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?
Making healthy yellow cake in my Blendtec blender! Pictured 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!
1. Turn on oven.
The best part of about this cake aside from being minimally labor intensive is the nutrient content. In place of white flour, I used ground almonds, oat flour, and whey protein powder to make it gluten-free and high in protein. 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.
Healthy “Busy Day” Cake (a.k.a. Blender Cake)
Add softened butter in pieces and pulse a few times until creamy. Add erythritol, xylitol, ¼ teaspoon stevia (or organic sugar), salt and vanilla and pulse until creamy. Add eggs, almond flour, oat flour, whey protein, baking powder, coconut milk or half and half, and water. Process just until batter is blended, about 20 seconds. Scrape batter into prepared cake pans.
If making in a blender:
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)
~18.5g net carbs for the entire batch
Recipes from my blogger friends you might enjoy:
Chocolate Buttercream Frosting @ The Healthy Advocate
Almond Vanilla Layer Cake @ Splendid Low Carbing with Jennifer Eloff
Vegan Coconut Cream Frosting @ Elana’s Pantry
Coconut Flour Cake with Coconut Frosting @ Nourished Kitchen
Chocolate Cupcakes with Vanilla Frosting @ Low Carb Family
Strawberry Birthday Cake @ The Spunky Coconut