Posted by / 04 June 2018 /

Rustic (Keto) Vanilla Cake #tastecreations

This month on Taste Creations we are sharing celebration cakes!  With June being a time for graduations, Father's Day, weddings, showers, and more, we thought you would love to have a few extra cake ideas around.  Taste Creation bloggers have another reason to celebrate:  Our own Rosemary from An Italian in My Kitchen has finished her cookbook and is taking pre-orders!  You can pre-order here and read Rosemary's story, too!


For my celebration cake, I am sharing a sugar free cake that is delicious and healthy.  The texture is as close to cake as I have ever had.  This cake delivers a sweet goodness and can be made ahead of time, so you can enjoy your guests during your celebration!  I made this cake to celebrate my husband's 60th birthday with our daughter and her husband.  None of us like super sweet anything anymore, so making this Rustic (Keto) Vanilla Cake was a great way to celebrate his birthday.

After a lot of research and trials, I found that a combination of coconut flour and almond flour made a beautiful cake-like texture.  I always use erythritol for the sweetener, as I find it suits my pallet the best.



Rustic (Keto) Vanilla Cake

3/4 c butter, softened
1 c erythritol
8 eggs
1/2 c almond milk
1 T vanilla
3 c almond flour
1/2 c coconut flour
1 1/2 t baking powder

To start this cake, preheat your oven to 350 degrees F.  Prepare your pans.  I use a springform and line it with parchment paper.

In a separate bowl from the mixer, mix almond flour, coconut flour and baking powder and whisk until well blended. In a mixing bowl, add your erythritol and butter.  Beat them until fluffy, about 3 minutes.  Beat in eggs, one at a time.  Add vanilla, then almond milk. Add the dry ingredients to the wet ones slowly as to not spray flour everywhere. Transfer half to one pan and half to the other, spread with spatula.  Bake until golden brown and cake springs back when touched, about 20 minutes.

Cool cakes for 10 minutes, then remove from pan and finish cooling.  While the cakes are cooling, make this frosting.

4 8 oz packages of cream cheese, softened completely
1/3 c butter, softened
2/3 c powdered erythritol (just like you'd use powdered sugar in your frosting, not granular)
1 t vanilla

Beat together until creamy smooth, about 5 minutes.

Peel the parchment and stack one cake onto the cake plate.  Frost the top, then add the other layer.  Frost the top.  Then frost the sides.  Using a stainless steel scraper against the side of the cake, turn the cake plate and remove the frosting down to the cake level, revealing part of the cake.  Use the scraper to smooth the top.

Decorate however you wish, we used eatable flowers and leaves from our herb garden.

Check out the rest of these amazing celebration cakes from our bloggers:

From Lauren at Mom Home Guide Chocolate Chip Cookie Cake


From Rosemary at An Italian in My Kitchen   Mascarpone Cake


From Nikki at Tikkido  Pina Colada Cake





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