September 23, 2012

Homemade White Vanilla Cake with Vanilla Buttercreme Frosting (and it just happens to be ok for sugar free and low carb too!)

A cake that works for those doing no-sugar and low carb AND those who aren't!

This weekend we are entertaining guests from out of state.  Not just guests, but my parents.  And it's not just a weekend to get together, but it's a weekend to celebrate.  It was their 44th Wedding Anniversary.  Wanting to make them a dessert for dinner that evening I whipped up this cake.  It's an adaption I came up with last April when I wanted to make myself a birthday cake.

There are a few things you can still 'play with' in this recipe!  I've linked to some of the products I used but you can play around with them a bit if you don't have them.  Mainly, the sweeteners and the 'flour' substitutes.

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.

I would like to point out that I was multitasking when I made this and forgot the baking powder (poured it back in the bowl from the baking pan and added, poured it back in and finished backing.  Ooops!)  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

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