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Old 09-08-2012, 08:37 AM   #241
rosethorns
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Billie I love your Birthday gifts that you put up . Lovely!!!



GALINVA

I hope you have a wonderful day!!!!!!!!!!!!!!!!!!!
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Old 09-08-2012, 01:38 PM   #242
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Galinva!! Hope you enjoy your cake
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Old 09-09-2012, 12:03 PM   #243
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MMMMM.....

The birthday cake was good, my diabetic father really enjoyed it. I tried a piece today and thought the taste was better today then yesterday (made two days ago). I will definitely make this cake again.

Thanks for the birthday wishes!
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Old 09-09-2012, 12:57 PM   #244
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It is better the next day.
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Old 01-28-2013, 02:22 PM   #245
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Just wanted to bump this--I've been staring down this thread for years and years and never tried it, because it seems like every one of my sugar free chocolate baked good attempts end up in the garbage. Lately I've been on a baking kick, though, and I was encouraged by some recent successes with almond flour---I think due to the availability of more finely milled almond flour--and I had some high quality cocoa and all other ingredients on hand. I went for it. I also made a dark chocolate ganache drizzle. Even though its day 1 and it's supposed to taste better the next day, it's already very "convincing" tasting, no off flavors. It does seem slightly dry and I question whether you really need to wait for a toothpick to come out "clean", but overall I suspect it'll be a keeper.
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Old 01-28-2013, 02:36 PM   #246
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Sometimes with a chocolate baked good, I like to take it out of the oven before the toothpick is completely clean. In Cook's Illustrated recipes, they alway say to take the cake out when you see a few moist crumbs on the toothpick. I also find that 1 tsp. of glucomannan makes for a nice moist product, and I now add it to all my cakes.
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Old 01-28-2013, 02:57 PM   #247
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Thanks! I love Cooks Illustrated as reference and I've got glucomannon on my shopping list now.
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Old 01-28-2013, 07:21 PM   #248
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It's officially passed the 'significant other who is not actually doing lowcarb' test (he's had two pieces).
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Old 01-28-2013, 09:14 PM   #249
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Old 01-29-2013, 04:21 AM   #250
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Originally Posted by Perdita View Post
It's officially passed the 'significant other who is not actually doing lowcarb' test (he's had two pieces).
That is always a good sign
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Old 01-29-2013, 12:27 PM   #251
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Old 01-29-2013, 12:34 PM   #252
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That is so Beautful!!! Are you happy you finally made it?? I love it but I have to eat The GF Mayo Cake. It's so good.
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Old 01-29-2013, 02:35 PM   #253
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That IS beautiful!!! Wow!!!!!
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Old 01-29-2013, 02:45 PM   #254
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That cake looks amazing, I love how the ganache dripped so perfectly down the sides!!
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Old 01-29-2013, 07:11 PM   #255
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Great looking cake! I made this for my birthday cake a couple years ago, last year was Chicken Lady's Almond Flour Fudge Cake - they are both sooooooo delicious!
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Old 02-10-2013, 12:18 PM   #256
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Old 02-21-2013, 12:53 PM   #257
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what went wrong?

made cake by recipe changing only Davinci German chocolate syrup for vanilla even baked in my brand new rose pan...could not get that sucker done...took it out after 55 mins, turned it out and my petals were not done!!!! Back she went into the pan.... a little crooked unfortunately but oh well.... cooked another 10 mins.... checked with a pick...just a few moist crumbs. Still not done but eatable....oven temp fine, new powders


Been lurking and watching this recipe for soooo long, I so wanted this to turn out...any ideas? not raining, nice sunny day heard that can make a difference
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Old 02-21-2013, 02:38 PM   #258
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Quote:
Originally Posted by elainesmith View Post
made cake by recipe changing only Davinci German chocolate syrup for vanilla even baked in my brand new rose pan...could not get that sucker done...took it out after 55 mins, turned it out and my petals were not done!!!! Back she went into the pan.... a little crooked unfortunately but oh well.... cooked another 10 mins.... checked with a pick...just a few moist crumbs. Still not done but eatable....oven temp fine, new powders


Been lurking and watching this recipe for soooo long, I so wanted this to turn out...any ideas? not raining, nice sunny day heard that can make a difference
I really don't know why this didn't work for you. I make the gF one now but I used to make this one alot. I always use a bundt pan.....maybe because of the curves it takes longer. Maybe someone else will chime in.

