I have a brand new paleo, low-carb cake and I am so super excited about it!!! I’ve been working on this as a perfect summer paleo cake recipe and I think my poor basil plants have given their lives for this cake. In fact, in order to make today’s video demo I had to stop by the farmer’s market to pick up more fresh basil and let my plants recover.
Well, in my eyes (though maybe not my plant’s) the effort was totally worth it, this paleo cake is Ah-MAZING. Seriously. Summer needs a cake that’s light and fluffy and airy and getting that is so difficult when trying to keep it low-carb, paleo, and limiting dairy*. So I’ve been experimenting and working with collagen, gelatin, whipping eggs whites, tripping a baking soda/acid reaction to make my cakes rise and the combination of the three works beautifully.
*Often times low-carb cooks use whey protein which I avoid as whey can cause a tripling of insulin production according to Dr. William Davis, leading to weight gain among other issues, and often paleo cooks not watching carbs use starches which I limit.
I’m still experimenting to see if I can create a fluffy cake recipe without the collagen since it’s not a common grocery store item, but so far the cakes have been a bit too dense. If you don’t have collagen, please don’t put off this recipe. Collagen is an incredible supplement that has tremendous benefits for your skin, joints, and other tissues such as the gut. I started giving it to Adam as a supplement in his keto shakes as his autoimmune reaction created such pain in his knees he could barely walk. It worked wonderfully and we were able to build back up healthy joints. Collagen can dissolve in cold liquids, unlike gelatin, so it is an ideal protein powder supplement. You can get collagen from bone broth as well, we do both, but it’s nice to have an alternative for the summer when you may not feel like a hot cup of broth. And hey, who doesn’t want to have a cake with anti-aging benefits? I suppose I could have been really gimmicky and called this recipe my “Amazing Anti-Aging Lemon Basil Cake” but that might have taken it a bit too far, hmmmmm.
For the Cake
1 1/2 cup of Almond Flour
1/3 cup of Natural Mate (or 2/3 cup of sugar analogous sweetener)
2 tablespoons of gelatin
2 tablespoons of collagen
1 teaspoon of tapioca starch
1 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of vanilla extract
1/2 cup of chopped basil
3 egg yolks
1/2 cup of coconut milk
4 egg whites
Zest from 2 lemons
3 tablespoons of lemon juice
1/4 cup of yogurt (sugar free, full fat)
For the glaze:
3 tablespoons butter or coconut oil
1/3 cup of coconut milk
1/2 tablespoon of Natural Mate (or 1 tablespoon of a sugar equivalent sweetener)
1-2 tablespoons of lemon juice
Preheat the oven to 325 degrees Fahrenheit. Grease a loaf or square baking pan. Combine dry ingredients: almond flour, Natural Mate (sweetener), gelatin, collagen, tapioca starch, baking soda, and salt. Stir and then add vanilla extract, basil, egg yolks, and coconut milk. Stir well. Whip the eggs whites to soft peaks (see video for technique) and set aside. Quickly add lemon zest, lemon juice, and yogurt. Give it a very quick stir, add the egg whites and fold into the batter until just combined (see video for technique). Quickly pour into the pan and place in the middle of the oven, if you delay the egg whites will loose the incorporated air and the bubbling from the baking soda and acid won’t get caught in your cake. If you are quick, the cake with be light and fluffy!
While the cake is baking, melt the butter/coconut oil and add Natural Mate (sweetener), coconut milk, and lemon juice. Cook down over medium heat, stirring, until it has a syrupy consistency. Drizzle over the cake when out of the oven and place in the fridge to harden. (Or eat it warm, it’s your cake!)