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    Home / Recipes / Cakes

    Yellow Snack Cake (Keto, Gluten-Free)

    By Lisa MarcAurele · Jun 12, 2020 · 18 Comments

    4.1K shares
    Jump to Recipe
    Simple gluten free low carb yellow cake

    A gluten-free and low-carb yellow snack cake. For the cake, a buttery single cake layer is topped with a rich sugar free chocolate icing.

    Simple gluten free low carb yellow cake
    Article Index
    • Recipe

    Cupcakes are a great snack cake, but making them takes more time than just baking a simple layer cake. I find it cumbersome as well as a bit messy to split the batter between the cupcake liners.

    It’s a lot easier to just dump the whole bowl of cake batter into one pan and spread it out. Frosting a single cake layer also takes less time than putting the icing on each individual cupcake.

    I guess there is a trade-off as serving cupcakes doesn’t require cutting the cake into slices or serving on plates. For this low carb yellow snack cake, I chose the faster preparation of baking a single layer cake instead of cupcakes.

    It’s been some time since I’ve baked a low carb cake, likely well over two years. I have a very active toddler at home and it was difficult for me to cook, let alone bake with her.

    Simple gluten free low carb yellow cake

    My daughter has required all of my attention as I was afraid she would get severely injured if I took my eye off her for a second. Now that she is nearing her second birthday, she had gotten better at staying in one place without fussing and keeping out of trouble.

    I wanted to come up with a simple low carb yellow cake with a reasonable portion size. I also did not want a lot of frosting.

    Using a chocolate ganache that would run down the sides was my original thought, but I decided on a thicker fudgy chocolate icing that coats the top instead. This turned out to be a nice moist cake and the chocolate frosting was perfect. It was a great snack cake to satisfy my hunger between meals.

    Simple gluten free low carb yellow cake

    The cake can be cut into 12-16 slices. I opted for the larger size slice and the nutritional values are provided for 12 servings versus 16.

    Simple gluten free low carb yellow cake

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    Recipe

    Simple gluten free low carb yellow cake

    Simple Yellow Snack Cake - Low Carb and Gluten Free

    3.50 from 4 votes
    A gluten free and low carb yellow snack cake. For the cake, a buttery single cake layer is topped with a rich sugar free chocolate icing.
    Prep Time:15 minutes mins
    Cook Time:25 minutes mins
    Total Time:40 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 12 slices
    Calories: 165

    Ingredients

    CAKE:

    • 1 cup almond flour
    • ⅓ cup coconut flour
    • ½ cup low carb sugar substitute add more if needed
    • 1 teaspoon baking powder
    • 1 teaspoon xanthan gum
    • ½ teaspoon salt
    • ¾ cup almond milk
    • 1 tablespoon coconut oil
    • ½ cup butter softened
    • 2 teaspoon vanilla extract
    • 2 large eggs

    FROSTING

    • 1 oz unsweetened chocolate
    • 1 tablespoon butter
    • ½ cup Swerve Confectioners Powdered Sweetener add more if needed
    • 2-3 tablespoons almond milk
    US Customary - Metric

    Instructions

    • Preheat oven to 350 °F
    • Cut parchment paper to fit bottom of a greased 9-inch round cake pan or use a silicone non-stick pan.
    • In large mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, xanthan gum and salt.
    • Add the almond milk, coconut oil, butter, and vanilla to the dry mix and beat with an electric mixer on medium-high speed for about 2 minutes, scraping bowl as needed.
    • Add the eggs and continue to beat an additional 2 minutes.
    • Spread batter into prepared cake pan.
    • Bake in 350 °F oven for about 25-30 minutes or until toothpick inserted in center comes out clean and cake springs back when lightly touched.
    • Cool cake for 10 minute then transfer to wire rack to cool completely.
    • For frosting: Microwave chocolate and butter in microwaveable bowl on HIGH for 1 minute or until butter is melted. Stir until chocolate is completely melted and incorporated into butter. Add sugar and enough almond milk to reach desired consistency.
    • Spread frosting evenly over the top of the cake.

