Italian cream cake is the perfect dessert to showcase at a birthday, holiday, or special gathering like Mother’s Day. Italian Cream Cake has been one of my favorite cakes for many years, and I’m going to share my lectin-free, gluten-free, and no added sugar version.

This Italian cream cake is a beautiful cake that guarantees to transform any occasion into something special. This Italian cream cake is so delicious you'll never know it's lectin-free, gluten-free, and sugar-free!

Recipe for Italian Cream Cake on Lectin Free Wife by Brie Minnaar

Italian Cream Cake Recipe is easy to make with the perfect proportion of sweetness balanced with walnuts, shredded coconut and topped with a decadent cream cheese frosting.

This Italian Cream Cake is a delicious and glorious dessert, any way you slice it. Give this recipe a try and see if it becomes your new favorite cake.

Italian Cream Cake

PREP TIME: 20 MIN
COOK TIME: 40 MIN
TOTAL TIME: 1 HOUR

The Italian cream cake recipe is easy to make at home. This delicious and fluffy cream cake is ready in just 1 hour (Preparation time 20 min + Cooking time 40 minutes). The ingredient quantity is enough to make the 10 slices of Italian cream cake.

INGREDIENTS

✓ Here’s all the goodies you need to make the Italian Cream Cake.

· 1 1/2 cup almond flour*

· 1/4 cup coconut flour

· 1/4 cup tiger nut flour

· 1/2 cup toasted walnuts, chopped*

· 2 tsp baking powder

· 1/4 tsp salt

· 1/2 cup unsalted butter* (room temperature)

· 1/2 cup Monk fruit sweetener

· 4 eggs (room temperature)

· 5/8 c (1/2 c + 2 tbsp) almond milk

· 1 tsp vanilla extract

· 1 tsp almond extract

· (2) 6-in. round baking pans*

· shortening*

✓ Here are all the goodies you need to make the Cream Cheese Frosting.

· 8 oz organic cream cheese (room temperature)

· 4 oz butter* (7 tbsp) (room temperature)

· 1/3 cup - 1/2 cup powdered sweetener like Lakanto (sifted)

· 1/2 tsp almond extract

· 1 tsp vanilla extract

· 3/4 cup toasted walnuts* for decorating

· 1/2 cup toasted coconut flakes*

INSTRUCTIONS

✓Here’s how to make Italian Cream Cake.

1. Preheat oven to 350° F.

2. Grease and line with parchment paper (2) 6-inch pans.

3. In a medium bowl, whisk together the almond flour, coconut flour, tiger nut flour, baking powder, and salt until combined and lumps are removed.

4. Add the chopped walnuts and combine with a whisk.

5. Add the butter and monk fruit sweetener in the bowl of a stand mixer with the paddle attachment. Cream together for a few minutes (3) until butter is fluffy.

6. With the mixer on low, add the eggs one at a time, allowing each egg to combine in the batter. (Batter may look curdled, this is normal) Scrape down sides as needed and continue mixing.

7. Add the almond milk and extracts to the bowl on the mixer on low until combined. Continue to scrape down sides if needed.

8. With the mixer on low, slowly add the dry ingredients until combined.

9. Divide the batter between the two prepared 6-in pans.

10. Use a spatula to smooth the top of the batter.

11. Bake for 35-40 minutes. Insert a toothpick into the centre to check for doneness when a toothpick comes out clean.

12. Remove pans from the oven and allow to rest for 10 minutes.

13. Carefully run a butter knife around the outside edge to allow for easier removal from the pan.

14. Allow cakes to cool out of the pan on a cooling rack.

**⬆️ Here is how to assemble and frost the Italian Cream Cake**

✓Here’s how to make the Cream Cheese Frosting.

1. In the bowl of the stand mixer with a paddle attachment, add the cream cheese and butter. Mix until creamy.

2. Slowly add the sifted powdered sweetener with the mixer on low, scraping down the sides as needed.

3. Turn mixer to medium-high, add the extracts and mix for 4-5 minutes until frosting becomes fluffy.

4. Frost on a cooled cake.

5. Use remaining walnuts and toasted coconut to decorate the cake.

6. Refrigerate cake until ready to serve.

Before removing the parchment paper from bottom of cake, refrigerate cake for 30 minutes, allowing frosting to firm up. Use a knife to cut around the bottom edge before gently pulling out the strips of parchment paper.

