Fumbling Towards Evolution with Dina-Recipe adapted from Bob’s Red Mill Magically Moist Almond Cake
I don’t have a sweet tooth, but a nice of cake every now and then with a cup of coffee is nice and makes me feel normal. The problem with most wheat & grain free cake recipes is moisture and texture. They are either too dry, crumbly, or have way too much coconut flavor. This recipe is moist and spongy, but not too spongy. My husband said, “If you didn’t tell me otherwise I would’ve thought you made box cake.”
I changed a couple things from the original recipe. For one, instead of milk I used heavy cream to add a moist density. I also upped the Vanilla Extract for a more box-cake like flavor. I use “heaping” teaspoons of baking powder in my baking. I find a little extra goes a long way for rise. I used salted butter instead of adding salt, but if your butter is unsalted just add 1/8 of teaspoon. Lastly, I of course swapped out the sugar for an approved Wheat Belly sweetener and reduced it by a 1/4 of a cup.
When done right, frosting can make or break a cake. Don’t get me wrong, the cake part has to be moist and flavorful too. I read a couple of homemade frosting/ganache recipes and in the end I just kind of winged it. The results were fabulous.
I perfected a chocolate frosting recipe that is to die for. It spreads just like creamy Duncan Heinz chocolate frosting. It’s so versatile you can use it as either a ganache or frosting, it refrigerates well and spreads beautifully! You can also use this to dip fruit in or drizzle over cookies.
This cake batter works great as cupcakes too…so your choice!
Ingredients for Cake:
- 1-1/2 cups Almond flour/meal sifted
- 1/2 cup and teaspoon (keep separate for baking pan) of Coconut flour sifted
- 3/4 cup Grass-fed salted butter
- 3/4 cup of sweetener of choice (I used Turbinado Sugar or Swerve Sweetener)*
- 2 heaping teaspoons of baking powder
- 4 Eggs
- 1/2 cup Unsweetened almond milk or for extra richness Heavy whipping cream
- 1 Tablespoon & a half of Vanilla Extract or Almond Extract if you prefer a nuttier flavor.
- Optional Topping: I sprinkle slivered almonds on the frosting before it hardened, you can also sprinkle Almond meal.
*Original recipe calls for 1 cup of sugar, but my Wheat Belly refined taste buds don’t require things so sweet, especially when adding frosting or other toppings. I used Turbinado sugar because it has a caramel like taste that adds depth to the vanilla flavor when I made it for guests. If you want to keep this recipe super low carbohydrate use 3/4 Cup of to 1 Cup of Swerve. I made this recipe with both sweeteners and it tastes great either way, it’s about what I have on hand.
Directions: For Cake
Grease a 9′ by 13′ Cake Pan, or Bunt Pan, two small round cake pans or 12-cupcake pan. Note: baking times will vary depending on the kind of pan you use. This recipe baking time is the 9′ by 13″ Pan and cupcakes.
Preheat Oven to 350
- In a large bowl combine sifted almond flour, coconut flour, and vanilla.
- In a separate bowl, using an electric mixer, blend butter with sweetener until you have a thick creamy consistency.
- Slowly add the eggs, one by one into the sugar-butter mixture.
- Once all the eggs have been added, then add vanilla and milk.
- Using an electric mixer combine until you see a fluffy thick yellowish batter.
- Slowly add the flours and continue to mix on medium until batter is fully integrated.
- Grease pan with butter, olive oil, or coconut oil then using a sieve or sifter sprinkle a thin coating of coconut flour around the pan. No parchment paper needed!
- Fill pan of choice with batter and spread evenly with a plastic spatula.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Remove cake from oven and let cool down for a good half hour to an hour before attempting to plate or frost.
**The pictures in the post reflect the top and the bottom of the cake. I flipped the cake to show you how perfectly it bakes and stay’s together.
Ingredients for frosting:
- 1/2 Bag of Ghiradelli 60% Cacao dark chocolate chips
- 1 Tablespoon of butter
- 2 Tablespoons of Coconut Oil, melted
Directions for Frosting:
- Heat oil and butter in a medium saucepan on medium.
- Add coconut oil, then butter and keep stirring.
- Don’t let it smoke or burn, your just going for the solids to turn to liquids.
- Once the butter and coconut oil have melted add your chocolate chips and keep stirring on a very low flame until all the chips have melted.
- If the cake has fully cooled off you can spread the melted chocolate on top the of the cake for hard chocolate topping.
- Otherwise, refrigerate for 10 minutes to firm up the mixture then remove and whip with an electric mixture into a creamy frosting, then spread.
Note: If the frosting get’s too hard just re-melt slightly and then whip.
Evolve with me