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Old 10-01-2012, 12:49 PM   #121
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Thanks so much, Gina and Lauren!
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Old 10-01-2012, 01:46 PM   #122
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I use the measurents listed. I was thinking either my tastes have changed since or maybe I had used all Splenda the first time I made it. I like the sweetness level and taste using the splenda, erythritol and stevia that's called for in the recipe. I think I've used xylitol in place of the erythritol before with the same results. Hope this helps.

Ahh...yes. Thank you! I thought you changed it up from the original recipe.
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Old 10-01-2012, 02:54 PM   #123
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I usually cut the recipe in half and make an 8x8 pan if it's just for us. You may want to do that the first time you make it in case you don't care for it. I can't imagine that happening though!! lol Also make sure you use blanched almond flour and I would suggest Honeyville Grains brand but Bob's Red Mill is pretty good too.
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Old 10-05-2012, 06:17 AM   #124
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This is the ONLY low carb dessert that I can eat. I have tried so many and they always taste too much like egg or they are way too bitter or they have weird aftertastes. I have no issues with this dessert at all!

I dont make the frosting. Most of the time I will just make it in an 8x8 (half batch) and eat a small piece for breakfast in the mornings because its pretty filling. I make it so much that I make several batches of cake mix at once, separate them into ziploc baggies and keep them in the freezer so I can grab one out when a craving hits. (got that idea from cap57!) If I want to mix it up, I will make them as cupcakes and add nuts to 4, chocolate chips to 4 and leave 4 plain. When I make the dry ingredients, I start with the almond flour (Bobs Red Mill)in the food processor to try to get it as fine as possible then add the rest of the dry ingredients to make sure they are mixed together really well. I just ordered honeyville brand almond flour so I may not have to do that in the future!

Thank you Chicken Lady!!! I would go crazy without your recipe! I already have a binging problem, but being able to keep this cake on hand has helped me stop falling off the wagon since I discovered it last month! DELICIOUS! I will be trying your cornbread recipe as soon as I get my almond flour delivered!
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Old 10-31-2012, 06:40 PM   #125
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I made a half-recipe version today as a Halloween treat for the guys, and it was a big hit. The best cake I've made since doing LC, and they want it to be a regular item. I frosted it with a fluffy peanut butter frosting I threw together from softened butter and natural peanut butter, a dash of salt, some vanilla, some heavy cream, and powdered erythritol, and about 2 Tb powdered whole milk, and some peanut butter flavour drops. I started with about 3 TB soft butter and at least 1/3 cup peanut butter, and I'd say 3 Tb cream. Then just kept adding powdered sweetener and a little more peanut butter til it was a soft and fluffy frosting. They loved the chocolate and peanut butter combo.

This cake is incredibly close to our long-time fave, Wacky Cake, which has been our family default for "cake" for years. This cake has the same wonderfully moist texture, and I'm really happy to have it in my recipe file. Thanks so much! My son always loves Wacky Cake with fluffy lemon frosting, or with peppermint frosting for Christmas. Now I have the recipe to use! I'm pondering making this for Thanksgiving and leaving out the cocoa, adding in some spices and maybe 1 -2 Tb more dry stuff (more almond flour, probably) to have a spice cake version, then making a fluffy caramel version of frosting for it, and topping the frosting with some finely chopped pecans.
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Old 10-31-2012, 06:46 PM   #126
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Lene, it is also in your cookbook, LCAF's volume 2!
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Old 11-01-2012, 05:26 AM   #127
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I'm pondering making this for Thanksgiving and leaving out the cocoa, adding in some spices and maybe 1 -2 Tb more dry stuff (more almond flour, probably) to have a spice cake version, then making a fluffy caramel version of frosting for it, and topping the frosting with some finely chopped pecans.
http://www.lowcarbfriends.com/bbs/lo...cipe-pick.html This is her carrot cake recipe. I recently tried it and it is amazing. If you leave the carrots out, its basically a spice cake. I had to use 3/4 cup of sour cream for the batch that I left the carrots out of to replace the moisture from the carrots. I love Chicken Lady's recipes... the carrot cake and almond fudge cake are the only LC desserts I can eat AND enjoy, everything else I have tried was really dry, eggy, bitter or had really weird texture issues for me! I will be trying her cornbread recipe next to see if I can use it for a LC stuffing for the holidays

