Low carb · Desserts

Vanilla Cake with Cream Cheese Frosting

Name: Vanilla Cake with Cream Cheese Frosting
Ingredients: 2 cups almond flour ≈ 192 g (spooned and leveled; about 96 g per cup); ⅓ cup alternative sweetener ≈ 65–70 g (for granular erythritol-style sweeteners; weight varies by brand/type — check packaging or weigh if possible); 2 teaspoons baking powder ≈ 8 g; 4 large eggs (European medium eggs suitable); ¼ cup olive oil or melted butter; Olive oil ≈ 54 g (60 ml); Melted butter ≈ 57 g; ⅓ cup sour cream ≈ 75–80 g; 2 teaspoons vanilla extract ≈ 10 ml; Pinch of salt (to taste); 8 oz (1 package) full-fat cream cheese, softened ≈ 227 g; ½ cup (1 stick) unsalted butter, softened ≈ 113 g; ¾ cup powdered erythritol or monk fruit sweetener (adjust to taste) ≈ 150 g (weight varies slightly by brand; powdered versions are often similar to granular); 2 teaspoons vanilla extract ≈ 10 ml; 1–2 tablespoons heavy cream (optional, for smoother consistency) ≈ 15–30 ml; Pinch of salt (to taste)

A small almond-flour cake with vanilla cream cheese icing.

Serves: 16 slices

Ingredients

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Ingredients

Icing Ingredients

Instructions

1
Preheat the oven to 350°F (175°C).
2
Grease and line an 8-inch (20 cm) cake pan and set aside.
3
In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy (about 1–2 minutes).
4
Add the powdered erythritol, vanilla extract, and salt. Beat on low speed until combined, then increase to medium-high and beat until fluffy (2–3 minutes).
5
If the icing is too thick, add 1 tablespoon (15 ml) of heavy cream and beat again. Add the second tablespoon only if needed for a spreadable consistency.
6
Taste and adjust sweetener if desired.
7
Mix the dry ingredients, then whisk in the wet ingredients until smooth.
8
Pour the batter into the pan and bake 28–32 minutes until golden and a toothpick comes out clean. Cool completely before icing.
9
Optional: Top with fruit such as blueberries, strawberries, honeydew melon, or raspberries if desired.