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Old 02-09-2018, 08:34 AM   #1
JimM
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No-Bake Cakes -- something that works!

The wife and I are now LCHF lifestyle and it's been tougher for her because she's a cakeaholic and her cheat day go-to is a piece of frosted cake. We have tried many of the LC cake recipes and they usually require 30-45 minutes baking time. Recently we gave a few of the microwave recipes a shot and the one disappointing characteristic was getting them to cook evenly. Often times the centers were goo-ey with dry edges.

Enter the silicone Bundt pan! By eliminating the center, the microwave cooks these cakes more evenly, and the results in terms of taste and texture have been so good that even my confirmed cakeaholic is impressed. Many of you might have already discovered this, but for those who haven't, give it a shot. The six cavity mini-Bundt pan works well and provides a reasonable portion for two people to share. We've also made a full size cake (from a double recipe) and that turned out great.

Here is the basic recipe we used:

Dry ingredients sift together:
2 TB resistant starch
2 TB all purpose flour
7 TB almond flour/meal (some almond meals don't sift well - add last)
1 TB + 1/2 tsp coconut flour
1 TB + 1/2 tsp oat fiber
1 tsp baking powder
1/4 tsp salt
1/2 tsp xanthan gum
4 TB erythritol (or 2 TB + 2 TB Bocha if you have it)

Wet ingredients (at room temp):
3 large eggs
4 TB 1/2-n-1/2
1 tsp vanilla extract
1 tsp almond extract (optional)
3 TB cream cheese
1+1/2 tsp oil
Liquid sweetener of your choice = to 1/3 cup sugar (I used sucralose)

Blend cream cheese with oil and 1/2-n-1/2 until smooth. Mix in eggs and other wet ingredients. Add wet to pre-sifted dry ingredients and stir until blended.

Distribute batter evenly into six cavity silicone (sprayed or greased) Bundt mold. Microwave on high 2-3 minutes. Remove from pan immediately after cooking (invert on wire rack) to cool.

Makes six cakes, about 5 grams net carbs per cake.

Last edited by JimM; 02-09-2018 at 08:46 AM..
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Old 02-09-2018, 11:38 AM   #2
CarolynF
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Looks like a very interesting recipe.
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Old 02-10-2018, 09:00 AM   #3
SkeeterN
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What is the need for the real flour? Can it be omitted?
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Old 02-10-2018, 11:19 AM   #4
JimM
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Quote:
Originally Posted by SkeeterN View Post
What is the need for the real flour? Can it be omitted?
Yes, for a PB+chocolate version, the real flour and starch can be replaced by PB powder and unsweetened cocoa powder.

This recipe is versatile -- adding zucchini, nuts, etc. still results in a decent cake. The only difference is the cooking time and that is something you have to determine for your particular microwave and pan.
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Old 02-12-2018, 08:01 PM   #5
elainesmith
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resistant starch?

Which resistant starch are you using? I wanna try these.
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Old 02-15-2018, 04:54 AM   #6
JimM
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Quote:
Originally Posted by elainesmith View Post
Which resistant starch are you using? I wanna try these.
Sorry for the late reply (been busy) -- I used:

Resistant Wheat Starch 75
Oat Fiber 500
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Old 02-15-2018, 01:13 PM   #7
JJJ'sMom
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Nice job Jim, welcome to our community
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