October challenge: For those interested in the Spice Cake recipe

[Gabriel Guzman]

There has been some interest in this recipe so if you'd like to try it here it is. We find that this cake is a great complement to any meal or just a nice snack that can pack ~9-10 gr protein per portion (depending on added extra protein powder, which can increase the protein content per piece) and ~6-7 gr ECC. Personally, I've found that this cake hits the spot when I feel a little hungree between meals.

Ingredients


1 c soy flour
3 eggs
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1 1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 c Splenda (you may want to add this at the end bit by bit until you get the right sweetness for you as it may take less than 1/4 cup)
1/2 c sour cream (can use heavy cream isntead)


Optional: You can add a good quality protein poweder that is suitable for baking. When I do, I use a popular "Milk & Egg Protein" powder that adds 21 g protein/serving (a serving is 2 tbsp) and only 2 gr ECC. It contains no added sugar or sweetener. I use this powder to 'bulk' up the protein in some recipes like this case, ricotta pancakes and low-carb scones.

Preparation

Prepare (i.e. grease and flour) a cake pan. In a quarter sauce pan, scold the cream but don't boil it. Set aside. In a large bowl, mix all the dry ingredients except Splenda and make a small well in the center. Add eggs and mix everything until the mix is smooth. Beating at high speed works perfect as it makes soy flour blend nicely. Add vanilla while beating and then slowly add Splenda tasting the batter regularly until you get the desired sweetness. For some people, Splenda can deliver a bitter aftertaste so just make sure you add enough for your taste. Add cream and keep beating until the batter is uniform and smooth.

Pour the batter in the prepared pan (we've used tubes, spring pans, and normal 8-inch cake pans, even cupcake pans with this recipe). Bake for 35-40 minutes or until the toothpick test is positive :slywink: Okay... until the toothpick comes up clean from the center of the cake.

Let it cool, unmold, and enjoy with a dollop of whip cream, a spread of cream cheese or just with a nice cup of coffee, tea or whatever you like to drink.

We figure the protein content for this cake (without added protein powder) is ~47 g Protein and 28 gr ECC in the whole cake, so the actual amount per portion will depend on how many you can get out of it. Enjoy!

If you try it, please let us know how did you like it! :)

[Corrected values: Soy flour (29 gr Protein, 22 gr ECC per cup)]

[LisaS]

where are all the ECC coming from ? I reckon soy flour is about 5ECC/0.25C (right?) - so that would be 20 ECC. Where are the other 50 ECC coming from? Is an ingredient missing maybe?

[Gabriel Guzman]

I'm sorry... I forgot that I always make twice the batch for a larger cake. The recipe is the basic recipe for a small cake. I added the correct values now and I'll double check to make sure I also included the ECC from sour cream.

[lizi145]

Hey, Gabe!

Thank you so much for providing the recipe! I think I'll try it over the weekend. I have to go shopping because I don't have any sour cream or whipping cream...I know, I know...one of the necessities of a LC kitchen.:o


scold the cream

So, do I sternly talk to the cream as I do with my boys? I'm totally kidding with you!:D I think it's...scald. I'm sure you were in a rush to get it posted for us since we've been begging for the recipe.;) It sounds wonderfully delicious! I can't wait to make it!

Liz

[cmcole]

I picked up on that one, too, and was trying to think of a smart remark!!

[lizi145]

I picked up on that one, too, and was trying to think of a smart remark!!

Yeah...I'm in a playful mood.:D

Liz

[Billie]

:slywink: Alrighty then!

I have made this before too and I really like to put nuts in mine and I up the spices a tad. It is good with some cream cheese on top or ricotta and really good with a cup of coffee. It is not a typical cake remember, the soy flour keeps it a bit spongy, but having something like this available is a nice alternative to nothing.

[abbey]

mmmmmmmmmmmmmmmmmm this sounds REALLY good. Thank you for posting it for us Gabe!

