![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shadowkat1. Cloud Cake
A. . Naturally Gluten-Free Low Carb Cloud Cake
Easy Cloud Cake - Just 5 Ingredients!
This easy yogurt Cloud Cake uses just five ingredients to create a light cake that's delicious served with fresh berries or a simple dusting of powdered sugar. Naturally gluten-free since it contains no flour, lower in calories and absolutely delicious as a light treat!
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 10
Calories 141k.cal
Author Lucy Parissi
Cordless Hand Mixer
Stand Mixer
8 inch spring form cake tin
Digital scales
Vanilla bean paste
Cake release
Ingredients
4 eggs large
1 cup (240g) Greek yogurt full fat
1 cup (240g) sweetened condensed milk
1 tsp vanilla bean paste
1 tbsp cornstarch (cornflour)
To serve (optional)
1 tbsp powdered sugar (icing sugar)
1 cup (200g) strawberries sliced
Instructions
Preheat the oven to 320°F (160°C). Lightly mist an 8 inch (20cm) springform pan with cake release and line the bottom and sides with baking paper. Cover the base of the tin with two layers of foil as we will be cooking this cake in a water bath.
Separate the eggs, placing the egg whites into a spotlessly clean mixing bowl and the yolks into another. Make sure that no egg yolk (not even a tiny speck!) gets into the egg whites as this will prevent them from whisking.
4 eggs
Add the sweetened condensed milk, yogurt and vanilla bean paste to the bowl with the yolks and stir thoroughly to combine. Sift the cornstarch into the bowl and stir it in.
1 cup (240g) Greek yogurt, 1 cup (240g) sweetened condensed milk, 1 tsp vanilla bean paste
Use a hand mixer (or a stand mixer) to whisk the egg whites until they form peaks. You want stiff peaks but stop short of beating them for too long as they can become watery (see Lucy's tip).
1 tbsp cornstarch
Gradually fold the egg whites into the bowl with the yolk mixture. Use a metal spoon or spatula to gently fold the whisked egg whites into the batter, making sure to scrape all the way down to the bottom of the mixing bowl to ensure the ingredients are combined well. Don't mix too vigorously – you want to keep as much air into the whisked eggs as possible so that the cake rises well.
Place the cake tin into a deep roasting tray and pour the batter into the pan. Carefully pour water into the tray until it comes just under halfway up the cake pan, making sure not to splash any into the batter.
Bake for 45 minutes or until the cake is well risen and the top is golden. Turn the oven off but leave the cake in it to cool down completely then chill in the refrigerator for 2 hours or even overnight until the cake is set.
Dust with powdered sugar and top with sliced strawberries or other fruit. Slice, serve and enjoy!
1 tbsp powdered sugar, 1 cup (200g) strawberries
Notes
* Egg whites will stubbornly refuse to whip up into the airy cloud we require if the bowl is greasy or if any yolk gets into the whites. For this reason it is best to use a glass or metal bowl as plastic containers can hold on to grease.
* Beat the egg whites until they just form stiff peaks but avoid beating them for too long. If the egg whites are whisked for too long the protein strands break down and can cause the egg whites to release moisture and lose their ability to hold on to air. This will make the cake dense and rubbery so avoid at all costs!
* Do not open the oven door during the baking as it may cause the cake to deflate. If you must take a look, towards the end of baking time only, make sure to open the oven door only a crack and shut it gently.
Nutrition
Calories: 141kcal | Carbohydrates: 19g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 71mg | Potassium: 166mg | Fiber: 0.01g | Sugar: 18g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 0.4mg
B. Easy Keto Cloud Cake
Cloud Cake is the best dessert to consume for people who want low carbs. it has an incredible soft and moist texture with the crunchiness and fluffiness inside.
Ingredients:
1 cup plain Greek yogurt or coconut yogurt
1 1/2 cups powdered erythritol
1 1/2 cups unsalted butter, softened
1/2 cup almond flour
1 1/4 cups coconut flour
1 teaspoon vanilla extract (sugar-free)
A pinch of salt
16g baking powder
5 large eggs
Instructions:
Heat up your oven to 360°F .
Take a cakepan of 22cm and place a parchment paper in it.
Take a large bowl, add the powdered erythritol and softened butter.
Mix all these until smooth.
Now add eggs gradually.
Take another bowl, add coconut flour, baking powder, almond flour and a pinch of salt in it.
Mix all the dry ingredients altogether.
Now add the dry ingredients into the wet mixture with the yogurt as an alternate.
