This is my new goal. I have a chocolate beet cake recipe which contains no eggs, and no butter or oil — yet it is perfectly moist and delicious. That’s not good enough. I want to bake a cake with no eggs, fat, sugar or gluten. Of course it must taste and feel great too. Since cake texture is achieved though a very delicate balance of chemical reactions, I’m taking it slow. Right now I’ve got an egg-free, fat-free, sugar-free cake baking in my oven.
It is sweetened with Xylitol, a sugar alcohol originally extracted from birch trees (xylo=wood) which the body metabolizes slowly, making it perfect for diabetics. It’s perfect also for my son who has a very sweet tooth and weak tooth enamel. Xylitol attracts the bacteria responsible for tooth decay, but then starves them. They can’t eat it. Apparently it also fights against certain types of yeast (so it’s no good in bread but might help relieve embarrassing itchiness) and ear infections… Good for bones, too. But bad, very bad for dogs.
Update: Cake is a flop — literally. Maybe Xylitol would work in a regular cake with eggs to hold it together, but it sank my special chocolate beet cake.
Yet all is not lost! My nine year old is eating right out of the dish with a spoon and he thinks it’s good. He doesn’t realize that in terms of ingredients, this cake is closer to dinner than to desert.
Here’s a link to the delicious version of the cake (sans Xylitol)