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Old 09-28-2006, 11:57 PM   #1
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Did Somebody Mention Yellow Cake?

I want to say up front that I did not intend to make icing only the cake. The icing is another day....

Second, I want to say..... I Like This Cake!!
It is moist and taste just like a ....uh.....oh ya.....A Yellow Cake.

I hope you all enjoy it also.

Yellow Cake

1 cup almond flour
1 cup wheat protein isolate 5000
3 t. baking powder
1/4 t. salt
1/4 cup granular erythritol
2 T. Diabeti Sweet Brown Sugar
1 1/4 cups equivilent splenda (30 drops sweetzfree)
1/2 cup crisco green no trans fat
1 cup sour cream
3 eggs
2 T. heavy whipping cream
2 t. vanilla extract
3 drops yellow food color

Mix all the dry ingredients in a large mixing bowl.
In another mixing bowl combine crisco, sour cream, and heavy cream then mix with dry ingredients until well incorporated.
Combine eggs, vanilla, and sweetzfree then mix into the batter.
Pour batter into 2 well greased 8 inch cake pans.
Bake in a preheated 350 oven for 30 min or until a toothpick comes out clean.









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Old 09-29-2006, 03:38 AM   #2
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Oh my! I had my birthday "cake" recipe picked out for next month but this looks yummy! Just need a vanilla frosting and garnish w/ fresh strawberries.

What is the difference between vital wheat gluten and wheat protein isolate?

I'm ordering from Netrition next week and not sure if I need both.

One more thing....is there a cal/carb count for this recipe?
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Old 09-29-2006, 03:56 AM   #3
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Quote:
Originally Posted by GetFitMom View Post
What is the difference between vital wheat gluten and wheat protein isolate?

I'm ordering from Netrition next week and not sure if I need both.

One more thing....is there a cal/carb count for this recipe?
There are 2 kinds of wheat protein isolate 5000 and 8000.
Vital wheat gluten is closer to wheat protein isolate 8000 which is heavier than the 5000 that I used in this cake. I really can't say how it would turn out if you used Vital wheat gluten.

I don't count calories but the total carb count for both 8 inch cakes is 20.
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Old 09-29-2006, 04:01 AM   #4
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that looks good kevin, I like your combo of wpi and almond flour much better than carbquik.I made that chocolate cake the other day that someone else posted with the 2 cups of carbquik and it seemed moist at first, but now that it has sat, I really dont like the texture and it seems dry.. I saw too late that you had a chocolate cake recipe on your website so I will try that next.. I hope you come up with a yummy frosting for this and post it..

Oh, and by the way, that carrot cake recipe of yours that I turned in to banana bread,, it is the BEST. I have been eating a few slices every morning with my coffee and I swear it tastes just like my old HC banana bread recipe, and it is so moist. I got to freeze some of it as I wont get it all ate before it goes bad.

Last edited by Brendajm; 09-29-2006 at 04:07 AM..
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Old 09-29-2006, 04:37 AM   #5
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Kevin, no eggs? The cake looks good!
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Old 09-29-2006, 04:42 AM   #6
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Kevin, this looks good. A couple of questions:
  • How many eggs, the instructions mention them but they are not listed in the ingredients.
  • Did you consider using a combination of WPI and RWS?

Thanks for all your experimenting and recipes!
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Old 09-29-2006, 04:44 AM   #7
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Originally Posted by Kevinpa View Post
Yellow Cake

1 cup almond flour
1 cup wheat protein isolate 5000
3 t. baking powder
1/4 t. salt
1/4 cup granular erythritol
2 T. Diabeti Sweet Brown Sugar
1 1/4 cups equivilent splenda (30 drops sweetzfree)
1/2 cup crisco green no trans fat
1 cup sour cream
3 eggs
2 T. heavy whipping cream
2 t. vanilla extract
3 drops yellow food color


Mix all the dry ingredients in a large mixing bowl.
In another mixing bowl combine crisco, sour cream, and heavy cream then mix with dry ingredients until well incorporated.
Combine eggs, vanilla, and sweetzfree then mix into the batter.
Pour batter into 2 well greased 8 inch cake pans.
Bake in a preheated 350 oven for 30 min or until a toothpick comes out clean.
ooops i had it in the directions but forgot it in the ingredients

Thanks for the catch!!

Last edited by Kevinpa; 09-29-2006 at 05:08 AM..
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Old 09-29-2006, 04:48 AM   #8
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Originally Posted by clark153 View Post
Kevin, this looks good. A couple of questions:
  • How many eggs, the instructions mention them but they are not listed in the ingredients.
  • Did you consider using a combination of WPI and RWS?

