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Thread: Primal/Paleo vanilla cake (way too good!) page

  1. #1
    hazyjane's Avatar
    hazyjane is offline Senior Member
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    Primal/Paleo vanilla cake (way too good!)

    This is the best grain free cake I've ever made! It wildly exceeded my expectations The texture is really great- tender and moist but not heavy. I taste tested it on family and friends and they all loved it (so I know it's not just good to my altered tastebuds)! One of my readers also made it and said it turned out wonderfully. Obviously, it's a "20%" recipe, but even then, it's not that high in sugar. It's also very quick and easy to make, which is a big plus for me

    Here's the recipe with some variations:
    Pretty in Primal: Perfect Vanilla Cake (grain-free/gluten-free)

  2. #2
    gojirama's Avatar
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    Looks good! I have a kid's birthday coming up and will want cake for sure.
    I blog :http://raisinggodzillas.blogspot.com/
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    gojirama's Avatar
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    I want to figure out how to chocolatize it. I have made the bars she adapted the recipe from and my non-primal family loved them ( except for the kid who doesn't like coconut. I think it would make a great cake.
    I blog :http://raisinggodzillas.blogspot.com/
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    Drama's Avatar
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    I'm always up for trying new recipes! Thanks for sharing.

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    hazyjane's Avatar
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    I also want to learn to chocolatize it I'm guessing the liquid content would have to be upped. Or maybe some melted dark chocolate added to the batter (yum!!!)

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    gojirama's Avatar
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    I added 4 oz melted 72 % chocolate. I used 1/2 cup white sugar and 1/4 cup brown sugar (Hey, it's a birthday!) and made it into cupcakes so I can freeze some. Noms!
    I blog :http://raisinggodzillas.blogspot.com/
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    I think I have a problem with not baking it long enough, because mine came out kind of mealy/too moist in the middle, even though a toothpick came out clean. I've noticed this happens a lot with coconut flour baked goods; I think I just need to cook it longer. Anyone else ever had this problem?

    Other than that, these tasted great!

  8. #8
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    I'm thinking add dutched cocoa powder with some extra sweetener to chocomize it? Just a suggestion. Cocoa goes great with vanilla
    --Trish (Bork)
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    For a 2-person serving in about 5 minutes:
    3/4 cup almond flour
    1 small egg (~1/2 a jumbo egg from the store)
    1.27 oz softened butter
    1/8 cup sweetener of choice (I used xylitol)
    1/2 teaspoon baking soda
    cap of vanilla extract

    Stir well, microwave for 30 seconds, stir again, microwave for a minute =>Cake!

    It makes a surprisingly moist spongey cake big enough for two people to have plenty of cake or 3 people to have barely enough, or 4 people to want to prepare a 2nd one. Great option for a fast cake fix. (And a super sneaky way to load fat into a toddler.)

    (Sadly, xylitol does NOT work with custard.)

  10. #10
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    Update: adding a tablespoon of cocoa powder=SUPER chocolate flavor.

    Substituting cauliflower for almond flour=WEIRD, but good. Just need to cook it a lot longer and drain it. Probably cooking the cauliflower first and draining it before adding to the recipe would work the same way. Overall, I'm glad I tried it out, but I don't think I'll be doing it again unless I suddenly really need a cake and don't have almond flour.

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