Hi! Thank you for your recipe. Can I bake it in sheet cake pan without any altering of texture, taste, or flavor?
Maya | Wholesome Yum
0Hi Fran, Yes, you can. You might need to adjust the baking time.
Lorri
0Trying this for a bday girl (17) and want to know what temp/time conversions for 9×11 pan instead? Recently (1month) started Keto and getting the family converted a little at a time. Loving your recipes so thank you for all you do!!
Maya | Wholesome Yum
0Hi Lorri, You can use the same temperature as the recipe card says. I haven’t tried that pan size to say how long it would take, so you’d have to just monitor it. It’s done when an inserted toothpick comes out clean, and the top is golden and spring-y to the touch.
Carmen Martinez
0My husband made this for my birthday what a beautiful and delicious surprise!
Maya | Wholesome Yum
0How thoughtful of him, Carmen! Happy birthday!
Diana
0Hi Maya
Can I use granulated xylitol instead of erythritol for the cake?
Maya | Wholesome Yum
0Hi Diana, Yes, you can. Check the conversion calculator here.
Sheri D. Patten
0I Buy the Swerve Vanilla cake mix but it wasn’t going to be in on time for a birthday I needed to make a cake for. So I experimented with this recipe. OMG! It was a huge success and hit with me family and Co-workers who do more Keto foods. So I made the cake with this recipe and needless to say, the cake was gone and raving reviews. thank you so much for sharing this. it is now my go to for a vanilla cake mix.
SHERI
Maya | Wholesome Yum
0I love to hear that, Sheri! Thank you!
Mandy H
0Well after following the instructions, and putting the cake in the oven, on washing up I found 1 large egg!!! Cakes seem to be coming along nicely even though one egg short!!!
I’m only doing a two layer cake for my hubby for his birthday, the other layer will be portioned for my newly diagnosed type 2 diabetic son for his lunches. Two birds one stone! My son can cook but is new to keto, i’m hoping to leave him with some recipes and links before I return from UK to Portugal. Hoping I’m setting a good example for my sons future health.
Maya | Wholesome Yum
0I am glad you liked it, Mandy, even without the egg!
Rebecca
0So I cut the recipe in half as I’m not having a party. If the recipe is cut in half and I just am making one layer in a spring form pan…What would be the serving size?
Maya | Wholesome Yum
0Hi Rebecca, The serving size would be the same size, so if you cut the recipe in half, it would be 1/12 of the whole pan instead of 1/24.
Wholesome Yum A
0I was wondering if it would be possible to adapt this recipe as a chocolate cake with cocoa powder and if so what recommendations would you have? If not, do you have a comparable chocolate cake recipe recommendation? Thank you.
Maya | Wholesome Yum
0Hi Amanda, The recipe would need other changes to make into a chocolate cake. I haven’t tested that yet, but in the meantime you could try flourless chocolate cake or chocolate mug cake.
Tammy
0Do you think xylitol would work in place of the erythritol?
Maya | Wholesome Yum
0Hi Tammy, Yes, it would. You’d need less – check the low carb sweetener conversion calculator.
Anna
0Spectacular cake! We have a GF, keto, allergen-avoidant household and have been sweets-free most of the year. I made this for Hubby’s birthday and we just cannot. believe how delicious.
I couldn’t find powdered erythritol or monkfuit locally so I melted granulated erythritol in heavy cream and vanilla extract before adding to the rest of the frosting. Worked great.
I may take up baking again. Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Anna! Happy birthday to your hubby!
Celeste Weber
0What is the weight of your large eggs please? I would love to try this recipe, but find that egg sizes are not always the same universally.
Maya | Wholesome Yum
0Hi Celeste, Sorry, I didn’t weigh my eggs but if they are labeled “large” they will work fine in the recipe.
Nelly
0I just make the cake no frosting. It was amazing! I whipped the liquid mixture a little extra when I incorporated each egg. I used a silicon muffin pan and it made 24 cupcakes. I baked at 350 for 20 minutes per pan. The cake was not overly sweet and it was fluffy. My other half ate it plain and loved it. Great recipe we will use over and over.
Maya | Wholesome Yum
0I am so happy to hear that, Nelly! Thank you!
Amy Haug
0Oooooops, just baked 2 layers for 55 min. Cook time at top says 1 hour. I thought that sounded too long.
Maya | Wholesome Yum
0Hi Amy, Yes, that would be too long. Sorry!
Tamara Lee
0I made this cake into cupcakes not to long ago. I used swerve sweetener and the cupcakes definitely had a weird aftertaste, but I found that adding SALT helped a lot with the taste. I don’t remember exactly how much I used exactly because I didn’t figure it out until after I had already baked them and I just sprinkled it on top of the icing. Will be making this into a cake soon to see if the salt helps in the cake itself once baked. WILL UPDATE!!!
Joey
0Thank you for this amazing recipe! Am
anaphylactic to all tree nuts so ground my own flour from raw sunflower seeds and this cake is so moist and delicious!
Maya | Wholesome Yum
0I love to hear that, Joey!
Christina
0Hi Maya,
2 questions on the spring foam pan.
Have you experienced issues with the cake batter seeping through the base of the pan? I have one of these pans but have only used it once due to this issue (for a cake recipe found elsewhere). Is it just a poorly designed pan? Or is a little seeping through normal?
Another question I have is – when I line the pan with parchment paper, am I lining just the base or the base and the sides?
Thank you!