Thanks for all your experimenting and recipes!
3 eggs....:blush:

no I didn't consider RWS since I didn't see any reason for adding fiber to this recipe. I really dont think RWS buys you anything here.

Last edited by Kevinpa; 09-29-2006 at 05:08 AM..
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Old 09-29-2006, 07:14 AM   #9
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Awesome! I cant wait to try this! I was the one that asked for the yellow cake recipe recently.

One question, though, Kevin.... I do not have any Erythritol and wont be placing another order from netrition for a month or so, since I just got a big one.

Could I possibly substitute XUlitol for the Erythritol in this recipe and still get the same results? ANd if so, woudl I need the same amount as in the Erythritol, or would I need a different measurement?

Thanks for coming up with this!!!
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Old 09-29-2006, 07:15 AM   #10
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Thanks, Kevin for your recipe! I was looking for a yellow cake recipe that would fill 2, 8" cake pans. I plan to make a dry mix of it to keep on hand so that when I want to bake a 2 layer cake, all I have to do is add the wet ingredients to the mix. I've been enjoying the Polyd Dry Pudding Mix by Iscoop with Tater Head's tweaks. It's so easy to whip up some pudding when the dry mix is already made. I'm loving your pics, too!
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Old 09-29-2006, 07:42 AM   #11
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Could I possibly substitute XUlitol for the Erythritol in this recipe and still get the same results? ANd if so, woudl I need the same amount as in the Erythritol, or would I need a different measurement?
I have never used Xylitol but from what I have read I would imagine you could use that sub in the same amount. If you do make that switch you will be adding a few extra carbs to the recipe though.
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Old 09-29-2006, 08:13 AM   #12
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Yummy's_Girl, you will need to replace the erythritol with about 3 T of xylitol, or a little less. I do it all the time!
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Old 09-29-2006, 01:14 PM   #13
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Quote:
Originally Posted by Kevinpa View Post
There are 2 kinds of wheat protein isolate 5000 and 8000.
Vital wheat gluten is closer to wheat protein isolate 8000 which is heavier than the 5000 that I used in this cake. I really can't say how it would turn out if you used Vital wheat gluten.

I don't count calories but the total carb count for both 8 inch cakes is 20.
Okay, thanks alot for explaining the differences between the isolate (8000 & 5000) and wheat gluten. That used to really confuse me.

Only 20 carbs for both cakes? Great! I can munch on yellow cake all day and still be within my daily carb count. (just joking)
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Old 09-29-2006, 01:20 PM   #14
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Kevin, since the Diabetisweet is Isomalt and Ace-K--could I use 2 T of Isomalt and a packet of Sweet One? Maybe a touch of molasses for the br. sugar effect?
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Old 09-29-2006, 01:32 PM   #15
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Kevin, since the Diabetisweet is Isomalt and Ace-K--could I use 2 T of Isomalt and a packet of Sweet One? Maybe a touch of molasses for the br. sugar effect?
I dont see why not. I wouldnt use the whole packet of sweet one though.
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Old 09-29-2006, 02:05 PM   #16
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Kevin that looks sooo good! I can't wait to try it with some homemade cream cheese frosting!
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Old 09-29-2006, 02:15 PM   #17
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Whaaaaaaaaat? NO Icing!??

After buying that sexy whipped cream dispensor too!?




Beautiful cake, Kevin! Looks yummy, moist, and tasty!
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Old 09-29-2006, 02:43 PM   #18
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Is there any sub that you can give if a person can not have any wheat products or almonds?
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Old 09-29-2006, 03:01 PM   #19
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Whaaaaaaaaat? NO Icing!??!
Hey, it was the middle of the night and I had spent at least 3 or 4 hours analyzing hundreds of high carb yellow cake recipes. By the time I got the cake right, I didn't have any steam left for the icing.
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Old 09-29-2006, 03:04 PM   #20
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Is there any sub that you can give if a person can not have any wheat products or almonds?
Let me think about this for awhile Hook.
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Old 09-29-2006, 04:20 PM   #21
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Thanks for the answers to my question BFranke and Kevinpa!
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Old 09-29-2006, 05:35 PM   #22
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Hi all, Pam, could you share how you make the cake mixes that you mentioned. I would like to do that but, can't imagine how to do it. That would be a blessing. Like today I'm sick and almost half of my family id Diabetic. They have requested me make a lowcarb cake for my Dad Birthday party. This would have saved me

Thanks so much. I'm a detail person so don't spare me Thanks
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Old 09-29-2006, 05:42 PM   #23
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Quote:
Originally Posted by Pam View Post
I plan to make a dry mix of it to keep on hand so that when I want to bake a 2 layer cake, all I have to do is add the wet ingredients to the mix. !
Hmmmm.....wonder if this dry mix would work in a dump cake where you put the sf peach pie filling in a 8 by 8 pan, sprinkle the dry mix on top and then pour melted butter on top and bake.

