[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Sugar-free cakes

For those looking for whole-grain and no refined sugar recipes, I highly
recommend Mark Foy's recipes

Here's a carrot cake that was VERY good.

Carrot Cake

3 1/2 cups brown rice flour -- (or spelt flour) 
1 tablespoon flax seeds -- ground 
4 tablespoons tapioca -- finely ground 
3/4 teaspoon sea salt 
1 tablespoon baking powder -- (double acting) 
3 tablespoons prune puree 
1/2 cup applesauce, unsweetened 
1 1/2 cups maple syrup 
1 1/2 tablespoons vanilla extract 
1 1/2 cups water 
2 1/2 cups shredded carrots (from about 4 medium carrots) 
1 cup dried figs (cut into raisin sized pieces) 

Orange Icing -- (see recipe) 
1 teaspoon citrus zest -- in long, thin strips (from 1 piece of citrus

Pre-heat oven to 375 degrees F (190 degrees C). Prepare two 10 inch round
spring form pans (it is also possible to use a 9 inch by 13 inch pan). Sift
dry ingredients together. Combine liquids, then stir into the flour mixture.
Fold in shredded carrots and figs. Pour into the prepared cake pans. Bake
for 30-40 minutes (longer if using a 9 inch by 13 inch pan). When making a
layered cake (using 2 identical sized pans), after the cakes have cooled,
place the bottom layer of the cake on a serving plate (with parchment paper
under the edges), and spread the icing/frosting over the top of this first
layer. Then place the second layer on top of the first, and frost/ice the
entire cake.

Garnish cake with citrus zest. Refrigerate to set the frosting/icing to the

20 servings 
Preparation Time :1:10
Recipe By : Mark Foy

Orange Icing

12 1/3 ounces tofu, low-fat silken -- (extra-firm) 
1 1/2 tablespoons orange zest -- minced (from 1 orange) 
3/4 teaspoon orange extract 
1/4 cup brown rice syrup 
1/4 cup maple syrup

Blend all ingredients in a blender until smooth. Spread on cooled cake and
refrigerate to set. Should have enough icing to cover a
double-layered-10-inch round cake.

VARIATIONS:- As the sweetener, any combination of unrefined sweeteners
(maple syrup, brown rice syrup, barley malt syrup, etc) can be used, and in
varying amounts depending on your tastes
.- "Lime Icing" - Use lime zest in place of orange zest and lime extract in
place of orange extract.
- "Lemon Icing" - Use lemon zest in place of orange zest and lemon extract
in place of orange extract.

Serving Size : 20 
Preparation Time :0:10
Recipe By : Mark Foy