Caramelized Almond Cake (Gluten, Dairy, Soy free and low fructose)
This version of a family favorite has been altered to be lower in fructose, and an alternative as a limited treat for anyone who wants to indulge a bit during the holidays, while in a healing crisis. Coconut palm sugar is marketed as having a lower glycemic index, however, touting the GI of sweeteners is not applicable.
Dr. Andrew Weil writes an article on this ingredient and explains that the key is to use sweeteners that are LOW in fructose. Which coconut palm sugar offers, however, if you are comparing carbs to carbs this caramel tasting brown sugar provides the same number of carbs as refined table sugar.
Weil states, “Coconut sugar is 70 to 79 percent sucrose and only three percent to nine percent each of fructose and glucose. This is an advantage, because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose. Coconut sugar is caramel colored with a taste that is similar to that of brown sugar and can be substituted for cane sugar in most recipes.”
Now that you have had an introduction to the choice of sweetener used in this cake, gather your ingredients and bake this cake that will delight those enjoying it, with less taxation on the body.
Prepare your baking pan:
Melt coconut oil in bottom of 9” silicone round pan, and coat sides and bottom evenly. Sprinkle almond slivers in bottom of pan if desired.
(If using metal plan line bottom with parchment paper. Coat sides with coconut oil and dust with GF flour.)
Cream together with blender or mixer, in order listed:
2 brown eggs from free range chickens
1 stick (8 T) organic salted butter, softened
2/3 c. almond milk (used Silk brand original, lightly sweetened)
1 ½ tsp. pure almond extract
1 ¼ c. organic coconut palm sugar
Blend well, and mix in:
½ tsp. Rumford baking powder
½ tsp. Xanthum gum
¼ c. coconut flour
1 c. almond flour
One may use all almond flour in this recipe, which is what many other gluten free versions of this cake do, but I have personally found the texture to be more granular when using 100% almond flour. Coconut flour was used to help create a more delicate texture, and as well almond flour is a moist type flour when compared to all purpose baking flour. Coconut flour, on the other hand, is more absorbent, and it was a divine inspiration to switch out the flour types used at the last minute when putting this recipe together.
Although this cake has the distinct flavor of almonds, the coconut palm sugar adds a definitive caramel flavor to it. So although inspired by the traditional Scandinavian Almond Cake, this cake is unique in flavor. Paired with fresh berries, or even try topping with partially baked apple slices, you can top this with my coconut milk whipped cream, for those with a desire for a dessert indulgence will please their taste buds immensely with the first bite!
Recipe by Rita Shimniok, Purely Living Wellness and healthy foodie at heart!
All Rights Reserved. Feel free to share this page link with others.
Dr. Andrew Weil writes an article on this ingredient and explains that the key is to use sweeteners that are LOW in fructose. Which coconut palm sugar offers, however, if you are comparing carbs to carbs this caramel tasting brown sugar provides the same number of carbs as refined table sugar.
Weil states, “Coconut sugar is 70 to 79 percent sucrose and only three percent to nine percent each of fructose and glucose. This is an advantage, because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose. Coconut sugar is caramel colored with a taste that is similar to that of brown sugar and can be substituted for cane sugar in most recipes.”
Now that you have had an introduction to the choice of sweetener used in this cake, gather your ingredients and bake this cake that will delight those enjoying it, with less taxation on the body.
Prepare your baking pan:
Melt coconut oil in bottom of 9” silicone round pan, and coat sides and bottom evenly. Sprinkle almond slivers in bottom of pan if desired.
(If using metal plan line bottom with parchment paper. Coat sides with coconut oil and dust with GF flour.)
Cream together with blender or mixer, in order listed:
2 brown eggs from free range chickens
1 stick (8 T) organic salted butter, softened
2/3 c. almond milk (used Silk brand original, lightly sweetened)
1 ½ tsp. pure almond extract
1 ¼ c. organic coconut palm sugar
Blend well, and mix in:
½ tsp. Rumford baking powder
½ tsp. Xanthum gum
¼ c. coconut flour
1 c. almond flour
One may use all almond flour in this recipe, which is what many other gluten free versions of this cake do, but I have personally found the texture to be more granular when using 100% almond flour. Coconut flour was used to help create a more delicate texture, and as well almond flour is a moist type flour when compared to all purpose baking flour. Coconut flour, on the other hand, is more absorbent, and it was a divine inspiration to switch out the flour types used at the last minute when putting this recipe together.
Although this cake has the distinct flavor of almonds, the coconut palm sugar adds a definitive caramel flavor to it. So although inspired by the traditional Scandinavian Almond Cake, this cake is unique in flavor. Paired with fresh berries, or even try topping with partially baked apple slices, you can top this with my coconut milk whipped cream, for those with a desire for a dessert indulgence will please their taste buds immensely with the first bite!
Recipe by Rita Shimniok, Purely Living Wellness and healthy foodie at heart!
All Rights Reserved. Feel free to share this page link with others.
