Description
A delightful grain-free vanilla cake sweetened with stevia, featuring a creamy yogurt frosting, roasted figs, and crunchy toasted hazelnuts. Perfect for those seeking a low sugar, healthy dessert option without compromising on flavor and texture.
Ingredients
Cake Ingredients
- 1/3 cup coconut oil
- 1 3/4 cup almond flour
- 1/4 cup arrowroot flour
- 1/4 tsp salt
- 3 large eggs (room temperature)
- 1/2 cup almond milk
- 6 teaspoons stevia (small spoon from the box, equivalent to 12 tsps sugar or 1/4 cup)
- 2 tsps vanilla extract
- 1 tsp lemon juice
- 1/2 tsp baking soda
Roasted Figs
- Fresh figs (quantity as desired, enough to slice and cover cake layers)
- 1 teaspoon stevia (for roasting figs)
Yogurt Crema
- 1 cup heavy cream (chilled)
- 1/2 cup plain yogurt
- 2 heaped teaspoons stevia
Toppings
- Hazelnuts (toasted, quantity to preference)
- Sliced roasted figs for decoration
Instructions
- Prepare roasted figs: Slice fresh figs and place them in a baking dish. Preheat the oven to 350°F (180°C). Sprinkle figs with 1 teaspoon of stevia and roast for 40 minutes. Remove from oven and allow to cool completely before handling.
- Preheat and prepare cake pan: Preheat the oven to 325°F (163°C). Grease and line a 6-inch round cake pan with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the almond flour, arrowroot flour, and salt. Set aside.
- Melt coconut oil: In a small saucepan, gently melt the coconut oil and then set it aside to cool slightly.
- Separate eggs: Separate the egg whites and yolks. Place the whites in the bowl of a stand mixer or a clean medium bowl, and the yolks in a separate bowl.
- Combine wet ingredients: Whisk together the egg yolks, melted coconut oil, vanilla extract, lemon juice, and almond milk until smooth.
- Make cake batter: Add the wet mixture to the bowl with the dry ingredients and whisk until the batter is smooth and free of lumps.
- Whip egg whites: Using a hand mixer or stand mixer, beat the egg whites until soft peaks form.
- Incorporate baking soda and egg whites: Stir the baking soda into the batter, then immediately fold in one third of the whipped egg whites using a rubber spatula. Gently fold in the remaining egg whites until fully incorporated but still light and airy.
- Bake the cake: Pour about 2 cups of batter into the prepared cake pan for layers, reserving about 1/4 cup if making additional small cakes. For a single tall cake, use all the batter. Bake for 35-40 minutes or until a skewer inserted in the center comes out clean.
- Cool cake: Remove the cake from the oven and let it rest for 5 minutes. Run a sharp knife around the edges to loosen it and invert the cake onto a cooling rack. Let it cool completely.
- Make yogurt crema: In a stand mixer bowl fitted with a whisk attachment, beat the chilled heavy cream and plain yogurt on medium-high speed until soft peaks form. Taste and adjust with more yogurt or cream if desired, then whip again to soft peaks.
- Assemble the cake: Cut the cooled cake into two layers. Spread the yogurt crema between the layers along with sliced roasted figs. Spread more crema and figs on the top layer. Decorate the top with additional cut figs and toasted hazelnuts. Do not worry about frosting the sides.
Notes
- Ensure eggs are at room temperature to achieve better volume when whipped.
- Stevia measuring uses the small spoon included with the product, which is more concentrated than a regular teaspoon.
- Gently folding in egg whites preserves the cake’s light and airy texture.
- The cake pan size is crucial; using a 6-inch pan gives the desired thickness.
- Allow roasted figs to cool completely before incorporating to avoid sogginess.
- Yogurt crema can be adjusted by adding more cream or yogurt depending on desired tanginess and thickness.
- Toasting hazelnuts enhances their flavor and adds crunch to the final presentation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy/Low Sugar
