J’s Pineapple Cake

My husband says this is a winner. He was most happy to sample it this afternoon, and complained that the piece was too small. 🙂

pineapple cake

You will notice that the cake is yellow, just like it should be.  This is a result of one of the tips I gave you on my last post.  To change the beige look of the oat flour, I add a couple of drops of yellow food coloring.  They won’t know the difference.

This creation is a result of tweaking the cinnamon chocolate cake recipe I uploaded to this sight some time ago.  I replaced the cocoa with finely ground powdered milk, used nutmeg instead of cinnamon, and Sugar Free Pineapple Gourmet syrup, instead of milk.  The filling is simply drained “no sugar added” crushed pineapple in it’s own juice, mixed with a bit of Splenda and Guar gum to thicken.  I used the 9 inch pan portions and baked it in my 8 inch pans, but you could use the 9 inch, as you are filling it with yummy pineapple.

You will notice that the pineapple is squeezed between to layers of the whipped cream icing.  I accomplished this by icing the top of the bottom layer, spooned on the filling, then iced the bottom of the top layer before putting the two together.

One twelfth of the cake is equal to about 14 carbs.  Still well under an average piece of bread.  If you leave out the pineapple filling then it reduces it to about 11.5.  Those few carbs aren’t worth it to me, so I will enjoy my pineapple, thank you!

The recipe is in my e-book.  Just click on the tab above, and go to page 27-28.

j’s Pineapple Cake




Baking Tips for Sugar Free Cakes

This will be a short post, but I needed to pass these tips along while their are still lodged in my aging brain.

1)  I find that if you measure your Splenda, then place it in a processor to grind it finer, it dissolves in your recipes better, and will lessen the chances of your cakes cracking on the surface.

2)  No matter what tweaks that have been tried, using sugar substitutes affects the rise of the end product.  I have tried the various suggestions from the company, but I still notices that my cakes don’t rise the same as when I use real sugar.  Oh well!

The question is then, does it taste great?  Yes!!!!

So….. what we are really talking about here is a visual thing.  When I give someone a piece of cake, I often am told, “Why, it’s simply delicious, but, it isn’t very high.”

Of course, right away my ego is deflated, and in my mind I am assuring myself that I’ll never share my cake with that person again! So there!!!   Then I began to ponder the “real” problem.

The answer-Just make the 9 inch recipe, and bake it in a 8 inch pan.  The only difference is that you will bake it longer-30-35 minutes.

Now, just let them give me that look, when my layers are 1 1/2 inches high.   What they don’t know, won’t hurt’m.  Problem solved.


Here is the cinnamon chocolate cake  using the 9 inch pan recipe, baked in  8 inch pans.   These layers are 1 1/2 inches plus.  I adjusted the sugar on this cake to 2 cups, and also increased the cinnamon to 2 tsp.  Those option are included in the e-book.  I had to bake this about 35 minutes.  It turned out great.  This has become my mother’s favorite cake.   She can’t believe that it is sugar free.

3)  Because I try to use Arrowhead Oat flour in all my cake recipes, it will always have a slightly beige color unless I am working with a recipe that adds cocoa.  So,  to fool the masses, I just add a bit of yellow food coloring to the batter  and tell them it is a yellow cake.

I will share my lemon cake recipe soon, and update the cookbook using this method.



J’s Moist Sponge Cake

I have been working on a recipe for a moist sugar free sponge cake, and I think I finally have it.  Sticking with the Mayonaise idea I share with you in making my Chocolate Cinnamon cake, I blended it with some melted butter and infused it into a simple sponge cake recipe.

Next, I added a sugar free citrus flavor to my whipped cream frosting, and got the fork out.  Yummmmm!!!

sponge cake

My husband just loved it.

Another reason that this is a winner, is that it can be flavored with whatever you wish- lemon, orange, vanilla etc, using zest or extract. You can also add a packet of the Citrus- on the go to your dry ingredients.

The carb count for this creation works out to 6 carbs per serving, or 1/12th of the cake-that includes the frosting.

* One thing that I did for this cake was to grind my Splenda in the processor before measuring it.  It seems to dissolve better with this method.

As for the assembly method, use what ever works best for you to get the most volume from your eggs.  I more or less use the foam cake process here, but you could separate your eggs and follow the American sponge cake method.

As you can see I served it with slightly thickened Manderine orange slices on the side.  I have included how I fixed them in the recipe.


J’s Moist Sponge Cake with Citrus Frosting

J’s Low Carb Recipe e-book