Moist yellow cake, gluten-free and sugar-free, made in a blender! It's low carb "Busy Day" Cake. Perfect for those hectic days when you need your cake fix in a hurry.
More photos and comments here, at my blog
Healthy Busy Day Cake (aka Blender Cake!)
, on Flickr
Healthy "Busy Day" Cake (a.k.a. Blender 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 almond flour, packed and leveled, OR 8 ounces sliced almonds
1 cup oat flour, spooned into cup and shaken
1/2 cup whey protein powder
3/4 cup + 2 Tablespoons erythritol OR 1 cup unrefined organic sugar
2 Tablespoons xylitol (if using erythritol)
1/2 teaspoon good-tasting pure stevia extract (if using erythritol)
4 teaspoons baking powder
1 teaspoon sea salt
1. 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.
If making in a food processor:
Add softened butter in pieces and pulse a few times until creamy. Add erythritol, xylitol, ¼ teaspoon stevia (or organic sugar), salt, eggs, and vanilla and pulse until creamy. Add almond flour (or sliced almonds), oat flour, whey protein and baking powder. Process until batter is smooth and evenly blended. Scrape batter into prepared cake pans.
If making in a blender:
Add softened butter, vanilla, erythritol, xylitol and stevia (or organic sugar), and blend until creamy. Scrape around edges of blender bowl with spatula. Add the rest of the ingredients and blend until batter is smooth. In my Blendtec, it took 2 of the "Smoothie" cycles - about 45 seconds of blending, using sliced almonds. Less blending will be required if you use almond meal. Scrape down insides of blender once during the blending process. Scrape batter into prepared 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
400 mL (about 1 1/2 cups) heavy whipping cream
225g (8 ounces) mascarpone cheese
2 Tablespoons erythritol OR organic sugar
Good-tasting stevia, to taste (recommended: NuNaturals Pure Stevia Extract)
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.
~18.5g net carbs
for the entire batch