Post by Loupy on Sept 11, 2015 17:43:45 GMT -7
VIENNA PLUM CAKE - LOW CARB AND GLUTEN FREE
Author: Mellissa Sevigny @ www.ibreatheimhungry.com/
A low carb and gluten free Vienna Plum Cake recipe - sweet and dense vanilla almond cake with tangy, juicy plums baked into the top. Keto, Atkins and Paleo friendly! This Vienna Plum Cake is rich and dense, but has a light, sweet flavor that keeps it from being overly heavy.
The plums themselves add a refreshing tang that balances out the sweetness – and their smooth, juicy center is a lovely counterpart to the rustic texture of the cake itself.
*Loupy's note: This was my favorite "snack" years ago when I was in Germany for 3 months. It is so flavorful and really curbs your sweet tooth. I can't wait to make this. I will, however, put way more plums on it because that is the way I had it in Germany.
Serves: 8 servings
INGREDIENTS
½ cup butter, softened
½ cup granulated sugar substitute (I used Swerve)
3 eggs
1 Tbsp vanilla extract
¼ tsp almond extract
1½ cups almond flour
½ cup coconut flour
pinch of salt
2 tsp baking powder
¼ tsp xanthan gum
¾ cup unsweetened vanilla almond milk
4 small plums, pitted and halved (skin on)
INSTRUCTIONS
Preheat the oven to 375 degrees (F)
Cream the butter and sweetener together until smooth.
Add the eggs one at a time, beating well after each.
Add the vanilla and almond extract and beat until combined.
Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a small bowl and mix well.
Add the flour mixture to the butter/egg mixture and beat until fully incorporated.
Add the almond milk and blend well.
Spoon the batter into a well greased 8 x 12 pan (or equivalent) and spread evenly.
Place the plum halves (or slices) evenly over the top.
Bake on an upper rack of the oven at 375 degrees (F) for 35 - 40 minutes, or until a toothpick inserted in the center comes out clean.
Cut the cake into 8 pieces.
Serve warm or cold.
NOTES: To make this Vienna Plum Cake recipe Dairy Free, simply replace the butter withcoconut oil or the butter replacement of your choice.
To make it fully Paleo, you can replace the sweetener with coconut palm sugar or the sweetener of your choice. If you use a liquid sweetener like honey or maple syrup, reduce it to 1/3 cup and add another Tablespoon of coconut flour to compensate for the extra moisture.
For the best results I recommend using a high quality blanched almond flour, preferably a super fine grind – if you use a course almond meal, it will still taste good but it will have a much heavier texture. I have used both Wellbee’s and Honeyville with excellent results – I buy in 3-5 lb bags to get the best price and store it in the fridge or freezer.
Approx nutrition info per serving:
296 calories,
25g fat,
6.5g net carbs,
9g protein
Author: Mellissa Sevigny @ www.ibreatheimhungry.com/
A low carb and gluten free Vienna Plum Cake recipe - sweet and dense vanilla almond cake with tangy, juicy plums baked into the top. Keto, Atkins and Paleo friendly! This Vienna Plum Cake is rich and dense, but has a light, sweet flavor that keeps it from being overly heavy.
The plums themselves add a refreshing tang that balances out the sweetness – and their smooth, juicy center is a lovely counterpart to the rustic texture of the cake itself.
*Loupy's note: This was my favorite "snack" years ago when I was in Germany for 3 months. It is so flavorful and really curbs your sweet tooth. I can't wait to make this. I will, however, put way more plums on it because that is the way I had it in Germany.
Serves: 8 servings
INGREDIENTS
½ cup butter, softened
½ cup granulated sugar substitute (I used Swerve)
3 eggs
1 Tbsp vanilla extract
¼ tsp almond extract
1½ cups almond flour
½ cup coconut flour
pinch of salt
2 tsp baking powder
¼ tsp xanthan gum
¾ cup unsweetened vanilla almond milk
4 small plums, pitted and halved (skin on)
INSTRUCTIONS
Preheat the oven to 375 degrees (F)
Cream the butter and sweetener together until smooth.
Add the eggs one at a time, beating well after each.
Add the vanilla and almond extract and beat until combined.
Combine the almond flour, coconut flour, salt, baking powder, and xanthan gum in a small bowl and mix well.
Add the flour mixture to the butter/egg mixture and beat until fully incorporated.
Add the almond milk and blend well.
Spoon the batter into a well greased 8 x 12 pan (or equivalent) and spread evenly.
Place the plum halves (or slices) evenly over the top.
Bake on an upper rack of the oven at 375 degrees (F) for 35 - 40 minutes, or until a toothpick inserted in the center comes out clean.
Cut the cake into 8 pieces.
Serve warm or cold.
NOTES: To make this Vienna Plum Cake recipe Dairy Free, simply replace the butter withcoconut oil or the butter replacement of your choice.
To make it fully Paleo, you can replace the sweetener with coconut palm sugar or the sweetener of your choice. If you use a liquid sweetener like honey or maple syrup, reduce it to 1/3 cup and add another Tablespoon of coconut flour to compensate for the extra moisture.
For the best results I recommend using a high quality blanched almond flour, preferably a super fine grind – if you use a course almond meal, it will still taste good but it will have a much heavier texture. I have used both Wellbee’s and Honeyville with excellent results – I buy in 3-5 lb bags to get the best price and store it in the fridge or freezer.
Approx nutrition info per serving:
296 calories,
25g fat,
6.5g net carbs,
9g protein
