Erik’s Yellow Layer Chocolate Birthday Cake (dairy-free, low carb)
This one’s for Erik, who wanted a traditional yellow layer cake for his birthday, with chocolate frosting. With the list of dietary needs in our house, this meant: dairy-free (Erik), lowish carb (Luke), but absolutely comparable to the original (me). This adapted version of a yellow layer cake comes from the good old Joy of Cooking plus a dairy free chocolate frosting from Elana’s Pantry. The recipe is componentized (and the original still visible, with carbs) so you can play around with it.
T1 lowdown: It’s low glycemic index (for Luke, at least) – we had a mild low after, then a mild high 4 hours later (came down after one correction). We haven’t mastered the art of extended bolusing yet – will repost if we figure out what works!
Special ingredients: Coconut sugar (lovely, caramelly stuff with half the carbs of sugar, very low GI – and very expensive), liquid Stevia, agave syrup, almond flour, and grapeseed oil.
8 Yolk Gold Cake with Chocolate Frosting
Makes 3 9-inch round layer cakes
2 ½ cups sifted cake flour (250 carbs) 2 cups sifted cake flour (200 carbs) + ½ cup almond flour (12 carbs)
¼ teaspoon salt
2 ½ teaspoons baking powder
8 large egg yolks
1 teaspoon vanilla
8 drops liquid Stevia (or to taste)
In separate bowl, beat together:
¾ cup butter (or 2/3 cup grapeseed oil for dairy-free version)
1 ¼ cups sugar (250 carbs) ½ cup sugar (100 carbs) + ½ cup coconut sugar (35 carbs)
Beat in egg yolk mixture.
On low speed, add dry ingredients in 3 parts, alternating with
¾ cup milk (9 carbs) ¾ cup almond milk (6 carbs)
Pour batter into 3 9X2 inch cake pans (greased and floured or lined with parchment paper).
Bake at 350° for 18-20 minutes.
Cake (original) total = 509 carbs/740 grams = .7 carbs/gram
Cake (modified) total = 353 carbs/740 grams = .5 carbs/gram
Dark Chocolate Frosting (from Elana’s Pantry)
1 healthy cup chopped Trader Joe’s 72% dark chocolate -> 175 g/.5 carb factor = 87 carbs (weigh each time – different types of chocolate have different carb counts)
½ cup grapeseed oil
2 tablespoons agave nectar -> 32 carbs
1 tablespoon vanilla extract
pinch celtic sea salt
In a small saucepan over very low heat, melt chocolate and grapeseed oil
- Stir in agave, vanilla and salt
- Place frosting in freezer for 15 minutes to chill and thicken
- Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Frosting total = 300g/120 carbs = .4 carbs/gram
Cake (modified) + frosting = 1038g/473 carbs = .45 carbs/gram