Last edited by FitnessJunkie1026; 11-01-2012 at 05:27 AM..
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Old 11-01-2012, 06:36 AM   #128
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One of these days I am going to finally make this!
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Old 11-01-2012, 07:48 AM   #129
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I'll give the carrot cake a try, next -- I wouldn't have thought to add the extra sour cream, I think, so thanks for the tip!
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Old 11-01-2012, 10:15 AM   #130
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This is my fav chocolate cake! I wonder how it would translate into a Red Velvet Cake...anybody try that?
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Old 11-01-2012, 10:47 AM   #131
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Originally Posted by FitnessJunkie1026 View Post
http://www.lowcarbfriends.com/bbs/lo...cipe-pick.html This is her carrot cake recipe. I recently tried it and it is amazing. If you leave the carrots out, its basically a spice cake. I had to use 3/4 cup of sour cream for the batch that I left the carrots out of to replace the moisture from the carrots. I love Chicken Lady's recipes... the carrot cake and almond fudge cake are the only LC desserts I can eat AND enjoy, everything else I have tried was really dry, eggy, bitter or had really weird texture issues for me! I will be trying her cornbread recipe next to see if I can use it for a LC stuffing for the holidays
This is a great idea for me. I try so many recipes that just don't work. I just made a recipe for pumpkin bread and it was awful. I feel badly when I waste the expensive ingredients. So... I would love to make the carrot or spice recipe into a pumpkin cake. Would anyone have a guess on how much pumpkin to substitute for the carrots? I am not skilled at guessing and can't afford to do too many trial and error tests, so if any skilled bakers could give me an idea, I will try it out. That would be great.
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Old 11-01-2012, 01:26 PM   #132
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The almond Flour Fudge Cake was in my plans for last year's birthday but somehow got sidetracked. Did not dare make it for myself during the year, but now the birthday is here again, so I plan to make AND eat!!!!! (tomorrow)
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Old 11-01-2012, 07:24 PM   #133
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The almond Flour Fudge Cake was in my plans for last year's birthday but somehow got sidetracked. Did not dare make it for myself during the year, but now the birthday is here again, so I plan to make AND eat!!!!! (tomorrow)
Happy birthday! I love the cake. I make it for myself all the time. I usually make a half batch and bake it into 12 cupcakes. They freeze well too.
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Old 11-02-2012, 03:30 AM   #134
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Happy birthday! I love the cake. I make it for myself all the time. I usually make a half batch and bake it into 12 cupcakes. They freeze well too.
Thank you and got the dry ingredients mixed already!
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Old 11-03-2012, 06:01 PM   #135
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Subbing!