Mix until everything is well combined.
Add vanilla extract.
Transfer the batter into the cake pan and make an even layer.
Bake it in the oven for 35-40 minutes and then insert a toothpick to see if it is baked properly.
Cool the cake at the room temperature. Cake is ready to enjoy.
Nutritional Facts:
Calories: ~330
Net Carbs: ~5 grams
Protein: ~6 grams
Fat: ~32 grams
enjoy it.
2. Red Kidney Bean Summer Salad
3. Vegan Tofu Chocolate Mousse
A healthier mousse that's made with only 3 ingredients, is really easy to make and tastes amazing! It's also higher in protein, dairy-free and gluten-free!
Ingredients
300 g silken tofu
150 g dark chocolate melted
2-3 tbsp maple syrup or to taste
An optional pinch of salt
Instructions
Break up the chocolate into a heat-proof bowl and melt in the microwave, stirring every few seconds to make sure the chocolate doesn’t burn.
To a food processor, add the tofu, melted chocolate, maple syrup and and optional pinch of salt. Blend until smooth.
Transfer into serving glasses or ramekins and serve!
I topped mine with more melted chocolate and Biscoff spread, but you can top yours with whatever you want!
Nutrition
Calories: 269kcal Carbohydrates: 28g Protein: 7g Fat: 14g Saturated Fat: 7g Potassium: 22mg Sugar: 24g
4. Gluten-Free Watergate Cake aka Pistachio Cake
Author: lets be yummy
Ingredients
Cake
1 box gf vanilla cake mix
2 packages pistachio pudding mix
½ c oil
½ c water
½ c almond milk or any non dairy milk
3 eggs
Frosting
1 package pistachio pudding mix
9 ounces So Delicious Coco Whip topping
¼ cup almond milk or any non dairy milk
Instructions
Cake
Preheat oven to 350 degrees.
Coat 8x8 pan with cooking spray.
Blend cake mix and pudding together.
Pour in oil, water and milk.
Mix with a mixer.
Add eggs, one at a time, and mix well.
Pour into prepared pan.
Bake 25 minutes or until cake tester comes out clean.
Cool completely.
Frosting
Mix coco whip, pudding and milk until blended.
Spread evenly on cooled cake.
***
I may add more as I go.
A. . Naturally Gluten-Free Low Carb Cloud Cake
Easy Cloud Cake - Just 5 Ingredients!
This easy yogurt Cloud Cake uses just five ingredients to create a light cake that's delicious served with fresh berries or a simple dusting of powdered sugar. Naturally gluten-free since it contains no flour, lower in calories and absolutely delicious as a light treat!
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 10
Calories 141k.cal
Author Lucy Parissi
Cordless Hand Mixer
Stand Mixer
8 inch spring form cake tin
Digital scales
Vanilla bean paste
Cake release
Ingredients
4 eggs large
1 cup (240g) Greek yogurt full fat
1 cup (240g) sweetened condensed milk
1 tsp vanilla bean paste
1 tbsp cornstarch (cornflour)
To serve (optional)
1 tbsp powdered sugar (icing sugar)
1 cup (200g) strawberries sliced
Instructions
Preheat the oven to 320°F (160°C). Lightly mist an 8 inch (20cm) springform pan with cake release and line the bottom and sides with baking paper. Cover the base of the tin with two layers of foil as we will be cooking this cake in a water bath.
Separate the eggs, placing the egg whites into a spotlessly clean mixing bowl and the yolks into another. Make sure that no egg yolk (not even a tiny speck!) gets into the egg whites as this will prevent them from whisking.
4 eggs
Add the sweetened condensed milk, yogurt and vanilla bean paste to the bowl with the yolks and stir thoroughly to combine. Sift the cornstarch into the bowl and stir it in.
1 cup (240g) Greek yogurt, 1 cup (240g) sweetened condensed milk, 1 tsp vanilla bean paste
Use a hand mixer (or a stand mixer) to whisk the egg whites until they form peaks. You want stiff peaks but stop short of beating them for too long as they can become watery (see Lucy's tip).
1 tbsp cornstarch
Gradually fold the egg whites into the bowl with the yolk mixture. Use a metal spoon or spatula to gently fold the whisked egg whites into the batter, making sure to scrape all the way down to the bottom of the mixing bowl to ensure the ingredients are combined well. Don't mix too vigorously – you want to keep as much air into the whisked eggs as possible so that the cake rises well.
