Cake is not my favorite dessert. In truth, I’m not really a big fan of it at all, and prefer to forgo dessert completely if cake is the only option.
For those who want to know, ice cream would be my treat 0f choice and I would prefer it NOT be plain vanilla (unless fun toppings are offered).
However, on rare occasions, I enjoy a slice of white cake topped with fresh berries and loaded with homemade whipped cream (dairy free whipped cream is okay as long as it isn’t coconut whipped cream).
This low carb grain free moist white cake recipe is perfect for making such a treat. This is a cake recipe I make quite often.
Grain Free Moist White Cake
This yummy grain free cake is free of dairy and sugar. It does – however – contain eggs.
Note: I do not use stevia when I make the cake for my husband. He says he can taste it and he HATES it. I have tried putting just a few drops, however, I can fool him and he can usually tell. :/
He says it has a bitter aftertaste.
You can omit the stevia and add a bit more erythritol if you do not find the cake sweet enough for your taste buds.
Update: I no longer use erythritol. In its place, I prefer to use coconut sugar. For a lower carb option, I will also use a blend of monk fruit powder and coconut sugar. The cake in the picture was made with raw coconut sugar, hence the brownish tint.
I am aware that coconut sugar is not a low carb option. Nevertheless, I personally feel it’s a better option.
If you want to learn more about pure monk fruit, you can read this blog post.
It is also a great idea to make sure your coconut flour does not have any clumps. A whisk works rather well for this process.
Make sure your coconut oil is liquid form. In the summer, this will be the case in most areas around the country (as long as it is at least 76 degrees Fahrenheit). In the winter, you may need to melt it over the stovetop on low heat. Make sure it’s cooled a bit before adding it to the eggs or the oil will cook them.
I like to use a combination of vanilla extract and a natural butter flavoring. You may leave the butter flavoring out.
You will need five large eggs, divided, and at room temperature.
I prefer to use a springform for easier unmolding.
You will need three large bowls.
Grain Free Moist White Cake
Preheat your oven to 350 degrees Fahrenheit.
Incorporate the wet ingredients (not the egg whites) with the dry ingredients and mix until well combined. This batter will be very thick. Immediately and gently, incorporate the egg whites into the batter.
Pour the batter into your prepared cake pan.
Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean. Do not over-bake or the cake will be quite dry.
Let cool for 15 minutes before unmolding.
Makes one cake with 12 slices.
Trim Healthy Mama: S Recipe
1 serving is 3 Weight Watchers Point Plus