COCONUT FLOUR VANILLA LAYER CAKE WITH BLUEBERRY FILLING – Keto, Low Carb, Gluten Free, Sugar Free, Nut Free
A few month ago, one of my YouTube subscribers asked me for a vanilla sponge cake recipe. I tried several times with coconut flour (not with almond flour or a combination of almond flour and coconut flour) but somehow I totally forgot about it after several attempts… 😛 So here it is.
Coconut flour is a bit difficult to use because it’s absorbent (and can vary by brand), but this cake is moist enough. When chilled overnight, the cake will get moister, so I highly recommend that you chill it overnight. Also, a bit of juice from the blueberry filling permeates the underneath layer while chilling, which makes the cake even moister (which gives a little bit of purple colour to those two layers though).
The frosting is made with whipped heavy cream and cream cheese. It tastes much better and somewhat lighter than only with whipped heavy cream. And it goes really well with blueberries!
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Coconut Flour Vanilla Layer Cake with Blueberry Filling / Keto / Low Carb / Gluten Free / Sugar Free / Nut Free
- 6 Eggs, Separated
- A Pinch Sea Salt
- 1/3 cup Coconut Flour (35 g)
- 1 tbsp Stevia Powder (OR 1/2 cup Sweetener of Choice)
- 1 tsp Baking Powder
- 1/2 cup Heavy Cream (120 cc)
- 1.5 oz Melted Coconut Oil (42 g)
- 2 tbsp Vanilla Extract
- 1/3 cup Frozen Blueberry, Thawed (42 g)
- 1/2 tsp Lemon Juice
- 3 oz Cream Cheese, Softened (85 g)
- 3/4 cup Heavy Cream (180 cc)
- 1.5 tsp Stevia Powder
- 2 tsp Vanilla Extract
- Blueberries, Toasted Desiccated Coconut, etc
Preheat the oven to 180 C / 350 F.
In a large bowl, beat the egg whites and salt until stiff peaks form.
In a small bowl, mix well the coconut flour, stevia and baking powder.
In a separate bowl, whisk the egg yolks until a bit pale. Add the heavy cream, coconut oil and vanilla and mix well.
Add the dry ingredients to the yolk mixture and mix well. Let sit for a couple minutes.
Fold the whites into the yolk mixture in three parts.
Pour the batter into two different 6-inch round cake pans lined with parchment paper (or silicone pans).
Bake for 23 - 25 minutes. Let the cakes sit in the oven for another 10 minutes. (The cakes puff up while baking, but sink while you are letting them sit in the oven.)
Let the cakes cool in the pans for about 10 minutes. Remove from the pans and let cool completely. Then cut each cake in half horizontally.
In a food processor / blender, process the blueberries, lemon juice and one tablespoon of the cream cheese. Set aside.
In a large bowl, beat the heavy cream, stevia and vanilla until stiff peaks form. Add the remaining cream cheese and beat until combined.
Add 1/4 of the cream mixture to the blueberry mixture and mix well.
Spread half of the blueberry frosting evenly over one bottom layer, leaving 1/3-inch (1 cm) border. (* When spreading the blueberry frosting, do not spread all the way to the edge.) Top with the upper cake layer. Spread some of the cream frosting evenly all the way to the edge. Top with the other bottom layer and spread the remaining blueberry frosting evenly, leaving 1/3-inch (1 cm) border. Top with the last cake layer and press very lightly.
Spread the remaining frosting evenly over the top and sides of the cake.
Chill until set (preferably overnight).
Per Slice (Sans Topping):
Calories 434 kcal, Protein 9.5 g, Total Fat 40.3 g, Total Carbohydrate 6.5 g, Dietary Fiber 2.4 g, Sugar 3.1 g
The cake gets moister the day after.
I always use SweetLeaf Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.
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