A really tasty, moist cake, that is low carb, gluten and refined sugar free.
I love a good cake. Too bad the best cakes are found in the non-healthy section… loaded with sugar and carbs. I do enjoy them though, just once in a while.
I do try old recipes and swap the sugar for a more healthy ingredient. And I’m happy if I succeed to make a sugar free version that’s tasty, but made with regular flours. I’m not all too keen on swapping regular flours for coconut flour or other low carb substitutes, as the results are often too eggy for me. Not so much the taste, but the texture.
This cake though… O.M.G. This cake totally rocks! Super tasty and moist. And… it’s low carb, gluten free and (refined) sugar free.
I used unbleached ground almonds for this recipe and instead of regular flour, I used a mix of oat flour (ground up oat meal) and coconut flour. As a sweetener, I used Tagatesse, a low calorie sweetener that’s great for baking. Tagatesse is twice as sweet as regular sugar, so you need to keep that ratio in mind if you use another sweetener. In place of butter, I used coconut oil.
First, I melted the coconut oil and let it cool a bit. Then I mixed the dry ingredients in a large bowl.
Then I mixed all wet ingredients in another bowl.
Added the wet mixture to the dry mixture and blended well. Then poured into a prepared round cake pan (lined with parchment paper and greased sides).
Into the preheated oven at 180 degrees Celsius, baked for about 25 minutes. Then dusted with some powdered sweetener (ground in a coffee grinder).
I am so so happy with the result! One of the best low carb, sugar free cakes I’ve ever tasted. Even if I have to say so myself.
So yummy! I’m glad I took pictures before I put the cake on the table….
Delicious on it’s own, crazy good with a ‘dollop’ of vanilla whipped cream 😉
- 100 g ground unbleached almonds
- 110 g Tagatesse*
- 1/2 tsp salt
- 40 g oat flour (ground oats)**
- 20 g coconut flour
- 1/2 tsp baking powder
- 60 ml coconut oil
- 3 eggs
- 1 tsp almond extract
- 1 tsp vanilla extract (optional)
Preheat oven to 180 degrees Celsius. Line a round cake pan with parchment paper and grease the sides.
Melt coconut oil and let cool a bit.
Mix all dry ingredients in a large bowl.
Mix all wet ingredients in a bowl and mix well.
Add wet mixture to dry mixture and mix until combined.
Pour batter into prepared cake pan and bake for 25 minutes or until toothpick inserted in the middle comes out clean.
Let cool, then slice and serve.
* Tagatesse is twice as sweet as sugar, adjust quantity if using regular sugar or another sweetener.
**Use certified gluten free if needed.
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