Maya | Wholesome Yum
0Hi Christina, I’ve had that happen with one of my pans and not another one, so I think it depends on the pan. Try a different brand. The parchment paper online needs to go on the bottom of the pan. You can grease the sides to be safe if you’d like, but with a non-stick surface I don’t find it necessary. Run a knife along the edge if it’s stuck to the edge and then releasing the springform works fine.
Victoria Leonard
0Could you use coconut oil instead of butter?
Maya | Wholesome Yum
0Yes, you can use coconut oil, Victoria!
Robin
0How much unsweetened almond milk do we use? It’s not in the recipe.
Maya | Wholesome Yum
0Hi Robin, The ingredient amounts are on the recipe card above.
Tabitha
0Approximately how many carbs per serving?
Maya | Wholesome Yum
0Hi Tabitha, The nutrition info is on the recipe card above!
Sarah
0Hello!
I don’t suppose you have tried baking this cake in other shapes? I am planning to make a 2-shaped cake for my son’s birthday (silicone mould) and am hoping this recipe will allow me to do this. Fingers crossed!
Thanks!
Maya | Wholesome Yum
0Hi Sarah, I haven’t tried, but you can bake it in any shapes you like! The baking time might vary depending on your pan size, shape and material.
Sarah
0Thank you, I’ll give it a go…
I forgot to say before that I made the cake to the same as your recipe above for my eldest son’s birthday party a couple of months back and received so many good comments from family and friends. Most people didn’t believe me it was sugar free/low carb! I was worried how it would turn out as I used ground almonds and not almond flour (harder to get hold of in the UK) and it looked more like porridge as I put it in the oven but turned out great. Success. Thank you for creating it for us to enjoy!!
Rocio
0Hi! I am going to make this cake again but I realized I do not have almond milk. Do you think I can use heavy cream instead? This cake is awesome and I LOVE your site!! I have shared it with a few people.
Maya | Wholesome Yum
0Hi Rocio, Yes, that should work. Thank you so much for sharing!
Kevin
0For the baking powder, did you mean Tsp (teaspoon) or does it really call for 3.5 Tbsp. (tablespoons)??
Maya | Wholesome Yum
0Hi Kevin, The recipe card says 1 1/2 (1.5) tablespoons.
Ruth
0This cake is EXCEPTIONAL!!!!!!
I never leave reviews….ever , but this cake has me going crazy. I subbed lemon extract and eat butter and did a coconut cream whipped topping so my dairy free daughter could eat it and topped with some raspberries.
Maya | Wholesome Yum
0I am so happy to hear that, Ruth! Thanks for leaving your review!
Kate
0I’m about to try this cake for my hubby’s birthday! Praying for a success, lol. Can I add cocoa powder for icing? If yes, how much can I add? Thank you.
Maya | Wholesome Yum
0Hi Kate, Yes, you can do that. I don’t have an amount for you but you can just add a tablespoon at a time to taste. Happy birthday to your husband!
Deepanjali
0Hi there! Great recipe but was wondering do you have any ideas how to swap out the eggs? I need the recipe to be egg free for my husband’s birthday. He’s keto vegan.
Have tried other recipes with little success, the flaxseed egg and chia seed egg don’t give a nice texture to the cake. They usually end up quite dense.
Any suggestions would be appreciated. Thanks!
Maya | Wholesome Yum
0Sorry, I haven’t tried this without eggs. My only recommendations would be flax or chia eggs, but agree they don’t come out quite the same as real eggs.
Vanessa
0Aquafaba can be used as a replacement for eggs. Aquafaba Is the water from canned beans, garbanzo bean water is best. It’s amazing stuff.
Keara
0I made this for my mom’s birthday. I also chose to whip some of the egg whites. I whipped 4 of the egg whites until stiff and stirred them in last after I had mixed everything. I used an 8 inch spring form and made two layers. Because the layers were thicker, I baked the cakes at 360 for roughly 30 mins. I checked often after the first 20 minutes to make sure it didn’t burn. It turned out great!
Maya | Wholesome Yum
0I am so happy you liked the cake, Keara! Thank you!
Jane McGinnis
0Would it work if cocoa powder were added to make a chocolate cake?
Maya | Wholesome Yum
0Hi Jane, The recipe would need other modifications. Just adding cocoa powder would make it too dry.
Jenny
0Sounds delicious! If it’s like any of your others I’m sure it will be! Is there a reason for baking the mix in thirds? Would there be an issue if you baked the entire batter at once and then sliced afterwards?
Maya | Wholesome Yum
0Hi Jenny, I don’t think it’s sturdy enough to hold up well if you tried to slice it horizontally into thirds after baking all in one pan. It would also take much longer to bake. If you try it, let me know how it goes. You’d likely need a lower oven temperature to prevent burning the top before the center is done, which means even longer baking time.
Jaime
0I made this for my husband’s birthday. I subbed a cup of almond flour for ground pistachios because a pistachio cake fit better with our menu and also added some lemon zest. The flavor and texture were excellent! However, the Swerve aftertaste was so prominent that I’d rather just eat the carbs and use regular sugar. Which is exactly what I’m doing for my daughter’s chocolate cake (added a bunch of cocoa powder and some freeze dried coffee). This is an outstanding base recipe and so easy to modify to add other flavors. Definitely staying in the recipe rotation.
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Jaime! Thanks for stopping by!
Wholesome Yum A
0Would I be able to make this 3 days before it’s needed or does it tend to dry out or go stale? Thanks
Maya | Wholesome Yum
0Hi Amanda, It stores fairly well but is not as good as fresh 3 days later. I would easily do it days ahead for my family but probably not for an occasion with guests.