On a busy day, there’s nothing better than a slice of cake.
To satiate your sweet tooth on those mile-long-to-do-list days, it’s tempting to hit up the grocery store or corner bakery for a pre-made slice, full of trans fatty, sugary frosting and white flour. For gluten-free eaters and low carb dieters avoiding sugar, there are few options for a quick fix. What’s a stressed out cake-lovin’ healthy eater to do?
Pictured below are the ingredients, the blender containing eggs, butter and sweeteners, the finished batter, and the baked cake layers. Not shown: Me pigging out, eyes rolling back in my head from the pure decadence!
Use a fool proof recipe and a common kitchen tool to create a delicious and healthy cake! In place of white flour, I used ground almonds, oat flour, and whey protein powder to make it gluten-free and diabetic-friendly. It’s a truly magical combination of ingredients, as this cake batter yields a lovely texture even after heavy blending, and stays moist for days! I get my gluten-free oat flour from iherb.com, but if I’m baking this cake for friends who can eat gluten, I pick up whatever oat flour is available from the grocery store (usually Arrowhead Mills brand). Alternatively, if you have a Blendtec or other high power blender, you can make your own oat flour from oats. Any vanilla whey protein powder low in carbohydrates should work well in this recipe.
Using a serrated knife, I cut my 2 cake layers in half to make a 4 layer cake. For the fillings, I used sweetened raspberry puree and an experimental dairy-free vanilla cream frosting. These fillings require a few steps to make, so I’d suggest making a 2 layer cake using the white whipped creamy frosting recipe below as the filling and topping if you’re pressed for time. A sugar-free chocolate buttercream frosting with this moist yellow cake would be out-of-this-world too. The possibilities for this cake are only limited by your imagination (and your schedule!).
This recipe is Wheat Belly and Trim Healthy Mama-friendly. It would be an “S” treat.
Healthy “Busy Day” Cake
Makes 16 cupcakes or 2-9 inch cake layers
1/2 cup unsalted butter, softened
4 large eggs, room temperature
2 teaspoons vanilla
4 Tablespoons half and half OR 4 Tablespoons lite coconut milk
2 Tablespoons water
2 cups (about 8 ounces) almond flour
, gently packed and leveled
3/4 cup + 2 Tablespoons stevia blend* OR 1 cup unrefined organic sugar
2 Tablespoons xylitol
(if using erythritol)
4 teaspoons baking powder
1 teaspoon sea salt
*THM Sweet Blend works well here, too.
Preheat oven to 375 degree F. Grease 2-9 inch round cake pan, or 16 cupcake liners with grapeseed oil cooking spray or melted butter. Sift a little oat flour on the inside of the cake pan to ensure that the cake comes out easily.
Using a Magic Bullet blender or coffee grinder, grind up sweeteners and sea salt until powdered. Wait until the “dust” inside the canister settles for opening your Magic Bullet and dumping contents into mixing bowl. Using a hand blender, beat together butter, erythritol, xylitol, and stevia for 2-3 minutes, or until butter is light and fluffy. Scrape around edges of blender bowl with spatula. In a separate mixing bowl, whisk together dry ingredients. Crack your 4 eggs into a glass measuring cup.
Mixer Method (yields the best results):
Turn on hand mixer and start alternating between beating in the eggs and dry ingredients. Mix in an egg, then mix in a little bit of the dry ingredients. Keep adding eggs and dry ingredients until batter is just beaten together, smooth and free of lumps. Do not overmix! Scrape into cake pans.
Turn on blender and start alternating between adding the eggs and dry ingredients. Mix in an egg, then mix in a little bit of the dry ingredients. Keep adding eggs and dry ingredients, pulsing until batter is smooth and free of lumps. Do not overmix! Scrape batter into cake pans.
Insert cake pans into middle rack of oven, then turn oven down to 325 degrees. Bake 20 minutes. Remove pans from oven and place on a wire rack to cool. Cut around edges of cakes and invert to remove from pan after 5 minutes of cooling to finish cooling. Frost and enjoy!
~8g net carbs per 1/12th of a recipe made with erythritol, xylitol, and stevia (without frosting)
~9.5g net carbs per 1/12th of a recipe made with erythritol, xylitol, and stevia (with the Whipped Creamy White Frosting below)
Quick Whipped Creamy White Frosting
1/2 cups(400 mL) heavy whipping cream
8 ounces (225g) mascarpone cheese
1/2 teaspoon vanilla
Pinch sea salt
With a hand mixer, beat cream, sweeteners, and salt on low until soft peaks form, then increase speed of mixer to high until cream stiffens (like this) but doesn’t look gritty (like this). Do not overbeat! Scrape in mascarpone and vanilla, and beat just until incorporated.