I’ve named this cake my Skinny Almond Puff Cake because of how it “puffed” up in oven. I first created this cake unsure of what I was whipping up. All I knew was that I wanted something with sliced almonds. That was how my infamous puff cake arose – no pun intended 😉Anyway, I love the texture of this cake. I literally love it. And I’m a little weird when it comes to texture. No thanks, oysters. Buh-bye squid (except calamari, obvi). But seriously, I love light, fluffy cake and this cake is super light and super fluffy. You know what I love when it comes to my Skinny Almond Puff Cake? I love beautiful kitchen baking utensils. And you should treat yourself beyond a delicious dessert. Treat yourself with the gift of a beautiful kitchen:
In my pictures, you’ll notice my Yellow Rose Bouquet and Marble Tray, both of which I am madly in love with. I keep them in my bedroom / office and they make the room look so classic and beautiful. Also, that Spiral Whisk is the best out there.
- 1/3 cup white whole wheat flour? (134 calories)
- 2 tablespoons Truvia
- 1 teaspoon baking powder? (2 calories)
- 2 tablespoons instant non-fat dry milk (30 calories)
- 1/8 teaspoon salt
- 1 tablespoon liquid eggbeaters or egg-whites (8 calories)
- 1 tablespoon plain vanilla yogurt (9 calories, depending)
- 1/4 teaspoon pure vanilla extract (3 calories)
- 1/8 teaspoon almond extract
- 1 tablespoon fat-free cottage cheese (11.25 calories)
- 2 tablespoons unsweetened almond milk (4 calories)
- 1 tablespoon powdered Swerve or organic powdered sugar (0 - 30 calories)
- 1 tablespoon sliced almonds (242 - 272 calories)
- Preheat oven to 350F.
- In a medium-sized bowl, mix together flour, Truvia, baking powder, dry milk and salt.
- In a separate bowl, mix together eggbeaters, yogurt, vanilla extract, almond extract and cottage cheese.
- Add wet ingredients to dry ingredients and mold batter into a ball.
- Flatten dough in an oven-safe tin, about 6-inches in diameter, so that it resembles a cookie.
- Pour milk over dough.
- Sprinkle powdered sugar over milk and pop cake in the oven.
- This cake will bake entirely according to your preference. For a doughier cake, allow the cake to bake for at least 15 - 18 minutes, making sure to remove only after milk has baked into dough and the center bounces back when poked. For a thicker, more dense cake, I suggest allowing it to bake for about 23 - 25 minutes.
- Remove, allow to cook just briefly and enjoy!