Wednesday, September 10, 2014

Low-Carb Gluten-Free Sugar-Free all natural apple banana cake

I have been experimenting different gluten-free flour mixes and I think this one works best for banana cake or carrot cake. Besides being gluten-free and sugar-free, it's also oil free and sweetener-free ("natural" or artificial sweetener alike). The cake is TRULY ALL NATURAL and the sweetness comes only from fruits.

This 4 inch cake is good to serve 2 people. There are only 190 Kcal and 36g carbs per serving. 20% of total carbs comes from dietary fiber. (normal banana cake has 330 Kcal and 61g carb per serving, only 2% of total carbs is from fiber)

Besides being extremely healthy, the cake is dense, moist and sweet just like any good banana cake you'll find. The coconut flour added a delicate creamy flavor to the cake that compliments the taste of banana nicely. You probably can't taste the apple at all but it's the key to make the cake sweet and moist.




I have a 4 inch springform pan. If you are using a standard 8 inch pan, multiply all ingredients by 4. Cooking time should be adjusted as well. But it's always important to check your cake from time to time because the temperature of every oven varies slightly.




Ingredients:

1 large egg
1 large ripened banana (darker the better)
1 apple (I use Envy apple. It's the sweetest and perfect for dessert Read Here! )
1 table spoon of raisin
2 table spoons cornmeal (or you can use almond meal)
2 table spoons coconut powder
1/2 teaspoon cinnamon
A pinch of nutmeg powder
A pinch of salt
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 cup of water



Instructions:

Peel and finely chop an apple. Heat in a saucepan with 1/2 cup of water, 1 tablespoon of raisin and a pinch of cinnamon. Cook until almost all the moisture is absorbed. You may use a spoon to smash the apple while cooking to speed up.

When it's done, let the cooked apple to cool to room temperature and pour it into a food processor. Blend until smooth.

Add an egg, a banana, a teaspoon of vanilla extract to the food processor.

Add the remaining dry ingredient (cornmeal, coconut flour, baking power, cinnamon, nutmeg and salt) to the food processor. Mix well.

Pour the cake mix into a greased springform pan, bake in an oven at 180 degree for 15mins, and 150 degree for 10mins.

If you're making a large cake, bake at 180 degree for 35mins, check your cake. And bake at 150 degree for 40 to 60 mins depends on how large your cake is. The cake should look beautifully golden brown when done.

If you're feeling fancy, thinly slice an apple and nicely line them on top of the cake when it's almost done (turns lightly brown and smells awesome). And bake for another 5-10 mins.

Nutrition: 4-inch cake, serves 2

Per serving 
Energy                    190Kcal
Protein                    6g
Carbs                      36g
    Dietary Fiber      7g
    Sugar                  18g
Fat                          4g 


Happy Baking! <3

XOXO


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