January 31, 2012

Replay! Sugar Free Low Carb Almond Pound Cake

I posted this recipe once before, but that time around I didn't make a glaze to go on top.  Yesterday I made this cake again and decided to use Splenda to make a nice glaze for the top of the cake.  I felt it really added to it and as a matter of fact I just finished a slice with a fresh, hot cup of coffee.  Enjoy!

Sugar Free  Low Carb Almond Pound Cake

1 stick (1/2 c) butter, room temp
1/2 c cream cheese (not fat free)
1 c Splenda 
5 large eggs
2 c almond Flour
1/2 c Cake Ability*
1 t almond extract
1 t vanilla extract

Cream butter, cream cheese and splenda.  Add eggs, one at a time, beating well after each.

Mix the Cake Ability* in with the ground almonds or almond flour.  Add the batter to the almond mixture a little at a time while beating.  Add the extracts.

Pour or spoon into a greased 9" Springform pan, bundt pan, ring pan or even round pans.  Bake at 350 for approximately 50-55 minutes. (Check early if your oven runs hot, my latest cake only took about 47 minutes.)

I mixed about a 1/2 cup of Splenda with a bit of heavy cream and a drop of almond extract to make a lovely glaze to drizzle over the cake.  This is an option if you are interested too!

*2014 - I had a reader comment that this didn't turn out for her and that it tasted too much like baking soda.  Which I feel terrible about - because who wants to waste all these ingredients!   However, as you can tell from my personal photos, I've made this cake many times since 2009.   I've used this recipe for 5 years now (2009 - 2014) and it's turned out for me.

Originally back in the early to mid 2000's there was a product called Cake-Ability that could be used in this recipe.  When they stopped making it, people had to come up with a substitute.  The substitute was;


1/4 cup egg white powder (like JustWhites)
1 teaspoon xanthan gum
1 tablespoon baking soda
1 Vitamin C tablet - crushed

Mix.  Store air-tight.  Use when called for in recipes. 

You mix this together in a coffee grinder and when your recipe calls for Cake-Ability you can use this substitute.  This particular recipe called for 1/2 cup Cake-Ability.    When I make up the substitute I usually triple or quadruple it and keep it in a jar or baggy in my pantry and use what I need.   In this cake, 1/2 cup.

With low-carb, sugar free baking the recipe can change SO MUCH with different product brands.  I am just thinking out loud here, but I wonder if the taste and texture of the cake changes depending on the brands of everything else used?  I'm not sure of the answer.  I went back to my recipe book and yes, this is the recipe I've used since November of 2009.  Low carb and sugar free baking can be tricky!

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