Healthy Vanilla Cake with Vanilla Bean Cream Cheese Frosting

This super moist Low Carb and Gluten Free Vanilla Cake is incredibly sweet and just plain addictive!

I’ve never tasted a cake as good as this before in my life…  words cannot even BEGIN to describe this cake.  I wish I could just hand you a slice right now through the screen so you could taste it for yourself, but uh, technology hasn’t caught up with that yet.

But seriously though, you really need this in your life.  ASAP.

Healthy Low Carb and Gluten Free Vanilla Cake with Vanilla Bean Cream Cheese Frosting - Healthy Dessert Recipes at Desserts with Benefits

This cake honestly took my breath away.  I was so shocked at how similar it tasted to the boxed mixes from the grocery store and the prepared cakes you can buy from a bakery.  It tastes like it’s stuffed with sugar and packed with butter, but it’s sugar-free and butter-free…



Healthy Low Carb and Gluten Free Vanilla Cake with Vanilla Bean Cream Cheese Frosting - Healthy Dessert Recipes at Desserts with Benefits

Oh, and surprise, surprise, this cake was a success on my first trial!  I usually need to bake a bajillion trial and error cakes to get the right texture and the right flavor, but not this one.  Probably because I based this recipe off the chocolate version, but still…  I’m impressed by my (usually totally suckish) baking skills  ;-)

Anyways, enough about me and more about the cake.

The cake itself is soft with a moist crumb, and it’s packed with a delicious, sweet vanilla flavor.

The frosting is above and beyond what I ever expected — it’s thick, it’s rich, it’s uber sweet and, just like the cake, it’s 100% vanilla-y.  You can even see all the vanilla beans speckled throughout!

One bite will lead to two bites, and that’ll lead to like, the thirtieth bite.  It’s THAT good, and it’s THAT healthy.  You can’t possibly feel guilty about eating this cake.

Healthy Low Carb and Gluten Free Vanilla Cake with Vanilla Bean Cream Cheese Frosting - Healthy Dessert Recipes at Desserts with Benefits

Healthy Low Carb and Gluten Free Vanilla Cake with Vanilla Bean Cream Cheese Frosting

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 2 hours

Yield: two 8 inch cake rounds

Serving Size: 1/8th of recipe

Calories per serving: 347 (vs. 670 in original recipe)

Fat per serving: 13g (vs. 30g in original recipe)


    Vanilla Cake:
  • 224g (2 cups) Coconut Flour
  • 96g (1/2 cup) Organic Stevia Mix**
  • 1 tbs Double-Acting Baking Powder
  • 1/4 tsp Salt
  • 369g (1+1/2 cups) Unsweetened Applesauce
  • 1+1/4 cups Unsweetened Vanilla Almond Milk
  • 227g (1 cup) Plain, Nonfat Greek Yogurt
  • 6 Large Organic Eggs
  • 5 Large Organic Egg Whites
  • 1 tbs Vanilla Paste (I used homemade!)
  • 1 tbs Vanilla Flavored Stevia Extract
  • Cream Cheese Frosting:
  • 455g (2 cups) Plain, Nonfat Greek Yogurt
  • 8oz Organic Neufchâtel Cheese (1/3 Less Fat Cream Cheese), soft
  • 2 tsp Vanilla Paste
  • 100g (1 cup) Powdered Erythritol


    For the Cake:
  1. Preheat your oven to 350 degrees Fahrenheit and line two 8 inch cake pans with parchment paper circles and spray with cooking spray.
  2. In a small bowl, whisk together the coconut flour, stevia mix, baking powder and salt.
  3. In a large bowl, whisk together the applesauce, almond milk, yogurt, eggs, egg whites, vanilla paste and stevia extract.
  4. Dump the dry over the wet and whisk together. Whisk vigorously to make sure there are no clumps.
  5. Pour the batter into the prepared cake pans and lightly tap the pans on the counter to flatten the surface. Bake for ~59-63 minutes, or until the surface of the cakes spring back when tapped.
  6. Let the cakes cool slightly in the pan, then flip them onto wire cooling racks. Let cool completely before frosting.
  7. For the Frosting:
  8. In a large bowl, whisk together the yogurt, Neufchâtel and vanilla paste. Whisk until smooth.
  9. Whisk in half of the erythritol. When the mixture is completely smooth, whisk in the last half. Refrigerate for frosting 30 minutes.
  10. Scoop the frosting over one cake layer and spread it out. Refrigerate the cake and frosting for 15 minutes. Place the next cake layer on top and frost completely.
  11. Refrigerate for 15 more minutes, then slice and serve!


