Low-Carb Vanilla-Strawberry Birthday Cake

Low-Carb Vanilla-Strawberry Birthday Cake

Layers of moist vanilla cake are sandwiched with smooth and silky, strawberry frosting and sugarless strawberry jam. This is the ultimate low-carb birthday cake for those who don’t like chocolate. This cake is an advanced recipe, but we wanted to share it with you, because it is definitely worth the effort for a special occasion, and the massive cake serves up to 20 guests.

Recipe Image
Calories
700
Protein
11g
Fat
65g
Total
Carbs
57g
Sugar
5g
Dietary
Fiber
6g
Sweetener
41g
Net
Carbs*
10g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesMakes: 20 servings
Prep time: 2 hours
Cooking time: 30 minutes

Ingredients
IngredientsVanilla Cake

 

Dry Ingredients

2 ½ cups (240 g) finely ground almond flour

½ cup (52 g) golden flaxseed meal, powdered

4 tablespoons arrowroot flour

1/3 cup (40 g) powdered milk

4 teaspoons baking powder

¾ teaspoon xanthan gum

 

Wet Ingredients

1 ¾ sticks (198 g) unsalted butter

1 cup (180 g) Sola sweetener

1/4 cup (60 ml) heavy cream

¾ teaspoon salt

4 teaspoons vanilla extract

6 free-range eggs

 

 

Cake Syrup

½ cup (90 g) Sola sweetener

¾ cup (180 ml) water

¼ stick (30 g) unsalted butter

1 teaspoon vanilla extract

 

Strawberry Frosting

1 ¾ cups (420 ml) heavy cream

4 teaspoons powdered gelatin

2 ¾ cups (495 g) Sola sweetener

6 ½ sticks (735 g) unsalted butter

1/3 cup (40 g) powdered milk

3 teaspoons vanilla extract

1 teaspoon salt

1 teaspoons xanthan gum

1 teaspoon strawberry flavoring

10 drops red food coloring

6 free range egg yolks

3 tablespoons powdered freeze-dried strawberries (powdered in a food processor)

 

To Decorate

4 ounces (110 g) no sugar added dark chocolate, melted

1 jar no added sugar strawberry jam

Directions
Directions
  1. Preheat the oven to 350F/180C. Butter four 9-inch cake pans and line with parchment.
  2. Make the cakes: Sieve the dry ingredients into a mixing bowl and whisk to ensure they are thoroughly mixed.
  3. Set a mixing bowl on top of a pan of simmering water (or use a double boiler). Place all of the ingredients for the wet mixture, aside from the eggs, into the bowl. Stir regularly for approximately 10 minutes until all of the ingredients are melted and the mixture is smooth and glossy. Whisk the mixture thoroughly.
  4. Transfer the wet mixture to a mixing bowl, add the eggs, and whisk thoroughly. Combine the wet and dry mixtures in the bowl of a stand mixer and use the paddle attachment to beat for 3 to 5 minutes. The mixture will thicken as the flaxseed soaks up the moisture.
  5. Divide the cake mixture equally between the cake pans, using the back of a spoon to spread the mixture into even layers with a smooth tops. Place the cake layers in the oven and bake for 20 minutes. Remove from the oven and set to aside to cool.
  6. Make the cake syrup: place all ingredients in a saucepan and simmer for 5 minutes until the mixture resembles a light syrup and the butter has emulsified into the syrup.
  7. Poke small holes into the top of the cooked cakes and gently spread the syrup over the layers, dividing equally between all cakes. Place the cakes into the freezer.
  8. Make the frosting: place the cream in a saucepan, sprinkle the powdered gelatin over the top, and let rest for 5 minutes to bloom. Whisk well, then add all of the other ingredients aside from the egg yolks and freeze-dried strawberries. Place the pan over low to medium heat and stir regularly for approximately 10 minutes, while the mixture heats up. Cook the mixture until all of the ingredients are melted and the mixture is smooth and glossy, then use a whisk to ensure it is fully blended.
  9. Place the egg yolks and powdered, freeze-dried strawberries into a large mixing bowl and whisk lightly. Pour the frosting mixture over the egg yolks while whisking constantly. Use an immersion blender to blend the mixture until perfectly smooth. Pour the frosting into a mixing bowl, cover with plastic wrap, and place in the refrigerator to chill for at least 3 hours.
  10. Assemble the cake: transfer the frozen cake layers from the freezer to the countertop and remove the cakes from the pans by gently warming them on the stove or using a blowtorch.
  11. Place half of the frosting mixture in the bowl of a stand mixer, and use the paddle attachment to beat until light and fluffy. Repeat this step for the second half of the frosting mixture.
  12. Layer the first half of the frosting mixture between the cake layers, and use the second half to frost the top and sides of the cake. Use a piping bag to swirl frosting around the top edge of the cake. Top with strawberry halves. Store the cake in the refrigerator until needed. Transfer the cake to the counter (for two hours) to reach room temperature before enjoying.
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