Notes from the LECTIN FREE WIFE…

-Almond flour should be from blanched almonds only.
-I use 6-inch baking pans for this recipe. If you use larger pans, the cooking time will be less.
-Use compliant butter
-To toast walnuts- Preheat oven to 350°, placed chopped walnuts on the baking sheet, and bake for 7-10 minutes
-To toast coconut- place a small skillet on the stove over medium/high heat, add the coconut and stir with a wooden spoon until pieces reach desired level of toasted. It doesn't take long for the coconut to begin to brown, so be sure to stay by the stove and watch.
-*Butter notes: use compliant butter

Italian Cream Cake

Yield: 10 slices of cake

Author: Lectin Free Wife

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Delicious Italian cream cake that you'll never know it's gluten/lectin free. Traditionally this cake uses pecans, I used walnuts but you can easily make a swap if you prefer.

Ingredients

For the cake

1 1/2 c almond flour*
1/4 c coconut flour
1/4 c tiger nut flour
1/2 c toasted walnuts, chopped*
2 tsp baking powder
1/4 tsp salt
1/2 c unsalted butter* (room temperature)
1/2 c Monkfruit sweetener
4 eggs (room temperature)
5/8 c (1/2 c + 2 tbls) almond milk
1 tsp vanilla extract
1 tsp almond extract
(2) 6-in. round baking pans*
shortening*

For the frosting

8 oz organic cream cheese (room temperature)
4 oz butter* (7 tbls) (room temperature)
1/3 c - 1/2 c powdered sweetener like Lakanto (sifted)
1/2 tsp almond extract
1 tsp vanilla extract
3/4 c toasted walnuts* for decorating
1/2 c toasted coconut flakes*

Instructions

For the cake

Preheat oven to 350° F
Grease and line with parchment paper (2) 6-inch pans
In a medium bowl whisk together the almond flour, coconut flour, tiger nut flour, baking powder, and salt until combined and lumps are removed
Add the chopped walnuts and combine with whisk
In the bowl of a stand mixer with the paddle attachment, add the butter and monkfruit sweetener. Cream together for a few minutes (3) until butter is fluffy
With the mixer on low add the eggs one at a time, allowing each egg to combine in the batter. (Batter may look curdled, this is normal) Scrape down sides as needed and continue mixing.
Add the almond milk and extracts to the bowl on the mixer on low until combined. Continue to scrape down sides if needed.
With the mixer on low, slowly add the dry ingredients until combined.
Divide the batter between the two prepared 6-in pans
Use a spatula to smooth the top of the batter.
Bake for 35-40 minutes. Insert a toothpick into center to check for doneness when toothpick comes out clean
Remove pans from oven and allow to rest 10 minutes
Carefully run a butter knife around the outside edge to allow for easier removal from pan.
Allow cakes to cool, out of pan on a cooling rack

For the frosting

In the bowl of the stand mixer with a paddle attachment, add the cream cheese and butter. Mix together until creamy
With the mixer on low, slowly add the sifted powdered sweetener, scraping down the sides as needed
Turn mixer to medium high add the extracts and mix for 4-5 minutes until frosting becomes fluffy
Frost on a cooled cake
Use remaining walnuts and toasted coconut to decorate cake
Refrigerate cake until ready to serve

Notes:

*Almond flour should be blanched almonds only

*I use 6 inch baking pans for this recipe, if you use larger pans the cook time will be less

*Use compliant butter

*To toast walnuts- Preheat oven to 350°, placed chopped walnuts on baking sheet, and bake for 7-10 minutes

*To toast coconut- place small skillet on stove over medium/high heat, add the coconut and stir with wooden spoon until pieces reach desired level of toasted. It doesn't take long for the coconut to begin to brown so be sure to stay by the stove and watch.

*Butter notes: use compliant butter

Italian Cream Cake