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.
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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.
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.
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.
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Recipe
Simple Yellow Snack Cake - Low Carb and Gluten Free
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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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
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J applebite
The 1 tablespoon of baking powder made the cake taste quite unpleasant. Is it meant to be 1 teaspoon?
Lisa
1 teaspoon should work.
ryan
Can I use peanut flour instead if almond flour?
Lisa
Sure, if you don't mind the peanut taste.
Meggs
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
Lisa
Mine was very thick. You may want to add more liquid.
Imane Daher
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.
Lisa
Yes. Any bulk sweetener works.
Guinan
I take it the "39.5g carb per slice" is a typo?
Lisa
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.
Chantelle
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!
Lisa
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.
Patricia
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
I'm sorry it didn't work out for you. This one is on my list to retest and update as needed.
Marion
What is Swerve
Lisa
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.
Dianne
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
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.