Christmas Cake
 
 
THM:E, low fat, no sugar added, gluten/nut free
Author:
Serves: 9x13 inch pan
Ingredients
  • 1½ cups oat flour (use gluten free if necessary)
  • ¾ cup oat fiber (use gluten free if necessary)
  • 2½ tsp. baking powder
  • 2 tsp. cinnamon
  • 1½ tsp. ginger
  • ½ tsp. salt
  • ½ tsp. xanthan gum
  • Rounded ¼ tsp. cloves
  • ¼ tsp. THM Pure Stevia Extract Powder, or more, to taste
  • ¾ cup egg whites
  • ½ cup unsweetened applesauce
  • ½ cup low fat Greek yogurt
  • 2 tsp. lemon juice
  • 1½ tsp. molasses
  • 1 tsp. vanilla extract
  • ½ tsp. Watkin's rum extract
  • 1 medium apple, grated (it's not necessary to peel it)
  • ½ cup fresh or frozen cranberries
Instructions
  1. Whiz all the dry ingredients together in a food processor (I use our Ninja food processor attachment). Add the wet ingredients except for the apple and cranberries and process until completely mixed. Add the grated apple and cranberries and process until the cranberries are in pieces. Pour the batter into a greased 9x13 inch pan and bake at 350 degrees F for 23-25 minutes or until a toothpick comes out cleanly. This yields 15 dessert servings or 8 breakfast servings. I prefer this cake warm. Store leftovers in the refrigerator.
  2. You can make a cream cheese drizzle for this cake using 3 oz. softened reduced fat cream cheese, 2 T unsweetened almond milk, a dash of vanilla, and 1/16 tsp. THM Pure Stevia Extract Powder. If you stick within the serving size, the fat from the cream cheese will be well within the 5 gram fat limit for a THM:E meal.
  3. Alternately you can mix together low fat Greek yogurt, some sweetener, and a dash of nutmeg and eat a dollop of it with your cake. This makes a great breakfast.
Notes
You could add some grated carrot, some orange zest, and/or more rum extract to this cake for some extra Christmas flavor.
Recipe by Briana Thomas at https://www.briana-thomas.com/christmas-cake/