I used to make this with the Jiffy yellow bake mixes.
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Old 09-29-2006, 06:32 PM   #24
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Hi all, Pam, could you share how you make the cake mixes that you mentioned. I would like to do that but, can't imagine how to do it. That would be a blessing. Like today I'm sick and almost half of my family id Diabetic. They have requested me make a lowcarb cake for my Dad Birthday party. This would have saved me

Thanks so much. I'm a detail person so don't spare me Thanks
For Kevin's recipe, all I was planning to do is put all the dry ingredients into a storage bag. Once I'm ready to make a cake, I would empty the bag into the wet ingredients. Actually, I would probably make several bags to have on hand to bake a cake in a pinch. Since Kevin's recipe makes 2, 8" cakes, it's perfect. If you want the Polyd Dry Pudding Mix recipe, I'll be glad to bump it up for you.
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Old 09-29-2006, 06:37 PM   #25
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Please do bump it for us! Thanks Pam!
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Old 09-29-2006, 06:51 PM   #26
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one more question Kevin, since you are the creator of this recipe.

I have a recipe that calls for boxed yellow cake mix, and I was hopign to use this in place of it. The recipe also calls for a box of sugar free instant lemon pudding. If I add the pudding mix, will I still need the same amount of sweetner, or do you think I'd need less?
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Old 09-29-2006, 07:18 PM   #27
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one more question Kevin, since you are the creator of this recipe.

I have a recipe that calls for boxed yellow cake mix, and I was hopign to use this in place of it. The recipe also calls for a box of sugar free instant lemon pudding. If I add the pudding mix, will I still need the same amount of sweetner, or do you think I'd need less?
I would think that would depend on your taste. This cake, by itself without any icing, tasted to me pretty much like a plain yellow cake. So if you were making this with a box cake, would it be too sweet for you? If the answer to that is yes then I'd suggest you cut back on the sweetener otherwise go with it.
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Old 09-29-2006, 08:47 PM   #28
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I found this frosting recipe awhile back, but I've never tried it so I don't know how it tastes. However it's pretty LC and you could make it even lower by using a liquid sweetner. Since the recipe is for a basic frosting you can really play around with it by adding different flavorings and/or food colorings. I had thought about using it to make lemon frosting by adding some lemon extract and yellow food coloring. True Lemon might be good. Coffee crystals and/or chocolate would be good too. Actually the possibilities are endless.

Creamy Bakery-Style Frosting

1 teaspoon unflavored gelatin
1 Tablespoon cold water
1 cup heavy cream
1 teaspoon vanilla extract
1/2 cup Splenda or liquid AS

Sprinkle gelatin over cold water in a small bowl, allow to set 3 minutes to soften. Place bowl containing softened gelatin over another filled with hot water (like a double boiler); set aside until gelatin dissolves into a clear liquid.

( If hot water cools before this happens, discard it, and replace with more hot water. If you prefer, gelatin may be dissolved in a small saucepan over low heat. )

Beat cream and vanilla together until peaks form. While beating, pour in dissolved gelatin. Beat until thick. Use immediately or store refrigerated.

Makes 1 3/4 cups frosting. Total carbohydrate in recipe: 19 grams. Divide by number of cake pieces frosted. For cake cut to 8 pieces, frosting adds 2.3 grams carbohydrate.
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Old 09-29-2006, 11:13 PM   #29
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Quote:
Originally Posted by hookmaster7 View Post
Is there any sub that you can give if a person can not have any wheat products or almonds?
Ok Hook, here is 1 for you non glutten non nut guys.

I need to say up front that I am neither a soy or a whey fan but this cake was suprisingly good. It was not quite as moist as the other and a little more dense, but I really think you will like this one. My personal opinion is it is as good as the first one.



Non Glutten Non Nut Yellow Cake

1 cup vanilla whey protein powder
1 cup soy grits
4 t. baking powder
1/4 t. salt
1/4 cup granular erythritol
2 T. Diabeti Sweet Brown Sugar
1 cup equivilent splenda (25 drops sweetzfree)
1/2 cup butter (softened)
1 cup heavy whipping cream
2 t. vanilla extract
3 drops yellow food color
4 eggs


Mix all the dry ingredients in a large mixing bowl.
In another mixing bowl combine butter and heavy cream then mix with dry ingredients until well incorporated.
Combine eggs, vanilla, and sweetzfree then mix into the batter.
Pour batter into 2 well greased 8 inch cake pans.
Bake in a preheated 325 oven for 30 min or until a toothpick comes out clean.




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Old 09-30-2006, 05:59 AM   #30
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Thanks, Kevin!
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