From wearing white and the bouquet toss to carrying your S.O. over the threshold, lots of couples love to incorporate classic wedding traditions into their special day. And while there are certainly many, one that stands out as the ultimate wedding tradition is none other than the classic wedding cake.
There are only a small handful of things we tend to appreciate more than a decadent wedding cake — random acts of kindness, Uprising Food’s Superfood Freedom Chips, and of course, puppies. However, nothing can take the place of a delicious slice of that oh-so glorious wedding cake that warms the soul.
For many love birds, the wedding cake is one of the most important details of their big day. If you ask us, it’s also one of the more enjoyable experiences in wedding planning. Besides, who doesn’t love taste-testing a whole bunch of mouth watering cakes just to find the right one?
Well, believe it or not, apparently, a lot of people — more specifically, those on the ketogenic diet.
For those living the low-carb lifestyle, choosing a wedding cake can be much more of a headache due to carb-laden ingredients like white flour and refined sugar. Just one slice is all it takes to kick you right out of ketosis. Thankfully, we’re here to help.
Read on to discover how to make a delicious keto vanilla wedding cake that is so good, you won’t believe it’s low carb — and your guests won’t either!
But First, Where Did the Tradition of Wedding Cakes Come From?
It’s a tale as old as marriage itself— the happy newlyweds gather their loved ones around them, the beautiful wedding cake is sliced, and suddenly, sweet sugary frosting ends up smeared across the faces of both the groom and bride. Where did this odd custom come from?
The history of the nuptial pastry dates back to ancient Rome when marriages were sealed when the groom smashed a barley cake over his beloved bride’s head. This was to symbolize both male dominance and future fertility. The guests would then scoop up a few crumbs for good luck.
Fast forward to the medieval days, the English replaced the boring ol’ barley cake with sky-high stacks of spiced buns, scones, and cookies—a precursor to the tiered cakes of today— and the bride and groom would try to kiss over it. If the love birds were successful in smooching without knocking the stacked goodies over, then it was believed that they would have good fortune and be blessed with many children.
The first known official wedding confection comes from a popular recipe for Bride’s Pye. Never heard of Bride’s Pye? Don’t worry; you’re not missing out — it’s a buttery pastry crust filled with a questionable assortment of lamb testicles, throat, oysters, roost comb, and pine kernels. Yum.
By the seventeenth century, wedding cakes came back into the picture (thankfully), replacing bridal pies, and since then, they’ve evolved into the beautiful nuptial pastries we see and love today.
How to Make a Delicious Keto Vanilla Wedding Cake
As you can see, the wedding staple has evolved quite a bit over the years. And now, with the ketogenic diet becoming as popular as it is, we’re starting to see many mouthwatering low-carb wedding cake options. However, if you ask us — our recipe is hands-down the best!
The Cake Ingredients
To make this unbelievable moist low-carb cake, you’re going to need a few things:
- 2 cups almond flour - blanched
- 4 large eggs - room temperature
- ½ cup granulated monk fruit - any granulated keto-approved sweetener will do
- 2 tablespoons melted coconut oil - or melted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 8 oz cream cheese - room temperature
- ½ cup powdered monk fruit - or you can use Swerve or Erythritol
- 4 oz unsalted butter - soft, out of the fridge for 4 hours
- 2 teaspoon vanilla extract
The Cake Instructions
Now that you’ve gathered all the ingredients, it’s time to make the cake!
Step 1: Preheat the oven to 325°F and grease a 9-inch round cake pan butter or coconut oil. To prevent the cake from sticking to the pan, cut a 9-inch circle from a piece of parchment paper and stick it to the bottom of the pan. Grease the paper and pan sides. Set aside.
Step 2: Grab a large mixing bowl and whisk the eggs, sweetener, oil, and vanilla. For the ingredients to combine, it should take no more than 60 seconds.
Step 3: Gently whisk in the almond flour and baking powder until evenly combined.
Step 4: Pour the cake batter into the prepared pan and bake for 25 minutes.
Step 5: Once the cake is done baking, let it cool for a few minutes before releasing the cake on a cooling rack. Allow the cake to cool for two hours before adding frosting.
Want to make a layered wedding cake? Simply repeat this recipe until you have the desired number of tiers. Do not stack until the cake is cool.
Step 6: Add the cream cheese and butter in a large mixing bowl and cream together using a hand mixer. Beat for 2-3 minutes or until fluffy.
Step 7: Add the sweetener and vanilla extract and mix well until you get a creamy and fluffy frosting.
Step 8: Refrigerate the frosting for 30 minutes before applying it to the cake. Serve and enjoy!
Pro Tip: If the frosting is too thick, add a little heavy whip until the consistency is perfect.
A Final Word
Whether it’s your big day or you’re on the hunt for a soul-warming keto-approved stuffing recipe, you can count on Uprising Food to have your back. We make delicious food that’s baked to perfection with clean superfood ingredients and never anything artificial. Check us out today and surprise your tastebuds tomorrow — trust us, you’ll be glad you did!