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Thanks everyone for all your replies! I’m pretty used to baking gluten free but substituting the sugar seems to be my biggest issue. I just got some yacon syrup but haven’t used it yet…and plan to use it sparingly, that stuff is expensive! I will check these recipes out. I used to make cupcakes with coconut flour and honey before I found out about candida. I’m not sure why the xylitol bothers us, it is the birch tree kind. And, I use frontier alcohol free vanilla which is also sugar free…it’s just vanilla, glycerine, and water.
Maybe I’ll try a mix of yacon and stevia. I also have glycerin but it seems to have a little of a laxative effect if too much is used :p
I just found this recipe and I think it may be worth trying, I just have to replace the sweetener and would probably use whipped sour cream (from homemade sour cream) to “frost it”. http://www.healthfulpursuit.com/2011/02/lovers-chocolate-raspberry-quinoa-cake/
Anyways, we’ll see what I end up with. Thanks everyone!