Do you prefer your vanilla cakes super moist? Then you'll love this recipe!
This colorful keto cake is made with a moist vanilla sponge, creamy avocado filling, and raspberry gelatin glaze.
It includes a couple of unusual ingredients you normally don't associate with vanilla cake. These improve the cake's texture and healthfulness while also adding a touch of fun color.
The trouble with keto cakes is that they can end up less moist than an ordinary cake would.
The thing is that erythritol and erythritol-based sweetener blends don't retain and hold onto water as much as sugar does. That is why we're using a "secret" ingredient to make this cake extra moist.
And speaking of healthfulness, this moist keto vanilla cake is not only low-carb but also diabetic-friendly, high in fiber, rich in healthful fats, and more.
Make it for birthday celebrations, other special occasions, or any time you crave sponge cake.
About the Ingredients
You'll use a couple of keto dessert staples in this recipe, such as almond flour, coconut flour, butter, and eggs. But you'll also see two add-ins you normally don't expect to see in cake recipes:
Zucchini – Adding finely shredded zucchini to the sponge batter is the secret to a super-moist cake. Besides moisture, zucchini will add fiber, B vitamins, vitamin C, potassium, and antioxidants to your dessert. And don't worry about the flavor – you will barely taste it.
Avocado – Avocados replace all or some dairy in many recipes, including keto desserts. We added a lot of avocado to the cream cheese filling to make it lighter and for color. Like zucchini, avocado adds fiber, micronutrients, and unsaturated fats.
Moreover, we avoid all that heavy cream cooking and egg tempering when making the vanilla filling.
The other ingredients used in this keto vanilla cake are just as healthful. For example, coconut oil contains medium-chain triglycerides (MCTs) that can support ketosis.
Cashews also add fiber along with healthy fats, while raspberries provide potent antioxidants and make this cake look lovely.
How to Make Moist Keto Vanilla Cake
We'll be honest here: this moist keto vanilla cake takes time and effort. This isn't one of those quick, one-bowl recipes for busy workdays.
Prepare to spend at least 30 minutes assembling the ingredients, a couple of hours of baking and cooling time, and several bowls and lots of equipment.
But the time and effort are worth it! And you'll see why right after your first bite of this melt-in-your-mouth dessert.
So, now that you've mentally prepared for the effort you'll put into making this masterpiece, here's what you'll do:
- Make the sponges. We suggest making two separate sponges instead of a large one that you cut into two layers. This will shorten the baking time and prevent doming.
- Prepare the cashew crunch. This layer complements the creamy filling and soft sponge perfectly; however, you can skip this step if you like.
- Mix the avocado cream cheese. Use a soft but fresh avocado. Brown specks can change the color here to an unpleasant hue.
- Make the raspberry glaze. We use regular powdered gelatin here because it's keto and simple to use. If you don't have raspberries, strawberries are a good substitution.
- Assemble. Layer all of the above in one of your springform pans and let sit for a couple of hours or overnight. Enjoy without the guilt!
Baking and storing tips
How to store the cake?
Store tightly covered for up to 5 days in the fridge.
Can I freeze this moist keto vanilla cake?
Yes! Simply place any leftovers in a freezer-friendly container and store them for up to three months. Defrost overnight in the fridge.
Which sweeteners should I use?
Powdered erythritol with or without stevia is best for baked keto recipes.
Can I use almond meal?
It's best that you use fine almond flour; almond meal can yield a denser cake that won't rise as well.
Recipe
Keto Vanilla Cake (Super Moist)
Equipment
- Blender
- Food processor
- Shredder
Ingredients
Moist sponge cake
- ⅓ cup coconut flour - sieved
- ½ cup almond flour - sieved
- ¼ cup sweetener
- 2 teaspoon baking powder
- ⅓ cup coconut oil - melted and cooled to room T
- 5 large eggs
- 2 teaspoon vanilla extract
- 3 cups zucchini - peeled and finely shredded
Cashew crunch (optional)
- 2 oz cashews - coarsely ground
- ½ tablespoon sweetener
Avocado cream cheese filling
- 10 oz ripe avocado flesh - approx. 1.5 large or 2.5 smaller avocados
- ¾ cup cream cheese
- ⅓ cup sweetener
- ¼ cup butter - softened at room temperature
- 2 teaspoon vanilla bean caviar
Raspberry topping
- 2 cups raspberries - fresh or frozen
- 1 tablespoon sweetener
- 1 envelope powdered gelatin
Instructions
Moist sponge cake
- Preheat the oven to 350°F (180°C) and grease two 8-inch or 9-inch springform cake pans.
- In a medium mixing bowl, combine sieved coconut flour, almond flour, sweetener, and baking powder.
- In a large mixing bowl, using an electric mixer, beat the eggs until foamy. While beating, slowly add in coconut oil and vanilla extract, and beat for another minute.
- Add in the dry ingredient mixture and mix well.
- Stir in the zucchini until well incorporated.
- Spread out into the two pans. Bake both sponge cakes for approximately 30 to 40 minutes(depends on the pan’s size). After 25 minutes, check for doneness every 5minutes until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
Cashew crunch (optional)
- Combine the coarsely ground or chopped cashews with sweetener.
- Roast in a pan, stirring continuously until golden brown.
- Set aside to cool.
Avocado cream cheese filling
- Puree the flesh of avocado in an S-blade food processor.
- Add in the rest of the ingredients and keep pulsing until well incorporated.
Raspberry topping
- Soak one package of gelatine in 2 tablespoon water or raspberry juice (left from unfreezing the raspberries) for a few minutes.
- Blend raspberries and sweetener in a high-speed blender.
- Place the raspberry mixture and the soaked gelatine into a pot. Bring to boil, stirring constantly.
- Cool to room temperature before use.
Assembling and finishing the cake
- Place one of the sponge cakes into a cake springform pan.
- Evenly spread roasted cashews on top of the first sponge cake.
- Spread the avocado cream cheese filling on top of roasted cashews and cover with the second sponge cake.
- Pour the raspberry topping over the second sponge cake.
- Cover and refrigerate for a few hours, ideally overnight.
Notes
- Instead of vanilla bean caviar, you can use 2 teaspoon high-quality vanilla extract.
- Store tightly covered for up to 5 days in the fridge.
- You can place any leftovers in a freezer-friendly container and store them for up to three months. Defrost overnight in the fridge.
- Powdered erythritol blend with monk fruit or stevia is best for baked keto recipes.
- It's best that you use fine almond flour; almond meal can yield a denser cake that won't rise as well.
Nutrition
MORE KETO CAKES TO TRY!
If you love this low-carb keto recipe, I recommend you also try:
Ruth Uschold says
Do I sieve the flours before or after measuring?
Tisa says
Hi, Ruth. I recommend sieving the flours out of the measuring cups into the mixing bowl.