Low Carb Almond & Coconut Cake

This cake is delicious. It is low carb but high in calories and high in fat.

Low Carb Cake

180g Ground almonds (Almond meal)

3/4 cup of splenda or equivalent

2/3 cup of dessicated coconut – I used fine but would use a mix of courser shredded and fine next time to give that slight
interest to the texture

2 Tbls Flaked Almonds

1/4 tsp salt

200g butter

4 eggs

1.5 tsp vanilla extract

1/4 tsp almond essence

Optional: grated rind of orange or lemon

Preheat oven to 180 C and grease/line a 6 inch cake pan (a deep one) or a 7 inch, shallower one.

Melt butter and allow to cool

Place the dry ingredients in a large bowl and mix together well

In a smaller bowl whisk the eggs, vanilla and almond essence together well. Mix in the melted butter. Add wet mixture to dry mixture and stir together until you have a well mixed yet sloppy batter.

Pour mixture in and spread evenly then sprinkle almond flakes over the top of the cake.

Bake in the mid-section of the oven for 40 minutes or until cake springs back. Let cool in pan.

Serve cold (a heavier cake) or slightly warmed

I take no responsibility for the nutritional information. It is provided as a guide only. It was just taken from the site when I wrote down the recipe. I recommend if nutritional information is important to you that you enter the ingredients into a calculator yourself to check the accuracy.

Nutritional Information:

Total cake:
101g protein 307g fat 39g carb 3442 cal

Per serve (8 reasonable sized slices per cake) 12.6g protein 38.3g fat 4.8g carb 430 cals

I grabbed this recipe online late last year but never made a note of the source. After a quick scout online I believe the original recipe can be found here http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5718

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Tags: almond, atkins, coconut, diet, Low Carb Cake, Paleo, South beach

Milk Chocolate Cake

And if you’re cutting a cake into a special shape, gluing it together with frosting and then applying frosting to the entire cake, fragile is problematic.

But that doesn’t mean you have to bake a cake from scratch or that you have to sacrifice a nice moist cake for ease of cutting. You just need to modify the cake mix to make a denser (but still moist and delicious) cake.

Ingredients

• 1 Betty Crocker SuperMoist Milk Chocolate Cake Mix
• 2 eggs plus 2 egg yolks
• 1/3 cup vegetable oil
• 1 Chocolate flavored Jell-O Instant Pudding & Pie Filling (1 oz. size)
• 1-1/4 cup milk

Directions

1. Combine all ingredients and mix for 30 seconds on lowest speed.
2. Mix for another 30 seconds – 2 minutes at medium speed.

Cake Pans

Bake in 2 – 8″ round or square pans, 2 – 9″ round or square pans, or 1 9″x13″ rectangular pan.

White cake demonstrating done and overdone.

How Long to Bake Modified Mix

Baking times vary greatly. But use the bake times listed on the box as a guideline, but keep an eye on your cake — I generally remove my cakes several minutes prior to the guidelines on the box. If the cake is in the oven and sides have pulled away from the pan, it. is. done. Possibly overdone, but that’s less of an issue with chocolate cakes than with white cakes.

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Tags: chocolate cake mix, dense cake

You can make very fine cakes with standard box mixes, but most of the box mixes are so light and moist, they make very fragile cakes.

And if you’re cutting a cake into a special shape, gluing it together with frosting and then applying frosting to the entire cake, fragile is problematic.

But that doesn’t mean you have to bake a cake from scratch or that you have to sacrifice a nice moist cake for ease of cutting. You just need to modify the cake mix to make a denser (but still moist and delicious) cake.

Ingredients

• 1 Betty Crocker SuperMoist White Cake Mix
• 4 egg whites
• 1/3 cup vegetable oil
• 1 White Chocolate (or Vanilla) flavored Jell-O Instant Pudding & Pie Filling (1 oz size)
• 1-1/4 cup milk

Directions

1. Combine all ingredients and mix for 30 seconds on lowest speed.
2. Mix for another 30 seconds – 2 minutes at medium speed.

Baking times vary.

How Long to Bake Modified Mix

Baking times vary greatly. Use the bake times listed on the box as a guideline, but keep an eye on your cake. For example, in the picture to the left, the top layer was removed from the oven when I thought it was done. The second layer was removed eight minutes later when the timer buzzed.

Even though I’ve tested my oven with an oven thermometer (and it appears to be accurate), everything cooks too quickly. Why? My kitchen has two ovens, but they are smaller than average ovens. Which places cake pans closer to the heat source (and oven walls) than in average size ovens.

Both layers are fully baked and taste fine. But the cake I removed “early” does taste better than the one baked to a set of preconditions that don’t consider my small ovens. So pay attention to the baking times provided, but consider that they’re more guidelines than rule book.

Both cakes are thoroughly cooked.

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Tags: cake mix, dense cake, modified, white cake

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