You didn't make a big change so it should have worked. Sometimes I have to really change things in a recipe.
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Last edited by rosethorns; 02-21-2013 at 02:39 PM..
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Old 02-21-2013, 06:03 PM   #259
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Quote:
Originally Posted by elainesmith View Post
made cake by recipe changing only Davinci German chocolate syrup for vanilla even baked in my brand new rose pan...could not get that sucker done...took it out after 55 mins, turned it out and my petals were not done!!!! Back she went into the pan.... a little crooked unfortunately but oh well.... cooked another 10 mins.... checked with a pick...just a few moist crumbs. Still not done but eatable....oven temp fine, new powders


Been lurking and watching this recipe for soooo long, I so wanted this to turn out...any ideas? not raining, nice sunny day heard that can make a difference

Bummer!! I have made this many times in the rose pan (post and pic 113) and I didn't have any problems. I was going to say you might check your oven temp with a thermometer, but sounds like you know it is working fine. I hope you still enjoyed it!
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Old 03-02-2013, 12:01 PM   #260
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This recipe is AWESOME. Lately I've been doing it as cupcakes.

If you half this recipe, you get 12. I bake them for exactly 20 minutes and they come out moist and perfect every time.

If your almond meal is a bit on the course side, run all the dry ingredients together in the food processor for about 30 seconds before adding the wet. This REALLY improves the final texture for me. Makes it have a very "crumby" delicate texture like a regular white flour cake IMHO. Not heavy and dense like a lot of low carb baked goods.

With a cookie or something that requires creaming of butter and sugar, you might need granulated Splenda. But not with this. I used 42 drops of EZ sweetz (white bottle, yellow cap, not the stronger blue cap version) and it is just about perfect for my tastes.

I used Optimum Nutrition vanilla whey protein in place of the gluten and I think it tastes BETTER than the original. Wheat free, and less carbs, too.

I use water in place of the Davinci syrup and I use a little more than the recipe calls for, to make it thinner like a "normal" cake batter. With my changes, I come up with 2.7 net grams of carbs for each cupcake. TOTALLY WORTH IT if you ask me.

If you are on the fence about making this recipe, don't hesitate. Get up and do it now!!! It's AMAZING. Chocolatey, moist, nice "crumb" texture just like a REAL cake.
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Old 03-24-2013, 04:54 PM   #261
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OOOOOO, THIS IS A KEEPER!

I made this recipe yesterday, but wasn't up for a chocolate cake...wanted something vanilla for with strawberries and whipped cream. Made a half recipe and just left out the cocoa. Baked in a round CorningWare Casserole Dish and sliced with goodies on top. OMG! What a treat! This one's a KEEEEPER!

Hmm...mostly almond meal, so that means high protein and therefore I can have it ANYTIME I WANT, right?! I love this WOE Who could possiblycomplain when dessert can be eaten as a meal?
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Old 02-16-2014, 09:16 AM   #262
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Make a chocolaty Mayo Cake today! Just had a hankerin' for chocolate for past several days...WUUUUUUUNDERFUL! Really hit the spot. Made it as originally posted, but added flaked coconut and baked in 2 bread pans for "even" sized (flat, not wedged, like a bundt cake) slices to freeze in 2 slice packets. YUUUUM!
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Old 02-22-2014, 07:55 AM   #263
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Oooooo, heaven! Sliced into single servings and froze. 20 seconds in the microwave and schmeared with some cream cheese frosting...I can feel my angel wings taking me away!
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Old 02-22-2014, 08:13 AM   #264
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You go girl!!! Love that cake!!!
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Old 05-20-2014, 05:03 AM   #265
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This is the absolute best LC chocolate cake I have made to date. It rises a bit better than the Chicken Lady's chocolate cake and better than the BTF cakes, and I am *guessing* that has something to do with the VWG.

