Tagged: sugar free cake

Chocolate Almond Cake (Gluten Free, Grain Free, Sugar Free)

 

immydr

This cake is my first grain free cake recipe and my husband & I loved it.

When we first stopped eating grain and sugar, after 10 days, I thought I can make something with a grain free flour and maple syrup. As you can imagine, after ten days, having a delicious, guilt free, soft-fluffy cake like this was heaven.

If you check out my Chocolate Hazelnut Cake you will see ingredients are almost same but the texture and taste is totally different. Actually I also tried this recipe with cashew meal and again great cake with different characteristics. And each one has different toppings. For instance, this almond cake is served with caramel sauce but of course no sugar and totally different ingredients.

Ingredients:

1 +1/2 cups almond meal

1/2 tsp baking soda

Pinch Himalayan salt

5 tbs maple syrup

3 large eggs

1/2 cup coconut oil, melted

6 tbs cacao

1.5 tsp vanilla extract

1/2 cup boiling water

Caramel Sauce:

Tahinni

Water

Honey

Instructions:

– Preheat oven 350F

– Put parchment paper on 9″ baking pan, pyrex.

– You need three bowls. In the first one, mix boiling water, cacao, vanilla, maple syrup, orange zest. Let cool on the side.

In the second bowl, mix ground hazelnut, salt and baking soda.

In the third bowl, mix egg and coconut oil until creamy.

– Mix first and third mixtures and add the second mixture. It will not be a thick mixture.

– Pour mixture in your pan, bake for 40-45 minutes.

Serve with the sauce.

Notes;

– I did this recipe without following the above mentioned instructions, it did not turn out as fluffy as it is supposed to.

– There is no cup measurement for tahinni sauce because the sweetness is totally up to your taste, and water is to make it a little bit runny to spread/pour over the cake.

 

 

Chocolate Hazelnut Cake (Gluten Free, Grain Free, Sugar Free)

Hello everyone :)

I know a lot of you is waiting for this recipe. Sorry, it took few days for me to share the recipe with you.

It is a very rich, (hazel)nutty, not too big, dense, moist cake. First I cut it in 6 pieces but eating just half of it was good, satisfying for me. This is a good thing, because I can freeze the rest and eat later in the week. I always freeze my extra cakes ex; Chocolate Almond Cake , Spiced Apple Cake etc and they all still taste great.

Ingredients:

1 +1/2 cups ground hazelnut

immydr

1/2 tsp baking soda

Pinch Himalayan salt

5 tbs maple syrup

3 large eggs

1/2 cup coconut oil, melted

6 tbs cacao

1.5 tsp vanilla extract

1/2 cup boiling water

1 tsp or more orange zest

Raspberries

Instructions:

– Preheat oven 350F

– Put parchment paper on 9″ baking pan, pyrex.

– You need three bowls. In the first one, mix boiling water, cacao, vanilla, maple syrup, orange zest. Let cool on the side.

In the second bowl, mix ground hazelnut, salt and baking soda.

In the third bowl, mix egg and coconut oil until creamy.

– Mix first and third mixtures and add the second mixture. It will not be a thick mixture.

– Pour mixture in your pan, bake for 40-45 minutes.

– Decorate with raspberries when cool downs a little bit.

Notes:

I could not find hazelnut meal so I ground hazelnuts myself. They were not fine like meal or flour, more like grainy texture.

I think vanilla ice cream would go great with this cake.

I could not wait and ate warm, I loved it. Actually, because of the coconut oil, it is best to eat it room temp or warm.

I used frozen raspberries and put them when the cake was warm.

Do not bake too much, it will harden. It will be moist in the middle.

 

 

 

Gluten Free Spiced Apple Cake

I was sitting on my couch enjoying the view through my balcony. Everywhere is white;trees, houses … It is snowing. Than I felt the urge of making spiced coffee cake and mate tea+milk to complement this pleasure. I felt really excited :)

I found this recipe (sorry could not find it again to give the credit), wrote in my recipe notebook with my changes and turned out great.

It is soft; perfect sweetness, lots of cinnamon,  warm apple pieces..

immydr

immydr

Ingredients & instructions:

MIX:

1+1/4 cup Almond flour

1/2 tsp baking soda

Pinch of Himalayan salt

1 tsp cinnamon

1/2 tsp cardamom

MIX in another bowl;

1/4 tsp vanilla extract

1/8 cup coconut oil

1/4 cup maple syrup

2 eggs

MIX in another bowl;

2 Granny Smith apple (peeled, cored, diced)

1/2 tbs lemon juice

Combine all of them.

Preheat 350F, put a parchment paper on a round baking pan. Pour the batter, bake 20-25 minutes. Swirl  the cinnamon mixture on it and Enjoy!

Cinnamon Swirl:

1 tbs cinnamon

1 tbs (heaping) coconut oil

1 tbs maple syrup

I must tell you, this cake is so light, soo dangerous, I ate half of it.

As you see in the picture, it is not thick but still fluffy. You can double the batch if you like. I also sprinkled shredded coconut on it. But I realized you do not need it. You do not need the coconut cream too. It is already creamy enough.