[Gabriel Guzman]

Just checking if you were all awake! :redface: Naaahhhh... that's a cliche... I won't correct it so you keep getting a kick out of that one.

Scold=scald=just don't burn the damn thing!:nod:

Humor is good isn't it?

Enjoy your cake!

[Missy]

Is there another choice for the soy flour? I have a thyroid condition and avoid soy? Is that what you mean by "optional"..the egg protein powder...or do you mean it's an option to just add it for extra protein? I think that's what you meant.

I miss baking, and this would be fun to experiment with. Thanks for sharing Gabe!

[Always]

Thanks for posting the recipe Gabe! Shame on you ladies for teasing the nice man! :rolleyes:

Lynn...I'm going to try replacing the soy flour with almond flour as I don't care for the taste of soy flour, although with all the spices, I might not even taste it.

[lizi145]

Just checking if you were all awake! :redface: Naaahhhh... that's a cliche... I won't correct it so you keep getting a kick out of that one.

Scold=scald=just don't burn the damn thing!:nod:

Humor is good isn't it?

Enjoy your cake!

Gabe...LOL...yeah, we'll be careful not to burn it!:p

Thanks again for the recipe!

Have a great time at the football game!

[Gabriel Guzman]

Gabe...LOL...yeah, we'll be careful not to burn it!:p

Thanks again for the recipe!

Have a great time at the football game!

I sure will! I'm not a football fan so I better act like one huh! I wonder if they would give me a bunless hot dog... hmm... I don't want to think of what they'll tell me to do with the ketchup and mustard!:eek: :jawDrop:

[Missy]

Thanks for posting the recipe Gabe! Shame on you ladies for teasing the nice man! :rolleyes:

Lynn...I'm going to try replacing the soy flour with almond flour as I don't care for the taste of soy flour, although with all the spices, I might not even taste it.


OH! good...I got that! Thanks, I'll give that a try!!! I'm going to try to grind up that almond flour even finer. I miss baking.

Lynn

[Billie]

Almond flour is definitely more cake friendly than soy and I prefer it to most cakes absolutely. This "cake" will take on a whole different taste and look with almond flour, the only difference is the carb count will also increase quite a bit. But you know what, if it is a keeper cake, like that chocolate decadent we love, then I want the recipe for sure! :)

[Belfrybat]

Almond flour is definitely more cake friendly than soy and I prefer it to most cakes absolutely. This "cake" will take on a whole different taste and look with almond flour, the only difference is the carb count will also increase quite a bit. But you know what, if it is a keeper cake, like that chocolate decadent we love, then I want the recipe for sure! :)

I think I'll try it tomorrow with Carbalose flour, or perhaps half carbalose and half almond. I'll keep you posted.

[Gabriel Guzman]

Missy, if I had to replace soy flour I would use either almond or oat flour. Almond flour, which comes as almond flour/meal, is a little lower in ECC than oat flour but I prefer the consistency of oat flour eventhough it adds a few extra carbs. I suppose you'll have to experiment. Adding protein powder may improve the consistency when you use almond flour. Whatever your choice, make sure you recalculate the nutritional content of the recipe so you know exactly how much of everything you're getting.

[Claudette]

Yummy sounding recipe, Doc, thanks for sharing with us.

This low carb version is almost the same one my late Mom used to make every fall for my Birthday.
I am going to try it just as written, will let you know. The milk and egg protein powder sounds great.

Claudette

[cmcole]

I note the absence of fat (oil, butter, etc.). Does this come from the soy flour and cream?

[Gabriel Guzman]

There is fat in everything except Splenda and I do use butter and flour to prepare the cake pans. Other than that, there is no added butter or oil to the recipe. I don't list fat content on purpose. In fact, I never list fat content (or calories for that matter) unless it has something to do with omega fats, in which case my interest is the specific amount of omega-3 fats.

