Hi all. Thought I’d take a break from ramblings on myself and my journey and share a delicious cake recipe with you guys on the day of my partner’s birthday (and we are actually having this cake tonight in celebration!). While many of us follow a variety of diets, I think with a few modifications, this could work for most of the various SIBO diet plans. Full disclosure: this is my first SIBO friendly baking experiment. Without further ado, the recipe and modification suggestions are below. Enjoy 🙂
- 3 eggs
- 1/3 cup finely ground, blanched almond flour
- 1/3 cup toasted unsweetened shredded coconut (I used untoasted and toasted it in a pan over the stove)
- 2 TB melted butter (if you have to avoid butter, I think that melted coconut oil would work nicely)
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 cup lakanto golden sweetener (purchase here: Amazon) – if doing SIBO Specific Diet or SCD, a few TB of honey should work. For Low FODMAP, maple syrup or plain sugar should also work.
Directions: Separate the eggs, reserving the yolks in a separate bowl, and beat the whites until stiff. To the yolks, add the melted butter, vanilla, sweetener of choice, shredded coconut, almond flour, and baking powder, and mix well. Once mixed, add in a generous spoonful of the stiff whites and incorporate it gently. Then add the yolk mixture into the whites, folding it gently. Pour the batter into a parchment lined cake tin (I used a 9 inch round). Bake at 350 degrees for about 30 minutes.
For the Coconut Vanilla “Buttercream”:
- 3 TB heavy whipping cream (you could probably use coconut cream here)
- 6 oz mascarpone (I used Whole Foods brand for its natural sweetness – you could sub cream cheese or omit this all together and just make whipped cream)
- 1 tsp vanilla
- 1 TB lakanto (or other sweetener of choice)
Directions: Add all ingredients in a bowl. Beat thoroughly until thick and spreadable (careful not to over-beat). Frost your coconut cake, or enjoy on a spoon – I won’t judge! 😉
Optional add-ins (full disclosure, these are still untested):
- 1/4 cup of blueberries or chocolate chips may be good added to the batter.
- 1 – 2 TB of unsweetened cocoa powder in the buttercream
- Serve with sliced strawberries, bananas, or pineapple
Recipe notes: This recipe (including the buttercream) yields one 9 inch round cake. I would double it to make a 2 layer cake. I might even triple it to make a 9 by 13 if desired.
Let me know what ya’ll think!