Low-Carb Birthday Cake – a sweet rebellion against sugar overload. It’s the cake that winks at your waistline, whispers ‘Happy Birthday’ in almond flour and dances with stars in vanilla icing. So blow out the candles, make a wish and enjoy every guilt-free slice.
Ingredients:
- 1 1/2 cups unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/4 cup powdered sweetener (such as erythritol or stevia)
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup brown sugar alternative (such as monk fruit sweetener)
- 2 eggs (room temperature)
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 1/4 cup sugar free sprinkles
- 2 cups low-calorie vanilla icing
Method:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a small bowl, mix the unsweetened almond milk with the apple cider vinegar. Leave to stand for a few minutes to curdle slightly. This will act as your dairy-free buttermilk.
In a large mixing bowl, whisk together the almond flour, coconut flour, liquid sweetener, baking soda, baking powder and salt.
In another bowl, beat the eggs and add the vanilla extract.
Pour in the melted butter and almond milk mixture. Mix well.
Gradually add the wet ingredients to the dry ingredients, beating until smooth.
Fold in the brown sugar alternative.
Pour the batter evenly into the prepared cake tins.
Bake for about 25-30 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cakes to cool completely in the cake tins.
When cooled, remove the cake layers from the racks.
Transfer one layer to a serving platter.
Spread a layer of vanilla icing over the top.
Place the second cake layer on top.
Cover the cake with the remaining vanilla icing.
Sprinkle the sugar free sprinkles over the icing.
Get creative with additional decorations such as edible flowers or berries.
Slice and enjoy your guilt-free birthday cake! It’s low in carbs but high in party spirit.
