1/11/13

Sugar Free, Low Carb White Layer Cake

A cake I made for my parents who were visiting from out of town while we were doing 'no sugar'
Yesterday the last of the items I ordered online (Xylitol, etc.) arrived so we are preparing to do another round of detoxing our bodies after a sugar/fat holiday season of baking and foods. 

This is a cake I made in September for my parents anniversary as they were visiting us during that time, and I wanted to celebrate, but our family was in the middle of a no sugar, low carb way of eating.  (If you are new, we do this for about 2 months at a time, 2 or 3 times a year).  I have to admit, I am pretty excited to make this one again.  I first made it in April for my own birthday (was also doing no sugar at the time) and again in September.  I play around with the recipe based on what I have on hand and what I think will work.

I don't care for the strong taste of coconut flour so I don't use much of it, but if you don't mind, then you can absolutely use a mixture of just Carbquick and Coconut Flour.  Or try using Almond Flour for a portion of it.  Any mixture of Carbquick, Almond Flour, Coconut Flour, Whey Protein Powder can be 'played with'.   Although I used a mixture of Splenda and Xylitol, you could probably mix Xylitol and Erythritol if that is what you usually use.  

Although I used 4 t vanilla when I made it in April;  I used a mixture of 2 t vanilla, 1 t lemon extract and 1 t almond extract this time.  I loved it, but again, this something you can play with. The end result was a yummy white cake and frosting my parents loved and my Dad said he could eat every day.  And neither of them are low carb or sugar free.

Note:  The frosting in the above photo wasn't supposed to be that way.  I was trying to HURRY and decorate it while I was literally expecting my parents to drive up the driveway any second - and my buttercreme frosting was too warm and starting to melt!  Thus;  the frosting is not a 'ruffle' like I hoped, but still turned out ok.  I then ran out of frosting and knowing my guests were arriving at any second I got creative, ran outside, grabbed some flower blossoms off my landscape bushes!  I knew they were 'safe' and had never been treated with pesticides as I grow them myself.  I submerged them in ice water for 15 minutes to clean them while I chilled the melty frosting and then topped the cake.
I pulled it off.  The cake was grand.   


White Cake - Low Carb and Sugar Free
1/2 c butter, soft
8 eggs
1 c  Splenda Essentials 
2 T Xylitol
14 drops liquid sweetener (I used Superose Liquid Sweetener but you can use Stevia, EZ-sweet, etc.)
1/2 t salt
4 t vanilla extract
2 T Torani Sugar Free Vanilla flavor
1/2 c sour cream
1/3 c (not quite heaping) Carbquick
1/3 coconut flour
2/3 c Isopure Vanilla Whey Protein Powder (0 carb, 0 sugar)
1 t baking powder

Whisk or mix eggs and vanilla flavorings in a bowl until yellow and frothy.  In another bowl place the Carbquick, coconut flour, protein powder and baking powder.  In a large mixing bowl beat the butter and the sweeteners; Splenda, Xylitol and liquid sweetener.  Beat until fluffy.  Add the eggs by pouring them in as the mixer is running.  Add half the dry ingredients, half the sour cream, then the rest of the dry and the rest of the sour cream.  

Place in 2 round 8" or 9" pan sprayed or oiled and dusted with either a light dusting of Carbquick or almond meal, etc.  Bake at 350F for approximately 25-35 minutes until the center is set.  Let cool about 10 minutes so you can remove it easily from the pan.  Invert it onto a platter and let cool completely before frosting and serving.

You can use any icing or frosting you wish but here is the one I used;  sugar free and low carb as well:  Sugar Free and Low Carb Frosting






Various products I use in this recipe;

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