Oh, the joys of simplicity. Sometimes, all I want is a simple, classic recipe that works. For me, that can be quite the challenge with my nutritional requirements; however, I can be quite the persistent one. After the success of my Life Changing Low Carb Brownies and my Simple, Lower Carb Chocolate Cake, my spirit was renewed and I have been on a quest to find an entire arsenal of classic recipes that fit any social occasion but also meets my needs. What can be more classic than simple yellow cake?
For years, I’ve been making low carb recipes but usually no one will touch them except for me and the hubs (sometimes, he won’t even try them). It would be nice to be able to participate in social functions (potlucks, birthdays, work celebrations) without having “special” food that’s just for me. My Life Changing Low Carb Brownies and my Simple, Lower Carb Chocolate Cake are so good that I would serve them anywhere and feel confident that anyone would eat them and enjoy. That’s my goal with my classic recipe conversions … Trying to find a middle ground between me and everyone else :-)
This simple yellow cake was adapted from a recipe I found in Real Simple magazine. My first goal was to cut the recipe down because the last thing I need is a huge cake staring me down, every day. Second goal was to drop the carbs low enough that I could partake of a realistic piece and not send my pancreas into a panic. Third goal was to keep the carbs high enough that anyone would want a slice. I do believe that I’ve met all these goals and the cake is fabulous … if I do say so myself :-)
- 1/2 cup unsalted butter (1 stick)
- 1-3/4 cup almond flour
- 1/2 cup white whole wheat flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup Whey Low Granular (sugar substitute)
- 1 tsp vanilla
- 1/4 + 1/8 cup of whole egg product (or use 1.5 eggs, beaten)
- 1/2 cup unsweetened soy milk
- Preheat oven to 350 degrees.
- Butter 9 inch round cake pan.
- In medium bowl, whisk together the flours, baking powder, baking soda and salt.
- Using an electric mixer, beat the butter and sugar until fluffy, about 3 minutes.
- Beat in the eggs and vanilla, one at a time. Scrape down the sides of the bowl as necessary.
- With mixer speed on low, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture.
- Mix just until combined.
- Pour batter into cake pan and bake until a toothpick inserted in the center comes out clean. About 25-35 minutes.
- Cool cake in pan about 15 minutes.
- Turn cake out onto cooling rack to cool completely.
- For cupcakes, bake about 18 minutes.
Recipe adapted from Real Simple magazine.
In my opinion, cake is only a delivery device for the frosting so the next step was crucial. Being from the South, I had to have buttercream icing with real butter. There are hundreds of buttercream recipes out there but I wanted something basic as this is a simple, classic cake.
I found this great Vanilla Buttercream Frosting recipe over at Savory Sweet Life and it was exactly what I was looking for. I did cut the recipe down to size for the smaller cake and lowered the carbs as much as possible with a sugar substitute.
- 1/2 cup unsalted butter (1 stick), softened
- 1-1/2 cups Whey Low Powder (confectioners sugar replacer)
- 1/8 tsp sea salt
- 1/2 Tbsp vanilla extract
- 2 Tbsp unsweetened soy milk
- Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk. Beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Recipe adapted from Vanilla Buttercream Frosting at SavorySweetLife http://savorysweetlife.com/2010/03/buttercream-frosting/
Without patting myself on the back too many times, this cake is amazing. Just like the Life Changing Low Carb Brownies and my Simple, Lower Carb Chocolate Cake, this is the best yellow cake I’ve ever made. It is rich, moist, tender, sweet & flavorful. It is a little more dense than a regular cake, because of the almond flour, but I find it lovely. The white whole wheat flour lightened the cake considerably more than a cake made with just almond flour.
I have already made this cake too many times to count. Works well as cupcakes and a layered cake. The hubs loved it, too; although, not at first …
Funny story, the other day, I made regular cupcakes (which I never do) with all regular flour and sugar. The hubs was so excited and he ate them while proclaiming that he loved how light they were and how “this is a real cupcake”. I thought, “Oh boy, now what am I going to do! He’ll never eat another low carb cupcake.” So, I made this recipe into cupcakes and shared them with him. He did say he liked them but no proclamations or anything. I said, “boy, I like these so much better than those light, fluffy cupcakes with all the carbs in them. This tastes so much better to me”. He kind of averted his eyes and agreed with me. I asked him if he was just being nice (like he is so many times) and he said no. He said that he did prefer these.
Hallelujah … I guess I have another classic recipe to add to my arsenal.