Sunflower Seed Cake

h2Chef’s note/h2
pSo many of you or your family members have nut allergies. I created this lower carbohydrate cake with you in mind. /p
pThe wonderful surprise is that the cake ABSOLUTELY stands on its own. I like to use an 8-8 ½ inch springform pan (well -greased) or cupcake tin lined with paper cups. If YOU have dairy allergies, you can use all oil in place of the butter./p
h2Ingredients/h2
h3Dry mixture/h3
ul
li2/3 cup flour (you can replace up to 1/4 the amount with whole wheat flour)/li
li1/2 cup roasted UNSALTED sunflower seeds/li
li1 tsp. cinnamon/li
li1/8 tsp. ground cardamom (or ground ginger)/li
li1 tsp. baking powder/li
li1 tsp. baking soda (1/2 into dry mix, ½ into wet mix)/li
lipinch of salt/li
/ul
h3Wet mixture/h3
ul
li1/2 stick (4 ounces) of butter at room temperature/li
li1/4 cup neutral-flavored oil (canola, safflower etc.)/li
li1 cup sugar or equivalent GRANULATED SUGAR SUBSTITUTE/li
/li
p3 large eggs at room temperature/li
li2 tsp. pure vanilla extract/li
li2 tbsp. sour cream (Low fat is OK, but NOT fat free)/li
li1/2 tsp. cider vinegar/li
/ul
h2Preparation/h2
ol
liPreheat oven to 350°./li
h3Dry Mixture/h3
liIn a food processor, combine sunflower seeds, salt, and 1/3 cup flour./li
liPulse until the seeds are totally pulverized./li
liAdd the remaining 1/3 cup flour, and spices. Pulse until combined./li
liAdd baking soda and baking powder and pulse until combined./li
pstrongNote: I often do this a day ahead./strong/p
h3Wet Mixture/h3
pstrongNote: Easiest if you have a stand mixer/strong/p
liCream butter and GRANULATED SUGAR SUBSTITUTE until light and fluffy./li
liAdd the oil and beat until well combined./li
liScrape down the sides of the bowl. Add vanilla extract./li
liCombine the sour cream and vinegar./li
liAdd remaining 1/2 tsp. of baking soda to sour cream and stir./li
liAllow to bubble up./li
liAlternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry./li
pstronguNote: MIX ONLY UNTIL JUST INCORPORATED,/u otherwise you wind up with bread./strong/p
liSpoon the batter into baking pan and bake for 26-28 minutes (17-22 minutes for cupcakes) or until tester comes out dry from the center./li
pstrongNote: I often sprinkle a tablespoon of sunflower seeds over the batter just before baking. It adds visual interest and helps hide the cracks when the cake settles./strong/p
h2Nutrition Information/h2
pServes 6 or makes 6 cupcakesbr /
Net carbohydrates: 12 grams/p
piSource:a href=”http://www.thedecadentdiabetic.com/” Ward Alper, The Decadent Diabetic/a/i/p