Cake without sugar and without white flour

 

Cake without sugar and without white flour

Introduction

Cake is a delightful treat that many people enjoy, but it often comes with a lot of sugar and refined white flour, which some people prefer to avoid for health reasons. Creating a cake without these ingredients can be a fun challenge that results in a delicious and healthier alternative. This recipe for a cake without sugar and without white flour focuses on using natural sweeteners and whole grain or alternative flours to create a moist, flavorful, and satisfying dessert. Let's dive into the details of making this cake, ensuring that every step is carefully outlined for a perfect result.
Ingredients
For the Cake:

-1 1/2 cups (180 g) whole wheat flour or almond flour
-1/2 cup (60 g) coconut flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 teaspoon ground cinnamon
-1/2 teaspoon ground nutmeg
-3 large eggs
-1/2 cup (120 ml) unsweetened applesauce
-1/2 cup (120 ml) Greek yogurt
-1/2 cup (120 ml) maple syrup or honey
-1/4 cup (60 ml) coconut oil, melted
-1 teaspoon vanilla extract
-1 cup (240 ml) unsweetened almond milk
-1 cup (150 g) finely grated carrots or zucchini (optional for added moisture and nutrition)

For the Frosting:

-1 cup (240 ml) coconut cream
-2 tablespoons maple syrup or honey
-1 teaspoon vanilla extract
-Fresh fruit for decoration (optional)

Instructions
Step 1: Prepare the Dry Ingredients

1-Mix Dry Ingredients: In a large bowl, combine the whole wheat flour or almond flour, coconut flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together until well mixed. If using almond flour, ensure it is finely ground to avoid a gritty texture.

Step 2: Prepare the Wet Ingredients

1-Whisk Eggs: In another large bowl, use an electric mixer on medium speed to whisk the eggs until they become light and frothy, approximately 2-3 minutes.

2-Add Wet Ingredients: Add the unsweetened applesauce, Greek yogurt, maple syrup or honey, melted coconut oil, and vanilla extract to the beaten eggs. Mix on low speed until well combined.

Step 3: Combine Wet and Dry Ingredients

1-Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, as this can cause the cake to become dense.

2-Add Almond Milk: Slowly pour in the unsweetened almond milk, mixing until the batter is smooth and well combined. If adding grated carrots or zucchini, fold them in at this stage.

Step 4: Bake the Cake

1-Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.

2-Pour Batter: Pour the batter into the prepared cake pan, spreading it evenly with a spatula.

3-Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

4-Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 5: Prepare the Frosting

1-Whip Coconut Cream: In a large bowl, beat the coconut cream with an electric mixer on high speed until it becomes thick and fluffy, about 5-7 minutes.

2-Add Sweetener and Vanilla: Add the maple syrup or honey and vanilla extract to the whipped coconut cream, continuing to beat until well combined.

Step 6: Frost the Cake

1-Frosting Application: Once the cake has cooled completely, spread the coconut cream frosting evenly over the top and sides of the cake using a spatula.

2-Decorate: Decorate the cake with fresh fruit if desired. Berries, sliced kiwi, and mango make excellent choices for a naturally sweet and colorful garnish.

Serving Suggestions

-With Tea or Coffee: Serve a slice of this cake with a cup of tea or coffee for a delightful afternoon treat.
-Dessert: Pair with a scoop of sugar-free ice cream or a dollop of Greek yogurt for a complete dessert experience.
-Breakfast: Enjoy a slice as part of a healthy breakfast, along with a serving of fresh fruit and a handful of nuts.

Tips for Success

-Room Temperature Ingredients: Ensure all your wet ingredients are at room temperature before mixing. This helps the batter combine more easily and evenly.
-Coconut Cream: To get the best results from coconut cream, chill the can overnight. This helps the cream separate from the water, making it easier to whip.
-Moisture Addition: Adding grated vegetables like carrots or zucchini can increase the moisture content of the cake, making it more tender and flavorful.

Variations

-Lemon and Poppy Seed: Add the zest of one lemon and 2 tablespoons of poppy seeds to the batter for a refreshing and crunchy variation.
-Chocolate: Mix in 1/2 cup (85 g) of sugar-free chocolate chips or chopped dark chocolate to the batter for a chocolate twist.
-Spices: Increase the amount of cinnamon and nutmeg, or add a pinch of ground ginger and cloves for a spiced cake.

Conclusion

Creating a cake without sugar and white flour is a rewarding endeavor that results in a delicious and healthier treat. By using natural sweeteners and alternative flours, you can enjoy a moist, flavorful cake without compromising on taste. This recipe is versatile and can be adapted with various add-ins and flavors to suit your preferences. Whether you are baking for a special occasion or simply want a wholesome dessert, this cake is sure to impress and satisfy your sweet tooth in a healthier way.
Historical Background

The concept of baking cakes without sugar and white flour has gained popularity with the rise of health-conscious eating and dietary restrictions. Traditionally, cakes were made with refined ingredients, but as people became more aware of the health implications of excessive sugar and refined flour, alternatives were sought. Using natural sweeteners like maple syrup and honey, along with whole grain or nut flours, offers a more nutritious option. These ingredients not only provide better nutritional value but also contribute unique flavors and textures, making the cake more interesting and enjoyable.
Detailed Steps and Tips
Step-by-Step Guide

1-Preparing Coconut Cream: Chilling the coconut cream overnight is essential for achieving the right consistency for frosting. When you open the can, scoop out the solidified cream, leaving the liquid behind.

2-Mixing Flours: If using a combination of whole wheat flour and coconut flour, it's important to mix them thoroughly to ensure even distribution. Coconut flour absorbs more moisture than regular flour, so it’s crucial to follow the recipe measurements accurately.

3-Egg Beating: Beating the eggs until frothy incorporates air into the batter, helping the cake rise and become fluffy. This step should not be rushed.

4-Adding Sweeteners: When adding maple syrup or honey, pour slowly and mix well to ensure even sweetness throughout the batter.

5-Baking Time: Keep an eye on the cake as it bakes. Ovens can vary, so check for doneness a few minutes before the recommended baking time by inserting a toothpick into the center.

Troubleshooting Common Issues

-Dry Cake: If the cake turns out dry, it might be due to overbaking or not enough moisture in the batter. Ensure you measure the liquid ingredients accurately and check the cake for doneness a few minutes before the end of the baking time.
-Dense Texture: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined.
-Frosting Separation: If the coconut cream frosting separates, it might be too warm. Chill the bowl and beaters before whipping the cream, and keep the cream chilled until ready to use.

Advanced Techniques

-Infusing Flavors: To infuse more flavor into the cake, consider adding natural extracts such as almond or coconut extract to the batter.
-Layered Cake: For a more elaborate presentation, bake the batter in two or three smaller cake pans to create a layered cake. Frost between the layers for added flavor and visual appeal.
-Decorative Topping: Create a decorative topping using finely chopped nuts, seeds, or edible flowers to enhance the cake's appearance and add texture.