I love to bake and decorating cakes has become a fun and creative hobby. It’s been difficult to find a really good low carb, gluten free, sugar free and low oxalate cake recipe, until now. I have made this cake several times and the result has been good, but the edges sometimes dried out before the center was done. After hearing about cake pan bands, that insulate the edges so the cake bakes more evenly and the edges don’t over-brown, I tried baking with them this time and the cake was PERFECTION! A tender and soft crumb throughout with no tough, dried out edges! My entire family loved it, whether they’re low carb or not! Comments all around were that this might be the best low carb cake I’ve ever made. To learn how to make your own cake pan bands out of newspaper and foil, watch this video by America’s Test Kitchen: https://youtu.be/1eU6UpHH3-s
Low Carb Yellow Cake
Makes 12 servings
96 grams coconut flour (about 3/4 cup + 2 tablespoons)
3/4 cup granulated erythritol sweetener
1/3 cup unflavored whey protein powder
1 tablespoon baking powder
1/4 teaspoon salt
6 large eggs
1/2 cup unsalted butter, melted and cooled
1/2 cup unsweetened coconut milk
1-1/2 teaspoons vanilla extract
1. Preheat oven to 325 degrees Fahrenheit. Prepare two 8-inch baking pans (or three 6-inch pans) by wrapping with cake pan bands (optional, but results in a more tender cake, see link in the description above to learn how to make them with newspaper and foil.) Next, grease pans, line with parchment paper and grease the parchment paper; set aside.
2. In a medium bowl, sift or whisk the coconut flour, sweetener, whey protein powder, baking powder and salt. (If you can’t weigh the coconut flour, scoop and level with a light hand, do not pack down.)
3. In a large bowl and using an electric mixer, beat the eggs until light and lemon yellow in color. Add the melted butter, coconut milk and extract. While the mixer is on low, slowly add the dry ingredients and then switch the mixer to medium and beat just until the dry ingredients are incorporated and a smooth batter forms. It will be thicker than traditional cake batter, but that’s okay.
4. Divide the batter evenly among the prepared cake pans, spread to the edges and smooth the tops with an offset spatula or back of a spoon. Bake for about 30 minutes if using 8-inch pans until lightly brown around the edges, the tops are slightly firm to the touch and a toothpick in the center comes out clean. (If using 6-inch baking pans, test cake after 20-25 minutes.) Do not overbake.
5. Remove from the oven and allow the cakes to cool in their pans for about 10-15 minutes. Coconut flour cakes can be delicate while hot, so let them cool a bit before turning them out onto a wire rack to cool completely before filling and decorating them with the cake frosting of your choice.
Nutritional Information per serving (1/12th of recipe, no frosting): 148 calories, 6.4 g carbohydrate (2.9 g dietary fiber, 1 g sugars), 11.5 g total fat (7 g saturated fat, 0 g trans fat), 113 mg cholesterol, 194 mg sodium, 112.6 mg calcium, 43 mg potassium, Vit A 118 IU, 1 mg iron, 5.5 g protein. Net carbs per serving: 3.5 grams
Photos and recipe by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission.