A while back (May 2014) I read a book by journalist Gary Taubes called Why We Get Fat, and it’s changed the way I eat. The book was so convincing, I gave up sugar and bread cold turkey, and started eating according to the precepts presented by Taubes. And because I also want to lose weight—a long-term strategy—I got pretty serious about it.
Interestingly, I have lost some weight. More importantly, I feel fantastic. Taubes’s succinct suggestion is to eat meat and a lot of green, leafy vegetables—there’s much more to it than that, of course—and I’ve found that temptation isn’t a problem because I am never hungry (because I’m not cutting calories, just carbs).*
But every once in awhile, a girl’s thoughts turn to cake. Like when she’s planning to get married. Because, you know, the wedding’s not official if there isn’t cake. 🙂
So I googled “low-carb cake” and I found this. Hel-lo, Gorgeous. It stopped me in my tracks, and I looked no further. I printed off the recipe, bought the ingredients, and baked the cake.
But Gerry’s not a fan of chocolate, so I went back to the website, which is called All Day I Dream About Food. The woman who is blogging it is a diabetic; as soon as I read that, I knew her recipes would fit right in with my new way of eating. On the about page, she says:
I didn’t choose the low carb lifestyle, it chose me. After being diagnosed with gestational diabetes during my third pregnancy, I began watching my carb intake. And when the diabetes decided to stick around, I refused to give up my lifelong passion for baking and cooking. I just had to find new ways to do it. To my delight, I have discovered that with a little ingenuity and some perseverance, many high carb recipes can be made over into low carb treats without sacrificing flavor.
I started posting links to her cake recipes on Facebook, and Gerry picked out one.
It’s always good to read the entire recipe before you start. That’s how I learned that this one only makes one eight-inch layer, which you slice in half horizontally. I wanted a more substantial cake than that. And I wanted it to be entirely iced. So some adjustment was necessary. My variation was to double the batter recipe and split it between three nine-inch pans, so the layers would be naturally thin (each is about ¾ of an inch). I doubled-plus-a-third the icing recipe.
A last tip for either of the recipes I’ve linked here: the cake tends to be a little dry if you just try it by itself. So bake and frost the cake the day before you want to serve it; the icing moistens the cake and the flavors meld nicely in that twenty-four hours.