Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free
Here is a recipe that I am very excited about. This cake is not dense as other Low Carb / Keto cakes are. I do have to warn you that it is VERY calorie heavy, therefore, this is not a cake that you will want to make every week – well, you’ll want to but you shouldn’t. This cake is more of a special occasion cake.
Ingredients
Cake:
- 3/4 cups of almond milk
- 2 tbsp of apple cider vinegar
- 2 1/4 cups of almond flour
- 5 tbsp of coconut flour
- 1/2 cup + 1 tbsp protein powder
- 2 tbsp of baking powder
- 1/2 tsp of mineral salt
- 9 tbsp of butter (room temp)
- 1/3 cup of pyure
- 5 large egg whites (fresh is best)
- 1 tsp of vanilla extract
- 3/4 cups of heavy cream
Instructions
1. Combine almond milk and ACV, mix and set aside for 30 minutes. This will make buttermilk.
2. In a bowl combine dry ingredients except the sweetener and set a side.
3. Using a stand mixer cream butter and sweetener until light and fluffy.
4. Add egg whites and mix until well combined.
5. Add half of the dry ingredients and mix just until combined.
6. Add buttermilk, vanilla extract and heavy cream. Mix.
7. Add the rest of the dry ingredients, mix until combined.
8. Divide batter (I used a kitchen scale) into 2 8-9 inch pans lined with parchment paper and sprayed with coconut oil.
9. Bake at 350 for 25 minutes. The cake is done when it springs back when touched. Carefully remove the cake layers from the pan and let them cool, wither on a kitchen towel or cooling rack. Be VERY careful when handling the cake layers – they are VERY fragile.
Raspberry Jam
- 1 cup of frozen raspberries
- 5 tbsp of water
- 3 tbsp pyure (or 1 doonk stevia + 2 tbsp xylitol)
- 1/4 tsp of xanthan gum
1. In a small saucepan combine the above ingredients. With a fork break down the raspberries. Using a whisk, whisk until everything is combined and cook until the mixture turns into a jam-like consistency, about 10-15 minutes.
2. Use a fine sieve and with the back of a spoon push all the jam through the sieve. When finished only the seeds will remain. Discard the seeds. Set jam aside.
Whipped Cream Frosting
- 4 oz of cream cheese (room temp)
- 3 tbsp of pyure
- 1/2 tsp of vanilla extract
- 2.5 cups of heavy cream
1. In a bowl of a stand mixer combine cream cheese and the sweetener and beat until the cream is light and fluffy (about 3-4 minutes).
2. Add heavy cream and beat until stiff peaks form.
To Assemble the Cake
1. Put one cake layer on a cake stand or plate. Spoon the raspberry jam on the cake (you should still have jam leftover), leaving about half an inch around the edges (this prevents it from bleeding through the frosting). Using a piping bag or ziplock bag, pipe a thin layer of the frosting over the jam.
2. Place the second cake layer upside down on top of the frosting, this ensures a straight top. Be VERY careful when doing this, the cake is very fragile (mine actually broke in 3 pieces).
From here you decide how you want to decorate the cake. I’ve done many different designs.
- Frost the cake with remaining frosting, add little rosettes around the edge.
- Color the frosting with the remaining raspberry jam and frost it with raspberry frosting.
- Color half the frosting and leave the over half while to get an ombre effect.
- Add fresh raspberries as a final touch (optional).
I hope you enjoy this recipe as much as I did. My husband thought it was great.
If you make this or any of my recipes please tag me on Instagram I love seeing your take on my favorites.
Please leave a review here and follow me on Instagram at @mytrimkitchen.
One of the best on plan desserts I have made. Thank you for sharing your recipe.
Thank you so much! I’m so glad you enjoyed it. It’s one of my favorites as well.
Hi – could the protein powder be subbed out with more almond and/or coconut flour?
Hi. I have not tried. I’m so sorry I couldn’t be more helpful
This looks amazing. Is there any way to sub in baking blend, I don’t have enough coconut flour.
Hi Jordin, thank you so much, it’s definitely one of my favorite cakes. To answer your question, I have not tried subbing baking blend. Sorry I can’t be more helpful. If you do end up subbing for baking blend just keep in mind that it won’t be that bright white, unless your BB is pure white. I make my own so my my BB has never been white.
This looks DELIGHTFUL! Will be making this ASAP 😋
Hello! I’m making this currently and I noticed it says a tablespoon of baking powder. Is that correct? I just didn’t want to mess up the cake, I can’t wait to try it!
Hi Cayla. Thank you for your question. Yes that’s correct, 1 tbsp
I’m sorry it says 2 tbsp, is it 1 or 2? Lol I’m sorry I’m just messing myself up all over
Now I’m sorry. I didn’t look at the recipe before responding. But it’s actually 2, just like the recipe says.
Thank you for responding so quickly and my mom brain. Can’t wait to try the cake!
Wondering if you really need the protein powder. I don’t have one that I love the flavor of. Do you need it for the consistency or just for the added protein? If so what protein brand/flavor do you use? Thanks so much!! Looks delish!!
Hi Monica. Thank you for your question. You need the protein powder for the consistency. I use the Now brand and I only use unflavored.
Luda you are a GENIUS! This is the best white cake I’ve ever had (sugar laden or not)! I’m really not even a cake lover, but this just hit the spot. Thank you so much for sharing this recipe with our community. My daughters and husband ALL commented that they want me to make it for their birthdays (and they’re hard to please)! 😋🍰💕
Lisa thank you so much for such great feedback. I’m so glad you all enjoyed that cake. It’s definitely one of our favorites also.
Could I sub Gentle sweet in this recipe? If yes, how much?
The cake looks amazing!!!!
Hi Mandy. Thank you for your question. You absolutely can use gently sweet but I don’t know how much. I haven’t used it myself before. I heard there is a conversion chart, if you Google it. I’m sorry I couldn’t be more help, I don’t want to steer you in the wrong direction.
No matter how I have tried to view this recipe, I cannot see the entire thing. It looks delicious And I wanted to try it. Will this be true for all your recipes?
Hi Lynette. Thank you for reaching out. Which part of the recipe do you think is not showing. I just double checked and it looks to be all there.
Amazing!!!! Does it stay out on the cou terrible or need to be refrigerated?
Thanks!
Co terrible?! Lol.
Counter* 😉
Hi Nicole. I’m so glad you enjoyed the cake. It’s one of our favorites. It needs to be refrigerated and unusual cover mine with plastic wrap.
So good. The best on plan dessert I have ever made. The ACV is a game changer. I took pictures of my finished cake but I don’t think it will allow me to attach them with a just a comment box.
The only change I made was the sweetener. I used powdered monkfruit because pyrue gives me a reaction. My husband hates THM desserts. He will not touch them. He liked this! You guys. Make this.
Luda Makarchuk I cant believe I didn’t try it sooner. I think I just thought it’d be another crappy imitation of a white cake. No offense to anyone’s recipes it’s just nearly impossible to get that light fluffy texture with on plan ingredients. I never should have doubted you. I always say, you cracked the code!