Amazing Vanilla Soy Cake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 253.5
- Total Fat: 19.3 g
- Cholesterol: 0.0 mg
- Sodium: 373.1 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 6.0 g
- Protein: 11.3 g
View full nutritional breakdown of Amazing Vanilla Soy Cake calories by ingredient
Introduction
Because this cake is dairy-free and gluten-free and refined sugar-free, too, it's a great choice to bring to an event with an unknown guest list: Almost everyone will be able to eat and enjoy it (and enjoy it they will). Because this cake is dairy-free and gluten-free and refined sugar-free, too, it's a great choice to bring to an event with an unknown guest list: Almost everyone will be able to eat and enjoy it (and enjoy it they will).Number of Servings: 10
Ingredients
-
28 oz. soybeans
2 tsp Sucralose (like Splenda)
2 tsp Vanilla Extract
3.5 oz. Almond Flour
2 tsp Baking Powder
3.5 oz Coconut Oil
1 tsp Salt
2/3 cp. Erythritol
4 large eggs
Directions
1. Preheat the oven to 375° F and grease an 8-inch springform cake pan and line the bottom with parchment paper. Drain and rinse the beans.
2. In a food processor, purée the beans, sweetener, and vanilla until smooth. Then add the eggs one by one, pulsing as you go. The batter will rapidly increase in volume—it's fun to watch! Tip this liquidy mix into a large bowl, then add the ground almonds, baking powder, coconut oil, and salt and fold gently to combine. The batter may be a little looser than you'd expect from cake batter, but don't worry.
3. Pour the mixture into the pan and bake for 30 to 40 minutes. The cake is ready when it's brown on top, firm to the touch, and a skewer comes out clean.
Top with low carb frosting
Serving Size: Makes 10 slices
2. In a food processor, purée the beans, sweetener, and vanilla until smooth. Then add the eggs one by one, pulsing as you go. The batter will rapidly increase in volume—it's fun to watch! Tip this liquidy mix into a large bowl, then add the ground almonds, baking powder, coconut oil, and salt and fold gently to combine. The batter may be a little looser than you'd expect from cake batter, but don't worry.
3. Pour the mixture into the pan and bake for 30 to 40 minutes. The cake is ready when it's brown on top, firm to the touch, and a skewer comes out clean.
Top with low carb frosting
Serving Size: Makes 10 slices