I'm feeling all birthday-y and cakey.  My birthday is in a couple of days and I don't want "regular" cake.  Okay, to be honest, I could eat my weight in Betty Crocker Chocolate Fudge Cake with Creamy Milk Chocolate icing.....but that's just not a great option for me.  Not only from a BTD standpoint but for the sake of my waistline, as well.  

Soooo....I've been culling the food archives to find a recipe.  Some of them look really delish but they call for about ten pounds of butter.  Okay, maybe not ten pounds exactly, more like a stick of butter....or two.....but do you know how much fat is in a stick of butter?  Or two?  

I found a recipe for wacky cake on a celiac site.  Remember wacky cake?  The eggless, dairyless cake we made back in middle school home ec?  I remember it was kind of good, actually.  I might just have to try that.  But still:  even wacky cake calls for about 1/3 C of oil.  I'd like to get the oil content down.  

Any suggestions?  Maybe I'm overreaching here.  It just might not be possible to find a low-fat, no-wheat, non-dairy cake recipe that actually tastes good.

I'm open to using odd things in the cake as long as you can't tell it's there.  Like pureed baby prunes, which I used to use in baked muffins.  

As a type O why are you fretting so much over fat? If it is good fat it won't be that bad for you, particularly if you eat it with protein to stimulate your IAP secretion so don't use the eggless recipe. Using ghee instead of butter would be better for you.

As a type O the carbs from the flour and sugar are what you need to worry about.

I've never tried it, but some people substitute applesauce for butter or oil in cake (or part applesauce).

.....


where is my *Weisswälder*cake ......

Too be honest I don´t think you can make a decent chocolate cake without fat or more correct good butter/ghee
- but you can make a decent cake without flour and that might be an option.
But DO use the best dark chocolate you can get or it doesn´t taste as good as it should.

Hey dragonsgold5...wacky cake...yes!!!i used to make it all of the time when my girls were little and once in a while since then.   Using ghee works really well in cakes and is the good fat.  As MoDon stated above don't use an eggless one and it will be more beneficial.   As far as cake can be beneficial.  And Henriette's suggestion for dark chocolate. Enjoy.

Debra

Whole Foods carries a really really really good choc cake mix. There may be a couple of avoids in it, can't remember. It's rice flour and tapioca flour based basically. It is SO good, you would never ever know it wasnt made w/ wheat flour. On the downside it is so sweet, for anyone w/ sugar issues, it's a no go.  
http://www.allergygrocery.com/.....&Product_Count=7

they have a whole line of really good dessert mixes........so I was told
prices at WF may be a bit cheaper than on that website.     If you try that, let us know how you liked it, ok?    
Not sure on the fat content, but as MoDon says, no problem.  

The problem with cutting back on fat in a cake recipe is that fat helps create the structure that makes the cake rise. And imo as an O you are probably better off eating a flourless chocolate cake with eggs and butter or ghee in it, made with dark chocolate or dutch process cocoa.

You might try a google search for 'flourless chocolate cake' and adjust the ingredients to BTD compliance.

Not chocolate, but why not add cocoa to it and make it chocolate

3 cups walnuts
1/3 cup turbinado sugar
3 eggs
2 bananas
1 small zucchini
½ tsp baking soda
¼ tsp salt

In the food processor, grind the walnuts until they look sort of like flour. Put them in a bowl. Grate the zucchini and put ½ cup in with the walnuts (use the rest of the zucchini in a salad). Mash the bananas and lightly beat the eggs. Add them and the other ingredients to the walnuts. Stir until all ingredients are blended and pour into a 9x9 or 10x10 pan that has been sprayed with cooking spray. Bake 1 hour at 350 degrees.

Another no flour recipe made with legumes:  I tried this and it is delicious, taste very rich but good.

HIGH PROTEIN TORTE        pREHEAT OVEN TO 350F
1 15 OZ CAN CHICKPEAS (GARBONZOS)OR 2 CUPS
4 EGGS OR 8 EGG WHITES OR 1 CUP EGG SUBSTITUTE
1 15 OZ CAN PUMPKIN
1 CUP OF SPLENDA OR SUGAR
2 TBLES MAPLE SYRUP
1/2 TEASPOON  BAKING POWDER OR CREAM OF TARTAR, BAKING SODA 3/4x1/2= COT       1//4x1/2=   B.S.(3/8 t  COT AND 1/8t BS)
2 TEASPOON PUMPKIN PIE SPICE
6 OZ WHIPPED CREAM CHEESE
2 CUPS POWDERED SUGAR
1-11 OZ CAN MANDARIN ORANGES, DRAINED
1/4 C WALNUT HALVES