**I bought a bag of Earth's Pride Organics Organic Stevia at BJ's Wholesale. It's a mix of Erythritol and Stevia Extract (both organic and non-GMO) and is 2x as sweet as sugar so sugar will not substitute. An alternative is Truvia spoonable.

To store, cover the cake with a cake dome and keep in the refrigerator.

This cake is: sugar free, low carb, high fiber, high protein and gluten free!

Here is a nutrition label comparison between Pamela’s Gluten-Free Vanilla Cake Mix + Vanilla Frosting Mix and the Desserts with Benefits Low-Carb and Gluten-Free Vanilla Cake + Vanilla Bean Cream Cheese Frosting:

(Pamela’s nutrition label is on the left, the Desserts with Benefits nutrition label is on the right)

Unhealthy Vanilla Cake nutrition label - Healthy Dessert Recipes at Desserts with Benefits  Healthy Low Carb and Gluten Free Vanilla Cake with Vanilla Bean Cream Cheese Frosting nutrition label - Desserts with Benefits

Oh. My. Gosh.

670 calories and 30g of fat in one slice of Pamela’s cake?!  And with all that there’s somehow space for 63g of sugar to fit in there??  That’s literally 1/3 cup of sugar in just one sitting.  Uh, no thanks.  I’ll take a slice of my cake, with only 350 calories, 13g of healthy fats and 11g of naturally occurring sugars (from the coconut flour, applesauce, yogurt and cream cheese…  there’s no sugar added)

Each bite and you’ll swear that the cake you’re eating is packed with sugar and butter and white flour, but nopity nope nope nope  :)

Healthy Low Carb and Gluten Free Vanilla Cake with Vanilla Bean Cream Cheese Frosting - Healthy Dessert Recipes at Desserts with Benefits

I totally ate way more than my “cake quota” this week.  But, this cake is 100% healthy and totally nutritious, so do I feel bad?  Nope.  Not one bit.  Why the bleep would I feel bad about indulging in this (secretly) guilt-free cakey deliciousness??

Healthy Low Carb and Gluten Free Vanilla Cake with Vanilla Bean Cream Cheese Frosting - Healthy Dessert Recipes at Desserts with Benefits

Did I mention that I ate this cake for breakfast?  Yes, it’s super sweet and totally dessert-worthy, but in my book, that’s what makes for a good great pretty damn awesome breakfast.  Just thought I’d let you know, becaaauusseee I’m sure you’ll do the same  ;-)

PS:  It’s great with coffee.

26 comments on “Healthy Vanilla Cake with Vanilla Bean Cream Cheese Frosting

  1. WHAT?! This looks SO GOOD!! I have everything to make this except for the stevia mix… i know you say you can’t sub sugar but do you think I could do 1/2 cup erythritol + 1/2 tsp more stevia extract? Because I want this, like, NOW. :-)

  2. This looks like total perfection! What a moist looking cake, and still possible with those low stats!! Great job, Jessica! I love how you added Greek yogurt to the frosting! It looks soo amazingly creamy!

  3. what do you think I could replace the yoghurt with? I’m not big on dairy. I was thinking coconut yoghurt but honestly i’m not 100% sold on that. Could coconut milk maybe work? Thanks! :) Cake looks amazing

    • Sophie-
      I’m afraid the Greek yogurt in the cake can’t be replaced, but the yogurt in the frosting definitely can! :)
      Coconut yogurt, soy yogurt, almond yogurt… anything can work really, you just won’t get as much of a tangy cream cheese flavor. Because yogurt has a higher water content than Greek yogurt, I would recommend straining the yogurt you choose through a cheese cloth. Measure 2 cups after straining.
      Or, if you don’t have a cheese cloth, try adding 2-3 tablespoons of organic cornstarch or arrowroot starch to help thicken it up. I haven’t tried this, but I think it’ll work!
      I hope this helps!

  4. Ohmygoodness. I made this yesterday and it’s almost half gone… I might live off of cake for the next few days, it’s THAT GOOD. I made a few substitutions based on the ingredients I had on hand and it worked out amazingly. I used baking splenda instead of baking stevia and doubled the amount (because it substitutes teaspoon for teaspoon with sugar), omitted the stevia extract, used vanilla extract instead of paste, and substituted 2 tablespoons of the applesauce with coconut oil. I steeped 2 vanilla earl grey tea bags in the almond milk (in the microwave but saucepan would work) for extra vanilla flavour, and it was AMAZING, I want to try chai next. For the icing I used baking splenda again (doubled) and added 2 scoops of protein powder for a higher protein content. I calculated the nutritional info and this cake has near perfect macronutrients… 35% carb, 31.5% protein, and 33.5% fat. THANK YOU SO MUCH FOR THIS RECIPE, it was truly a game changer.

