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Old 02-03-2009, 02:26 AM   #181
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I finally tried this for Super Bowl. I used more cocoa and no food coloring. It is DELISH! (Pic in my avatar)

Thanks, Lauren!!
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Old 02-03-2009, 02:43 AM   #182
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Originally Posted by CopperAnnette View Post
I finally tried this for Super Bowl. I used more cocoa and no food coloring. It is DELISH! (Pic in my avatar)

Thanks, Lauren!!
Nice cake!
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Old 02-05-2009, 11:52 AM   #183
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Janette, would you care to post a picture of your cake? I'd love to see what it looks like without the food coloring!

Sorry, I just saw this....my cake is long gone. :blush:
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Old 02-05-2009, 12:14 PM   #184
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Sorry, I just saw this....my cake is long gone. :blush:
No problem Janette!
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Old 02-06-2009, 10:45 AM   #185
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I made a small single layer 9 inch cake and 6 heart shaped cupcakes (silicone mold) for the kids. We made it last night. It was much yummier after it chilled, etc. I omitted the red dye.

DS loves it (he's almost 5) and we're going to try to make the cupcake version again for Valentine's day.

I think I may have overbaked mine a wee bit, but still no complaints. It was delish regardless.
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Old 02-06-2009, 11:57 AM   #186
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OMG! That looks so good. I am going to try it this weekend. If I really like it I will make it for work the day before Valentine's Day!

I have tried a few things with coconut flour and I love it!

Has anyone plugged this into ******?? Just curious what the totals would be on it.

I will take pics!

Michelle
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Old 02-06-2009, 12:32 PM   #187
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Hubby's birthday is coming up, guess if I fix that cake for him we'll have no excuse to cheat!
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Old 02-06-2009, 04:02 PM   #188
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OMG! That looks so good. I am going to try it this weekend. If I really like it I will make it for work the day before Valentine's Day!

I have tried a few things with coconut flour and I love it!

Has anyone plugged this into ******?? Just curious what the totals would be on it.

I will take pics!

Michelle
i am curious too...
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Old 02-06-2009, 04:04 PM   #189
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~60g net carbs for the whole, frosted cake
~6g net carbs per 1/10th
~7.5g net carbs per 1/8th

It's at the end of her post.
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Old 02-06-2009, 05:29 PM   #190
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OMG, this cake was AMAZING...

I was short one egg, and I used sour cream instead of yogurt. I also doubled the cocoa powder. Overall, it was FANTASTIC. I am glad I double-stacked it, too. Most festive. I cut myself a sliver, and couldn't finish it, it's so satisfying! Yay for protein and fat!
I just went back through this thread, because I finally got some coconut flour and want to try this cake - while looking at that pic of KlingonBabe's cake, my brain finally kicked in and went, "HEY! That's the same plate WE have!" LOL!

I love those dishes. I have the matching placemats too!
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Old 02-06-2009, 05:41 PM   #191
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HI CHAR!!! Hey, make a version of the italian cream cake...it's so good!
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Old 02-06-2009, 06:38 PM   #192
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HI HONEY BUNNY! How are you doing??
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Old 02-07-2009, 12:46 PM   #193
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Question you all

Anyone use the Tr T Coconut Flour in this recipe?? How did it work...

Thanks!
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Old 02-09-2009, 10:53 PM   #194
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Made this over the weekend everyone loved it!!! Thank you for posting this
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Old 02-11-2009, 03:49 PM   #195
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I'm soooo excited to make this for Valentine's Day!

I have made the Paula Deen recipe a few times and everyone says it's awesome, it's one of dh's favorites. I'm going to make this and see if he notices the difference (he can't stand "fake sugar," supposedly).

Just double double-checking--it is baking powder that's used, correct? (The Paula Deen recipe uses baking soda, so just wanna make sure...)

Thank you for this recipe (and everyone's subsequent "tips and tweaks.")
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Old 02-12-2009, 12:57 PM   #196
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if you used only splenda, how much did you use? baking for the bf tomorrow.
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Old 02-12-2009, 02:13 PM   #197
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Quote:
Originally Posted by maggieb43 View Post
I'm soooo excited to make this for Valentine's Day!

I have made the Paula Deen recipe a few times and everyone says it's awesome, it's one of dh's favorites. I'm going to make this and see if he notices the difference (he can't stand "fake sugar," supposedly).

Just double double-checking--it is baking powder that's used, correct? (The Paula Deen recipe uses baking soda, so just wanna make sure...)

Thank you for this recipe (and everyone's subsequent "tips and tweaks.")
Maggie, it is baking powder. Good luck with it! I love Paula recipes and hope this one can come close.
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Old 02-12-2009, 02:14 PM   #198
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Chantyl, you might want to ask qbu about how much Splenda to use.
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Old 02-13-2009, 01:50 PM   #199
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Chantyl, the first time I made it I used 1C of splenda, but then made it again with 3/4C and that one was the one that my LC co-workers liked better. I did too...not as sweet as the first time.
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Old 02-13-2009, 01:53 PM   #200
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Chantyl, the first time I made it I used 1C of splenda, but then made it again with 3/4C and that one was the one that my LC co-workers liked better. I did too...not as sweet as the first time.
thanks so much! i'm about to make it now!
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Old 02-14-2009, 08:40 AM   #201
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Recipe for Coconut Flour Orange Cake

Quote:
Originally Posted by clyde View Post
This is definitely the best Christmas present of the year!!

