Keto vanilla cake

This cake is super easy. Just throw everything in a bowl and mix well. That's it !  The recipe of this cake is the same as the  Gingerbread cake except that I increased the whipping cream a bit as I wanted it to be more moist. This cake is so flexible, you can also turn them into loaves or cupcakes.  This buttercream frosting is soft, creamy.and yummy. Now if you're a fan of chocolate, you can add some chocolate powder to turn it into chocolate buttercream. The buttercream frosting  turned out well but quite sweet so I suggest that you reduce the sweetness in the cake then it would be perfect. 

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Credit: lowcarbrecipeideas

INGREDIENTS

Dry ingredients for cake

• Almond Flour = 3 cups / 360 g
• Baking Powder = 3 tsp
• Baking Soda = 1 tsp
• Salt = 1 tsp
• Sweetener = to taste

Wet ingredients for cake

• Eggs = 6
• Whipping cream or plain yogurt = 1.3 cups / 330 g 
• Melted butter, coconut or olive oil = 60 ml
• Vanilla extract = 3 tsp
• Strawberries = 1 cup (sliced but reserve a few whole ones for decoration)
• Blueberries =  1/2 cup (whole)
• Kiwi = 1 whole (sliced) - optional

Ingredients for buttercream frosting

• Butter (room temperature) = 1 cup
• Powdered sugar = 1 1/2 cups
• Whipping cream or heavy cream = 2 tbsp.
• Vanilla extract = 2 tsp
• Salt = 1 tsp

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DIRECTIONS

1.  Preheat oven to 350F or 180C.

2.  Mix all dry ingredients in a big bowl until well combined.

3.  Add all the wet ingredients and mix until the batter is smooth and thick.

4.  Divide the batter into 2 equal portions. 

5.  Line parchment paper on an 8" round pan and brush with oil.

6.  Pour the batter into the pans and bake for 20 mins or until a wooden skewer comes out clean.

7.  Meanwhile, prepare the buttercream frosting.

8.  In a big bowl, add the butter (room temperature) and beat with hand held mixer or stand mixer at medium speed for 3 minutes until the butter is lighter in color.

9.  Add powdered sugar and mix at low speed for 1 min then increase speed to medium for 1 or 2 mins.

10.  Add cream, vanilla extract, salt and mix until well combined. Set aside.

11.  After the cakes have cooled, shave off the bulging top to ensure the top is flat. 

12.  Place 4 pieces of parchment paper around the plate of the cake. This is to capture any excess cream and also prevent any mess. Spoon a dollop of the cream to the center of the plate to stabilize the cake so it would not move. Place one of the cake upside down on the plate. Add cream and spread evenly then add the fruits. Place the other cake on top. Adjust cakes to ensure they are in proper alignment. 

14.  Spoon some cream on the top layer of cake and spread evenly.

15.  Apply cream onto the sides of the cake and then add almond flakes onto the cream.

16.  Decorate the top of the cake with the fruits. 

NUTRITION FACTS

Total serving = 16

Per serving ;

Net carb = 5.4 g

Calories = 354

Total Fat = 33.9 g

Protein = 7.6 g