I learned long ago to detach myself from thinking on the amount of fat in the food once I made the best choices on protein and carbohydrate sources. It was quite liberating.

[cmcole]

It wasn't so much the "counts" I was concerned with; it was just checking to see if there was any added fat that was missed.

[Gabriel Guzman]

Now that you mention it, I wonder how would it work to add butter (softened) to the recipe as it's done with normal cakes made from scratch. On could cream butter and Splenda, then add eggs, then the dry ingredients and then the cream. I bet the texture will be more like a normal cake, though this cake comes out nice and 'spongy'.

[LisaS]

I tried this today - tweaked it a little I confess. 1/2 C carbquick & 1/2C soy. extra cinnamon. It didn't rise very much and I found it a bit dry. I used sweetzfree (liquid splenda) rather than granular. I was thinking that next time I might either cream some butter & eggs together & add the dry to that - or add a little almond oil Maybe something like poly-d would be more hydroscopic too rather than a few drops of liquid splenda. I also thought maybe I'd separate the eggs, beat the whites and fold them in next time to lighten the texture a little. All in all, I thought it made a good base from which to experiment.
tastes pretty good too :)

[cmcole]

I don't know how it's going to turn out - it's in the oven as I write this.

My variations:

Low Fat Soy Flour (all I had) combined with Atkins bake mix (half of each)

Freshly ground nutmeg, cinnamon bark and whole cloves - the kitchen smells awesome. Used pure vanilla extract.

Additions: soy protein isolate, Whey protein, coconut oil, butter

Did not scald or scold the sour cream.

Had I not added the fat, I'm not sure it would have combined well. I used seven pee wee eggs, so perhaps it was not enough moisture.

It was rather sticky trying to get it into the pan, but I managed, eventually, to get it spread out across the pan.

The batter that I licked off the beater tasted good, anyway, so I'm hoping it will be acceptable. I have no idea on the counts for that :)

[LisaS]

I had another slice last night - after sitting a day or two in a ziploc it had moistened up considerably - pretty good split with some butter as a dessert. Next time I may toast the top a little. Looking forward to hearing about yours CM

[cmcole]

Results not bad. Only had to bake for just over 30 minutes in Wilton non-stick pan lined with parchment (forget about grease & flour - too much effort). Came out and off the parchment with no problem.

Sliced nicely, even very thinly.

Nutritional Analysis according to MasterCook (excluding whey protein and Atkins Bake Mix, which I didn't add, yet) based on 32 servings (could be more or less, but I had to start somewhere):

51 Calories
3 g fat
3 g carb
trace fibre
5 g protein

Put in tupperware container, but the cover won't shut, so I'll have to find something else to store it in, if I want to keep it. Perhaps cut it in serving sizes and freeze in ziplock bags is the answer.

Right now, I'm not hungry enough to really sit down and enjoy it, but the ends I cut off to make it fit the container went over well with the dogs!! Of course, they love my LC baking, so I'm not surprised.

I was tempted to add ground flax for added fibre, but didn't want to stray too far from the original, so I could have a base to work from for future experimentation.

[Billie]

It is so great that you guys are in the kitchen and cooking and making recipes happen, I mean troups how very cool!

[Belfrybat]

I made this yesterday with a mixture of 3/4 C Carbalose flour and1/4 C resistant wheat starch (which is my new flour combination for just about everything I bake). I made no other adjustments. It rose fine, the taste was great, but the cake was a bit dry. Not spongy however. I think next time I make it, I'll add a Tbs. of butter to the batter before I bake it. Or maybe 1/4 C of apple sauce -- now that should perk it up! This is certainly a winner.

[cmcole]

Yes, even with the bit of butter I used, it was dry. Perhaps too much additional dry ingredients, or something.

Hubby said the taste was great, but too dry without adding butter.

[Gabriel Guzman]

Maybe milk can also be an alternative to add more moisture and make the consistency more like a traditional cake batter.