Cakes

[Shadow]

Index of Cakes


Don't Call Me a Fruitcake -- 14g protein, 13g ECC
Golden Pound Cake -- about 4g protein and 6.5g ECC per slice (1/20th of cake)
LC Pumpkin Gingerbread Cake from Moe -- about 2.5g ECC per piece
Microwave Protein Cake from Ottawa
Raspberry Almond Crumb Cake -- about 4g ECC per wedge
Rich LC Pound Cake from Gabe (adapted from the Eadeses' recipe) --5 g ECC, 10.6 g Protein per slice
Yellow Cake w/Chocolate Orange Frosting (from kevinpa) -- approx. 8g protein, 3g ECC per piece

[Shadow]

DON'T CALL ME A FRUITCAKE ;) -- 14g protein, 13g ECC per slice

Recipe By : Gaelen
Serving Size : 1 slice Preparation Time : 2 hours, plus 'aging' time
Categories : breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried cranberries -- chopped
1/2 cup dried cherries -- chopped
1/2 cup dried apricots -- chopped
1 1/2 cups walnuts -- chopped, divided
100 milliliters amaretto -- (about 1/3 cup)
5 ounces unsalted butter
1/4 cup orange juice, frozen concentrate
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cups almond meal
3/4 cup vital wheat gluten
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
6 eggs
Amaretto, brandy or double-strength coffee
for spritzing

Combine chopped dried fruits, 1/2 cup of chopped walnuts and the amaretto.
If you'd rather not use amaretto, you can use brandy or Kaluhua, or you
can also use double strength coffee or apple juice. Cover tightly and
macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Pre-heat oven to 325 degrees.

Place fruit and liquid in a non-reactive pot with the butter, orange juice
concentrate and spices. Add water to make the consistency a little more
liquid if the fruit mixture is too thick to stir easily. Bring mixture to
a boil, stirring often, and when it comes to the boil, reduce heat and
simmer for 5 to 10 minutes. Remove from heat and cool for at least 15
minutes. (Batter can be completed up to this point, then covered and
refrigerated for up to 2 days. Bring to room temperature before completing
cake.)

Combine dry ingredients and sift into fruit mixture. Quickly bring batter
together with a large wooden spoon, stirring in all but two tablespoons of
the remaining chopped walnuts. Then stir in eggs one at a time until
completely integrated.

Spoon the batter into a well-buttered 10-inch springform pan, muffin cups (18)
or into two 8 x 4 x 2" standard loaf pans, and decorate the top of the cake with
the balance of the chopped walnuts. Bake at 325 degrees for 1 hour, or until
a toothpick inserted into the middle of the cake comes out clean. You can also
bake this in four to five mini loaf pans.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz
top with more amaretto or brandy (optional) or double strength unsweetened
coffee, and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe
container. Every 2 to 3 days, feel the cake and if dry, spritz with
amaretto or brandy (optional) or double-strength unsweetened coffee. The
cake's flavor will enhance considerably over the next two weeks.

Yield: 1 round cake, 18 muffins or two standard loaves

Per Serving : 254 Calories; 16g Fat (55.2% calories from fat); 14g Protein;
15g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 237mg Sodium.

[BethB]

Here is another of Janine's (aka Moe) fabulous recipes. This freezes well without the whipped topping.

LC Pumpkin Gingerbread Cake

Sift together or mix in a large bowl:
1 c almond meal
1/4 c vital wheat gluten
1/2 t salt
1 T baking powder
1/4 c canadian brown sugar twin (or add 1/4 c more xylitol)
3/4 c xylitol
4 pkts Splenda
1 1/2 t powdered ginger
1/2 t cinnamon
1/2 t nutmeg
1/2 t allspice
1 t xanthan gum

1/4 c bran whirred in blender (or coffee grinder)
add 1/4 c coconut and finish whirring together then add to dry mixture and mix together

In a medium bowl, mix:
1 c melted butter
2 T dark molasses
1 c pumpkin
2 t vanilla
5 large eggs.

Mix well and add to dry mixture.

Pour into 13"x9" buttered cake pan and bake at 350 degrees for 45 min or until center springs back when tuched. Makes 24 pieces at about 2.5 ECC each.

Frost with whipped topping:
1 c whipped cream
1 T xylitol
2 packets Splenda
1 t vanilla

Whip in blender or with beaters until fluffy. 0.4 ECC per T.

