Chocolate-frosted yellow cake recipe

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This basic Yellow Cake will serve you well as is or as the starting point for numerous variations. Try adding different base ingredients to the batter or adding unique toppings. For example, to really punch up the almond flavor, add ½ teaspoon almond extract. For a chocolate layer cake, add ¼ cup cocoa powder to the flour mixture. To make a lemon poppy seed cake, add the peel of 2 lemons and a 3-ounce bottle of poppy seeds.

  • Yield: 12 Servings
  • Preparation Time: 30 Minutes
  • Total Time: 1 Hour 15 Minutes

Ingredients

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ¼ cup ground golden flaxseeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 3 eggs, separated
  • 6 tablespoons butter, melted
  • ⅓ cup xylitol
  • 1 tablespoon vanilla extract
  • ½ cup buttermilk
  • Chocolate Frosting, recipe doubled
How to Make It
  1. Preheat the oven to 350°F. Grease an 8” round baking pan and line it with a circle of parchment paper. Grease the paper.
  2. In a large bowl, sift together the almond flour, coconut flour, flaxseeds, baking powder, baking soda, and salt.
  3. In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form.
  4. In a separate bowl, whisk the egg yolks until smooth. Add the butter, xylitol, vanilla, and buttermilk and mix until combined. Gently fold the egg whites into the yolk mixture. Then fold the egg mixture into the flour mixture until well combined. Pour into the cake pan.
  5. Bake for 35 minutes, or until the top is golden and a wooden pick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then invert onto a rack to cool completely. Frost with the chocolate frosting.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
309 kcal
Calories from Fat:
234 kcal
% Daily Value*
Total Fat
26 g
74%
Saturated Fat
10 g
50%
Trans Fat
0.0 g
Sodium
380 mg
6%
carbohydrates
16 g
12%
Dietary Fiber
4 g
11%
Protein
8 g
16%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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