You can’t substitute coconut flour for the almond flour because coconut flour is very dense and soaks up an incredible amount of liquid. It kept beautifully in the fridge for 4-5 days (until we ate it all!) and had good carrot and spice flavor, and a great texture. Any idea if this recipe would work if you substituted granulated erythritol for the xylitol?
Also, approximately how many carbs per serving, and that would of course require specifying serving size or total number of servings.
My Fitness Pal calculated half a recipe with one cupcake serving as having 11.5 carbs per serving. I’m not set up to do that but there are a bunch of sites online where you enter each ingredient and it will calculate the nutritional info and then you just add it up. I wanted to eat cake for my boyfriend’s birthday and even though he is most definitely NOT low carb, he was more than happy to let me bake a cake we could BOTH eat (and carrot cake [was] my favorite cake).
I don’t really bake too much, so I was completely stupid and DID NOT line my pans with parchment paper like you said to. This is the best and I have no doubt that if I made it for a co-worker or something, that they wouldn’t even know it was low carb.
Someone down below said they were able to get 48 cupcakes out of the recipe, but for that number you would probably need a double recipe of frosting. I think it’s more likely you would make sheet cake out of this, using just a single recipe of frosting. I just wanted to let you know that I made this cake for my dads birthday today and everyone loved it! Eating healthy has changed my body, my energy level, my overall health, and my quality of life. This rich yellow can easily be transformed into a coconut cake worthy of a Southern cookout!
To bowl of food processor, add dry ingredients (almond flour, coconut flour, sweetener, baking powder, sea salt) and pulse for 1 minute, or until ingredients start to clump together. Pulse in melted butter, coconut milk, and vanilla in food processor until batter is uniform with no streaks of flour, scraping down sides once..
Scrape batter into prepared pans and bake for 35-40 minutes, or until a toothpick tester comes out clean.
When pans are cool enough to handle, run a knife around the edges of cakes and invert them onto cooling racks. Do you have the nutrition values, specifically the carb and fiber counts for the Beautiful Cake??
There’s usually frosting and filling left over, so take that into account if you are counting calories. I need direction on when to add the gelatin and how much sweetener should be in the filling. I was reading back through the blog, and excited to see that you were going to release some new pamphlets of recipes. I really want to make this cake but I’m confused about the ingredients to make the filling.
I made a layer cake, using two round cake pans, since the occasion was more celebratory and formal. Assuming you’re not allergic to other nuts, you could try using a different nut flour like pecans or hazelnuts. I usually get an email when someone leaves a comment, but for some reason I didn’t get notified and just saw this. Even substituted the eggs with Flax, butter with Earth Balance, and milk with a can of full fat coconut milk to make it Vegan. My 10 year old grand daughter was just diagnosed Type 1 Diabetic and I am looking for recipes. I was able to get 13 pieces so each piece came to 381 calories and 6g net carbs, which really for CAKE is negligible.
When you measure the almond and coconut flours do you pack them in the measuring cup or just scoop and level? This is the first low carb dessert I’ve had in months that actually tasted like dessert and not like artificial sweetener. Since I love great tasting food, I've worked hard at making healthy and delicious go together. Simply fill the layers with my sugar-free sour cream filling and top with my vanilla mascarpone frosting.
Trace a circle of parchment using the bottom of the pan, cut it out, and place it in the pan.
If making cupcakes, bake 25-30 minutes, or until a toothpick poked into the top of cupcake comes out clean.
I even used fat free greek yogurt in place of the sour cream because I was out of sour cream, and it came out well.
Congratulations to you and your family getting to your milestone of college graduation with all the growth it required along the way. I followed the recipe word by word and it felt like I didn’t have enough to batter for both 8 inch pans. After more experimentation, I found that the baking powder isn't needed at all and I will leave it out from now on.
The cream-cheese frosting was really delicious as well, although the cake can stand on its own without it.
Just make sure that it’s very finely ground (but not so fine that it starts to turn into nut butter).
I went with the 2 layers, and double the frosting (which I flavored with ginger and orange blossom essence). The almond milk worked great – I ended up using the same amount as your recipe calls for since my coconut flour was really absorbent.
Without Mom to talk me through it, it would have been far more difficult to see the light rays peeking through the storm cloud. Combine almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt in a medium bowl. I only made double the recipe and it was really more than enough to ice the entire cake, if I could have made more than double I would have had a lot of icing left over. You have to cut down on the liquid because almond flour absorbs less moisture than coconut. And as one reviewer said, the longer these sit the more the flavor ages, so on the third day we ate them they were PHENOMENAL!
Out of the two mixing methods I tried, grinding the dry ingredients together in the food processor and beating the egg whites separately created the most tender crumb. You could always start with a little less stevia (1 tsp?) and taste the batter to see if it’s sweet enough before baking it. This is a total winner of a recipe, and people will not even guess that it’s vegan or gluten free!
It is seriously good and my boyfriend said it was extremely delicious, he really did like it, and he can’t believe that I didn’t use any regular flour at all!
Following my instructions exactly should yield a perfectly fluffy yet substantial cake with an even texture. You can find it in most whole food stores, but I buy mine in a 4-pack from Amazon to keep the cost down. You can substitute just about any granulated (non-liquid) form of sweetener that you’d like, and of course, you can always use real sugar, too. Divide mixture between two microwave-safe mugs and microwave each separately for 1 minute and 20 seconds (if your microwave is stronger than 1000 watts, reduce time by 15 seconds). I’ve done the chocolate ones before for the kids but never even thought of a Lemon one. I want to help you create nutritiously balanced, delicious food using a common sense approach. I have a passion for helping my readers turn ordinary ingredients into extraordinary meals!
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