VANILLA ONE-LAYER CAKE

VANILLA ONE-LAYER CAKE

A delicious cake with just enough moisture and a tender crumb to make it a wonderful success. I made this cake with a cream cheese frosting but far preferred the chocolate frosting, so I only provided that recipe. However, if you have a favorite white frosting, you can use that instead. It sure looks pretty, so I included those photos.

You can look in the Cakes section of this blog to find some white frostings, if you prefer. A white chocolate frosting could be awesome as well, in which case you can use the chocolate frosting recipe I provided, but substitute sugar-free white chocolate or use a vanilla buttercream frosting.

This is an easy cake recipe. You can place the cake on a cooling rack after baking and allow to come to room temperature before frosting. This is the best vanilla cake - you are going to love it!

You can use a stand mixer for this recipe. Banging the pan on the counter helps the batter to level out in the pan.

Single layer cakes are less fussy than double layer cakes - super easy and quick to decorate. Most cake recipes can be made into cupcakes instead.

A cake tester, toothpick or the tip of a knife in the center of the cake will help determine when your cake is baked. Few crumbs should stick to the tester used.

You can use vanilla bean paste instead of vanilla extract. Keep the cake in the refrigerator.

You can use a 9-inch cake pan but the cake will not be as high in that case, and bake times vary as well. If you like you can skip the frosting altogether and serve with fresh berries such as strawberries or raspberries on top of the cake.

INGREDIENTS:

1³/₄cups Gluten-Free Bake Mix 2, (425 mL)

OR 2 cups Keto Bake Mix (500 mL)

1 tsp baking powder (5 mL)

³/₄tsp baking soda (3 mL)

¹/₄tsp salt (1 mL)

2 large eggs

1 cup sour cream (250 mL)

Liquid sweetener to equal ¹/₂cup sugar (125 mL)

¹/₃cup unsalted butter, softened (75 mL)

¹/₄cup allulose (60 mL)

2 tsp vanilla extract (10 mL)

1 tsp unflavored gelatin (5 mL)

Milk Chocolate Frosting:

3 tbsp cream (45 mL)

Liquid sweetener to equal ³/₄cup sugar (75 mL)

2 tbsp unsalted butter, melted (30 mL)

¹/₄cup whole milk powder (60 mL)

2 tbsp allulose (30 mL)

1 tbsp water (15 mL)

1 tsp light olive oil (5 mL)

¹/₂tsp vanilla extract (2 mL)

2 oz unsweetened chocolate (60 g)

INSTRUCTIONS:

Preheat the oven to 350°F (180°C). Spray an 8-inch (20 cm) cake pan with nonstick cooking spray. Line cake pan with parchment paper.

In large bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking soda and salt. Whisk.

In food processor or in bowl with mixer, process eggs. Add sour cream, liquid sweetener, butter, allulose, vanilla extract and gelatin; process. Add dry ingredients and process about 1 minute until combined. Pour cake batter into prepared pan. Bake 20 minutes and check center of cake with a knife, toothpick or cake tester.

Milk Chocolate Frosting: In blender, combine ingredients in this order: cream, liquid sweetener, melted unsalted butter, whole milk powder, allulose, water, light olive oil and vanilla extract. Blend until smooth.

In cereal bowl, place baking chocolate. Pour boiling water over chocolate and pour off when molten. Test chocolate with a sharp, pointy knife. Add molten chocolate to the blender and blend until smooth. Spread frosting over cooled cake. If necessary, refrigerate the frosting briefly to make it more spreadable.

Yield: 12 servings

1 serving/ cake alone/cake with frosting

145.8/214.7 calories

4.3/5.8 g protein

11.4/18.0 g fat

0/1.0 g fiber

5.2/6.7 g net carbs