Low-carb Gluten-free Chocolate Almond Cake
1/2 c Cake-ability*
2 c almond flour
1/4 c unsweetened cocoa powder, sifted
1 t instant coffee
Sweetener to equal 1/2 c sugar
1/2 t salt
1 t baking powder
2 eggs, separated
1/2 c sour cream
1/2 c oil
1/2 t vanilla
1/2 t almond
Preheat oven to 350° F. Grease a regular sized (bread style) loaf pan with non-stick spray. Place a bowl of water on the bottom shelf of the oven. This helps to keep the cake moist.
Combine Cake-ability, almond flour, cocoa, coffee, sweetener, salt and baking powder. Add egg yolks, sour cream, oil and extracts, stirring to mix well.
In a glass or stainless steel bowl beat egg whites to soft peak stage. Fold into batter. Turn into prepared loaf pan and bake until a tester comes out clean - 25-30 minutes. Cool in pan 5 minutes then turn out to finish cooling.
Cake-Ability is no longer available.
A popular substitute recipe is this one;
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.
