Cakes / Pastries / Cookies/ Bread/Muffins. · Low Carb Desserts · Sweets

Low Carb Vanilla Cake with Raspberry Cream Cheese Frosting.

The best thing about this cake is that its fuss free – dump ALL ingredients in to a bowl, mix, bake and you are done! Its best eaten plain and is a great snack to have after a spicy meal when you crave for something sweet. At the same time its not overly sweet and that’s one of the best things that I love about this cake. I cannot eat more than a mouthful of cake that’s too sweet. Try this and its perfect sweetness, balanced with the moistness of the cake definitely make it a keeper.

INGREDIENTS:

1 ¾ cup of almond flour

¼ cup of all All Purpose Flour

¾ cup of Sugar/ Erythritol / Monk fruit.

1 tsp of baking powder

½ tsp baking soda  

2 large eggs

¼ cup olive oil

½ cup butter (1 stick) brought to room temperature

1 cup buttermilk

1 tsp vanilla extract

A pinch of salt.

Raspberry Cream Cheese Frosting:

8 Oz Softened Cream Cheese
4 Tbsp Butter
¾ Cup Powdered Erithytol
1/4 Tsp Salt
1 Tsp Vanilla Essence
1 Tsp Raspberry Extract
A few pieces of finely diced Raspberries.

  • Whip the cream cheese and butter in a stand mixer until light and fluffy, scraping down the sides as needed.
  • Add the powdered erythritol. Mix for 2-3 minutes until fluffy. Scrape down the sides and mix for another minute.
  • Add the raspberry extract and mix.

PREPARATION:

  • Sieve the Almond Flour to air it.
  • Add all the ingredients of the cake in to a bowl –  Almond flour, All purpose flour, sweetener / Sugar, eggs, baking powder, baking soda, butter, olive oil , room temperature buttermilk and  vanilla extract.
  • Use a silicon spoon and mix everything together.
  • No need to beat and over mix.
  • Preheat the oven to 350 degrees F , grease a 9 inch round baking pan and line with parchment paper.
  • Pour the cake batter and bake for 35-40 mins or until a toothpick that’s inserted in to the cake comes out clean.
  • Allow to cool.
  • This cake is very tasty and not too sweet and resembles a basic sponge cake. You can eat this cake as it is.

ASSEMBLING THE CAKE:

  • I was celebrating a birthday and wanted to go all fancy with icing and two layers!
  • I doubled the quantity and make 2 9” inch round cakes.
  • When cooled, place one cake on a stand.
  • Add Raspberry cream cheese icing layer ( This step can be omitted).
  • Decorate with small pieces of chopped raspberry.
  • Place second 9 inch cake and cover with icing.
  • Decorate as required.

Frosting flavors that I have used:

  • Coffee Whipped Cream Icing.
  • Orange Icing.
  • Pineapple icing.
  • Lemon Icing.
  • Chocolate Icicing

3 thoughts on “Low Carb Vanilla Cake with Raspberry Cream Cheese Frosting.

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