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Lakanto's Birthday Cake - Gluten Free & Keto

We were lucky enough to have wonderful Woolworths team create a celebration cake recipe for us in their Woolworths Fresh Magazine. And us being Lakanto, where we love all things health, decided to put a gluten free, keto spin on it.

We've used new Baking Blend sweetener as a caster sugar replacement in this gluten free sweet sponge and our Icing Powder in the moreish icing. The result, a super moist, golden-brown and good for you low carb indulgence.

Reminiscent of a wander through a secret garden, this may be the cake you request for your birthday too this year. 

Or just a special treat to celebrate Spring!

Lakanto’s Secret Garden Birthday Cake

Serves 12

Prep time: 20mins Cook time: 45 mins


  • 2 1/2 Cups Almond Meal
  • 1 Cup Lakanto Baking Blend
  • 2 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 8 Large Eggs
  • 1 Cup Butter, Softened
  • 2 tsp vanilla extract


  • 250g Cream Cheese
  • 200ml Double Cream
  • 1 Cup Lakanto Icing Powder
  • ~20 Edible Flowers
  • Fruit Slices: Kiwi fruit, Strawberries, Blueberries


  1. Preheat the oven to 150 degrees Celsius
  2. Grease two 8 inch baking tins with a bit of butter and baking blend
  3. Beat the baking blend and softened butter together, then slowly add the eggs, one by one.
  4. Add the remaining ingredients until they are fully blended and smooth.
  5. Pour the mixture into the two baking tins and place in the oven to bake for ~45 mins, until fully cooked and golden.
  6. While the cakes bake, make the cream cheese icing.
  7. Whip the cream cheese and the Lakanto Icing Powder until soft
  8. Add the double cream and whip until it thickens to a firm cream
  9. Remove cakes from oven and allow to cool for 15 minutes in the tins and then gently remove and place on a wire rack.
  10. Spoon the icing onto the base cake layer and spread evenly. (Optional step: Layer fruit slices in between the layers) then place the top cake layer over this.
  11. Ideally using a pallet knife / butter knife spread the remaining cream mixture over the top and around the sides of the cake to create a naked look.
  12. Decorate with edible flowers and/or fruit slices as pictured in the images or in your own way.
  13. Serve and enjoy!


  • Halve the recipe if you would like to make a mini version
  • We used a bench top mixer, however if you don’t have one mixing by hand will work too
  • Layer fruit in the middle of the cake for extra wow factor
  • If you don’t have edible flowers, just use extra fruit slices.

Low Carb / Keto Friendly / No Added Sugar / Gluten Free

Approx Nutritional Information Per Serve 90g - Energy 1330kJ (320 Cal) - Protein 7.8g - Total Fat 30.3g Saturated Fat 12.0g - Carbohydrate 2.1g - Fibre 3.0g - Natural Sugar 1.4g  Sodium 264mg Erythritol 16.3g