Place the cake tin into a deep roasting tray and pour the batter into the pan. Carefully pour water into the tray until it comes just under halfway up the cake pan, making sure not to splash any into the batter.
Bake for 45 minutes or until the cake is well risen and the top is golden. Turn the oven off but leave the cake in it to cool down completely then chill in the refrigerator for 2 hours or even overnight until the cake is set.
Dust with powdered sugar and top with sliced strawberries or other fruit. Slice, serve and enjoy!
1 tbsp powdered sugar, 1 cup (200g) strawberries
Notes
* Egg whites will stubbornly refuse to whip up into the airy cloud we require if the bowl is greasy or if any yolk gets into the whites. For this reason it is best to use a glass or metal bowl as plastic containers can hold on to grease.
* Beat the egg whites until they just form stiff peaks but avoid beating them for too long. If the egg whites are whisked for too long the protein strands break down and can cause the egg whites to release moisture and lose their ability to hold on to air. This will make the cake dense and rubbery so avoid at all costs!
* Do not open the oven door during the baking as it may cause the cake to deflate. If you must take a look, towards the end of baking time only, make sure to open the oven door only a crack and shut it gently.
Nutrition
Calories: 141kcal | Carbohydrates: 19g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 71mg | Potassium: 166mg | Fiber: 0.01g | Sugar: 18g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 0.4mg
B. Easy Keto Cloud Cake
Cloud Cake is the best dessert to consume for people who want low carbs. it has an incredible soft and moist texture with the crunchiness and fluffiness inside.
Ingredients:
1 cup plain Greek yogurt or coconut yogurt
1 1/2 cups powdered erythritol
1 1/2 cups unsalted butter, softened
1/2 cup almond flour
1 1/4 cups coconut flour
1 teaspoon vanilla extract (sugar-free)
A pinch of salt
16g baking powder
5 large eggs
Instructions:
Heat up your oven to 360°F .
Take a cakepan of 22cm and place a parchment paper in it.
Take a large bowl, add the powdered erythritol and softened butter.
Mix all these until smooth.
Now add eggs gradually.
Take another bowl, add coconut flour, baking powder, almond flour and a pinch of salt in it.
Mix all the dry ingredients altogether.
Now add the dry ingredients into the wet mixture with the yogurt as an alternate.
Mix until everything is well combined.
Add vanilla extract.
Transfer the batter into the cake pan and make an even layer.
Bake it in the oven for 35-40 minutes and then insert a toothpick to see if it is baked properly.
Cool the cake at the room temperature. Cake is ready to enjoy.
Nutritional Facts:
Calories: ~330
Net Carbs: ~5 grams
Protein: ~6 grams
Fat: ~32 grams
enjoy it.
2. Red Kidney Bean Summer Salad
3. Vegan Tofu Chocolate Mousse
A healthier mousse that's made with only 3 ingredients, is really easy to make and tastes amazing! It's also higher in protein, dairy-free and gluten-free!
Ingredients
300 g silken tofu
150 g dark chocolate melted
2-3 tbsp maple syrup or to taste
An optional pinch of salt
Instructions
Break up the chocolate into a heat-proof bowl and melt in the microwave, stirring every few seconds to make sure the chocolate doesn’t burn.
To a food processor, add the tofu, melted chocolate, maple syrup and and optional pinch of salt. Blend until smooth.
Transfer into serving glasses or ramekins and serve!
I topped mine with more melted chocolate and Biscoff spread, but you can top yours with whatever you want!
Nutrition
Calories: 269kcal Carbohydrates: 28g Protein: 7g Fat: 14g Saturated Fat: 7g Potassium: 22mg Sugar: 24g
4. Gluten-Free Watergate Cake aka Pistachio Cake
Author: lets be yummy
Ingredients
Cake
1 box gf vanilla cake mix
2 packages pistachio pudding mix
½ c oil
½ c water
½ c almond milk or any non dairy milk
3 eggs
Frosting
1 package pistachio pudding mix
9 ounces So Delicious Coco Whip topping
¼ cup almond milk or any non dairy milk
Instructions
Cake
Preheat oven to 350 degrees.
Coat 8x8 pan with cooking spray.
Blend cake mix and pudding together.
Pour in oil, water and milk.
Mix with a mixer.
Add eggs, one at a time, and mix well.
Pour into prepared pan.
Bake 25 minutes or until cake tester comes out clean.
Cool completely.
Frosting
Mix coco whip, pudding and milk until blended.
Spread evenly on cooled cake.
***
I may add more as I go.