I can't wait to try this, it looks soooo good!!!
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Old 11-04-2012, 07:28 AM   #136
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This board has caused me to spend more money than anything else. I just ordered the 5-lb. bag of almond flour from Honeyville Grains.
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Old 11-04-2012, 08:17 AM   #137
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This board has caused me to spend more money than anything else. I just ordered the 5-lb. bag of almond flour from Honeyville Grains.
You absolutely won't regret it! It is amazing the difference between honeyville and bobs red mill. The honeyville really does get you as close as possible to that flour texture we all want to duplicate in our low carb baking!
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Old 11-04-2012, 01:07 PM   #138
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Made this cake today, wonderful!!!! So glad I finally tried it. And,with my new blanched flour from Heneyville, I agree, it is much nicer.
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Old 11-04-2012, 01:10 PM   #139
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Can't wait to make some of the other things I have been making with Bob's RM. The grain is so much nicer.
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Old 11-09-2012, 11:50 AM   #140
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FINALLY made my birthday cake a week later and it is the almond flour cake. Oh my, it was worth the wait. I had planned to eat 2 pieces but was satisfied with one, which that in itself is amazing for me. But really, a very good cake, rose nicely, has a cake taste. Was kind of lumpy on the top but my mouth does not care, LOL! I also added the faux cake ability to it. And made DF Foodie's Vanilla Fat Bombs this morning. I must have done something wrong because after refrigerating all morning it is still soft. No matter, that is what I used for the frosting. Oh my gosh, thought I had died and gone to cake heaven!
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Old 11-09-2012, 12:11 PM   #141
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I got my Honeyville almond flour today, so this cake is this weekend's cooking project. Woot!
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Old 11-09-2012, 12:41 PM   #142
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FINALLY made my birthday cake a week later and it is the almond flour cake. Oh my, it was worth the wait. I had planned to eat 2 pieces but was satisfied with one, which that in itself is amazing for me. But really, a very good cake, rose nicely, has a cake taste. Was kind of lumpy on the top but my mouth does not care, LOL! I also added the faux cake ability to it. And made DF Foodie's Vanilla Fat Bombs this morning. I must have done something wrong because after refrigerating all morning it is still soft. No matter, that is what I used for the frosting. Oh my gosh, thought I had died and gone to cake heaven!
What is faux cake ability?
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Old 11-09-2012, 02:21 PM   #143
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I want to make this. But.. Splenda? And cocoa? Hmm. Has anyone tested the recipe as it is written?
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Old 11-09-2012, 02:28 PM   #144
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Cake ability is a product that you can no longer buy. It was supposed to make nonwheat flour recipes act more like regular recipes.
Fake Cakeability
¼ cup egg white powder
1 tsp. xanthan
1 Tbs. baking soda
1 Vitamin C tablet crushed or 1 tsp. powder
Use ¼ cup per cup of ground nuts.
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Old 11-09-2012, 03:03 PM   #145
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I want to make this. But.. Splenda? And cocoa? Hmm. Has anyone tested the recipe as it is written?
yes, I follow the recipe exactly as written. The erythritol cancels out the bitterness that splenda can cause in chocolate recipes. Its delicious! The recipe is not bitter at all! I have run out of stevia before and just added extra erythritol. I think swerve is the best brand of erythritol!
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Old 11-10-2012, 02:47 AM   #146
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I don't have the vitamin C in my cake ablility recipe, here is the one I used on the first post and read down, used the recipe at the bottom http://www.lowcarbfriends.com/bbs/lo...d-results.html

And I was going to use my liquid sucralose in the cake, but forgot to add it. I had mixed all the dry ingredients together a week ago and saved it. Meant to add the liquid sweetener when mixing the wet ingredients, oh well, it still came out tasting very good. So except for the liquid sucralose, I made the cake as written. It's a big one, so I cut it up last night and put it into single portions in baggies.
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Old 11-10-2012, 07:02 AM   #147
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yes, I follow the recipe exactly as written. The erythritol cancels out the bitterness that splenda can cause in chocolate recipes. Its delicious! The recipe is not bitter at all! I have run out of stevia before and just added extra erythritol. I think swerve is the best brand of erythritol!
Okay thank you. I've heard bad bad things of splenda+cocoa. Maybe I'll make half a batch when I get my almond meal in the mail
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Old 11-10-2012, 07:14 AM   #148
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Okay thank you. I've heard bad bad things of splenda+cocoa. Maybe I'll make half a batch when I get my almond meal in the mail
I always make a half batch in a muffin pan. Half batch is 12 muffins. Splenda and chocolate can be very bitter, thats why you add 1 or 2 other sweeteners. On their own each sweetener has an issue, but all together they balance each other out. If you're not using honeyville almond flour, I suggest putting all the dry ingredients in a food processor and letting it go to get the almond meal a little smoother.
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Old 11-10-2012, 07:18 AM   #149
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Okay. I am using bob's almond meal. I'll have to see what it looks like had no problem with the carrot cake.
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Old 11-10-2012, 07:51 AM   #150
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Okay. I am using bob's almond meal. I'll have to see what it looks like had no problem with the carrot cake.
If you liked the texture of the carrot cake with bobs red mill brand then you will like the texture with this one too. You're gonna love it!
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