You are truly a wonder!! Thank you so much and have a wonderful holiday....you have helped more people than you know - bless you.

Next year when you have time, check out this coconut marvel - I know you could low carb it (already made with honey and coconut so your work is half way there)

The frosting is made with coconut oil - it just looks decadent....here is the link and a pic (you might already visit this blog but I landed on it the other day and I just went...wow)...until I saw your picture of the red velvet cake.



Here is the link if you are interested (and I really hope you are):
Coconut Flour Orange Cake With Coconut Oil Frosting (GFCF)
Sent Clyde a PM about this and then thought more globaly. I made this cake and its excellent. Everyone raved and my daughter wants the recipe. When I went to the site it has been upgraded and I can't access the recipes on the old page even thought they show up. Sent a message to the contact but thought perhaps someone else here might have saved the recipe and could post it.
Thanks
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Old 02-14-2009, 10:28 AM   #202
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Originally Posted by luvlowcarb View Post
Sent Clyde a PM about this and then thought more globaly. I made this cake and its excellent. Everyone raved and my daughter wants the recipe. When I went to the site it has been upgraded and I can't access the recipes on the old page even thought they show up. Sent a message to the contact but thought perhaps someone else here might have saved the recipe and could post it.
Thanks
Here ya go! It was still cached:

Quote:
Coconut Flour Orange Cake (gfcf)

Recipe notes: I give you a method for melting the coconut oil while greasing the pan, saving you a dish. You can certainly melt the coconut oil in one pan and grease the pan separately. Also, I add the coconut oil last just in case it is still pretty warm. Having the eggs already mixed with the other ingredients provides a bit of a buffer in case the oil is still too warm. Scrambled egg cake is not what we’re after here.

6 eggs
1/4 cup coconut oil
1/4 cup coconut milk
6 Tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon sea salt
juice of 1/2 medium orange

Take your eggs out of your refrigerator and allow them to come to room temperature. Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8″x8″ pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together.

Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and sea salt. Stir the dry ingredients into the wet.

Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone.

Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean.Place the cake on a cooling rack.

After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.

Orange Coconut Oil Frosting (gfcf)

Recipe notes: Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water.

1/2 cup coconut oil, melted in a glass bowl
9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey)
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
pinch of salt

Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin layer of frosting, but it is just enough.
Would LOVE for you to post your tweaks
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Old 02-15-2009, 11:45 AM   #203
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Yummm! I made the red velvet cake today and while it is still cooling for desert after supper, the batter was delish! I didn't have yogurt or sour cream so I used mayo (I was thinking of those chocolate cakes which use mayo instead of other ingredients), oh and I used 3/4 cup xylitol and one less egg since I'm almost out and a little extra butter. I never had real red velvet cake so I have nothing to compare it to but I'm sure this will be amazing if the batter is any indication . I was going to make it yesterday for V-Day but ended up having other plans.
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Last edited by bwylde; 02-15-2009 at 11:47 AM..
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Old 02-15-2009, 04:00 PM   #204
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It was scrumptious! It wasn't really red because I put in too much cocoa (I love chocolate!!), but it was great! Even DH liked it, although it wasn't sweet enough for him but the man eats sugar by the spoonful for snacks
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Old 02-16-2009, 01:33 PM   #205
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Quote:
Originally Posted by bwylde View Post
It was scrumptious! It wasn't really red because I put in too much cocoa (I love chocolate!!), but it was great! Even DH liked it, although it wasn't sweet enough for him but the man eats sugar by the spoonful for snacks
yea..mine was not red either... LOL... i didn't think it was sweet enough either. Next time i'm just gonna follow the directions i'm given!
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Old 02-17-2009, 01:48 PM   #206
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My DD had mini red velvet cupcakes with cream cheese icing at her wedding instead of cake. They were from a specialty baker and very good. I made this for dinner last night with them and they raved about the taste, asking for the recipe. I used 1/4 cup cocoa and a small bottle of food colouring.
I made the Coconut flour Orange cake earlier that they also loved. I am now not allowed through their door unless I bring the recipe for whatever dessert I'm sharing.
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Old 02-20-2009, 04:06 PM   #207
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Bumping...don't want to loose this...I just ordered my Coconut flour.
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Old 02-20-2009, 10:01 PM   #208
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The coconut flour is so worth it! Hope you like the cake, Chicken Lady.
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Old 02-20-2009, 10:09 PM   #209
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Old 02-21-2009, 10:16 AM   #210
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The coconut flour is so worth it! Hope you like the cake, Chicken Lady.
I'm sure I will...thank you.
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