how heavy is fluffy

WACKY CAKE

This chocolate wacky cake is incredibly moist and effortless to make! Mixed directly in the pan, it requires no eggs or dairy, making it a simple yet delicious treat.

INGREDIENTS

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 6 tablespoons canola oil
  • 1 cup water

For the Frosting:

  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream (35% whipping cream)

INSTRUCTIONS

  • Preheat the oven to 350°F (175°C).
  • In an 8×8-inch baking pan, whisk together the flour, sugar, salt, baking soda, and cocoa powder until well combined.
  • Use a spoon to create three wells in the dry ingredients.
  • Pour the vanilla into one well, the vinegar into the second, and the oil into the third.
  • Pour the water over everything and stir until fully combined, making sure to mix all the dry ingredients from the corners of the pan.
  • Bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack.

For the Frosting:

  • Using an electric mixer, beat the butter and vanilla until light and fluffy.
  • Gradually add the powdered sugar, 1/2 cup at a time, mixing well after each addition.
  • Pour in the heavy cream and whip for 2-3 minutes until the frosting is smooth and fluffy.
  • Spread the frosting over the cooled cake.

Storage Tips:

  • Store the cake covered at room temperature or in the fridge for up to 3 days.
  • Freeze in an airtight container for up to 3 months.

Notes:

  • Cocoa Powder: Dutch-processed cocoa powder works best for this recipe.
  • Oil Substitutes: You can swap canola oil for another vegetable oil, melted butter, or shortening, but oil gives the best texture.
  • Baking Dish: A glass baking dish is recommended. If using a metal pan, the cake may take slightly longer to bake.
  • Dairy-Free Option: The cake itself is egg- and dairy-free. To make the frosting dairy-free, substitute plant-based butter and omit the cream.

THE BEST KETO BISCUITS AND GRAVY

This recipe for biscuits and gravy is incredibly delicious and simple to make!

INGREDIENTS

For the Sausage Gravy:

  • 1 lb breakfast sausage
  • 2 oz cream cheese
  • 1/2 cup heavy cream
  • 1/4 cup broth
  • Salt and pepper to taste

For the Biscuits:

  • 1 1/2 cups almond flour
  • 2 tsp baking powder
  • 2 tbsp cold butter
  • 3 egg whites
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder

INSTRUCTIONS

Sausage Gravy:

  • In a medium saucepan over medium heat, cook the sausage until browned. Set aside.
  • In the same pan, add cream cheese and heavy cream, whisking continuously as the mixture heats up (about 5 minutes).
  • Return the cooked sausage to the pan and stir for another 2-3 minutes until the gravy thickens.
  • If needed, add broth to adjust consistency.

Biscuits:

  • Preheat the oven to 400°F and grease or line a muffin pan.
  • In a medium bowl, mix almond flour, baking powder, salt, garlic powder, and chili powder.
  • Cut in the cold butter using two knives or a pastry cutter until the mixture becomes crumbly.
  • In a separate bowl, whisk the egg whites until fluffy—this step helps create light, airy biscuits.
  • Gently fold the whisked egg whites into the flour mixture.
  • Use a cookie scoop to divide the dough into 8 muffin slots.
  • Bake for 10-15 minutes or until the tops turn golden brown.

NOTES

  • If the gravy isn’t thick enough, mix 1/2 tsp xanthan gum with 1 tbsp warm water before stirring it into the gravy.
  • Nutritional information is based on a serving of 1/2 cup of sausage gravy and 2 biscuits.