iN A BLENDER OR FOOD PROCESSORCOMBINE CHICKPEAS AND EGGS UNTIL SMOOTHaDD THRU PUMPKIN PIE SPICE UNTIL SMOOTH
COAT PAN with oil( used a 12" dia  1" high ceramic dish I had that is heat resistant.  I think a spring pan would also work well)BAKE FOR 60 MINUTES UNTIL KNIFE INSERTED IN MIDDLE COMES OUT CLEAN.  COOL COMPLETELY  IT IS A VERY SOFT CAKE. PLEASE WAIT until COMPLETELY COOL CHECK BOTTOM OF PAN TOO,for coolness.  
COMBINE POWDERED SUGAR AND CREAM CHEESE, WHIP TOGETHER THAN SPREAD ON CAKE DECORATE WITH MANDARIN ORANGES AND WALNUTS IF DESIRED.  REFRIGERATE   THIS IS DELICIOUS.
I had mine without last four  ingredients

are you allergic to walnuts?
great recipes, thanks!

No not allergic, just ran out when I decided to make the cake and didn't want the other items because of being diabetic and didn't have them either.  Texture is soft, but it was so good, and it was legumes!
So amazing for a desert

Quoted from ironwood55

As a type O why are you fretting so much over fat? If it is good fat it won't be that bad for you, particularly if you eat it with protein to stimulate your IAP secretion so don't use the eggless recipe. Using ghee instead of butter would be better for you.

I must have missed that part in the books...either that, or I'm still residually hung up on the "fat makes you fat" thing.    

Okay. So.  I need to re-think my cake.

Quoted from ironwood55

As a type O the carbs from the flour and sugar are what you need to worry about.

A flourless cake....okay!  

Quoted from debra

Hey dragonsgold5...wacky cake...yes!!!i used to make it all of the time when my girls were little and once in a while since then.   Using ghee works really well in cakes and is the good fat.  As MoDon stated above don't use an eggless one and it will be more beneficial.   As far as cake can be beneficial.  And Henriette's suggestion for dark chocolate. Enjoy.

Debra

I just love all you guys!      Thanks for the suggestions.  And no, of course chocolate cake isn't really a beneficial....but it is my birthday in a few hours.  

Cheri

Quoted from pkarmeier

Whole Foods carries a really really really good choc cake mix. There may be a couple of avoids in it, can't remember. It's rice flour and tapioca flour based basically. It is SO good, you would never ever know it wasnt made w/ wheat flour. On the downside it is so sweet, for anyone w/ sugar issues, it's a no go.  

they have a whole line of really good dessert mixes........so I was told
prices at WF may be a bit cheaper than on that website.     If you try that, let us know how you liked it, ok?    
Not sure on the fat content, but as MoDon says, no problem.  

I should have thought of that earlier today when I was at the discount hfs in my area.  
They often have stuff like that.  Guess I wasn't obsessing about the chocolate birthday cake right then.  

Dragonsgold -
Regardless....I hope you have a happy birthday.

(Maybe angelfood cake - mix in a few T cocoa powder in the final stages).

yes! I agree! have a great day on your birthday and let us know how your cake turned out!

This is the best recipe I've found for flourless chocolate cake:

http://www.cacaoweb.net/flourlesschocolatecake.html

The recipe is very simple. It makes a lush, fudgelike cake that has to be eaten in thin slices . . . absolutely delicious. You'll wonder why you ever bothered with wheat-flour cakes.

If you want more choices, try here:

http://www.cooks.com/rec/search/0,1-0,flourless_chocolate_cake,FF.html

Thanks Brighid45!!  Simple is better, for me.  I'm not a gourmet cook.  This looks fantastic!  

You're welcome The directions look a bit complicated but if you read over them carefully a couple of times, you'll see this cake is no more difficult than a homemade wheat flour cake. I would suggest when you cut the flourless cake, dip the cutting knife in water first. It helps keep the knife from sticking--and yes, this is sticky cake! But it tastes so good, you don't even care

The results are in....that "cake" is fabulous!  

After I had my fill - 1/8 of that super-rich chocolate dessert - I took it to church to share.  (It was the last night of VBS).  Everyone loved it and a few people asked for the recipe.

And it was real easy to make too!  I'm not a gourmet chef so I don't keep gourmet things in my kitchen, like a springform pan, which many of the flourless cake recipes I ran across called for.  I love that this recipe is so simple - only 4 ingredients; not a lot of fooling around with the food, or at least nothing I haven't done before; and a fantastic, melt-in-your-mouth chocolatey good result.  

Thanks so much!!!  You brightened my birthday!        

Cheri

bon appétit!
and Happy belated birthday!

dragonsgold5...Happy belated birthday...glad you had a great day and got to eat your cake too.

Debra

Quoted from dragonsgold5

The results are in....that "cake" is fabulous!  

to which 'cake' are you referring please?   and happy belated b'day to ya!!  

I believe dragonsgold is referring to the recipe in the first link I posted. It's at Cacaoweb.net, a great place to find all sorts of totally evil chocolate recipes and ideas.

