Viral Vanilla Cake
Social media is full of fascinating food trends, and I recently stumbled upon a unique cake-baking technique that has been making waves on TikTok. The method is simple yet intriguing: use a kitchen scale to weigh your eggs (shells on!) and then match the weight of your flour, butter, and sweetener to the same amount. This technique was originally intended for a gluten-based vanilla cake, but since we only bake lectin-free and gluten-free, I was curious to see if it would work with lectin-free ingredients.
The Cake Experiment: Adapting Techniques with Lectin-Free Ingredients
I decided to give this TikTok cake hack a try, swapping the traditional ingredients for lectin-free alternatives. The recipe is all about precision, so using a kitchen scale is vital. Here’s how the process works:
Weigh the Eggs: Start by selecting three eggs, leaving the shells on. Place them on the kitchen scale and note the weight. Let’s say the total weight is 166 grams.
Match the Ingredients: You’ll then measure out the same weight (166 grams) for your flour, butter, and sweetener.
The Results: A Deliciously Moist Cake
To my delight, the cake came out perfectly moist with a light crumb texture that you typically look for in a vanilla cake. The kitchen scale technique created a balanced ratio of ingredients, ensuring the cake stayed moist without becoming too dense or dry—exactly what you want in a lectin-free dessert. The butter added richness, while the allulose sweetener provided just the right amount of sweetness without spiking blood sugar.
Why This Method Works for Lectin-Free Baking
This technique is all about balance and precision, which is often key when working with gluten-free or lectin-free ingredients. Many gluten-free or lectin-free flours can be tricky to work with, as they can dry out baked goods. By using a kitchen scale to precisely match the weights of the ingredients, you ensure the cake has the right moisture and texture.
Final Thoughts: A Fun, Foolproof Way to Bake Cakes
If you’re looking for a new way to bake lectin-free cakes, this kitchen scale technique is worth a try! It takes the guesswork out of measuring ingredients and produces a cake that is both moist and delicious. Plus, adapting popular social media trends for healthier, allergen-friendly ingredients is always a win!
Viral Vanilla Cake Experiment
Prep Time: 30 Min
Cook Time: 24 Min
Total Time: 54 Min
Ingredients
166 g pasture-raised eggs (3 eggs)
51 g arrowroot starch
115 g blanched almond flour
166 g allulose sweetener
166 g goat’s milk butter (12 tbsp), room temperature
6 g baking powder (2 tsp)
½ tsp iodized sea salt
2 tsp vanilla extract
Instructions
Preheat and Prepare Pans
Preheat your oven to 350°F (175°C). Grease two 6-inch cake pans with compliant shortening, and line the top with parchment paper to ensure your cakes come out smoothly.Sift Dry Ingredients
In a large bowl, sift together the arrowroot starch, almond flour, baking powder, and salt. Set this mixture aside for later.Cream the Butter
In a stand mixer fitted with a paddle attachment, add the goat’s milk butter and cream it on medium speed until it becomes white and fluffy, about 3-4 minutes.Add Allulose
Slowly add the allulose to the creamed butter, and mix on medium-high for 3 minutes until the mixture is light and creamy.Incorporate Eggs
Crack the pasture-raised eggs into a small bowl and lightly whisk to break the yolks. Slowly drizzle the eggs into the stand mixer on medium speed, ensuring they incorporate into the butter mixture. Scrape the sides of the bowl as needed. (Note: The batter may look slightly curdled, but this is normal!)Add the Dry Ingredients
Slowly add the sifted dry ingredients into the wet mixture in the stand mixer. Mix on medium speed until fully combined, scraping the sides of the bowl. Add the vanilla extract and mix once more.Divide the Batter and Bake
Evenly divide the batter between the two prepared cake pans. Tap the pans on the counter a few times to help the batter settle and remove air bubbles. Use an offset spatula to smooth the top of each cake.Bake the Cakes
Bake the cakes for 30 minutes, or until a toothpick inserted into the center comes out clean with no crumbs attached.
The Results: A Moist, Light, and Delicious Cake
This TikTok-inspired kitchen scale technique worked wonderfully with lectin-free ingredients! The cake came out incredibly moist and light, with just the right amount of sweetness from the allulose. The almond flour and arrowroot starch combination created a delicate crumb, while the goat’s milk butter added a rich depth of flavor. The trick of weighing the eggs and matching the weights of the butter, flour, and sweetener kept the cake perfectly balanced in both texture and moisture.
Why This Technique Works for Lectin-Free Baking
Precise measurements are key in gluten-free and lectin-free baking. Swapping traditional flours for gluten-free alternatives can often lead to dry or dense results, but this technique ensures that the ingredients are perfectly proportioned, leading to a balanced, fluffy cake every time. Plus, using allulose as the sweetener makes this cake a great option for those avoiding sugar, as it bakes and browns just like regular sugar without raising blood sugar levels.
Final Thoughts
If you’re looking for a foolproof way to bake a delicious, moist, lectin-free cake, this kitchen scale hack from TikTok is a game-changer! I love how easy it is to follow, and the results speak for themselves. Try it out with your favorite gluten-free or lectin-free ingredients and enjoy a perfectly moist cake every time!
Before you go, if you like this recipe, check out these gluten-free and lectin-free dessert recipes: Blueberry Lemonade Cake, Mint Chocolate Chip Cake, and Birthday Cake. I have a new cookbook coming out this month, completely on lectin-free/gluten-free baking.
Here’s the printable recipe!
Vanilla Cake Experiment
Ingredients
- 166 g pasture-raised eggs (3)
- 51 g arrowroot starch
- 115 g blanched almond flour
- 166 g allulose flour
- 166 g goats milk butter (room temperature) (12 tbsp)
- 6 g baking powder (2 tsp)
- ½ tsp iodized sea salt
- 2 tsp vanilla extract
Instructions
- Preheat to 350, grease (2) 6-inch cake ban with compliant shortening, and line top with parchment paper.
- Sift arrowroot, almond flour, baking powder, and salt into a large bowl. Set Aside.
- In the stand mixer with the paddle attachment, cream the butter on medium until white and creamy.
- Add allulose to the bowl of the mixer and mix on medium-high for 3 minutes.
- Crack the eggs into a bowl and lightly whisk to break the yolks.
- With the mixer on medium, slowly drizzle the egg in the bowl until eggs are incorporated and scrape sides of bowl as needed. The batter may look curdled.
- Add the bowl of flours to the stand mixer and mix on medium until combined. Add the extract and scrape sides as needed.
- Evenly distribute the batter between the prepared pans. Wrap on the counter to allow the batter to settle into the bottom of the pan. Use an offset spatula or the back of a spoon to smooth the top of the batter.
- Bake for 30 minutes. Use a toothpick in the center to check for doneness. The cake is done when no crumbs remain on the toothpick.
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