Hi guys, anyone know if there is a SB friendly cake recipe (pref white/vanilla) out there? I have a horseshoe tournament next weekend i'm making a cake for, in a horseshoe shaped cake pan i got from ebay I'm leaning towards making my almond flour atkins cake, which is fairly low carb, but high fat (though alot of the comes from the almonds), i am going to make a trial run cake this weekend (then cut up and freeze so i don't eat it all ); trying using non hyd marg rather than butter.

I was going to just make a regular angel food cake with icing but have decided i'd like to enjoy it too (and i figure the atkins one will be better than regular). i'm going to do it with strawberries and a whipped icing made with whipped topping and white chocolate s/f pudding.
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anyone know if there's a recipe with ww flour etc? did a search on the net and didn't come up with much. i'm not sure how well ww flour does in cakes. I may try to play around with subbing half the almond flour with atkins bake mix in my cake to lower the fat/calorie content.

I would love to find one too. My dad is diabetic and I LOVE making and decorating cakes, but always end up with sf pudding pie instead for him.:Sad2: I tried making the atkins one for him, but he didn't like it. At one of the stores here, they have a sugar free cake mix ($4 a box) but it had white flour in it.

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Well I will try this recipe this weekend:

http://users3.ev1.net/~fontlady/pound_cake.html

but I'm going to sub some/half of the almonds with atkins bake mix, and maybe the butter with margerine (hopefully it doesnt' compromise the taste). I'll let you know how it goes and what the nutritional info is for the recipe on fitday.


I also read that if you add wheat glutuen to ww flour it lightens it up. so i may take a regular cake recipe, and try using gluten/ww flour to see what happens. I just happen to have both here..so it's worth a shot.

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So I played around with this recipe yesterday:

http://users3.ev1.net/~fontlady/pound_cake.html

I made some substitutions and here what they are and the counts:

POUND CAKE
1/2 cup butter, softened 1/4c butter 1/4 ctrans fat free spread
4 ounces cream cheese, softened I used light
1 cup granular Splenda or equivalent liquid Splenda I used liquid
5 eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla
6 1/2 ounces almond flour, 1 1/2 cups plus 2 tablespoons I used 1 cup almonds, 1/2 cup +2tbnsf atkins bake mix
1 teaspoon baking powder

So it came out really well, though i do detect a bit of the bake mix aftertaste in it. I think once you put some light topping on it that will help a bit. I was going to do mine as a layer cake with fresh strawberries and a vanilla/whipped low carb frosting. I will post a picture and the recipe for the topping after it's done on friday.

This makes a large cake, I actually divided the recipe in half and added cocoa powder to one half and made a chocolate one.

Counts for the whole recipe:

Cals 2226

Fat 184 (sat 54)

carbs 47
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fibre 26

protein 95


I got about 25 2" x 2" pieces out of this. but i cut them pretty small. I'd say you'd get 18 decent sized pieces out of this..and that would be:


123 cals
10g fat (3g sat)
2.6 g carbs
1.4 g fibre
5.2 g protein.

I used half butter half margerine because i didn't have alot of margerine left. You could probably sub your non hyd margerine for all of the butter.

THis is a bit high fat for sb..but it's mostly good fats. I think it's a nice cake you could make for a special occaiosion without throwing your diet out the window.

I may try a recipe with ww flour and gluten as well this week just to see. didn't have time yesterday.

Thanks for taking the time and trouble to share with us, Sadie-Jenn! :Clap:

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I've been thinking about htis a bit more. It might even be possible to sub some sour cream for 1/2 of the butter/margarine? it's quite buttery. since the almonds have so much oil in them i'm thinking it would be possible to cut it back.

I may try to 'invent' a cake recipe loosely based on this one...but try using maybe some sour cream instaed of butter, and some ww flour and wheat gluten in place of the bake mix.

the problem is almond flour is so damned expenive, it get's pricey playing around with these recipes...

Oh, I know! We really apreciate you, hon. :Hug1:

I've got some almond flour from my Atkins days that I really should use up, but after that's gone it's going to be whole wheat all the way! I just need to figure out what to mix with it to make things lighter instead of so heavy.

I checked with the official SBD site and they say that it's alright to use the new white whole wheat flour. As far as I know they're only making bread out of it right now. Sara Lee has a white wheat bread, but I haven't looked at the label yet to see if it fits all of the other requirements that SB has for breads. I wonder if it's lighter?

I wonder if they do already or if they will in the future, sell a white whole wheat flour at stores? That would be awesome!

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I think SBD suggests whole wheat pastry flour for occasional light dishes.

Think I saw it in bulk at Whole Foods.

I use the whole grain pastry flour and it's wonderful and light. The yellow SB book has a good lemon cake recipe - using whole grain pastry flour,that I made for a dinner party one night. I liked the cake. It even uses olive oil in the batter for richness.

I don't have the book with me right now but I'll copy down the recipe and bring it with me tomorrow and give you the recipe.

Your version looks pretty good Jen. You have always been quite the baker!

BTW - whole grain pastry flour is pretty widely available. My Whole Foods store carries it but so do some of the regular grocery stores. Look for it in the health food sections. I use one by Arrowhead Mills. I use this for my waffles too, since it is lighter in density but still has 3 grms dietary fiber per serving and a few less calories than whole wheat flour.

Jen sorry it took me so long to sit down with the book in front of me, but here's the recipe:

Lemon Olive Oil Cake

1-1/2 cups whole-grain pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs separated
3/4 cup granular sugar substitute
1/2 cup 1% or fat-free buttermilk
1/2 cup extra-virgin olive oil
2 teaspoons lemon extract
1 tablespoon grated lemon zest
????: South Beach Diet Forums http://www.southbeachdietbulletinboard.com/showthread.php?t=865

Heat oven to 350. Lightly coat 8-inch springform pan with cooking spray.
Whisk together flour, baking soda, baking powder, and salt in a medium bowl; form a well in the center.

Beat egg whites with electric mixer at high speed in medium bowl until stiff peaks form, about 3 minutes.

Beat egg yolks,sugar substitute, buttermilk, oil, lemon extract, and lemon zest in a medium bowl at medium speed until smooth, about 1 minute.

Pour egg yolk mixture nto the center of the dry ingredients; stir gently until just combined. Gently fold in half of the egg whites, then fold in the remaining egg whites.

Pour batter into pan and bake until edges are lightly browned and a toothpick inserted into the center comes out clean, 25-28 mintues. Let cool in pan for 5 minutes; remove from pan and transfer to wire rack. Cut into wedges and serve warm or at room temperature.

This cake is good with fresh fruit or low-fat yogurt.

The recipe says it makes 10 servings but I only got 8 servings out of mine. Here's the nutritional value for 10 servings: 190 calories,13g fat, 2g sat fat, 4g protein, 13g carbs, 180 mg sodium.


Let me know if you make the cake. I found it to be yummy.