This is actually a ganache, not really a cake, but who cares? It's a fantastic dessert and perfect for all sorts of celebrations. And a very little goes a long way.

This is the cake I made:

http://www.cacaoweb.net/flourlesschocolatecake.html

I followed the directions carefully - it wasn't awfully hard, and believe me if someone as generally inept in the kitchen can do it, anyone can! - and the only modification I made was to add 1 tsp of vanilla extract.  

Very good stuff.  I think this is going to become a birthday and holiday staple for us!

Cheri

Quoted from dragonsgold5

This is the cake I made:
http://www.cacaoweb.net/flourlesschocolatecake.html ..........  the only modification I made was to add 1 tsp of vanilla extract.  

made the cake, but forgot about adding the vanilla.......that would've really yummy'd it up .         I will make it again,  and will add the vanilla, but will also add a bit of salt and cut the sugar by 1/2. I actually used agave. Not bad tho.  

Quoted from pkarmeier

made the cake, but forgot about adding the vanilla.......that would've really yummy'd it up .         I will make it again,  and will add the vanilla, but will also add a bit of salt and cut the sugar by 1/2. I actually used agave. Not bad tho.  

So it turned out okay with the agave nectar?  I'm always worried about substituting a wet ingredient for a dry one.  Did you use only agave nectar, or did you use some sugar, too?  I am totally planning on making this cake again down the road, and it would be great to have a little less sugar in it.  

Cheri

Good to hear that the cake was enjoyed- lots of great recipees on that net - thanks for sharing
- the only weird thing for me is that the chocolate recomended is only 45-50 % cocoa - while the chocolate we get here is minimun 60 % more likely 70 % - I guess that is why I found the recipe ok and not too sweet- just yummi

Quoted from dragonsgold5

So it turned out okay with the agave nectar?  I'm always worried about substituting a wet ingredient for a dry one.  Did you use only agave nectar, or did you use some sugar, too?  I am totally planning on making this cake again down the road, and it would be great to have a little less sugar in it.  

Cheri

I haven't made this 'cake' (yet  ), but I haven't used sugar in a recipe in ages. I almost exclusively use agave. In fact, the only time I use white sugar is when I fill up the hummingbird feeder.

Quoted from dragonsgold5

So it turned out okay with the agave nectar?   Did you use only agave nectar, or did you use some sugar, too?

It turned out fine w/ agave......yes, I used only agave.......no sugar.

Quoted from outdoordrea

the only time I use white sugar is when I fill up the hummingbird feeder.

Poor birdies..........

I used 70% cocoa when I made this ganache, and it had a lovely bitter edge to it that offset the sweetness. Now I'll have to try it with agave. Thanks Pat! Btw, how much agave did you use?

Quoted from Brighid45

how much agave did you use?

exactly what the recipe calls for..........don't know what I was thinking as I always use only 1/2 the sweetener for which a recipe calls . would hold true in this case as well.  

Agave....the next time I make the ganache, I'll use agave.  Probably 1/2 what the recipe calls for would make it plenty sweet.  Isn't agave sweeter than sugar anyway?  Or am I just imagining things?  Wouldn't be the first time.

Also, I suggest adding 1 tsp vanilla extract - adds dimension to the flavor, IMHO.

Cheri

I have a recipe for a great vegan chocolate cake - uses spelt flour, leavening is baking soda with a little vinegar. It's made with cocoa so it's incredibly chocolatey and it stays really moist.

Quoted from dragonsgold5

Also, I suggest adding 1 tsp vanilla extract - adds dimension to the flavor, IMHO.

great idea.......I'll try that as well.  

Quoted from zola

I have a recipe for a great vegan chocolate cake - uses spelt flour, leavening is baking soda with a little vinegar. It's made with cocoa so it's incredibly chocolatey and it stays really moist.

and you didn't post it?    if you wouldn't mind.  

Quoted from zola

I have a recipe for a great vegan chocolate cake - uses spelt flour, leavening is baking soda with a little vinegar. It's made with cocoa so it's incredibly chocolatey and it stays really moist.

Yeah!  I second that.  No withholding the chocolate, now!  

Cheri

Thanks for the reply Pat

If you are able please post the recipe, Zola. A new chocolate cake recipe is always welcome!

REally good chocolate cake

3 C flour
2 tsp baking soda (bs) - this one doesn't use vinegar
1/2 tsp. salt
3/4 C cocoa powder
3/4 cup butter (or compliant substitute)
1 1/2 C sweetener
1/4 C water
2 C soy milk (it really just works as a liquid so it can be rice milk, etc.)
2 tsp. vanilla extract

Oven @350 F. Mix dry ingredients (leave out sweetener) in large bowl - whisk together.  Blend wet ingredients (including fat and sugar) and add to dry mixture til "just mixed" Pour into lightly oiled cake pan & bake til done - about 30 minutes.

Enjoy with or without icing.

thanks for sharing your recipe!