Tuesday, July 28, 2020

Keto cake

Having food sensitivities and restrictions is hard and can suck the joy out of life. Sometimes you just need to bake some muffins or it's your birthday and you just want to feel  normal and have a birthday cake. If this is how you find yourself feeling then this is your answer! It is so easy to work with and mold into what you are needing. It's a base cake that you can then add ingredients to to take it in whatever direction you desire! 

Ingredients for the base: 
4 eggs
1/2 cup of oil
1/3 cup stevia blend
1 1/2 cups of almond or cashew flour
1/2 tsp of salt
1/2 tsp of baking soda
1 tsp of baking powder
1/4 cup unsweetened almond milk- or dairy milk
* I have added 1 cup of grated zucchini and also 1/2 of an avocado at different times to add more nutrition and moisture but it's optional. 
*You can also add 1 tsp of vanilla extract but my body does not like the alcohol in that so I do not use it, 

For the buttercream:
1/2 cup of softened butter- dairy or non dairy works
2-4 TBSP of powdered stevia blend- taste to adjust sweetness to your liking
Dash of cinnamon if using the icing for a spice cake. 
Refrigerate cake if using the non dairy to harden it up. 

Add 2 TBSP of cocoa for a chocolate cake. Sugar free chocolate chips in it and on it for a brownie like texture.
Add 1 tsp of cinnamon, 1/2 tsp of ginger, 1/8 tsp of cloves and 1 dash of black pepper for a spice cake. If able to eat carrots, add grated carrots for a carrot cake. 
Add the zest and juice of 1 lemon to make a lemon cake.
Add chopped nuts, unsweetened coconut flakes, flax and chia for a breakfast muffin.

With a whipping attachment, whip the first three ingredients for a minute or two. This will add a thickness and fluffiness to the cake. Then add the rest of the ingredients and mix with the same attachment. You can make this into a 9 x13 cake, muffins, one thick loaf for a sweet bread style or two thin loaves for layering or just a simple round cake. Double the batch for a round, layer cake. Bake at 350 degrees. I bake for 5-7 minutes and then sprinkle with a bit more of the stevia blend to give the tops a yummy, sweet crust.  Timing will vary for the different variety of pans. 18-20 minutes for muffins. 30-35 minutes for the full loaf. 12-15 for the thin loaves. 25 minutes for cakes.  Muffins and cakes are done when they are no longer wet on top. They will be firm. 

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