This low carb cake recipe has two layers and tastes like a bakery wedding cake with that hint of almond flavor. It’s quick and easy because after you whip up the batter it bakes in the microwave in less than a minute. Perfect for when you want to celebrate your success! NOTE – this recipe, although low carb, is not gluten free.
For this recipe you’ll need: coconut flour, hulled hemp hearts, xanthan gum, vital wheat gluten, granulated sweetener (I used stevia -xylitol blend), baking powder, salt, vanilla extract, almond extract, heavy cream, egg white, sugar free white chocolate instant pudding mix, cream cheese, vanilla stevia drops, 2 ramekins or custard cups, food coloring as desired, oil for the cups, a hand mixer is helpful for beating the egg whites and creamJump to Recipe
I love this low carb cake. First of all, it’s pretty and I am all about pretty. Second of all it doesn’t look low carb. Third, it doesn’t taste low carb – and finally, it is super easy to make. Since it’s leavened with both baking powder and stiffly beaten egg whites this glorious cake recipe stays light and fluffy. Seriously – it has real cake texture.
The frosting is rich and creamy with that delicate almond-vanilla flavor that a good wedding cake has – I’m telling you this low carb cake is the best one I’ve done so far. Perfect for a Spring tea or a birthday celebration.
It might be a little small for a wedding cake.
It’s looking a lot like Spring around here. My narcissus have bloomed and the hydrangeas are poking out their leaves. No daffodils or tulips yet – I’m starting to wonder if the squirrels got the bulbs. The weather has been fluctuating between hot and humid and chilly and rainy. All of that to say that Spring makes me want delicate desserts and fancy teas.
Sometimes the low carb lifestyle can feel very heavy and maybe even masculine to me. You hardly ever see fancy, delicate dishes and if you’re like me you feel accomplished when you manage a chicken breast and broccoli for dinner rather than ordering Whataburger double bacon cheeseburger with jalapenos and no bun.
Maybe that’s just me.
I get so busy that I barely have time to make things for the family let alone take the time to make special low carb dishes for myself. But you know what? That’s largely a matter of me being in the habit of always putting myself last. So, today I made this yummy low carb cake and took the time to frost it and put a pretty decoration on it. Then I put it on a pretty plate and ate it with a silver fork.
If you want to make this easy low carb layer cake for more than one just adjust the number of servings by hovering over the serving size. A bar will popup so you can adjust the bar up or down to the desired number of servings. I’d say that if you were going to bake this in a regular oven, in a couple of 8-inch pans you should probably bake it at 325F for 30 to 40 minutes? Test it often because I haven’t tried making it that way!
The recipe looks complicated but I promise you that the hardest part is beating the egg whites and folding them in. Just follow the directions and you’ll do fine.
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You’ve probably noticed that I use hemp hearts a lot. I think they give a nice carb-like texture to cakes and breads but the net carbs are a beautiful 0. In this cake the vital wheat gluten helps to keep it airy and light rather than heavy. Gluten is a wheat protein and in this small amount doesn’t add carbs to the cake. Just a nice light texture.
Low Carb Celebration Cake
Low Carb Cake for One: Birthday or Special Occasion
- 2 tablespoons coconut flour plus extra for dusting the cups
- 1 tablespoon granulated sweetener A stevia - xylitol blend was used in this recipe
- 1-1/2 teaspoons hulled hemp hearts
- 1/2 teaspoon vital wheat gluten may substitute 1 tablespoon vanilla protein powder but the texture will be off
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum helps the texture
- 1 pinch salt
- 1/3 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons heavy cream
- 3 tablespoons cold water
- 1 egg white stiffly beaten
- oil for greasing cups
- Oil two custard cups or ramekins and dust with coconut flour.
- Mix the dry ingredients together in a bowl.
- Mix the vanilla, almond, water, and cream in another bowl.
- Stir the wet mixture into the dry mixture until thoroughly blended.
- Fold in about 1/3 of the egg whites to lighten the mixture. Fold until no streaks remain.
- Fold in the remaining egg whites gently but thoroughly.
- Divide the batter evenly between the two prepared cups.
- Microwave on high for about 45 seconds, or until the cakes are firm but still wet on top. DON'T OVERCOOK!
- Leave the cakes in the cups for 3 minutes. Remove from cups and let cook completely.
- Add all the frosting ingredients to a bowl.
- Mix until well blended and thick enough to frost the cake. Adjust the texture by adding a little more pudding mix or a little more cream depending on whether you want it thicker or thinner.
- When cake is completely cool fill and frost it with the frosting.
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Click on the image to see the recipe. From left to right: Gingerbread Mug Cake, Peanut Butter Mug Cake, Mug Brownie with Peanut Butter Swirl