She’s done it! – Chef Rachel, the amazing medical ketogenic diet chef, has come up with the perfect 4:1 cake recipe with the most delicious buttercream frosting! We recently debuted this cake recipe at the Glut1 Deficiency Foundation family meeting and it was a hit – lots of smiles, thumbs-ups, “yummy”s and requests for seconds from the kids (and some of the parents!). We hope you love it just as much!
Note – You can also use this same recipe to make cake pops. This recipe is also available in a 3:1 ratio.
Makes approximately 6 servings (approximately 250 calories each). You can adjust serving size to yield desired calorie requirement. Ask your dietitian for help.
4:1 Vanilla Cake with Buttercream Frosting Recipe:
- 44 g KetoCal® 4:1 Powder
- 42 g Almond flour (whole ground blanched almonds)
- 46 g Egg (raw, mixed well)
- 2 g Vanilla extract – pure
- 2 g Baking powder – Calumet®* (Kraft®*)
- 50 g Mayonnaise, Hellmann’s®*/Best Foods®*
- 40 g Butter
- 60 g Cream, 36%
- 7 g Pudding powder Kraft®* FatFr/SugarFr, Inst.Vanilla
- Preheat oven to 325 F.
- Weigh KetoCal® powder, almond flour, egg, mayonnaise, baking powder, and vanilla extract. Save cream, butter, and pudding powder for later.
- Mix KetoCal powder, almond flour, egg, mayonnaise, baking powder, and vanilla extract in a large mixing bowl. Mix with a spatula until well blended.
- Pour batter into a greased very small baking dish – we used a 7.5 x 5.5 x 1.8 (3 cup) glass baking dish.
- Spread batter evenly in baking dish.
- Place baking dish into the oven.
- Bake for approximately 15-20 minutes, or until edges start to brown and a toothpick comes out clean. Keep a close eye on it as it bakes as oven baking times may vary.
- While baking, prepare your frosting recipe.
- Weigh heavy cream, butter, and sugar-free pudding powder.
- Add heavy cream to a large bowl. Using a hand blender, whip cream until it starts to stiffen to whipped cream consistency.
- Add pudding powder and butter to the same bowl with the cream, then blend until mixture is blended. Do not over blend or frosting will become too stiff. If this happens, add a small amount of water to thin out frosting.
- Remove cake from oven and allow to cool.
- Once cake is completely cool, spread frosting as evenly as possible over the top.
- Serve immediately or store in the refrigerator. Note – frosting will melt if exposed to heat or direct sunlight.
*Optional, add “keto sprinkles” (granulated stevia leaf extract sweetener mixed with a dash of food coloring) on top of the frosting. If you do this, be sure to add the stevia leaf extract sweetener as an ingredient to the recipe and account for any extra carbs – you may need to add a bit of extra butter to the frosting recipe to even out the ratio.
Makes approximately 6 servings of cake (about 250 calories per serving). Can adjust serving size to reach needed calorie amount.
For total recipe:
- Calories: 1515
Per serving (6 servings per recipe):
- Calories: 252
For full nutritional information for this 4:1 recipe – visit https://myketoplanner.com/4299-chef-rachel-s-4-1-vanilla-cake-buttercream-frosting-recipe-from-glut1-conference.aspx.
To view 3:1 recipe, visit https://myketoplanner.com/4301-chef-rachel-s-3-1-vanilla-cake-frosting-recipe-from-glut1-conference.aspx.
KetoCal® is medical food for the dietary management of intractable epilepsy and is intended for use under medical supervision. Talk to your healthcare provider about whether KetoCal is right for you.
*Hellmann’s® and Best Foods® are registered trademarks of the Unilever Group of Companies. Calumet® and Kraft® are registered trademarks of Kraft Foods Group Brands LLC. Unilever and Kraft Foods Brands LLC are not affiliated with Nutricia North America and have not endorsed the proposed use of their products in this recipe. Specific brand names are referenced to ensure consistent nutritional composition necessary to maintain the medical ketogenic diet.
For more information on the medical ketogenic diet for the management of intractable epilepsy, visit www.ketogenicdietforepilepsy.com.