Can you believe this is real? A CAKE recipe that does not require flour, milk, butter or sugar!? Well, I didn’t quite believe it myself until it came out of the oven looking like it actually raised (for my surprise). And then when I cut the first slice and it actually did hold itself in one piece… that was it: I was elated with my creation. After all, it’s not just anywhere you’ll come across anything like a cake without incurring in the use of the worst of the unhealthy ingredients: sugar and flour! By the way: it tastes delicious!
And now, the star of the show: the Flourless Dairy-free Sugarless Cake Recipe:
Juice and rind of 2 lemons
4 large eggs at room temperature
6 tbsp Xylitol or soaked chopped dates
1 tsp natural vanilla extract (or vanilla pods if you can)
1 tsp baking soda
½ tsp bicarbonate soda
5 tbsp water
230g almond meal (you can make this at home with a coffee grinder – it works out much cheaper)
Pre-heat the oven to 170 C. Generously grease a small cake tin or oven-proof glass dish with butter or coconut oil. Greased parchment paper at the bottom will make it easier to remove the cake in a beautifully perfect shape but it should come out anyway if you oil it well. Apart from the almond meal, add all ingredients in the blender and blend until smooth. Note: grate or scrape the rind of the lemon and juice it. Don’t add the whole fruit into the blender as the inside of the skin adds a bitter taste. Add the almond meal last and blend for a few more seconds. Pour the mixture into the greased tin and bake in the oven for about 30 minutes. Insert a skewer in the middle after 30 minutes and if it comes out clean, remove and let it cool.
This cake recipe is a good base to get you started. I made it for my husband’s birthday this year and to make it a bit more “festive” I covered it with the following cream.
Please note this cream will knock the cake off the dairy-free category, but if you use natural organic cream, I’ll still say it’s a high quality food worth every bit of your enjoyment! (provided you do not require a dairy-free diet at the moment).
Cream to cover on special occasions:
1 tub of double cream
2 tbsp cashew butter
3 tbsp honey
2 tbsp almond liquor
Beat all ingredients together with a fork until consistency is firm enough to hold picks. Using a butter knife, cover the whole cake after it’s completely cool. Leave it in the fridge for 1 hour before serving.