Author Notes
I was tasked with making a birthday cake for a sugar/starch-free 3-year-old. I kindof combined a bunch of different recipes to make one that I thought would taste good and also didn't have any artificial sweeteners. It turns out a little flat, but I just turned it into a 4-layer cake with lemon cream cheese frosting. —Phoebe120
Ingredients
- Lemon Almond Cake
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1 cup
Butter
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8 ounces
Cream Cheese
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10
Egg Yolks
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1 cup
powdered egg whites
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1 teaspoon
agar agar (or xanthan gum)
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2 tablespoons
Baking Powder
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3 teaspoons
Stevia Powder (the green stuff)
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4 cups
Almond Flour (meal is the same thing)
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2 tablespoons
Lemon Extract
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2 tablespoons
Vanilla Extract
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10
Egg Whites, beaten
- Lemon Cream Cheese Frosting
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16 ounces
Cream Cheese
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2 packets
Sugar-free vanilla pudding mix (about 4oz total)
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1.5 cups
Milk
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16 ounces
Whipping Cream
Directions
- Lemon Almond Cake
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Cream together the butter and cream cheese
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Slowly beat in the egg yolks
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In a separate bowl whisk all dry ingredients together
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Combine wet and dry ingredients, add in the extracts
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Beat egg whites until fluffy, then fold into everything else.
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Pour into greased cake pan (1 9x13, or 2 8/9" rounds)
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Bake at 350 for 40 minutes.
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Let cool before cutting and icing.
- Lemon Cream Cheese Frosting
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Whip whipping cream
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Combine milk and pudding mix, let stand until thickened
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Cream cream cheese until smooth
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Add pudding mix to the cream cheese
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Fold in whipping cream. Twa Da!
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