Low Carb Marble Cake

29 Mar

I’ve been experimenting with a low carb marble cake for several weeks and here is the final result …

… a moist marble cake. This cake contains beans, coconut flour and almond flour but I haven’t called it Bean Coconut Almond Marble Cake because that’s a mouthful. Besides, you can’t taste the beans, coconut or the almonds. If you really pay attention, you will notice the light crunch of the coconut but it is minimal. The intention here is not to make a cake where you can taste the main ingredients but rather to produce a cake without using flour which ressembles the version made with flour. I think this cake is a lot better than many I have eaten here in Germany which have been crumbly and dry. It isn’t sweet so if you’ve got a sweet tooth, then increase the erythritol. Alternatively, a nice chocolate ganache frosting will probably do the trick as well.

In this recipe, beans replace the flour, namely white cannellini beans. In my experiments with beans, I found that it is not possible to substitute any type of bean freely as they have different consistencies when pureed. Some are drier than others. Sometimes it may work, sometimes not. If a bean substitution were made, it may be necessary to adjust the liquid in the recipe. I also found that beating the egg whites separately and folding them into the batter (as some cake recipes recommend to produce a lighter cake) does not make a great difference to the final cake so I have not made the cake this way.

This recipe has become a staple in our family and the best part is we can eat a slice – no, more than one slice – without feeling guilty.

Baking Tip: I have baked several bean cakes in the past weeks and as mentioned in an earlier post, bean batter sticks badly to non-stick pans – well, mine at least, despite generous buttering. If you use a silicone pan, you will not have this problem so if possible, go out and buy one. If you already have a lot of baking pans, then the best thing to do would be to line them. Here is how I lined my non-stick baking pan. Click on the photo for a close-up view. I should have taken a photo without the batter in the pan but forgot. The instructions follow below.

Cut one piece of parchment paper wide enough to cover the width of the pan and long enough to cover the base and up both sides. Then cut another wide enough to cover the length of the pan, and again long enough to cover the base and sides. Butter the pan and ‘stick’ the parchment pieces onto the pan, one on top of the other – it doesn’t matter which goes in first. You will see that the corners are still left unlined. Just butter these areas well and bake your cake. When the cake is done, loosen the cake from the corners before turning it out of the pan.

One more thing – how did I arrive at this recipe? Well, yes, through trial and error (lots of trial and error!) but I did not start from zero and pluck figures from the air. This final recipe was arrived at by adapting a recipe found at Healthy Indulgences Blogspot here.  Since ingredients from different manufacturers and different countries react differently affecting taste and consistency, I have adapted it to produce the results I want using ingredients I am able to purchase here in Munich. I do hope that you will be able to achieve the same results. Do let me know how you do.

Low Carb Marble Cake – (15 slices)

1 420gr can white beans (15 oz), drained weight approx.240 gr

6 large eggs

130 gr (3/4 cup) erythritol

1/2 tsp stevia

1 tsp vanilla extract

1/4 tsp salt

100 gr unsalted butter

4 level tablespoons coconut flour

2 level tablespoons almond meal

1 tsp baking powder

1/2 tsp baking soda

3 tablespoons cocoa powder

Line your pan. Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Rise beans well and place in a bowl. Add the eggs, erythritol, stevia, vanilla and salt. Puree everything till fine.

In a separate bowl, beat the butter till creamy. Add a bit of the bean mixture and mix well. Keep doing this bit by bit till all the bean mixture has been added. (If you pour all the bean mixture in at one time, it will be harder to beat the batter till smooth and you will get little clumps of butter.)

Next add the coconut flour and almond meal, followed by the baking powder and baking soda. Mix well.

Pour half the batter into another bowl and add the cocoa powder. Mix carefully till the cocoa powder is incorporated.

Spoon half the white batter into your baking pan, half the chocolate batter, followed by the rest of the white and chocolate batter. Using a spoon, give the batter in the pan a couple of swirls.

Pop the pan into the oven and bake for 55min or till cooked (do the skewer test – if no crumbs adhere to the skewer, it’s done).

Nutritional Facts per serving if cake is cut into 15 slices:

Total cal – 114.7 kcal; Fat – 8.9 gr; Carbohydrates – 14.8gr (dietary fibre – 11.5 gr, therefore net carbs – 3.3 gr); Protein – 4.3 gr

Print this recipe – Low Carb Marble Cake


4 Responses to “Low Carb Marble Cake”

  1. Atkins Products Online October 17, 2011 at 06:28 #

    Hi there, You’ve done an excellent job. I?ll definitely digg it and for my part suggest to my friends. I’m sure they will be benefited from this web site.

  2. Harry May 5, 2015 at 13:53 #

    Is the half tsp stevia liquid or powder?

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