[Gaelen]

This recipe was originally posted by cocoa8 on the eatprotein recipe forums, from a recipe she modified from www.cookinglight.com

Raspberry-Almond Crumb Cake

1 cup ground almonds
1/3 cup splenda
1/8 teaspoon salt
1/4 cup chilled stick butter, cut into small pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Cooking spray
3 ounces cream cheese, softened
2 tablespoons splenda
1 large egg white
1/3 cup fresh raspberries
2 tablespoons sliced almonds


Preheat oven to 350`. Combine nuts, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add sour cream, heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Combine cream cheese, 2 tablespoons splenda, and egg white; beat at medium speed until blended. Spread evenly over batter. Top with raspberries. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350` for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
Yield: 8 servings (serving size: 1 wedge), each serving approx 4 grams ECC.

this recipe was modified from www.cookinglight.com

[Gaelen]

This recipe comes from realruth.

Golden Pound Cake -- about 4g protein and 6.5g ECC per slice

Servings 20 slices

Ingredients
1 ½ cups almond flour
½ cup rice flour
2 Tbl Thick n Thin Not Sugar
1 tsp baking powder
1 pinch salt
1 ½ sticks butter, softened
1 cup granular Splenda
5 eggs, separated
2 tsp vanilla extract

Directions

Preheat oven to 350 degrees. Butter two small loaf pans and line bottom
with parchment. Butter the parchment, too.

Combine all dry ingredients.

In a separate bowl beat softened butter until fluffy, beat in the half the Splenda until blended, then beat in the remainder. Beat in egg yolks, one at a time. Add the vanilla and stir until blended. Do not overbeat.

Add the dry ingredients by hand, stir until combined, but do not beat. The batter will be quite stiff and heavy.

Beat the egg whites until they hold soft peaks and gently fold them thoroughly into the batter.

Turn the batter into the loaf pans. Bake at 350 for about 40 minutes, until a toothpick inserted comes out clean. Cool on a rack briefly, remove from pan and cool fully on a rack before slicing.

Nutritional Facts for 10 slices: 15.1 total carbs (2g fiber) for 13.1 net carbs, 286 calories, 7.3 protein

[Gabriel Guzman]

It took me a while to figure out where to post this... Anyway, here it is!

This is basically the recipe found on page 272 from The Low-Carb Comfort Food Cookbook from the Eades. I just made a few substitutions.

Ingredients:


4 oz cream cheese, soft
1/2 stick butter, soft
5 eggs, separated
1/4 c light or heavy cream
1/2 c stoneground whole-wheat flour (see note below)
1/2 c vital wheat gluten flour
1/2 c soy protein powder (see note below)
1 tsp baking powder
trace of salt (two or three light shakes)
3 tsp vanilla extract
2 tsp grated lemon peel (or lemon extract)
24 pk Splenda (see not below)
1/2 c whole almond meal
1 c frozen blueberries, crushed (if you do the fruity variation)


Note: I made the following substitutions:


Instead of stoneground whole-wheat flour, I used oat flour (24 gr ECC per 1/2 c)
Instead of soy protein powder, I used Milk & Egg protein (1 g EE + 10.5 gr Protein per tbsp)
I don't use packets of Splenda, so instead of 24 packets, I used 1/2 c.


Preparation:

Preheat oven to 325 F. Lightly grease three small, nonstick, heavy-gauge metal miniloaf pans (3x6 inches). I don't have those so I used a 9x6 inches loaf pan.

Put the cream cheese, butter and 2 egg yolks in the bowl of an electric mixer with a flat beater and beat until think and creamy. Add the other 3 egg yolks and beat. Add all of the other ingredients except the almond meal and the egg whites and mix at low speed. Add the almond meal last and mix in gently.

Beat egg whites until firm but not stiff and fold carefully into the bater. Distribute batter evenly in the loaf pan and bake for 40-50 minutes or until goldne brown and a knife inserted in the center comes out clean. Cool completely before slicing. The cake freezes well.

One of the variations of this cake is a Fruity Pound Cake. I crushed a cup of frozen blueberries and mixed them into the batter just before baking.

If you follow the original recipe, there are 82.5 gr ECC and 117.6 gr Protein in the whole cake so do the math depending on how many slices you make. With the substitutions I made, basically using oat flour instead of stoneground whole wheat flour, and using Milk & Egg protein product, the amount of carbs are 78 g ECC but the protein content increased to 170 gr.

I think our cake will make about 16 slices so, roughly, this delicious alternative somes with 5 gr ECC and 10.6 gr Protein per slice.

