Recipes
Orange-Almond Cakes with Strawberries
10 servings
40 minutes total
Shopping list
Ingredients
- Cooking spray
- 4 large carrots (about 8 oz)
- 2 large oranges, for zest/juice
- 2 ¼ cups fresh strawberries
- 1 tablespoon + ½ cup granulated sugar substitute
- ⅓ cup vegetable oil
- ½ teaspoon orange (or vanilla) extract
- 1 cup almond flour
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- ⅓ cup sliced almonds
- 2 tablespoons powdered sugar substitute
Steps
- Preheat oven to 350°F. Coat 10 (6 oz) oven-safe ramekins with spray; arrange on baking sheet. Peel carrots and chop coarsely (about 2 cups). Zest oranges (1 tablespoon), then juice (⅔ cup). Hull strawberries and chop coarsely; place in medium bowl, toss with 1 tablespoon granulated sugar substitute, and set aside.
- Place carrots, oil, orange zest, orange juice, and extract in blender (or food processor bowl); blend until smooth. Combine almond flour, salt, and remaining ½ cup granulated sugar substitute in medium bowl. Add almond flour mixture and eggs to blender; blend until well combined. Pour mixture into medium bowl. Add all-purpose flour and baking powder; whisk until blended.
- Divide mixture evenly among ramekins (about ⅓ cup each); sprinkle with almonds. Bake 20–22 minutes until edges begin to pull away from ramekins and centers are just set. Let stand 2 minutes to cool. Invert ramekins onto serving plates to remove cakes, if desired. Dust cakes with powdered sugar substitute and top with strawberries. Serve warm.
Amount per ⅒ recipe serving: Calories 250, Total Fat 15g, Sat Fat 1.5g, Trans Fat 0g, Chol 35mg, Sodium 140mg, Total Carb 40g, Fiber 3g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 4%