Recipes
Vanilla Cake Gluten Free & Sugar Free
Ingredients:
Keto Vanilla Cake:
- 50 g light tasting olive oil
- 50 g sweetener
- 200 g almond meal
- 4 large eggs
- 50 g sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
Lemon Buttercream:
- 150 g powdered sweetener I use Sukrin Melis
- Zest and juice of half a lemon
- 200 g butter cubed
- 340 g cream cheese softened, and cubed
- 1 tbsp cream
Directions:
Conventional Method:
- Preheat oven to 160℃. Line a 20 cm springform tin.
- Mix all ingredients in a stand mixer until combined.
- Spoon mix into prepared springform tin.
- Bake 30 minutes or until cooked through. Cool on wire tray until cool.
Thermomix® Method:
- Preheat oven to 160℃. Line a 20 cm springform tin.
- Place all ingredients into mixing bowl. Mix 1 minute/speed 3. Follow from Step 3 above.
Lemon Buttercream (conventional method):
- Mix all buttercream ingredients in a stand mixer until light and fluffy.
- Pipe thickly onto edge of bottom cake. Place second cake on top (if doing double) and pipe buttercream on top of cake.
- Using an angled icing spatula, generously spread buttercream over sides and top of cake.
- Once completely covered if you want to achieve the “naked” look, gently scrape back the icing using the angled spatula or cake scraper. Be careful to only take the icing back to the edge of the cake, and not to remove the crumb of the cake. Decorate the cake how you prefer.
Thermomix® Method:
- Mix all ingredients 1 minute/speed 5. Scrape down sides of mixing bowl. Mix for further 1 minute/speed 5, or until smooth and fluffy. Follow from Step 2 above.
