It’s keto, gluten-free, and as long as you don’t frost it, it’s also very low in calories - just 140 calories per slice. This is one of my husband’s favorite cakes (another good one is this keto pound cake). I make it often because we both feel it’s quite appropriate as the occasional breakfast. And who doesn’t want cake for breakfast! 🍰 That’s also why I don’t frost this cake, although you certainly could if you wish. See my comments below about the types of frosting you could use. There are several delicious options.
Ingredients
Recipe Card
Unsalted butter: Used to grease the pan. Eggs: I use large eggs in most of my recipes, this one included. Canned coconut milk: Remember to mix it well before using it. And please use full-fat coconut milk. Sweetener: I use stevia. You can use a granulated sweetener instead. Vanilla extract: It’s best to use pure vanilla extract. Coconut flour: Try to measure it by weight. It’s very absorbent, so each extra gram can make a difference. Kosher salt: the salt highlights and brings out the other flavors in this cake. Baking powder: Make sure it’s fresh, and a use gluten-free product if needed. A powdered sweetener: This is an optional ingredient. I use it to make the cake look prettier.
Simply whisk all the ingredients in one bowl, in the order listed. If the batter seems too thick, add a little water. Bake the cake in a greased nonstick cake pan for about 20 minutes in a 350°F oven. Invert it onto a cooling rack. Let it cool, then (as an optional step) dust it with a powdered sweetener. Slice and serve.
Keto cream cheese frosting - you can use coconut extract instead of vanilla if you wish Greek yogurt frosting The chocolate frosting used in this keto chocolate cake recipe Chocolate whipped cream
If you plan on frosting the cake, cool it completely before doing so.
