How To make Wheat Free Italian Cream Cake
5 Eggs
1/2 c Butter -- softened
1/2 c Vegetable oil
1 c Honey
1 tb Vanilla
1 c Chopped nuts (optional)
1/2 c -Grated coconut -- or up to...
1 c Grated coconut (optional)
1 c Buttermilk
1 t Baking soda (heaping)
1 1/2 c AM Rice Flour
1/2 c AM Buckwheat Flour
Separate the eggs. Beat the whites until stiff, and set aside. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy. Mix the flours. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed. Gently fold in the egg whites until barely mixed and still light. Pour into a well oiled 9" x 13" cake pan. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean. Let cool. Spread cream cheese icing. ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Wheat Free Italian Cream Cake's Videos
The MOST POPULAR Keto Cake Recipe | Super dreamy Keto Italian Cream Cake!
So excited to show you how to make my Keto Italian Cream Cake! This is by far one of my most popular cake recipes and with good reason. Tender and sweet, and studded with pecans and coconut. Plus the dreamiest Sugar-Free Cream Cheese Frosting!
????️ Printable Keto Italian Cream Cake Recipe:
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► CHAPTERS
0:00 Intro
0:36 Separate the eggs
1:04 Prepare the baking pans
1:33 Combine the wet ingredients
2:24 Whisk the dry ingredients
3:02 Beat the egg whites
3:31 Fold the whites into the batter
4:16 Spread the batter in the pans and bake
4:48 Prepare the sugar-free frosting
5:55 Assemble the Keto Italian Cream Cake
7:58 Finished cake and taste test
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One Bowl Flourless Chocolate Cake | Preppy Kitchen
Dark, rich, and fudgy Flourless Chocolate Cake! This cake is the ultimate way to get your chocolate fix and because it's made without flour it's naturally gluten free too. Lightly dusted with cocoa powder and topped with fresh raspberries. I LOVE this cake because it's rich and decadent without being too sweet, just lovely and delicious!
RECIPE:
When it comes to chocolate desserts it doesn’t get much better than a rich and decadent Flourless Chocolate Cake! The texture is almost brownie like and it’s so rich and chocolatey it’s hard to stop at one slice. Better yet, this is a 1 bowl cake so there’s minimal washing up involved and it’s made with just 7 simple pantry ingredients! It’s the perfect cake for any occasion whether you serve it for birthdays, Valentine’s Day, or just because you want a sweet treat.
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Extra easy GLUTEN FREE red velvet cake
Today we are going to make a red velvet cake, this time we are going to make it with beets.
This cake is characterized by this deep red color
As a curious fact in World War II, how food was scarce, bakers used beet juice to color cakes and that is what we are going to do today prepare a cake with beets and gluten-free, it gives it a delicious flavor and a spectacular texture.
Ingredients:
4 eggs
Pinch of salt
100 g of sugar or sweetener of choice
120 ml oil of choice
Vanilla to taste
2 teaspoons vinegar
225 gr of gluten-free mix or premix (for the homemade mix we mix half cornstarch and half rice flour or half ground almonds and half rice flour)
15 g of baking powder (1 tablespoon)
1 teaspoon of chocolate powder
Optional red food coloring.
200 gr of pureed cooked beet
Now if we start.
Bake 180 ° c (350 ºF) x 35 to 40 min approximately
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Easy Almond Cake Recipe (Gluten Free Cake)
This is the easiest almond cake recipe with just 4 main ingredients and it's gluten free. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor.
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Gluten Free Almond Cake Ingredients:
1 1/2 cups almond flour * measured correctly
4 eggs separated, room temperature
1/2 cup granulated sugar
1 Tbsp lemon zest grated from 1 large lemon
1/4 cup sliced almonds
Confectioners sugar and lemon slices for garnish optional
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Low Carb Almond Cake Sugarfree! Glutenfree!
How to make a sugarfree and gluten free Almond Cake. You can make this with just few ingredients and without electric handmixers.
Here's what you'll need:
3 egg yolks
1 tsp vanilla
1/4 cup milk (60ml)
1/4 tsp salt (2g)
1 cup almond flour (112g)
1/2 tsp baking powder
3 eggwhites
1/2 tsp of vinegar
2-3 tbsps of stevia
some almond flakes
Baking time may vary depending on your oven specifications. Please adjust accordingly.
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Gluten-Free Almond & Orange Cake: This could be a Vasilopita Cake!!
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Ingredients
8 oz (226g) unsalted butter, softened
2 cups (220g) almond flour
2 teaspoons baking powder
zest of 2 oranges
1/4 teaspoon salt
5 eggs at room temperature, separated
1 and 1/2 cups (340g) granulated sugar
1/2 cup( 125ml) orange juice
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
Garnish:
1/4 cup sliced almonds
confectioner's sugar
whipped cream
orange slices
Instructions
Preheat the oven to 350 °F.
Grease and line a 9-inch round springform pan with parchment paper.
Beat the egg whites with half of the sugar until stigg peaks form. Transfer to a bowl.
Beat the butter, egg yolks, remaining sugar, vanilla, and almond extract until thick and fluffy. About 3 minutes.
In a bowl, combine the almond flour, salt, baking powder, and orange zest. Mix together.
Add the orange juice to the egg/butter mixture and beat until incorporated.
Add the flour ingredients and mix until just combined.
Add the egg whites in 2-3 batches and whisk together until just combined.
Fold the batter together gently with a spatula and transfer it to the prepared baking pan.
Optional: sprinkle sliced almonds on top of the cake batter or arrange orange slices on top.
Bake on the center rack of the preheated oven for 60-65 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
Allow the cake to cool completely and then carefully remove the parchment paper and set on a cake stand. Dust with confectioner's sugar.
Serve with Greek coffee. Kali Orexi!
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