    Notes

    To reduce total carbs, sweetener in cake could be reduced to ½ cup and omit frosting
    Makes 12 slices
    Per slice:165 calories, 15.7g fat, 4.5g carb, 2.3g fiber, 2.2g NET carbs, 3.6g protein, 35g erythritol

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1g | Calories: 165 | Carbohydrates: 4.5g | Protein: 3.6g | Fat: 15.7g

    Additional Info

    Net Carbs: 4.5 g | % Carbs: 10.4 % | % Protein: 8.3 % | % Fat: 81.3 % | SmartPoints: 5
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 165
        [carbohydrates] => 4.5
        [protein] => 3.6
        [fat] => 15.7
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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    Reader Interactions

    Comments

    1. J applebite

      December 18, 2017 at 1:42 pm

      4 stars
      The 1 tablespoon of baking powder made the cake taste quite unpleasant. Is it meant to be 1 teaspoon?

      Reply
      • Lisa

        December 18, 2017 at 4:41 pm

        1 teaspoon should work.

        Reply
    2. ryan

      June 09, 2017 at 3:25 pm

      Can I use peanut flour instead if almond flour?

      Reply
      • Lisa

        June 09, 2017 at 8:13 pm

        Sure, if you don't mind the peanut taste.

        Reply
    3. Meggs

      January 11, 2017 at 12:22 pm

      4 stars
      How should be the mixture be like after mixing before you put in the oven? Mine was almost like a dough. Had to put water

      Reply
      • Lisa

        January 11, 2017 at 3:52 pm

        Mine was very thick. You may want to add more liquid.

        Reply
    4. Imane Daher

      March 28, 2016 at 1:12 pm

      Hi,
      May I use erythrol sugar instead of the swerve. I don't like the bitter after taste of swerve . Thank you for your help.

      Reply
      • Lisa

        March 28, 2016 at 2:35 pm

        Yes. Any bulk sweetener works.

        Reply
    5. Guinan

      July 19, 2015 at 4:53 am

      I take it the "39.5g carb per slice" is a typo?

      Reply
      • Lisa

        July 19, 2015 at 5:57 am

        It was with a larger amount of erythritol included. Since erythritol has little to no impact, the amount was removed from total carb count. Most low carb recipes do not include erythritol with the carbs. When included, it causes lots of confusion so our recipes no longer include.

        Reply
    6. Chantelle

      July 02, 2015 at 1:06 pm

      Hi! Thanks for this great recipe. I made it today and it tastes really good but is pretty greasy. Any idea why and how I could fix that? Followed the directions exactly other than the fact that I had to cook it quite a bit longer in order for it to be done in the middle. (Same pan size too.) Should I try omitting the coconut oil or lessening the butter? Thanks!

      Reply
      • Lisa

        July 02, 2015 at 2:48 pm

        I would do both, omit the coconut oil and lessen the butter. I'd start with about 1/4 cup butter and see if that works.

        Reply
        • Patricia

          November 13, 2018 at 1:12 pm

          1 star
          I had the same issue with a very greasy, dense outcome. When it came out of the oven, puffed nicely like a normal cake then sank into a buttery dense heavy cake. I didn't bother to put icing on it and will see if it is edible after some refrigeration. I rescheck my ingredients and method and did exactly as described. So bummed as I was looking forward to a yellow cake for a week.

        • Lisa MarcAurele

          November 13, 2018 at 1:42 pm

          I'm sorry it didn't work out for you. This one is on my list to retest and update as needed.

    7. Marion

      November 13, 2014 at 4:31 pm

      What is Swerve

      Reply
      • Lisa

        November 13, 2014 at 7:43 pm

        Swerve is a natural sweetener that measures cup-for-cup as a sugar replacement. It's made from the sugar alcohol erythritol and oligosaccharides which are sweet non-digestible carbs from fruits and vegetables. I haven't found it locally so I buy mine from Amazon here. If you can't find Swerve, you could use the equivalent amount of another low carb sweetener.

        Reply
        • Dianne

          November 16, 2014 at 6:21 pm

          This recipe looks really good. But we don't get Swerve in Canada. There are other brands of sweeteners, but I've never heard of a substitute confectioners sugar. Does it have to be confectioners sugar?

        • Lisa

          November 16, 2014 at 8:31 pm

          Any sweetener can be used for the Swerve in the cake, but a fine powdered sweetener works best in the frosting. A liquid sweetener like stevia glycerite may also work in the frosting. Swerve is a one for one replacement for sugar. Another option would be to grind any granular sweetener you have into a fine powder using a food processor.

    3.50 from 4 votes (1 rating without comment)

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