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The Best Grain & Sugar Free Birthday Cake

Makes 12-13 cupcakes or 2-8'' inch cakes
1 from 1 vote



  • 1 cup almond flour Honeyville
  • 1/2 cup plus 2 tbsp coconut flour Tropical Traditions
  • 1 tbsp baking powder
  • 1/2 plus 1/8 tsp Stevia Select or granular sweetener of choice to taste*
  • 6 large eggs
  • 1/2 cup heavy whipping cream or canned coconut milk
  • 1/2 cup sour cream or coconut milk
  • 1/4 cup milk of choice cow's, coconut or almond
  • 1 tbsp pure vanilla extract
  • 6 tbsp unsalted butter melted (or coconut oil for dairy-free)

Milk Chocolate Ganache Frosting

  • 4 oz unsweetened chocolate or favorite dark chocolate
  • 4 oz heavy cream
  • 4 oz coconut milk
  • 1/2 tbsp vanilla
  • 1/2 teaspoon Stevia Select Stevia taste for your desired sweetness



  • Preheat oven to 350 degrees F.
  • Mix almond flour, coconut flour, baking powder and sweetener.
  • In separate bowl, beat eggs and then blend in heavy cream, sour cream, milk, vanilla and butter. Blend well.
  • Add wet to dry and whisk until there are no lumps.
  • Scoop into cupcake liners or lined cake pans (lined with parchment paper).  I used a large ice cream scoop (1/4 cup) for cupcakes.
  • Bake cupcakes for 15 minutes and check.  Will possibly need up to another 5 minutes.
  • Bake 8'' cakes for about 22-25 minutes and check for doneness.
  • Carefully remove from pan and remove paper and cool on rack.
  • **Note:  If batter is a little thick, simply add a few more tablespoons of dairy.  I always weigh my ingredients on a scale because the volume of flour will vary depending if the flour is packed or not and this can affect how much liquid you need.
  • ** Update: To an even lighter cake, separate the egg whites and yolks. Beat the egg whites until soft peaks form and blend the egg yolks with the other wet ingredients.  Blend dry ingredients with wet and then fold egg whites into batter.


  • Chop unsweetened chocolate and add to a medium pot.
  • Melt on low heat stirring occasionally.  It is not necessary to use double boiler.
  • Once chocolate is melted, whisk in coconut milk, heavy cream, vanilla and stevia. Taste for sweetness and how strong the chocolate is for your taste. If still not Milk Chocolaty enough for you, add up to 2 tablespoons more of coconut milk or heavy cream.
  • Allow to cool before pouring over cake. Store frosted cake in refrigerator but let come to room temperature before serving.