It is super moist and has a delicate crumb. I followed someone's tip to add a teaspoon of gluc. This will be my go-to lc chocolate cake from now on. I did mine in a 13x9 pan and poured on a warm glaze of chocolate and peanut butter ganache. Yum! Avoid having any of this cake until it has had a chance to sit overnight. The flavor becomes richer.

Last edited by miboje; 05-20-2014 at 05:04 AM..
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Old 09-18-2014, 09:22 AM   #266
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Quote:
Originally Posted by MiRedkitty View Post
I made this recipe yesterday, but wasn't up for a chocolate cake...wanted something vanilla for with strawberries and whipped cream. Made a half recipe and just left out the cocoa. Baked in a round CorningWare Casserole Dish and sliced with goodies on top. OMG! What a treat! This one's a KEEEEPER!

Hmm...mostly almond meal, so that means high protein and therefore I can have it ANYTIME I WANT, right?! I love this WOE Who could possiblycomplain when dessert can be eaten as a meal?
Ahhh, I read through this entire thread to see if anyone had attempted to make a non chocolate cake from this recipe! Thanks so much! I'm going to experiment and make a regular vanilla version. I love chocolate but I'm really in the mood for a nice vanilla cake!
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Old 09-30-2014, 01:51 PM   #267
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Does anyone have the recipe for the ganache Perdita used to ice her cake in the picture on post #251?

Thanks
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Old 09-30-2014, 01:58 PM   #268
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I wish I did! I've been wanting to try the cake with it too...How naughty of Perdita to silently tease with such a tantalizing pic and then disappear!

Calling Perdita....come in Perdita....
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Old 09-30-2014, 03:04 PM   #269
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Ok I made the cake today and it is very good and very cake like. Not as sweet as I would like but I did eat a piece room temp so maybe when it's cooler it will be sweeter tasteing. It did take the full 50 minutes to bake and I used a dark bundt pan.

In addition to the recipe I added 2 squares of melted unsweetened chocolate and a few more drops of liquid splenda to the mix (mext time even more splenda) For the frosting I melted 5 hershey bars with 1/4 cup heavy cream and dizzled it over the top of the bundt cake. 5 bars was too much so 4 bars would be perfect plus I'd add more liquid splenda to that next time too.

Best chocolate cake yet, and I can see this as brownies with added walnuts too.

Maybe this is what Perdita used.
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Old 05-11-2015, 02:48 PM   #270
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I have made a vanilla version of this cake twice now. The first time, the full amount of gluten completely overpowered the cake and gave it a weird, almost mushy texture that wasn't present in the chocolate version. Also, without cocoa powder there to act as a buffer, almond flour and gluten just doesn't taste very appetizing on their own.

It was a BEAUTIFUL cake though. If you just looked at it, it looked exactly like a Duncan Hines cake.

Since I was trying to replicate "cake mix" flavor rather than homemade flavor, I made some tweaks and am very pleased with the results. I made cupcakes for my birthday (sad I know!) and they were a big hit with even people who aren't low carb. The trick was to not only decrease the amount of gluten, but to also use a low carb cake flour as well as protein powder to cover up the gluten flavor. Finally, butter vanilla emulsion will give a lot of your low carb baked goods "bakery" flavor and smell, so I highly recommend it.

Vanilla Cake/Cupcakes
1 ½ cups almond flour
¼ cup vital wheat gluten
¼ cup low carb cake flour
1 scoop cake batter protein powder (vanilla protein powder also works well)
½ tsp baking powder
¾ tsp baking soda
½ tsp salt
¼ cup Just Like Sugar
¼ cup tagatose, erythritol, xylitol or Whey Low
1 dropperful Sweet Leaf Liquid Stevia (if using erythritol)
1 tablespoon diabetisweet

2 eggs
½ cup mayonnaise
½ cup unsweetened vanilla cashew milk
1 tbl Butter Vanilla bakery emulsion
2 tsp vanilla extract

In two separate bowls, combine dry ingredients and wet ingredients. Add dry ingredients to wet ingredients and mix for a 2-3 minutes.

Pour batter into 12 cupcake liners, or a 9 inch cake pan sprayed with cake release or Pam.

Bake in a 325 preheated oven for 20 minutes, or until golden brown.
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