Sugar-Free Classic Vanilla Layer Cake with Buttercream Frosting

Indulge guilt-free with this irresistible Sugar-Free Classic Vanilla Layer Cake with Buttercream Frosting, a healthier take on a timeless favorite! Made with a blend of almond and coconut flours, this moist and fluffy layered dessert is completely free of refined sugar, using Swerve sweetener to create the perfect level of sweetness. The creamy, velvety buttercream frosting is just as decadent as its sugary counterparts, enhanced by a touch of vanilla and a smooth finish with heavy cream. This low-carb, keto-friendly cake is ideal for celebrations or everyday treats without compromising on flavor or texture. Easy prep and straightforward steps make this 12-serving masterpiece a go-to dessert for any occasion!

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.5 cup Coconut flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Butter, unsalted (softened)
• 1 cup Swerve granulated sweetener
• 4 large Eggs
• 1 tablespoon Vanilla extract
• 1 cup Unsweetened almond milk
• 0.5 cup Heavy cream
• 1 cup Butter, unsalted (for frosting)
• 2 cups Swerve confectioners' sweetener
• 2 teaspoons Vanilla extract (for frosting)
• 0.25 teaspoon Salt (for frosting)
• 2 tablespoons Heavy cream (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2

In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the softened butter and Swerve granulated sweetener together with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition.

Step 5

Mix in the vanilla extract.

Step 6

Gradually add the dry ingredients to the wet mixture, alternating with almond milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 7

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 10

For the frosting, beat the unsalted butter with an electric mixer on medium speed until creamy.

Step 11

Gradually add in the Swerve confectioners' sweetener, beating until smooth and fluffy.

Step 12

Mix in the vanilla extract and salt. Add heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.

Step 13

Once the cakes are cooled completely, place one layer on a serving platter. Spread a layer of frosting over the top, then place the second cake layer on top.

Step 14

Frost the top and sides of the cake with the remaining buttercream.

Step 15

Serve the sugar-free vanilla layer cake at room temperature and enjoy!

Nutrition Facts

Serving size	(1954.1g)

Amount per serving	% Daily Value*
Calories	4806.6

Total Fat 465.4g	0%
Saturated Fat 234.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1672.6mg	0%
Sodium 3648.6mg	0%
Total Carbohydrate 802.1g	0%
Dietary Fiber 45.1g	0%
Total Sugars 16.2g
Protein 82.6g	0%

Vitamin D 460.1IU	0%
Calcium 1055.1mg	0%
Iron 14.5mg	0%
Potassium 869.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 4.3%

Carbs: 41.5%