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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

Whisk together:
     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

Beat thoroughly:
     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

  1. Stir in agave, vanilla and salt
  2. Place frosting in freezer for 15 minutes to chill and thicken
  3. 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

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