ALMOND VANILLA LAYER CAKE WITH CARAMEL FROSTING

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With Almond Meal
With Almond Flour

ALMOND VANILLA LAYER CAKE
Tasty cake with recommended technique for cakes with my bake mix, plus the baking soda and buttermilk. Using the Gluten-Free Bake Mix, cakes will be denser, but this method really helps to get a better rise and a lighter cake.  For an even lighter, fluffier cake slice, microwave briefly. Each slice has a quarter cherry which is 0.5 g carbs.  Give it to somebody who likes cherries, if you prefer.  Click on the photo to view a bigger image.  This recipe is in Volume One of Low-Carbing Among Friends, page 84.  Read the comments below of people who have tried this cake. 

21/4 cups Gluten-Free Bake Mix 1 (300 mL)  OR you can use GF Bake Mix 2 with 11/2 tsp gelatin
1 tbsp baking powder (15 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
1/4 cup butter, melted (50 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
1/2 cup granulated erythritol (125 mL)
1 cup buttermilk* (250 mL)
1 tbsp vanilla extract (15 mL)
4 eggs, separated
1/2 tsp cream of tartar (2 mL)
Caramel Frosting, page___  (See recipe below)

Preheat oven to 350°F (180°C).  Grease the bottoms only of 2, 8-inch nonstick cake pans really well and dust with a small sprinkling of bake mix.  Set aside.  In large bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt.  In food processor, process butter and egg yolks.  Add liquid sweetener and erythritol.  Add buttermilk and vanilla extract; process well. 

In food processor with whipping assembly or in small, chilled bowl using electric mixer, process egg whites until frothy.  Add cream of tartar and continue whipping until egg whites are stiff.

Add dry ingredients to buttermilk mixture, processing well until thickened, scraping sides occasionally.  Place in a large bowl with a small scoop of egg whites.  Fold the scoop of egg whites in with a spatula to loosen up the batter.  Add half of the remaining egg whites and fold in more gently bringing the batter from underneath up and over the egg whites.  Repeat with remaining egg whites until batter is streaked.  Be careful not to overwork the egg whites as you don’t want to break them down too much.  Pour into cake pans, smoothing tops gently and evenly.  Bake 25 to 30 minutes, or until turning brown on top, and a cake tester inserted in the center comes out clean. Loosen sides with knife and using spatula loosen underneath cake, support with hand; invert on cake rack.

Helpful Hints:  *If desired use Hood Calorie Countdown milk or Carolyn’s low-carb milk.  To make homemade buttermilk, add 1 tbsp (15 mL) lemon juice in measuring cup and then fill with milk; set aside 5 minutes.  

CARAMEL FROSTING
My husband said this frosting tastes like caramel!

Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (500 mL)
6 tbsp powdered erythritol (90 mL)
1/3 cup cream and water mixture, OR (75 mL)
  Half-and-half
6 tbsp vanilla whey protein (90 mL)
1/4 cup whole, OR skim milk powder (50 mL)
2 tbsp chocolate whey protein (25 mL)
2 tbsp unsalted butter, melted (25 mL)
1 egg yolk

In blender, combine liquid sweetener, powdered erythritol, cream and water mixture (or half-and-half), vanilla whey protein, whole or skim milk powder, chocolate whey protein and butter.  Blend until smooth, stopping to scrape sides frequently.  Add egg yolk and blend again.  If the frosting is too thick, add water one tablespoon at a time.  If the frosting is too liquidy, add more vanilla whey protein, one tablespoon at a time.

Helpful Hint:  This frosting is enough to frost a double layered cake completely or a 9 x 13-inch (23 x 33 cm) cake.
Yield:   12 serv. with frost.

1 serving

214.0 calories

9.0 g protein

16.4 g fat

6.3 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

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