Quarantine Spice Cake

With current social distancing and shelter-in-place practices to protect us from the coronavirus pandemic, I believe that we could all use a little spice in life to lighten the mood and brighten your otherwise isolated day.

So here is a recipe for Quarantine Spice Cake, a simple reminder that you can enjoy a light, tasty snack without sacrificing immunity, health, or weight control. Recall that rises in blood sugar and consumption of the gliadin protein of wheat both impair your immune response, phenomena you avoid completely when you bake a cake without wheat flour or sugar.

The recipe calls for mostly dried ingredients, since we don’t want to run to the grocery store for such things as ginger root. (Once the pandemic is over, freshly grated ginger and grated nutmeg will amp up the flavor.) Remember to taste your batter and frosting and adjust sweetness, as taste perception changes over time on the Wheat Belly lifestyle: the longer you are on this lifestyle, the less sweetness you desire. The recipe as written yields 8 servings with around 8.0 net carbs per serving.

Makes 8 servings

3 1/2 cups almond flour
1/4 cup ground golden flaxseed
Sweetener equivalent to 1/2 cup sugar (e.g., 2 tablespoons Virtue Sweetener)
1 small to medium apple, cored and finely chopped
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 eggs
3/4 cup coconut milk (canned)

Icing:
12 ounces (1 1/2 packages) cream cheese, room temperature
2 tablespoons lemon juice
Sweetener equivalent to 1/2 cup sugar (e.g., 2 tablespoons Virtue Sweetener)

Preheat oven to 350 degrees F. Grease an 8×8-inch baking pan.

In large bowl, combine almond flour, flaxseed, sweetener, apple, baking soda, cinnamon, ginger, nutmeg, and cloves. Mix thoroughly.

Stir eggs and coconut milk into almond flour mixture.

Pour mixture into baking pan and bake for 45 minutes or until toothpick or knife withdraws dry. Remove from oven and allow to cool.

To make icing, combine cream cheese, lemon juice, and sweetener in medium-sized bowl and whip at medium speed with electric mixer. Spread over cooled cake.

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