Sprinkle Birthday Cake

Posted by on in Birthdays

I wanted to re-create "Funfetti" boxed cake mix... It was always one of my favorite mixes in the cake section! I really did not want to include nuts so it could be considered "school friendly", so I included xanthum gum in this recipe.  Some people may not be familiar with xanthan gum, however, it is an indigestible fiber, and does not need to be calculated into a ketogenic recipe. It is what makes the cake spongy and retain the rise from baking.  It also helps hold all of the oil and keep the ingredients emulsified.  It is not an ingredient I would choose to use on a daily basis, but sometimes you need to eat cake! I have never seen any adverse reaction to xanthan gum, but please run it by your dietitian just to be sure.

India Tree makes a great 100% all natural vegetable based food coloring, but if you prefer to avoid food coloring or just want a plain white cake,  just leave the sprinkles out and use all plain coconut flour.  I frosted the cake with about 50g of Buttercream Frosting flavored with almond and lemon extract.  I sincerely hope this recipe helps make a keto birthday special!

Sprinkle Birthday Cake
256 Calories

3:1 Ratio

5.2g Protein

3.0g Carbohydrate

Makes one single serve birthday cake

For the sprinkles:
Combine 1 tablespoon of coconut flour with equal parts water. Stir to combine. Add 1 drop of food coloring (natural food coloring is preferred) to the coconut flour andwater. Make sure the color is evenly distributed. Spread the colored coconut flouron a piece of parchment paper until it is very thin. Allow it to air-dry overnight. When it is thoroughly dried, break it into very small pieces and store in an airtight jar. Each color is made separately using the same process.*Please note: for the following recipe, only 2g of the colored coconut flour sprinkles are used. Continue to use “coconut flour” in recipe calculations
to include the sprinkles. Since the amount of food coloring in the cake recipe is so minimal, the food coloring can be counted as a “free food” item.

For the cake:Ingredients:
23g oil, use a plain flavor such as sunflower, safflower, canola
12g coconut flour, Bob’s Red Mill (10g from the bag, 2g of the colored sprinkles)
1g xanthan gum (*Optional & does not need to be calculated)0.5g baking powder0.5g vanilla extract (an additional 0.5g almond extract adds a gre
at “cake” flavor)
32g egg whites, whipped into soft peaks½ tablespoon waterPinch of salt Sweetener of choice (5g of Truvia was used for testing)

Directions:
Pre-heat the oven to 350 degrees.

Mix 10g of plain coconut flour with the oil. Stir until smooth. Add the xanthan gun, baking powder, extract, water, salt and sweetener. Stir again until all of the ingredients are very well combined.

Add about 10g of the egg whites plus the additional 2g of colored coconut flour. Stir until the egg whites are incorporated and the batter has “loosened” slightly.
Add the remaining egg whites and carefully fold them into the cake batter. Continue folding the egg whites into the batter until evenly distributed. Pour the batter into a greased baking dish or silicone mold (a 1-cup glass Pyrex container was used for testing).

Bake the cake at 350 degrees for 5 minutes. After 5 minutes, turn the oven down to 300 degrees. Continue to bake for an additional 25-30 minutes. The cake should spring back when the center is pressed lightly with your finger.

Allow to cool before slicing or frosting. 

Notes:
If possible let the cake cool upside down (similar to an angel food cake), this will help prevent it from collapsing. It will sink slightly as it cools, however it you find it is going flat, it may have been slightly undercooked.

Xanthan gum is a stabilizer and emulsifier that gives the cooked cake a spongy texture and helps hold all of the oil. It allows it to rise and hold the tiny bubbles created by the baking powder. If the xanthan gum is not used, the texture of thecake will be denser. Xanthan gum does not contribute to the overall flavor it only helps improve the texture.

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Guest Thursday, 23 October 2014