Discover the artistry of creating a delectable Vanilla Cake without an oven—a testament to the culinary possibilities that unfold in your kitchen. Crafted with precision and designed for those embracing a keto lifestyle, this recipe seamlessly blends almond flour, coconut oil, and erythritol to create a symphony of flavors that dance on your palate. Let’s delve into the detailed steps of this stovetop masterpiece, ensuring each moment in the kitchen is a celebration of taste and innovation.
Ingredients:
3 large eggs
80ml coconut oil (or another keto-friendly oil)
120g almond flour
5g baking powder
5g vanilla extract
60g erythritol (or any keto-friendly sweetener)
Pinch of salt
Butter to grease the pan
Nutritional Information (per serving, makes 8 servings):
Calories: 170
Total Fat: 15g
Saturated Fat: 5g
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugars: 1g
Net Carbohydrates: 3g
Protein: 6g
Instructions:
In a large bowl, add the eggs and a pinch of salt. Beat them manually or with an electric mixer. While beating, add the vanilla extract and erythritol (or your chosen keto-friendly sweetener). Continue beating until the mixture doubles in volume and turns lighter in color. Gradually add the coconut oil while continuing to beat.
On top of the egg mixture, add the almond flour and baking powder. Sift the almond flour through a sieve or fine mesh strainer in two batches. Gently fold in the almond flour with a spatula or a whisk until well combined.
Grease the bottom of a pan with butter and place a parchment paper disc on it to prevent sticking. Pour the cake mixture into the pan.
Place the pan on the stovetop over medium-low heat and cover it. Let the cake cook for 30 minutes.
After 30 minutes, remove the lid and place another piece of parchment paper on top of the cake. Carefully, flip the cake over. Cook it for an additional 10 minutes to brown the other side slightly.
Flip the cake back over, remove the paper, and check with a toothpick to ensure it’s fully cooked. If the toothpick comes out clean, the cake is ready.
Transfer the cake to a wire rack to cool completely. Once it’s cool, remove the parchment paper from the base and place it on the serving plate.
Culinary Notes:
Almond Flour Alchemy: Almond flour, the virtuoso of keto baking, lends a nutty undertone and a dose of healthy fats to this Vanilla Cake without Oven. It is the key to achieving a delicate texture and delightful flavor.
Oil Options: While coconut oil adds a tropical richness, feel free to explore other keto-friendly oils that align with your flavor preferences. Each oil brings its unique essence to the culinary canvas.
Sweetener Harmony: The choice of erythritol or any keto-friendly sweetener ensures a delightful sweetness without the carb overload. This thoughtful selection allows for a guilt-free indulgence.
Parchment Precision: Parchment paper emerges as a silent hero, preventing sticking and ensuring an effortless release of the cake from the pan. Its use adds a layer of culinary finesse to the process.
Nutritional Balance: Delight in the knowledge that each serving of this Vanilla Cake without Oven is a nutritional balance, offering a mere 3g of net carbohydrates. It’s a guilt-free pleasure for those navigating the realms of a keto lifestyle.
Conclusion:
The journey from mixing bowl to stovetop to wire rack is a symphony of culinary mastery, creating a Vanilla Cake without Oven that stands as a testament to the endless possibilities of keto-friendly baking. As you savor each bite, relish in the knowledge that this creation is not just a recipe; it’s an ode to flavor, innovation, and the art of indulgence without compromise. Enjoy the elegance of keto baking with this Vanilla Cake—a celebration of taste, health, and the joy that unfolds in your kitchen.