[kevinpa]

Yellow Cake with Chocolate Orange Frosting(9 servings Approx. 3 ecc 8 protein each)

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
3 t. baking powder
1/4 t. salt
2 T. granular erythritol
2 T. Diabeti Sweet Brown Sugar
1 splenda quick pack(1 cup equivilent)
1 t. not/Sugar
6 T. shortening
1 cup calorie countdown 2% milk
2 t. vanilla extract
3 drops yellow food color(optional)
3 eggs

Mix all the dry ingredients in a large mixing bowl until well incorporated.
In electric mixing bowl with wire whisk, mix shortening, milk, and vanilla until combined.
Add eggs 1 at a time until well incorporated then mix in dry ingredients until batter is smooth.
Pour batter into a greased 9 x 9 inch cake pan or dish.
Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean

http://i106.photobucket.com/albums/m273/kevinpa1/ryc36.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/ryc40.jpg

Frosting

3 T. butter (softened)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree)
2 T. warm water
1/16 t. LorAnn orange flavor oil
2 t. Special Dark (dutch processed) Hershey's Cocoa

wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add butter and wisk until combined and creamy.
add sweetzfree, Cocoa and flavor oil then wisk 1 last time until smooth and creamy
Chill to set (approx 15 min)

http://i106.photobucket.com/albums/m273/kevinpa1/ocf38.jpg

Frost the cake.

http://i106.photobucket.com/albums/m273/kevinpa1/ryc41.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/ryc43.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/ryc45.jpg

Let them eat cake!!

[Ottawa]

This dessert is based loosely on the Microwave Bread Recipe (http://proteinpower.com/forum/showthread.php?t=2066)but I keep it light by using a basic bake mix that I keep on hand and to keep it a little lighter I don't use ground flaxseed so the carbs rise a bit.

Microwave Protein Cake (takes less than 10 minutes for a cake)

For this one I included some SF Chocolate wafers pressed on top, Strawberries, whipped cream and the basic ingredients outlined below. I apologize for the poor photos but thought the little camera would work but the pictures are a little too bright and some detail is lost even when enhancing with Adobe.



http://www.lastoutpost.com/ProteinPower/Cake4.jpg

The recipe here made both cakes, the Strawberry one with two layers and the Blackberry one (single layer). These are large dinner plates with Extra Large Strawberries and large Blackberries.

For my basic Microwave flour I use 1 cup 0 carb whey protein, 25 P/scoop, 1 Cup Almond flour, and 1 cup Carbalose (CarbQuik) and I premix just over a tsp of baking powder. I keep it on the counter and can have bread at a few ECC/slice within a few minutes.
The flour is calorie and Protein dense.

CarbQuik/Almond/Protein Flour - 3 cups (1 cup 0 carb whey protein, 25 P/scoop, 1 Cup Almond flour, and 1 cup Carbalose and 1.5 tsp Baking Powder)
Total: 1474 Carbalose/CarbQuik info at http://www.netrition.com/tova_carbalose_page.html
Fat: 84
Carbs: 77 - 44 = 33 ECC
Fiber: 44
Protein: 133
per cup 11 ECC, 43 Protein, 20 fat, 14.7 Fiber, 491 Cal's

I used 2 cups to make these cakes and should have used a little less. I had 1/3 of the Strawberry one and 1/4 of the Blackberry one. That cake portion would have measured in at close to 9 ECC with the chocolate chips, berries and cream included.

To begin I set out all the ingredients and two containers (http://www.lastoutpost.com/ProteinPower/Cake1.jpg)for nuking the cake. The soluble fiber on the upper left was used in the whipped cream afterwards to help it peak and stay. I could have used Xanthum gum as well. The two "pans" are sandwich containers although the larger one is almost 8" square. With larger containers like this you have to cook a little longer to make sure the center is done (almost 3 minutes in this case).

Cake Batter
2 cups Microwave Protein Flour listed above (I should have used a little less)
2 Eggs
6 Tbs. butter
A shot of Davinci (not necessary) and 6 drops of SweetZFree.
I added a quarter cup of water and added a bit more to have a spreadable batter that almost ran but had to be pressed into corners or by shaking the "pan" side to side.
I pressed some SF Chocolate wafers into the batter (http://www.lastoutpost.com/ProteinPower/Cake2.jpg)and "cooked" the two cakes separately in the microwave. The larger pan needed almost 3 minutes and the double one was about 2 minutes, 30 seconds.
They come out with the chocolate melted (http://www.lastoutpost.com/ProteinPower/Cake3A.jpg)and I left them to cool.

I sliced some large strawberries, sweetened them, laid then in the middle and covered with a bit of cream. I pressed the top layer down and covered with sweetened, whipped cream and then laid more berries on top. (http://www.lastoutpost.com/ProteinPower/Cake3.jpg)

My wife asked for seconds and my son could not tell it was a LC cake.

Including the Eggs with the flour there is just over 100 Protein and with the chips, cream and fruit, the total ECC for both cakes is 29.