    • Stephanie-
      I’m so glad you got a chance to make the cake! And I’m so glad you like it :)
      I’m surprised the baking splenda/stevia worked as substitutes, usually those don’t turn out very well!
      Oh, and your addition of the earl grey tea sounds AMAZING. I never would have thought to do that. SO many people like chai so I’m sure that variation would be pretty darn good too, especially with some extra cinnamon and spices. YUM.
      Thanks for letting me know you made the recipe! :)

  5. OMG this is sooo good!! I have cutted the quantities in half and made a kind of blonde without the frosting and it still was amazing!! Moreover it has only 108 kcal per serving!! Great recipe <3

  6. i am so in love with your blog!

  7. This looks amazing! I’m looking for a white cake and frosting recipe to make for my son’s birthday soon. Could Almond Flour be substituted for Coconut Flour? If so, are there any other adjustments that would need to be made with the switch? I’m new to low-carb baking…Thank you!!

    Nichole :)

  8. Hi, I’m hoping to make this for my daughter’s birthday, did a trial run (just half the recipe) this morning and will be tasting later today! She’s having a ‘pink party’ so I’m wondering if you have any suggestions for making the cake pink? (I have natural food colouring but wondered about using a berry sauce instead of apple sauce?). Also, have you tried freezing it? I’m making it a four layer cake (with each layer a different shade of pink, so might be easier if i can make it ahead of time. Last question…any suggestions for a pink coloured icing between layers? Thanks so much!

    • Linda-
      To make the cake pink, I would recommend replacing 1 tbs of the almond milk with 1 tbs of the natural food coloring. Berry sauce sounds like a great idea, but I’m not sure about how the color would turn out after baking. The berry sauce I see at the grocery store is slightly purple/brown in color and it might just turn the cake a faded brown color.
      I haven’t tried freezing the cake, but freezing almost always works. Just thaw it in the fridge until it’s soft :)
      To make the frosting pink, just add some natural food coloring. In case the food coloring waters down the frosting at all, I would recommend reducing the Greek yogurt to 1 cup and increasing the cream cheese to 12oz.
      I hope you like the cake!!

  9. Hi Jess! Got everything I need and making this for an Easter/Birthday celebration this weekend. Just two questions, what is vanilla paste and how is the icing vanilla bean without any vanilla beans used? Saw you made your own vanilla paste but don’t see a recipe? Really anticipating the turnout on these. .. By the way, I am making them as cupcakes instead!

  10. Pingback: 27 Low-Carb Versions Of Your Favorite Comfort Food - Seatbelt Guitar

  11. Pingback: 27 Low-Carb Versions Of Your Favorite Comfort Foods - Ice Trend

  12. Pingback: Low-Carb Versions Of Your Favorite Comfort Foods | WORLD Warotter

  13. Pingback: FOOD HACKS PUNS TRAVEL | 27 Low-Carb Versions Of Your Favorite Comfort Foods

  14. i wouldn’t exactly call it “low carb”, but it is a bit lowER carb.

  15. Great recipe! It looks just awesome and I bet that it tastes the same. But I am wondering if it would be good to replace cream cheese with somehing helathier here, ex. yogurt cheese. Thanks for sharing anyways. Have a nice day!

  16. Would this cake be too moist/softbfor making multi-layered cake? I want to make rainbow cake for my sons birthday, using fruit purees instead of the apple sauce to achieve the different colours. I’m also making fondant to cover the cake and am not sure if the cream cheese frosting will work as a crumb coat instead of chocolate ganache.

    • Katrina-
      Great idea with using different fruit purees for different colors! Strawberries for red, blueberries for blue (or even blackberries), carrots and orange juice for orange… yum!
      I haven’t tried using this cake for more than 2 layers, so I can’t be sure… I think it can handle 3 layers, but it’s a soft cake, not firm, so I wouldn’t pile too much weight on top of it. If you do try it out, I hope it works!! 😀

  17. Pingback: 28 Super Yummy Low-Carb Foods | Woman Worlds

Leave a Reply

Your email address will not be published. Required fields are marked *

This website may use cookies.