Sugar Free Vegan Almond Cake Recipe
Recently I posted a vegan cookie recipe that usesd soy protein isolate as an egg replacer. I noted that the cookies came out soft and chewy, which is wonderful for cookies. Because of this, I thought that soy protein isolate would not work well in vegan cake recipes because no one wants chewy cake.
However, I have since learned that when you combine soy protein isolate with baking powder you do not get a chewy cake. In fact, you get a beautiful, fluffy and tender sponge. I was amazed at how perfectly it worked. I was able to create a vegan cake that was just as moist, fluffy and tender as a traditional one.
It really was a revelation for me that this one single ingredient could have such a profound impact on all my vegan baking. It makes such a supple, tasty cake that it doesn't even need frosting.
In this case, I created an almond cake. I like almond extract in conjuction with vanilla extract for this recipe because it's a little more potent. And since I used oats instead of white flour, it takes a little more uumph to get that perfect flavor.
Ingredients
3 1/2 cups ground old fashioned oats
1/4 cup allulose
1/3 cup sucralose
2 tbls soy protein isolate
3 tbls baking powder
1 tsp vanilla extract
1 tbl almond extract
1/4 cup canola oil
1/4 cup almond milk
1/8 cup water
1/4 tsp nutmeg
1 tsp salt
Instructions
Grind the oats in a spice grinder.
I like to use a mixture of allulose and sucralose because it has a better balance of sweetness. But you could certainly use just one or the other. Keeping in mind that allulose is less sweet and sucralose is more sweet.
I've also found that when baking without eggs you need more baking powder to get the proper rise and fluff. It doesn't have any negative impact on the taste of the finished cake.
Put a fine mesh strainer over a medium sized mixing bowl. Sift the oats in batches through the strainer. Adding in the other dry ingredients during the sifting process.
It will take longer than sifting flour. Use the back of a spoon to help push them through.
A tbl or two of the oats will be left behind that won't sift through. Set aside for another use.
1 tsp salt
Instructions
Grind the oats in a spice grinder.
I like to use a mixture of allulose and sucralose because it has a better balance of sweetness. But you could certainly use just one or the other. Keeping in mind that allulose is less sweet and sucralose is more sweet.
I've also found that when baking without eggs you need more baking powder to get the proper rise and fluff. It doesn't have any negative impact on the taste of the finished cake.
Put a fine mesh strainer over a medium sized mixing bowl. Sift the oats in batches through the strainer. Adding in the other dry ingredients during the sifting process.
It will take longer than sifting flour. Use the back of a spoon to help push them through.
A tbl or two of the oats will be left behind that won't sift through. Set aside for another use.
Spray a 12 serving muffin/cupcake pan with non-stick spray.
Preheat oven to 350 F.
Add the oil, almond milk, water and extracts to a measuring cup. Then pour into the dry mix.
Use a hand mixer to beat the batter on low at first to incoproate and then medium for 2 two minutes.
Pour the batter evenly into each cup of the pan and bake for 12-14 minutes. or until a toothpick comes out clean.
It's very important not to overbake it. When it's cooked too long it becomes chewy.
Cool thoroughly before removing from the pan.
This vegan almond cake is gluten free and essentially sugar free. However, the almond milk does add a little bit of sugar. You could use unsweetened almond milk. If so, I would reccomend adding a little more sugar substitute.
Comments