Busy Day Cake (aka Blender Cake!) – Moist, Yellow Cake That’s Sugar-Free and Gluten-Free

On a busy day, there’s nothing better than a slice of cake.

To satiate your sweet tooth on those mile-long-to-do-list days, it’s tempting to hit up the grocery store or corner bakery for a pre-made slice, full of trans fatty, sugary frosting and white flour. For gluten-free eaters and low carb dieters avoiding sugar, there are few options for a quick fix. What’s a stressed out cake-lovin’ healthy eater to do?

Making healthy yellow cake in my Blendtec blender! Pictured are the ingredients, the blender containing eggs, butter and sweeteners, the finished batter, and the baked cake layers. Not shown: Me pigging out, eyes rolling back in my head from the pure decadence!
Steps:
1. Turn on oven.

2. Get out blender

3. Blend up cake batter.

4. Bake! Get as much done in 20 minutes as possible whilst avoiding the distracting fragrance of cake baking in the kitchen. 

6. Remove cake from oven and take an oh-so-necessary 15 minute dessert break!

The best part of about this cake aside from being minimally labor intensive is the nutrient content. In place of white flour, I used ground almonds, oat flour, and whey protein powder to make it gluten-free and high in protein. It’s a truly magical combination of ingredients, as this cake batter yields a lovely texture even after heavy blending, and stays moist for days! I get my gluten-free oat flour from iherb.com, but if I’m baking this cake for friends who can eat gluten, I pick up whatever oat flour is available from the grocery store (usually Arrowhead Mills brand). Alternatively, if you have a Blendtec or other high power blender, you can make your own oat flour from oats. Any vanilla whey protein powder low in carbohydrates should work well in this recipe.

Using a serrated knife, I cut my 2 cake layers in half to make a 4 layer cake. For the fillings, I used  sweetened raspberry puree and an experimental dairy-free vanilla cream frosting. These fillings require a few steps to make, so I’d suggest making a 2 layer cake using the white whipped creamy frosting recipe below as the filling and topping if you’re pressed for time. A sugar-free chocolate buttercream frosting with this moist yellow cake would be out-of-this-world too. The possibilities for this cake are only limited by your imagination (and your schedule!).