Inspired by Italian tradition, this grain free and sugar free cake is moist and crumbly and hot damn…. it totally satisfies!
My daughter Ocea is a fantastic cook and baked this for us when she got to my house recently. She had just finished up her 2 week quarantine after travelling back to Canada from Melbourne (on one of the last flights at the start of the pandemic, holy heck that was a tense time), and lucky for me, she loves to cook, and knows lemon is my favourite!
She also dove right in with my 3 year old. Not sure which part of her I appreciate more. The cook, or the big sister.
It feels like an angel landed, that is for sure.
This recipe is inspired and adapted from a recipe by My Keto Kitchen.
I love the addition of raspberries to compliment the tangy lemon, and apple cider vinegar to help the gluten free ingredients become a little more fluffy and soft. She also used Bob’s Paleo flour mix, as that was what we had in place of the listed flours. It is definitely similar, however do keep in mind, that the addition of arrowroot flour and tapioca starch in the Bob’s paleo mix would add a little bit of carbs (not a lot), but would mean this cake is only moderately keto, not full keto.
Because this recipe is made without sugar and won’t spike you glycemic load, it really can be eaten anytime. We had it for lunch!
Mmmmm. Cake for lunch is how we are getting through the pandemic at my house.
Indulging in comforting, nourishing treats is a perfect way to eat and live while minimising stress.
Food and pleasure belong together.
It cannot heal if it feels restrictive or hard.
We hope you find inspiration in this recipe, and if you haven’t done grain free, low carb, sugarless baking before, this is a perfect one to break you in.
Give it a whirl and let us know you you go by tagging @mindbodyiq on Instagram!
- 1 3/4 Bob’s Paleo Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Apple Cider Vinegar
- Pinch of salt
- 4 Eggs
- 5 Drops Vanilla Stevia (or 1tsp Vanilla + 5 drops Stevia)
- 1 Tbs Lakanto (or use honey or maple syrup if you don’t have this and are ok with a little sugar)
- 2 Lemons, Zested (just the zest needed)
- 2/3 Cup Extra Virgin Olive Oil
- 2 Tbs Butter, Melted
- Small Handful of Frozen Raspberries
Raspberry Coulis (optional):
- 2 Egg Yolks
- Juice from 1 Lemon
- 1/2 Cup Raspberries
- 2 Tbs Butter
- 5 Drops of Vanilla Stevia (or 1tsp Vanilla + 5 drops Stevia)
- Preheat oven to 350.
- Grease a round 9 inch cake pan and line with parchment paper.
- In a mixing bowl, add flour, baking soda, baking powder, and salt. Give it a stir then set aside.
- Next add the eggs, sweeteners and lemon zest (not the dry ingredients yet) and whisk with a stand mixer on high speed for approx. 8 minutes, until fluffy.
- Now add the flour mixture to the wet mix, followed by the oil, butter and apple cider vinegar. Mix well.
- Pour the mixture into the prepared cake pan, then sprinkle a small handful of frozen raspberries on the top of the cake, spaced out a few inches apart,gently pressing down into the mixture.
- Bake for 30-35 minutes, until the cake springs back when touched.
- Leave to cool in the tin for 15 minutes, before turning out onto a cooling rack.
- Once cooled, serve with raspberry coulis (below), coconut whipped cream or simply enjoy plain.
How to Make the Raspberry Coulis. Heat 1/2 cup frozen raspberries in a sauce pan with juice from 1 lemon, plus 2 tbs butter, 5 drops of vanilla stevia, and 2 egg yolks over medium heat stirring often until all ingredients are softened and blend together like a jam. (Approximately 10 mins.) Remove from heat and place in a glass bowl to cool. Store extra in fridge.
We hope you love the feel of these blood sugar friendly and hormone healing ingredients in your body. Nourishing you without depriving you. From this kitchen, to yours.
Ps. To learn more about cooking without gluten, grains and sugar grab my Free E-Book: The Beauty Fuel Diet, when you sign up for my Newsletter by clicking Subscribe at the top of this page.